Agricultural and Life Sciences (IFAS)
Gu Lab
Led by Liwei Gu · Food Science and Human Nutrition
What we study
The Gu Lab studies plant chemicals (phytochemicals) in foods, how they protect against diseases, and how food processing affects their health benefits. They test how these chemicals work in the body and improve food preservation methods.
What working here is like
- Wet lab
- Papers
- 5
Recent papers, explained
- Engineered Liposomal Quercetin Attenuates Myocardial Ischemia/Reperfusion Injury via Targeted HMGB1-NF-κB Suppression
2026 · Phytomedicine
- Impacts of Ten-Week Cranberry Juice Consumption on Induced Psychological and Physiological Stress Response, Mood, and Related Outcomes in Healthy Adults: A Single-Arm Trial
2026 · Current Developments in Nutrition
Examines whether cranberry juice affects stress responses and mood in healthy adults.
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- Dealcoholized muscadine wine improved skin elasticity and oxidative stress biomarkers without affecting gut microbiome in women over 40 in a randomized controlled trial
2026 · Food Research International
- Characterization of protein-anthocyanin complexes and investigation of their functional properties in Pickering emulsions
2026 · Food Bioscience
- Metabolic Phenotyping Identifies Distinct Urinary Anti-Adhesion Phenotypes and Differential Responses to Cranberry Juice Intake in Healthy Women
2026 · Nutrients
Finds that women's urine varies in anti-adhesion properties and responds differently to cranberry juice.
Plain-language summaries are AI-written and reviewed by us; check the paper for details.
How to reach out
Liwei Gu hasn't set up this page yet. Their UF Scholars profile lists their publications.