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Shengmin Sang

Shengmin Sang

  • Ph.D.
  • Molecular Therapeutics

  • Center for Excellence in Post-Harvest Technologies
  • NC State University
  • 704-250-5710
  • UNC Nutrition Research Building, 500 Laureate Way

Area of Interest

I have a broad background in the area of bioactive food components for cancer prevention. I received my Ph.D. in the area of medicinal chemistry from Shanghai Institute of Material Medicine, Chinese Academy of Sciences. As a postdoctoral fellow in the Department of Food Science at Rutgers University, I studied the chemical composition of many different functional foods and herbal medicine and further studied the antioxidative mechanism of dietary polyphenols. As an Assistant Research Professor in the Department of
Chemical Biology (also known as Lab of Cancer Research), Rutgers University from 2003 to 2008, my research has focused on the bioavailability and biotransformation of bioactive food components in rodent and human and the cancer preventive activities of those components using human cancer cells and in vivo rodent models. My current research goal is to identify novel bioactive components from functional foods and herbal medicine to prevent/treat human cancer.

Awards and Honors

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