Dr. Yu-Young Lee | Natural Product-Based Neuropharmacology | Best Researcher Award
National Institute of Crop Science | South Korea
Dr. Yu-Young Lee is a distinguished scientist at the National Institute of Crop Science, Rural Development Administration, Korea, with a specialization in the chemistry of natural products and crop quality evaluation. Her career reflects a deep commitment to advancing agricultural sciences, particularly in improving the nutritional and functional value of food crops through innovative biochemical approaches. She has significantly contributed to research on soybeans, oats, wheat, rice, and peanuts, focusing on bioactive compounds and their roles in human health. With her extensive international collaborations, including research experiences at the USDA and Tufts University, she has established herself as a global leader in agricultural biochemistry and crop quality science. Her numerous publications in peer-reviewed journals showcase her expertise in natural product chemistry, food functionality, and crop science. Through her research, Dr. Lee continues to bridge the gap between agriculture and human nutrition, aiming to improve both food quality and global health.
Profile
Scopus
Education
Dr. Yu-Young Lee pursued her academic journey at Kyungpook National University, Daegu, Korea, where she completed her studies in agricultural biology and life sciences. She earned her Bachelor’s degree in Agricultural Biology, building a solid foundation in crop science and plant research. She then advanced her studies by completing a Master’s degree in Agriculture and Life Science, focusing her research on the isolation of oleanane triterpenes and trans-resveratrol from the root of peanuts, highlighting her early interest in natural products and bioactive compounds. Her academic path culminated in a Ph.D. in Agriculture and Life Science, where she concentrated on the development of tocochromanol compound-enhanced soybeans and the evaluation of their biological activities. This advanced work demonstrated her pioneering vision of integrating crop science with health-promoting biochemical innovations. Her educational background reflects her dedication to merging agricultural productivity with food science to enhance nutritional and functional values of crops.
Experience
Dr. Yu-Young Lee has built a distinguished career as a scientist at the National Institute of Crop Science, Rural Development Administration, Korea, where she has contributed extensively to crop quality research and evaluation. Her role encompasses investigating natural compounds in crops and developing methods to enhance their nutritional and functional properties. She has conducted international research as an invited scientist at the Human Nutrition Research Center on Aging at Tufts University and at the Soft Wheat Quality Laboratory at USDA-ARS, gaining global perspectives on agricultural and nutritional sciences. Her research extends across multiple crops, including soybeans, oats, wheat, rice, and peanuts, where she explores bioactive compounds and their potential benefits for human health. She has led and collaborated on numerous projects focusing on food quality, safety, and functionality, establishing herself as a trusted authority in agricultural biochemistry and crop research. Her professional journey reflects a balance of national service and global collaboration.
Awards and Honors
Dr. Yu-Young Lee’s outstanding contributions to agricultural science and natural product chemistry have earned her recognition within Korea and internationally. Her invited appointments as a visiting scientist at world-renowned institutions such as Tufts University and the USDA-ARS underscore her respected position in the global research community. She has received honors through research collaborations and publications in high-impact journals, reflecting her strong academic and scientific reputation. Her work on enhancing soybean, oat, and rice quality with bioactive compounds has been widely acknowledged for its originality and relevance to both food science and human health. She has been instrumental in developing innovative methodologies for analyzing crop quality, which has advanced national agricultural programs. By bridging crop science and nutrition, her work has supported food security initiatives while improving the value of staple crops. Her career stands as a testament to her dedication, excellence, and the impact of her scientific endeavors.
Research Focus
Dr. Lee’s research focuses on the chemistry of natural products and their application in improving crop quality and human health. She investigates bioactive compounds such as tocochromanols, avenanthramides, polyphenols, and triterpenes, aiming to enhance the nutritional and functional value of staple crops. Her studies span multiple crops, including soybeans, oats, rice, wheat, and peanuts, where she analyzes their biochemical properties, antioxidant potential, and biological effects. A key aspect of her work is developing functional foods through biochemical enrichment, such as tocochromanol-enhanced soybeans and germinated oat extracts with neuroprotective effects. She also explores food processing methods, post-harvest improvements, and crop germplasm evaluation to optimize both quality and safety. Her interdisciplinary approach integrates agricultural science, plant biochemistry, and nutritional research, making her contributions vital to global health and food security. By linking agricultural outputs with human well-being, she pioneers innovative strategies for functional crop development and sustainable food systems.
Publications
Title: Standardization of Germinated Oat Extracts and Their Neuroprotective Effects Against Aβ1-42 Induced Cytotoxicity in SH-SY5Y Cells
Year: 2025
Title: Oat Extract Avenanthramide-C Reverses Hippocampal Long-Term Potentiation Decline in Tg2576 Mice
Year: 2021
Title: Oat (Avena sativa) Extract against Oxidative Stress-Induced Apoptosis in Human Keratinocytes
Year: 2021
Title: Influences of hydrothermal and pressure treatments on compositional and hydration properties of wheat bran and dough mixing properties of whole wheat meal
Year: 2021
Title: Development of Nano Soy Milk through Sensory Attributes and Consumer Acceptability
Year: 2021
Title: Avenanthramide-C Restores Impaired Plasticity and Cognition in Alzheimer’s Disease Model Mice
Year: 2020
Title: Oat germination and ultrafiltration process improves the polyphenol and avenanthramide contents with protective effect in oxidative damaged HepG2 cells
Year: 2019
Title: Physicochemical and antioxidant properties of rice cooked with different proportions of black soybeans and cooking methods
Year: 2018
Title: Assessment of microbial safety and quality changes of brown and white cooked rice treated with atmospheric pressure plasma
Year: 2018
Title: Black soybeans protect human keratinocytes from oxidative stress-induced cell death
Year: 2018
Conclusion
Dr. Yu-Young Lee is a pioneering agricultural scientist whose expertise in natural product chemistry, crop quality enhancement, and functional food development continues to make a profound impact on global agriculture and human nutrition.