Professor Linhong Yuan is Professor and Director of the Department of Nutrition and Food Hygiene at the School of Public Health, Capital Medical University, China. She earned her PhD in Nutrition and Food Hygiene from Harbin Medical University, with visiting research at Griffith University, Australia. Her research focuses on nutrition and cognitive ageing, particularly the effects of micronutrients, gene–diet interactions, and lipid metabolism on cognitive function and Alzheimer’s disease. Professor Yuan has led over 20 major projects, including multiple grants from the National Natural Science Foundation of China and municipal agencies, investigating the roles of DHA, vitamin A and E, lipid rafts, and gene polymorphisms in brain ageing. She has authored over 100 peer-reviewed publications in high-impact journals such as NPJ Science of Food, Journal of Nutrition Biochemistry, Food Frontiers, and Biomedicine & Pharmacotherapy. She collaborates internationally, including with researchers from the University of Greenwich, and serves as a recognised leader in cognitive nutrition. Her work has contributed to novel insights into dietary strategies for delaying age-related cognitive decline, combining public health relevance with molecular mechanisms.
Professor Linhong Yuan is Professor and Director of the Department of Nutrition and Food Hygiene at the School of Public Health, Capital Medical University, China. She earned her PhD in Nutrition and Food Hygiene from Harbin Medical University, with visiting research at Griffith University, Australia. Her research focuses on nutrition and cognitive ageing, particularly the effects of micronutrients, gene–diet interactions, and lipid metabolism on cognitive function and Alzheimer’s disease. Professor Yuan has led over 20 major projects, including multiple grants from the National Natural Science Foundation of China and municipal agencies, investigating the roles of DHA, vitamin A and E, lipid rafts, and gene polymorphisms in brain ageing. She has authored over 100 peer-reviewed publications in high-impact journals such as NPJ Science of Food, Journal of Nutrition Biochemistry, Food Frontiers, and Biomedicine & Pharmacotherapy. She collaborates internationally, including with researchers from the University of Greenwich, and serves as a recognised leader in cognitive nutrition. Her work has contributed to novel insights into dietary strategies for delaying age-related cognitive decline, combining public health relevance with molecular mechanisms.