Vitamin K bioavailability and role of vitamin K in inflammation and insulin resistance
- PhD, Ocean University of China
Dr. Xueyan Fu is Research Scientist I on the Vitamin K Team at the HNRCA. She primarily researches the role of vitamin K in vitamin K bioavailability and the metabolism and function of different vitamin K forms. Dr. Fu developed a state-of-the-art method for detecting vitamin K forms in multiple matrices, including in food and blood. She also helped determine the vitamin K contents in pork and dairy products and discovered that certain types of cheeses and sausages are rich sources of vitamin K. Dr. Fu tested the association between vitamin K content in stool samples and gut bacteria composition. She is also an Adjunct Instructor at the Friedman School of Nutrition Science and Policy. Dr. Fu is a member of the American Society for Nutritional Sciences and has presented her research at conferences across the United States and China.