The research article “Characterization and hypoglycemic effects of sulfated polysaccharides derived from brown seaweed Undaria pinnatifida” was accepted by Food Chemistry. This article found that two kinds of U. pinnatifida polysaccharides extracted by microwave can not only relieve postprandial hyperglycemia, but also reduce hyperglycemia caused by high-fat diet through various mechanisms. His advisors are Prof. Hong Wang and Dr. Bin Wei. Food Chemistry is a top 100 journal of Zhejiang University of Technology, IF 6.3.

Original link: https://doi.org/10.1016/j.foodchem.2020.128148