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Dr. Dayong Wu is Scientist I and Associate Lead of the Nutritional Immunology Team at the HNRCA. His research interests include molecular mechanisms of age-related changes in immune cells; effects of nutrients, dietary components, and functional food on immune and inflammatory responses; T cell-mediated autoimmune disorders; and host resistance to infection. He discovered that supplementation with dietary naringenin, a flavonoid found in grapefruit, lessened autoimmune encephalomyelitis in mice by modulating autoimmune inflammatory responses. He also found, in conjunction with a group of HNRCA scientists, that substituting whole grains for refined grains has a modest beneficial effect on gut microbiota and immune and inflammatory markers in healthy adults. Dr. Wu is an Associate Professor of Nutrition at the Friedman School of Nutrition Science and Policy. He is a member of the American Society for Nutritional Sciences as well as the American Aging Association and has served as Chair of the Nutritional Immunology Research Interest Section for the American Society for Nutrition. Dr. Wu has twice reviewed federal grants for the National Institutes of Health and once for the American Association for the Advancement of Science. He serves on the editorial boards for BioFactors, Journal of Nutritional Biochemistry, and Journal of Nutrition and Health, among others. He has given over 30 invited presentations on immunity, nutrition, and aging across the world and has written over 90 research articles that have appeared in peer-reviewed journals.


M.D., Norman Bethune University of Medical Sciences, China
Ph.D., Immunology, Jilin University, Bethune School of Medicine

Academic Appointments
Associate Professor, Gerald J. and Dorothy R. Friedman School of Nutrition Science and Policy at Tufts University
Associate Professor of Nutrition, School of Graduate Biomedical Sciences at Tufts University

Current Research Projects
• USDA-ARS: Immunity, Inflammation, and Nutrition in Aging