Chi-Tang Ho, Ph. D.


Selected Publications

I.             Nutraceutical and Functional Food:

  1. Pan, M.H.; Lai, C.S.; Tsai, M.L.; Wu, J.C.; Ho, C.-T.Molecular mechanisms for anti-aging by natural dietary compounds. Molecular Nutrition & Food Research 2012, 5, 88-115.
  2. Pan, M.H.; Lai, C.S.; Wu, J.C.; Ho, C.-T. Molecular mechanisms for chemoprevention of colorectal cancer by natural dietary compounds. Molecular Nutrition & Food Research 2011, 55, 32-45.
  3. Pan, M.H.; Lai, C.S.; Deshenkov, S.; Ho, C.-T. Modulation of inflammatory genes by natural dietary bioactive compounds. Journal of Agricultural and Food Chemistry 2009, 57, 4467-4477.
  4. Pan, M.H.; Ho, C.-T. Chemopreventive effects of natural dietary compounds on cancer development. Chemical Society Reviews 2008, 37, 2558-2574.
  5. Hung, W.L.; Ho, C.-T.; Hwang, L.S. Inhibitory activity of natural occurring antioxidants on thiyl radical-induced trans-arachidonic acid formation. Journal of Agricultural and Food Chemistry 2011,59, 1968-1973.
  6. Li, S.; Lo, C.Y.; Ho, C.-T. Hydroxylated polymethoxyflavones and methylated flavonoids in sweet orange (Citrus sinensis) peel. Journal of Agricultural and Food Chemistry 2006, 54, 4176-4185

II.                  Flavor Chemistry:

  1. Wang, Y.; Ho, C.-T. Flavor chemistry of methylglyoxal and glyoxal. Chemical Society Reviews 2012, Doi: 10.1039/C2CS35025D.
  2. Wang, Y.; Juliani, H.R.; Simon, J.E.; Ho, C.-T. Amino acid-dependent formation pathways of 2-acetylfuran and 2,5-dimethyl-4-hydroxy-3[2H]-furanone in the Maillard reaction. Food Chemistry2009, 115, 233-237.
  3. Wang, Y.; Ho, C.-T. Comparison of 2-acetylfuran formation between ribose and glucose in the Maillard reaction. Journal of Agricultural and Food Chemistry 2008, 56, 11997-12001.
  4. Wang, Y.; Ho, C.-T. Formation of 2,5-dimethyl-4-hydroxy-3(2H)-furanone through methylglyoxal - A Maillard reaction intermediate. Journal of Agricultural and Food Chemistry 2008, 56, 7405-7409.
  5. Huang, T.C.; Teng, C.S.; Chang, J.L.; Chuang, H.S.; Ho, C.-T.; Wu, M.L. Biosynthetic mechanism of 2-acetyl-1-pyrroline and its relationship with Δ1-pyrroline-5-carboxylic acid and methylglyoxal in aromatic rice (Oryza sativa L.) callus. Journal of Agricultural and Food Chemistry 2008, 56, 7399-7404.
  6. Lu, C.Y.; Hao, Z.; Payne, R.; Ho, C.-T. Effects of water content on volatile generation and peptide hydrolysis in Maillard reaction of glycine, diglycine and triglycine. Journal of Agricultural and Food Chemistry 2005, 53, 6443-6447.
  7. Jhoo, J.W.; Lo, C.Y.; Li, S.; Sang, S.; Ang, C.Y.W.; Heinze, T.M.; Ho, C.-T. Stability of black tea polyphenol, theaflavin, and identification of theanathoquinone as its major radical reaction product.Journal of Agricultural and Food Chemistry 2005, 53, 6146-6150
  8. Pan, M.H.; Chang, Y.H.; Badmaev, V.; Nagabhushanam, K.; Ho, C.-T. Pterostilbene induces apoptosis and cell cycle arrest in human gastric carcinoma cells. Journal of Agricultural and Food Chemistry 2007, 55, 7777-7785.
  9. Lai, C.S.; Li, S.; Chai, C.Y.; Lo, C.Y.; Ho, C.-T.; Wang, Y.J.; Pan, M.H. Inhibitory effect of citrus 5-hydroxy-3,6,7,8,3′,4′-hexamethoxyflavone on 12-O-tetradecanoylphorbol 13-acetate-induced skin inflammation and tumor promotion in mice. Carcinogenesis 2007, 28, 2581-2588.
  10. Sang, S.; Shao, X.; Bai, N.; Lo, C.Y.; Yang, C.S.; Ho, C.-T. Tea polyphenol (-)-epigallocatechin-3-gallate: A new trapping agent of reactive dicarbonyl species. Chemical Research in Toxicology 2007,20, 1862-1870.
  11. Li, S.; Lo, C.Y.; Ho, C.-T. Hydroxylated polymethoxyflavones and methylated flavonoids in sweet orange (Citrus sinensis) peel. Journal of Agricultural and Food Chemistry 2006, 54, 4176-4185.