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姓 名：陳惠英Chu Shu-Chen
職 稱：教授
研究室：保健大樓 2 樓 / 9214室
電 話：04-22391647轉3512
傳 真：04-22396771
E-mail：hychen2@ctust.edu.tw
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學歷
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●國立中興大學食品科學系博士
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●國立中興大學食品科學系
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專長
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天然植物萃取物(extract)及其有效成分(components)抗氧化性、抗發炎及抑制蛋白質糖化反應之研究
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經歷
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服務單位
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系所
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職稱
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起訖時間
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中臺科技大學
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食品科技系(所)
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教授
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2009~2010
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中臺科技大學
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食品科技系(所)
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副教授
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2005~2009
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中臺醫護技術學院
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食品科學系
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副教授
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1996~2005
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中臺醫事技術專科學校
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食品衛生科
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副教授
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1992~1996
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國立中興大學
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食品科學系
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博士後研究員
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1996~1997
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計畫
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著作
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A. 期刊論文 (*Corresponding author)
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1
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陳惠英, 顏國欽, (1993) 茶葉抗致突變及抗癌之研究概況, 食品工業 25(12):14-21。
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2
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陳惠英, 顏國欽, (1994) 類胡蘿蔔素之生物功能性, 食品工業 26(11):19-31。
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3
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Yen, GC, and Chen HY. (1994) Comparison of antimutagenic effect of various tea extracts (green, oolong, pouchong and black tea). Journal of Food Protection 57(1):54-58.(SCI)
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4
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Yen GC, and Chen HY. (1995) Antioxidant activity of various tea extracts in relation to their antimutagenicity. Journal of Agricutural and Food Chemistry 43:27-32.(SCI)
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5
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陳惠英, 顏國欽, (1996) 膳食中之抗致突變物及其作用機制, 中華民國營養學會雜誌 21(3):323-338。
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6
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陳惠英, 顏國欽, (1996) 不同季節、價位和沖泡次數之烏龍茶萃取物的抗致突變性和主要成分含量, 中國農業化學會誌 34(2):185-194。
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7
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Yen GC, and Chen HY. (1996) Relationship between antimutagenic activity and major components of various teas. Mutagenesis 11(1):37-41.(SCI)
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8
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顏國欽, 陳惠英, (1997) 芝麻油之加工製造與應用, 台北國際農產暨食品工業展專刊 p.96-99。
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9
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陳惠英, 顏國欽, (1997) 抗氧化物質與健康, 福壽新雜誌 11(1):76-81。
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10
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Yen GC, Chen HY, and Peng HH. (1997) Antioxidant and pro-oxidant effects of various tea extracts. Journal of Agricutural and Food Chemistry. 45(1):30-34.(SCI)
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11
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Chen HY, and Yen GC. (1997) Possible mechanisms of antimutagens by various teas as judged by their effects on mutagenesis by 2-amino-3- methylimidazo[4,5-f]quinoline and benzo[a]pyrene. Mutation Research 393(1-2): 115-122.(SCI)
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12
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陳惠英, 顏國欽, (1998) 自由基、抗氧化防禦與人體健康, 中華民國營養學會雜誌 23(1):105-121。
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13
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Yen GC, and Chen HY. (1998) Scavenging effects of various tea extracts on superoxide derived from metabolism of mutagens. Bioscience Biotechnology and Biochemistry 62(9):1768-1770.(SCI)
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14
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劉伯康, 陳惠英, 顏國欽, (1999) 數種傳統食用植物甲醇萃取物抗氧化性之研究, 中國農業化學會誌 37(1): 105-116。
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15
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Yen GC, Chen HY, and Lee CA. (1999) Measurement of antioxidative activity in metal ion-induced lipid peroxidation systems. Journal of the Science of Food and Agriculture 79(9):1213-1217.(SCI)
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16
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鍾培芳, 陳惠英, 顏國欽, (2000) 加熱處理對茶飲料抗氧化特性之影響, 台灣農業化學與食品科學 38(2):120-125。
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17
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Yen GC, Chen HY, and Peng HH. (2001) Evaluation of cytotoxicity, mutagenicity and antimutagenicity of emerging edible plants. Food and Chemical Toxicology 39(11):1045-1053.(SCI)
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18
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Hsieh CL, Yen, GC, and Chen HY. (2005) Antioxidant Activities of Phenolic Acids on Ultraviolet Radiation-Induced Erythrocyte and Low Density Lipoprotein Oxidation. Journal of Agricutural and Food Chemistry. 53, 6151-6155. (SCI)
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19
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Bor, J. Y., Chen HY, and Yen GC. (2006) Evaluation of antioxidant activity and inhibitory effect on nitric oxide production of some common vegetables. Journal of Agricutural and Food Chemistry. 54, 1680-1686. (SCI)
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20
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Chen HY*, and Yen GC. (2007) Antioxidant activity and free radical scavenging capacity of extracts from guava (Psidium guajava L.) leaves. Food Chemistry 101, 686-694. (SCI)
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21
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Hsieh CL, Lin YC, Yen, GC, and Chen HY*. (2007). Preventive effects of guava (Psidium guajava L.) leaves and its active compounds against -dicarbonyl compounds-induced blood coagulation. Food Chemistry 103, 528-535. (SCI) (SCI)
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22
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Chen YH, Chen HY, and GC Yen.(2007) Induction of Apoptosis by the Lactuca indica L. in Human Leukemia Cell Line and its Active Compound. J. Agric. Food Chem. 55, 1743-1749. (SCI)
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23
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Chen HY, Bor JY, Huang WH And Yen GC. (2007). Effect of Sulfite-treated Daylily (Hemerocallis fulva L.) Flower on the Production of Nitric Oxide and DNA Damage in Macrophages Journal of Food & Drug Analysis 15(1), 63-70. (SCI)
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24
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Chen HY, Lin YC, and Hsieh CL, (2007) Evaluation of antioxidant activity of aqueous extract of some selected nutraceutic herbs. Food Chemistry 104, 1418-1424.(SCI)
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25
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Wu JW, Hsieh CL, Wang HY and Chen HY*. (2008) Inhibitory effects of guava (Psidium guajava L.) leaf extracts and its active compounds on the glycation process of protein. Food Chemistry (revised)
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B. 專書
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1.
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方繼、李根永、李清福、林建谷、林順富、范晉嘉、陳惠英、虞積凱、蔡國珍編譯，2001，01，現代食品微生物，偉明圖書
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2
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陳師瑩、周志輝、黃進發、陳惠英、高尚德、王玟玲、楊山明、林士民、湯雅理合著，2007，02，保健食品概論，華格那企業有限公司
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