Xiang-Dong Wang, MD, PhD (Nutrition and Liver Cancer)
Nutrition and Cancer Biology, Jean Mayer USDA Human Nutrition Research Center on Aging, Tufts University, Boston, MA, USA
Dr. Xiang-Dong Wang received his MD from Peking Medical University in 1982 and PhD from Tufts University in 1992 where he studied nutritional biochemistry. His research focuses on carotenoids, retinoids and carcinogenesis. Dr. Wang’s laboratory examines how carotenoids, 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. He serves as editorial board member and reviewer for many renowned international journals. Dr. Wang is currently director and senior scientist in Nutrition and Cancer Biology Laboratory, Jean Mayer USDA Human Nutrition Research Center on Aging, Tufts University.