Jianbo Xiao

Professor

Universidade de Vigo

Spain

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About

Jianbo Xiao is a Professor at the University of Vigo, specializing in the biochemical impacts of natural compounds on health and their interactions with gut microbiota. His recent research encompasses the effects of flavonoids on metabolism, the therapeutic potential of bioactives in medicinal plants, and the nutritional benefits of various food sources. With a focus on biochemical pathways and dietary interventions, his work aims to unravel mechanisms underlying metabolic disorders and promote health through dietary practices.

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2023

Collaborators (5)

Cristina Sánchez González

Universidad de Granada

SPAIN

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Randolph Arroo

Professor in Phytochemistry

De Montfort University

UNITED KINGDOM

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Hui Cao

Universidade de Vigo

SPAIN

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Yong Chen

Wageningen University & Research

NETHERLANDS

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Roberto Garcia-Ruiz

Full Professor

Universidad de Jaén

SPAIN

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Jianbo Xiao

Research Interests

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About

Articles (20)

Olive Leaf Extracts With High, Medium, or Low Bioactive Compounds Content Differentially Modulate Alzheimer's Disease via Redox Biology

Polyphenols, epigenetics, and methionine metabolism: unlocking therapeutic potential

Hydroxyl Groups on the B Ring of Flavonols Significantly Impact the Energy and Lipid Metabolism in Mice: A Biochemical and Gut Microbiota Approach

Structural Characterization of a Novel Pectin Polysaccharide from Mango (Mangifera indica L.) Peel and Its Regulatory Effects on the Gut Microbiota in High-Fat Diet-Induced Obese Mice

Anti-osteoporosis effect of bioactives in edible medicinal plants: a comprehensive review

Myricetin ameliorates prediabetes through gut microbiota–SCFAs–Gpr43 axis

Glycyrrhetinic acid ameliorates gastric mucosal injury by modulating gut microbiota and its metabolites via Thbs1/PI3K-Akt/p53 pathway

Application of Bryophytes to Foods, Food Additives and Phytomedicines

The nutritional profile of chia seeds and sprouts: tailoring germination practices for enhancing health benefits-a comprehensive review

Aminated Polyphenols From Strecker Degradation of Amino Acids in Food Processing: A Class of Novel Bioactive Components

Seaweed polysaccharides: Emerging extraction technologies, chemical modifications and bioactive properties

Advances in the natural α‐glucosidase inhibitors

Dietary proanthocyanidins on gastrointestinal health and the interactions with gut microbiota

A review on processing methods and functions of wheat germ-derived bioactive peptides

Asparagus saponins: effective natural beneficial ingredient in functional foods, from preparation to applications

Structural, rheological, and gelling characteristics of starch‐based materials in context to 3D food printing applications in precision nutrition

Emulsion and its application in the food field: An update review

Toward the bioactive potential of myricitrin in food production: state-of-the-art green extraction and trends in biosynthesis

Most Recent Research Progress in Moringa oleifera: Bioactive Phytochemicals and Their Correlated Health Promoting Effects

Advances on delta 5-unsaturated-polymethylene-interrupted fatty acids: Resources, biosynthesis, and benefits

Collaborators (5)

Cristina Sánchez González

Randolph Arroo

Hui Cao

Yong Chen

Roberto Garcia-Ruiz

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