Department of Plant Biology
Dr. Daisy Zhao has a keen interest in elucidating the mechanisms on how dietary polyphenols help boost health and reduce risks of degenerative diseases, and their interactions with gut microbiota. She has acquired comprehensive research experience in analytical chemistry, microbiology and biochemistry during her undergraduate (B.Sc. in Environmental Chemistry) and postgraduate studies (Ph.D.in Food and Nutritional Sciences) in Hong Kong. Her research in the past mainly focused on the bioactivity and bioavailability of dietary polyphenols in cell and mouse models, and the metabolism of polyphenols by probiotic bacteria, utilizing various analytical and biochemical techniques. She obtained her PhD degree from the University of Hong Kong and now is the principle researcher for the NIH-funded project Dietary Botanicals in the Preservation of Cognitive and Psychological Resilience with an emphasis on characterizing the metabolism, bioavailability and bio-pathway of grape-derived polyphenols in vitro and in vivo.