Dr. Shengmin Sang, lead scientist for functional foods at the Center for Excellence in Post-Harvest Technologies, has received a $490,000 grant from the USDA to research the connection between diabetes and flavonoids, which are a group of compounds found in fruits, vegetables, herbs and teas. Sang’s project was deemed “outstanding” by the USDA’s competitive Agriculture and Food Research Initiative (AFRI), and was among 7 percent of the submitted proposals earning that designation. Recent research in Sang’s functional foods lab at the North Carolina Research Campus indicated that flavonoids could minimize complications of diabetes.
New grant for dietary research approaches half a million
January 25, 2012