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Shu-Ping Hui is a Professor at the Faculty of Health Sciences, Graduate School of Health Sciences, and Department of Health Sciences, School of Medicine at Hokkaido University. She holds the degrees of M.D. and Ph.D. Her academic disciplines include Clinical Chemistry, Analytical Chemistry, and Health Science. Her research subjects encompass the study of lipid hydroperoxides, the study of plasmalogens, and the study of functional foods.
Recent studies have shown that lipid peroxides are significantly involved in arteriosclerotic diseases such as myocardial infarction and cerebral infarction. Shu-Ping Hui has chemically synthesized various lipid peroxides and developed their own analytical methods. It has also been reported that the blood concentration of plasmalogen decreases in Alzheimer’s disease. She synthesizes and analyzes plasmalogens using a unique method. She is also exploring ways to prevent Alzheimer’s disease using functional ingredients in foods. She conducts research and education with the aim of developing new diagnostic and preventive methods for diseases such as arteriosclerosis and Alzheimer’s disease. Let’s develop new diagnostic and preventive methods for illness together.
Hokkaido University's analysis of 56 Japonica rice varieties reveals unique lipids in black and green rice that slow blood sugar rise, offering potential benefits for diabetes prevention and metabolic health.
Hokkaido University's latest research uncovers novel FAHMFAs and beneficial lipids in pigmented japonica rice, promising better metabolic health and diabetes management. Explore the science and implications.
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