Lei Chen received his PhD in Functional Foods from College of Agriculture & Life Sciences at Kyungpook National University (Korea). Currently, he is a full professor in the College of Food Science and Technology, Guangdong Ocean University (China). His primary research interests include bioavailability of phytochemicals, nutrients and micronutrients with emphasis on mechanisms of absorption and metabolism of flavonoids and phenolic drugs. He published and contributed numerous pioneer papers (>100) and book chapters (=3). He has served in editorial boards from multiple journals (2 SCI journals). Most of his current researches are funded by the National Natural Science Foundation of China.