Mission

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).

Lab Objectives

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.

Staff

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.
Scientist II
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