Center for Excellence in Post Harvest Technologies


April 01, 2014

NC A&T News If you’ve been “feelin’ your oats” as the saying goes, Dr. Shengmin Sang, lead scientist for functional foods at North Carolina Agricultural and Technical State University, might know why. Sang’s studies of the bioactive components in oats offer evidence that phytochemicals found only in oats, known as avenanthramides, are helpful in combating […]

What are Lipids?

December 15, 2013

By Rishipal Bansode, PhD, NC A&T Center for Excellence in Post-Harvest Technologies Lipids are a variety of compounds that are non-soluble in water and include fats, oil, waxes, phospholipids and steroids that are easily stored in the body. Because some lipids are fats, they often get a bad rap. Actually, lipids are involved in very important […]

NC A&T Finds Health Benefits in Peanut Skin Extract

December 15, 2013

Rishipal Bansode, PhD, with the North Carolina Agricultural and Technical State University’s Center for Excellence in Post-Harvest Technologies, recently found that in an animal model an extract of peanut skin polyphenols reduced lipid levels in the blood stream. The study also showed up to a 30 percent loss of belly fat in the study animals. The findings were published in […]

Peanut Skin Polyphenols Lower Lipid Levels, Reduce Fat

December 03, 2013

For Immediate Release Phyllis Beaver Marketing Director NC Research Campus   Laurie Gengenbach NCA&T Communications View the full story.   (NC Research Campus, Kannapolis, NC- December 3, 2013) Scientists with North Carolina Agricultural and Technical State University’s Center for Excellence in Post-Harvest Technologies at the NC Research Campus in Kannapolis have discovered in […]

Ginger Shogaols: Promising Prevention for Lung and Colon Cancer

August 13, 2013

Shengmin Sang, PhD, associate professor and leadscientist in functional food for NC A&T State University’s Center for Excellence in Post Harvest Technologies, published four peer-reviewed articles this year that further the understanding of the chemopreventive potential of ginger. Sang’s most recent findings concentrate on shogaol metabolites and lung and colon cancer prevention. Shogaols are the dehydrated […]

Collaborations Driving Ginger Research for Cancer, Anemia

April 09, 2013

Ginger is appreciated for its aromatic and tangy taste and is enjoyed the world over in everything from entrées to baked goods. Beyond the kitchen, the spice has been used for centuries to calm digestive upsets.  More recent studies have found that bioactive components in ginger have strong anti-oxidative, anti-inflammatory, anti-cancer and anti-diabetic activities. At […]

How to Recognize and Prevent Norovirus

January 09, 2013

The Centers for Disease Control (CDC) recently announced that a new strain of norovirus, the GII4Sydney, is sweeping the United States. First reported in Australia in March 2012, the CDC reported that the strain caused 58 percent of norovirus infections in December 2012. Norovirus is a common foodborne pathogen with as many as 21 million […]

3 diverse new research projects at N.C. A&T explore blood-brain barrier, risk management, wheat bran

November 14, 2012

Three new research projects at N.C. A&T aim to explore the weakening of the blood-brain barrier in  Alzheimer’s disease patients, to apply risk management to supply chain logistics, and to find a way to make dietary fiber taste better. The projects are the first ones funded at A&T for each of the three principal investigators. […]

Antioxidants to Fiber: Solving Dietary Dilemmas

September 09, 2012

Common advice given to those pursuing a healthy diet is to eat more fiber, and it is good advice to follow.    Dietary fiber delivers numerous health benefits beginning with a fuller feeling after eating, which contributes to weight loss. Insoluble fiber doesn’t dissolve in water and is found in foods like wheat bran, nuts […]