教育经历
2018.08- 2022.12，新加坡国立大学，食品科学技术专业，理学博士
科研与学术经历
1. 2024. 08- 至今，东南大学 公共卫生学院，上岗副研究员（副教授），硕士生导师
2. 2023.04- 2024.04，美国 马里兰大学帕克分校, 营养与食品科学学院，博士后
曾与新加坡国立医院（NUH）、新加坡科技研究局(A*STAR) 、美国农业部(USDA) 、美国食品药物管理局（FDA）等开展跨领域合作研究工作。现为美国食品学会（IFT）会员，美国营养学会 (ASN)会员，任国际期刊《Journal of Future Foods》、《Food & Medicine Homology》青年编委。
研究方向
1. 通过饮食干预改善心血管健康
2. 研究中药材活性成分对新冠病毒的抵御作用
3. 开展体内、体外试验探究食物中生物活性物质的吸收
4. 系统性综述和Meta分析食物或补充剂对人类健康的影响
本课题组欢迎具有医学，公共卫生，食品科学，流行病学，营养学等专业背景或研究经历的本科生、研究生加入！有意向者可发送邮件至：101013835@seu.edu.cn.
主持或参加科研项目（课题）情况
1. 2019.05- 2020.08，基于食品基载体原型封装叶黄素以改善其生物利用度（海外），结题，核心成员
2. 2019.04- 2021.12，脂肪乳化作用对人体内脂溶性活性物质的生物利用度作用的研究（海外），结题，核心成员
3. 2022.05- 至今，中草药对于新冠病毒的预防和抵御作用（海外），核心成员
代表性研究成果和学术奖励情况
1. Gao, B.; Zhu, H.; Liu, Z.; He, X.; Sun, J.; Li, Y.; Wu, X.; Pehrsson, P.; Zhang, Y.; Yao, Y*.; Yu, L.L. Chemical compositions of Lianqiao (Forsythia suspensa) extracts and their potential health benefits.Pharmaceuticals. 2024,17(6):740-757.
2. Yao, Y., Monica, W., Li, Y., Liu, Z., Pehrsson, P. …, & Yu, L. L. Chemical Composition of Thyme (Thymus vulgaris)Extracts and Potential Inhibition of SARS-CoV-2 Spike Protein-ACE2 Binding and ACE2 Activity, and Radical Scavenging Capacity. Journal of Agricultural and Food Chemistry, 2023,71(49):19523-19530.
3. Yao,Y.;Yang,Z.;Yin,B.;Goh,H.M.;Toh,D.W.K.;Kim,J.E. Effects of dietary fat type and emulsification on carotenoid absorption:a randomized crossover trial.The American Journal of Clinical Nutrition, 2023,117 (5):1017-1025.
4. Yao, Y., Choe, U., Li, Y., Liu, Z., Zeng, M., Wang, T. T., ... & Yu, L. L. Chemical Composition of Rosemary (Rosmarinus officinalis L.) Extract and Its Inhibitory Effects on SARS-CoV-2 Spike Protein–ACE2 Interaction and ACE2 Activity and Free Radical Scavenging Capacities. Journal of Agricultural and Food Chemistry, 2023, 71(48):18735-18745.
5. Yao, Y., Goh, H. M., & Kim, J. E. Effects of different fats on postprandial appetite responses: a randomised crossover trial. International Journal of Food Sciences and Nutrition, 2023,74(4): 544-555.
6. Choe, U.; Li, Y.; Liu, Z.; Yao, Y*.; He, X.; Sun, J.; …, & Yu, L.L. Chemical Compositions of Dill (Anethum graveolens L.) Water and ethanol extracts and their potential in blocking the SARS-CoV-2 Entry intocells and free radical scavenging capacities. ACS Food Science and Technology, 2023, 3(10):1654-1662.
7. Lee, E., Liu, Z., Li, Y., Wang, T. T., Sun, J., Wu, X., …, & Yao, Y*., Yu, L. L. The Chemical Constituents of Parsley (Petroselinum crispum) Leaf Extract and Its Potential in Mitigating the Effects of Viral Infections. ACS Food Science and Technology, 2023.3(12):2108-2116.
8. Yao,Y.;Tan,P.;Kim,J.E.Effects of dietary fats on the bioaccessibility and bioavailability of carotenoids: a systematic review and meta-analysis of in vitro studies and randomized controlled trials.Nutrition Reviews.2022,80(4):741-761.
9. Yao,Y.;Goh,H.M.;Kim,J.E.The roles of carotenoid consumption and bioavailability in cardiovascular health. Antioxidants.2021,10(12):1978.
10. Yao,Y.;Lin,J.J.;Chee,X.Y.J.;Liu,M.H.;Khan,S.A.;Kim,J.E. Encapsulation of lutein via microfluidic technology:evaluation of stability and in vitro bioaccessibility. Foods.2021,10(11):2646.
11. Yao,Y.;Pek,S.X.;Toh,D.W.K.;Xia,X.;Kim,J.E.Effects of fatty acids composition ina breakfast meal on the postprandial lipid responses: a systematic review and meta-analysis of randomised controlled trials. International Journal of Food Sciences and Nutrition.2020,71(7):793-803.