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Shengmin Sang, PhD, is a UNC Lineberger Comprehensive Cancer Center member with a research focus in bioactive food components for cancer prevention.

PhD
Professor and Lead Scientist for Functional Foods and Human Health, North Carolina Agricultural and Technical State University/North Carolina Research Campus
Adjunct Professor, Department of Food, Bioprocessing and Nutritional Sciences, North Carolina State University
Molecular Therapeutics

Area of Interest

I have a broad background in the area of bioactive natural products for cancer prevention. I received my PhD in medicinal chemistry from Shanghai Institute of Material Medicine, Chinese Academy of Sciences. My lab has interest to purify and identify bioactive components from functional foods and herbal medicine and to further study their bioavailability, biotransformation, and cancer preventive activities focusing on colorectal cancer using in vitro and rodent models. Currently, we are studying polyphenols from tea, ginger, and apple, the additive and synergistic effects between phytochemicals and fiber in whole grains, and novel aspirin conjugates with resveratrol, pterostilbene, gingerols, and shogaols for colon cancer prevention. In addition, we are collaborating with epidemiologists to identify food biomarkers using metabolomic approaches to correlate specific food intakes with cancer risks.

Awards and Honors

  • Fellow Award, American Chemical Society Division of Agricultural and Food Chemistry, 2011
  • American Association for Cancer Research (AACR) Minority-serving Institution Faculty Scholar in Cancer Research Award, 2011
  • Matthew Suffness Young Investigator Award, The American Society of Pharmacognosy (ASP), 2009
  • Travel award, Fourth International Scientific Symposium on Tea and Human Health, 2007
  • Young Scientist Award, American Chemical Society Division of Agricultural and Food Chemistry, 2007

Find publications on Pubmed

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