Nutrition & Cancer Biology
The Nutrition and Cancer Biology laboratory examines how dietary carotenoids which are concentrated in vegetables (e.g., tomatoes, carrots, broccoli and spinach) and fruits (e.g., orange, watermelon, and pink fruit), vitamin A, vitamin D and fish oil modify molecular and genetic pathways which alter the development of cancers, such as those of the lung, colon, and liver. This laboratory also examines how this response is modified by other exogenous factors (e.g., tobacco smoking, chronic alcohol consumption, high fat diet and chemical carcinogen exposure).
1. Determine whether high fat diet induced non-alcoholic steatohepatitis is a promoting factor in hepatic carcinogenesis.
2. Determine whether dietary lycopene will protect against high fat diet promoted liver cancer development.
Xiang-Dong Wang, M.D., Ph.D., Laboratory Director
Senior Scientist and Professor, Nutrition and Medicine
Research focus: molecular mechanisms underlying the modulation of cancer development by carotenoids and retinoids
Lynne M. Ausman, D.Sc.
Scientist I and Professor, Nutrition
Research focus: lipid metabolism and colon cancer
Chun Liu, M.D., M.S., M.P.H.
Research focus: carotenoids, retinoids and carcinogenesis
Andre F. Nascimento, Ph.D., Postdoctoral Associate
Connie Hu, M.S., Research Associate
Anita Ratnasari, M.S., Graduate Research Assistant
Camilla Peach, B.S. Graduate Research Assistant
Blanche Ip, M.S., Graduate Research Assistant
Jayong Chung, Ph.D. , Visiting Scientist
Antonio J. Melendez-Martinez, Ph.D. , Visiting Scientist