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Ao Shang

Researcher at Sun Yat-sen University

Publications -  34
Citations -  1332

Ao Shang is an academic researcher from Sun Yat-sen University. The author has contributed to research in topics: Medicine & Chemistry. The author has an hindex of 10, co-authored 24 publications receiving 408 citations. Previous affiliations of Ao Shang include Li Ka Shing Faculty of Medicine, University of Hong Kong.

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Bioactive Compounds and Biological Functions of Garlic ( Allium sativum L.)

Ao Shang, +7 more
- 05 Jul 2019 - 
TL;DR: Overall, garlic is an excellent natural source of bioactive sulfur-containing compounds and has promising applications in the development of functional foods or nutraceuticals for the prevention and management of certain diseases.
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Phenolic Profiles and Antioxidant Activities of 30 Tea Infusions from Green, Black, Oolong, White, Yellow and Dark Teas

Cai-Ning Zhao, +8 more
- 10 Jul 2019 - 
TL;DR: Generally, Dianqing Tea, Lushan Yunwu Tea, and Xihu Longjing Tea showed the strongest antioxidant activities among 30 teas, with catechins most commonly detected, especially in green tea infusions, which were main contributors to their antioxidant activities.
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Effects and Mechanisms of Probiotics, Prebiotics, Synbiotics, and Postbiotics on Metabolic Diseases Targeting Gut Microbiota: A Narrative Review.

Hang-Yu Li, +9 more
- 15 Sep 2021 - 
TL;DR: In this article, the effects and mechanisms of PPSP on metabolic diseases targeting gut microbiota are worth discussing and clarifying, and especially attention is paid to illustrates potential mechanisms and clinical effects, which could contribute to the next research and development of postbiotics.
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Effects and Mechanisms of Resveratrol on Aging and Age-Related Diseases.

Dan-Dan Zhou, +6 more
- 01 Jan 2021 - 
TL;DR: In this paper, the effects of resveratrol on aging, life extension, and several age-related diseases, with special attention paid to the mechanisms of antiaging action.
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Phytochemical Composition and Antioxidant Capacity of 30 Chinese Teas

Guo-Yi Tang, +8 more
- 18 Jun 2019 - 
TL;DR: Several teas possessed very strong antioxidant capacity, and caffeine, theaflavine, gallic acid, chlorogenic acid, ellagic acid, and kaempferol-3-O-glucoside, as well as eight catechins, were the main antioxidant compounds in them.