Biography
Hyeung-Rak Kim has completed his Ph.D. in the Department of Food Science at Louisiana State University and postdoctoral research training in the University of Texas Medical Branch at Glaveston. He had served as assistant and associate professor in the Department of Food Science and Nutrition at Chonnam National University during 1993~20010. He is presently a professor in the Department of Food Science and Nutrition at Pukyong National University since 2000. Dr. Kim’s research is primarily focused on isolation and characterization of phytochemicals for prevention and treatment of obesity, inflammatory diseases, as well as preventing aging. Specifically, his has discovered several phlorotannins and meroterpinoids from brown algae for preventing obesity or inflammation-related diseases. He has published over 110 papers in peer-reviewed journals and over 30 patents.
Research Interest
Dr. Kim’s research is primarily focused on isolation and characterization of phytochemicals for prevention and treatment of obesity, inflammatory diseases, as well as preventing aging. Specifically, his has discovered several phlorotannins and meroterpinoids from brown algae for preventing obesity or inflammation-related diseases
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Important of Health Benefits of Curcumin Consumption in Regular Diet
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Quality of Life in HPN Patients Measured By EQ5D-3L Including VAS
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The Relationships between Total Body, Lumbar Spine and Femoral Neck Bone Mineral Density T-Scores for Diagnosis of Low Bone Mass in HIV-Infected Patients
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The Impact of Nutrition on Hashimoto Thyroiditis Patients: An Overview
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The Potential Role of Î-Hydroxy-Î-Methylbutyrate in Preventing Muscle Loss in Chronic Diseases
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Relationship between Bio-Impedance Phase Angle and Lung Function in Children and Adolescents with Cystic Fibrosis
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Systematic Review on Effects of Diet on Gut Microbiota in Relation to Metabolic Syndromes
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