Hang Xiao, assistant professor of Food Science, received one of the 2012 International Life Science Institute Future Leader Award.
The award is given annually to two early career nutritionists or food scientists who show exceptional promise to become future leaders in foods and health. The award provides research funding to new investigators to expand an existing project or to conduct exploratory research that might not receive funding from other sources.
Xiao was recognized for his research in the field of cancer prevention by diet-based strategies. He has worked on cancer preventive effects of multiple bioactive dietary components, such as polyphenols from green tea, tocopherol isoforms (vitamin E), sulfur/selenium compounds from onions and garlic and polymethoxyflavones from orange. Xiao’s research with polymethoxyflavones is considered especially important as these dietary phytochemicals are metabolized by the microbiome and the liver into powerful anticarcinogenic and anti-inflammatory agents.
His research is funded by the National institutes of Health, U.S. Environmental Protection Agency, American Institute of Cancer Research and the U.S. Department of Agriculture’s Agriculture and Food Research Initiative.
Xiao’s research excellence has also been recognized by the Agricultural and Food Chemistry Division of the American Oil Chemist Society.