Associate Professor of Food Science, University of Massachusetts
Ph.D.: University of Wisconsin-Madison Postdoctoral Training: University of Wisconsin-Madison; Rutgers
Cancer is a leading cause of human death in the United States and most other industrialized countries. Epidemiological evidence has consistently indicated that diet abundant in fruits and vegetables may reduce the risk of cancer, and this effect has been attributed to bioactive components present in these foods. It was estimated that 30-70% of all cancer cases might be preventable by dietary modification, depending on the dietary components and specific type of cancer. My research is focused on identifying potential cancer preventive dietary components (nutraceuticals), elucidating their molecular mechanisms, investigating possible synergistic interactions among these dietary components and commonly used pharmacological compounds, with the long-term goal of developing diet-based strategies for the prevention of cancer. The major approach of this research is the utilization of chemical, biochemical & molecular biology in cell cultures combined with in vivo animal models for human cancers.