Prof. Yujuan Shan | Nutrition prevention and Chromic diseases | Best Researcher Award

Prof. Yujuan Shan | Nutrition prevention and Chromic diseases | Best Researcher Award

professor Yujuan Shan School of Public Health/Wenzhou Medical University, China

Author Profile

Dr. Yujuan Shan, Prof. & Ph.D: Leading Expert in Nutrition and Public Health 🥗🔬

Dr. Yujuan Shan is a prominent figure in the fields of nutrition and public health, serving as a Professor and Dean of the Department of Nutrition and Food Hygiene at Wenzhou Medical University, China. Her extensive research and academic contributions have made significant impacts on the understanding of chronic diseases, gut microbiota, and the molecular mechanisms of natural phytochemicals.

🎓 Education & Training

Dr. Shan’s academic journey began with a Bachelor of Medicine in Preventive Medicine from Harbin Medical University (1990-1995). She furthered her education with a Master of Medicine in Environment and Toxicology from the same institution (1996-1999), and a Ph.D. in Nutrition and Food Safety (2003-2006). She also completed postdoctoral research in Biochemistry and Biology at the School of Pharmacology, Harbin Medical University (2007-2010).

🏥 Professional Experience

Dr. Shan’s career spans various prestigious roles, including positions at Harbin Medical University and the Harbin Institute of Technology. Since November 2019, she has been the Dean of the Department of Nutrition and Food Hygiene at Wenzhou Medical University, where she also serves as a Professor and Ph.D. supervisor. Her previous roles include Dean of the Center of Food and Drug Safety Evaluation and various academic positions at Harbin Medical University.

🔬 Research Interests & Contributions

Dr. Shan’s research focuses on several key areas:

  1. Nutrition and prevention of chronic diseases such as diabetes, non-alcoholic fatty liver disease, and cancer.
  2. Molecular mechanisms of natural phytochemicals, including sulforaphane.
  3. Gut microbiota and health.
  4. Exploration of probiotics from Chinese traditional fermented foods.

She has led three projects funded by the National Natural Science Foundation of China and published over 40 SCI-indexed papers in the past five years. Her work includes an authorized invention patent and numerous contributions to academic textbooks as an editor-in-chief and deputy editor.

🌐 Professional Memberships & Roles

Dr. Shan is a member of the Food and Cuisine Nutrition Branch of the China Nutrition Society. She is also a project evaluation expert for the Ministry of Science and Technology and a dissertation evaluation expert for the Ministry of Education.

🏅 Awards & Honors

Dr. Shan has received several prestigious awards, including one first prize and three second prizes from the provincial government. Her contributions to the field of nutrition and food safety are widely recognized and celebrated.

Publication Top Noted:🏅

Paper Title: A panel of four plasma amino acids is a promising biomarker for newly diagnosed bladder cancer

Authors: Liu, Z., Teng, C., Wan, W., Ji, W., Shan, Y.
Journal: Clinical Nutrition
Volume: 43
Issue: 7
Pages: 1599-1608
Year: 2024

Paper Title: Correction to: Sulforaphane Improves Lipid Metabolism by Enhancing Mitochondrial Function and Biogenesis In Vivo and In Vitro (Molecular Nutrition & Food Research, (2019), 63, 4, (1800795), 10.1002/mnfr.201800795)

Authors: Lei, P., Tian, S., Teng, C., Li, B., Shan, Y.
Journal: Molecular Nutrition and Food Research
Volume: 65
Issue: 11
Pages: 2170023
Year: 2021

Paper Title: Use of qPCR for the analysis of population heterogeneity and dynamics during Lactobacillus delbrueckii spp. bulgaricus batch culture

Authors: Chen, S., Gong, P., Zhang, J., Han, X., Zhang, L.
Journal: Artificial Cells, Nanomedicine and Biotechnology
Volume: 49
Issue: 1
Pages: 1-10
Year: 2021

Paper Title: Use of qPCR for the analysis of population heterogeneity and dynamics during Lactobacillus delbrueckii spp. bulgaricus batch culture

Authors: Chen, S., Gong, P., Zhang, J., Han, X., Zhang, L.
Journal: Artificial Cells, Nanomedicine and Biotechnology
Volume: 49
Issue: 1
Pages: 1-10
Year: 2021

Paper Title: Research progress in regulatory effect of sulforaphane on diabetes and fatty liver disease

Authors: Sun, Y., Zhang, Y.C., Tian, S.C., Li, B.L., Shan, Y.J.
Journal: Chinese Journal of Pharmacology and Toxicology
Volume: 33
Issue: 8
Pages: 628-632
Year: 2020

Paper Title: Quantitative analysis of Lactobacillus delbrueckii subsp. bulgaricus cell division and death using fluorescent dye tracking

Authors: Chen, S., Gong, P., Zhang, J., Han, X., Zhang, L.
Journal: Journal of Microbiological Methods
Volume: 169
Issue:
Pages: 105832
Year: 2020

Paper Title: Sulforaphane Improves Lipid Metabolism by Enhancing Mitochondrial Function and Biogenesis In Vivo and In Vitro

Authors: Lei, P., Tian, S., Teng, C., Li, B., Shan, Y.
Journal: Molecular Nutrition and Food Research
Volume: 63
Issue: 4
Pages: 1800795
Year: 2019

Paper Title: Antidiabetic Effects of Lactobacillus casei Fermented Yogurt through Reshaping Gut Microbiota Structure in Type 2 Diabetic Rats

Authors: Qu, L., Ren, J., Huang, L., Li, B., Shan, Y.
Journal: Journal of Agricultural and Food Chemistry
Volume: 66
Issue: 48
Pages: 12696-12705
Year: 2018

Paper Title: Sulforaphane Normalizes Intestinal Flora and Enhances Gut Barrier in Mice with BBN-Induced Bladder Cancer

Authors: He, C., Huang, L., Lei, P., Li, B., Shan, Y.
Journal: Molecular Nutrition and Food Research
Volume: 62
Issue: 24
Pages: 1800427
Year: 2018

Paper Title: Sulforaphane ameliorates glucose intolerance in obese mice via the upregulation of the insulin signaling pathway

Authors: Xu, Y., Fu, J.-F., Chen, J.-H., Zhang, X.-H., Shan, Y.-J.
Journal: Food and Function
Volume: 9
Issue: 9
Pages: 4695-4701
Year: 2018

Paper Title: Broccoli Sprout Extract Alleviates Alcohol-Induced Oxidative Stress and Endoplasmic Reticulum Stress in C57BL/6 Mice

Authors: Lei, P., Zhao, W., Pang, B., Ren, M., Shan, Y.-J.
Journal: Journal of Agricultural and Food Chemistry
Volume: 66
Issue: 22
Pages: 5574-5580
Year: 2018