Yanyan Li

Assistant Professor in Food Science and Human Nutrition (Nutritional Biochemistry)

Degree: Ph.D. 2011, Ohio State University
Phone: 207-581-3134
Email: yanyan.li@maine.edu
Location: 113 Hitchner Hall

Professional/Research Interests:
The goal of my research program is to understand the health benefits of bioactive dietary components, in particular anti-cancer and anti-inflammatory properties and the molecular mechanisms. Earlier in my career, my work revealed novel mechanisms of sulforaphane (a bioactive isothiocyanate from broccoli/broccoli sprouts) for cancer chemoprevention, including the inhibition of Hsp90 function and targeting of a cancer stem cell self-renewal pathway. Since 2016 I have been studying the protective role of different broccoli sprout diets in colon inflammation and inflammation-associated tumorigenesis, as well as the interplay between bioactives and gut microbiota, which has become the primary focus of my current research.

FSN 410 Human Nutrition and Metabolism
FSN 571 Technical Presentations

Recent Publications:

Yeon Bai, Charles Feldman, Yanyan Li, Ki Keys, Kaitlin Overgaard. A functional vegetable option: an exploratory study testing kimchi variation for acceptance among consumers. Journal of Culinary Science & Technology. July 5, 2020. https://doi.org/10.1080/15428052.2020.1790075

Yanyan Li, Sarah L. Martin, Haiyan Su. Cruciferous vegetable consumption in local populations: survey results and lunch-n-learn intervention. International Journal of Public Health and Health Systems. 2019, 4(1): 1-6.

Yanyan Li, Tao Zhang, Grace Y. Chen. Flavonoids and Colorectal Cancer Prevention. Antioxidants, 2018, 7, 187; doi:10.3390/antiox7120187.

Yanyan Li, Yeon Bai, Bo Wen, Tao Zhang. Comparison of Sulforaphane Content: Traditional vs. Modified Kimchi Recipes. Journal of The Academy of Nutrition and Dietetics. Sep 2018. Volume 118, Issue 9, Supplement.

Yanyan Li, Aaron Domina, Gi Lim, Teralyn Chang, Tao Zhang. Evaluation of curcumin, a natural product in turmeric, on Burkitt lymphoma and acute myeloid leukemia cancer stem cell markers. Future Oncology. Aug 24 2018. https://doi.org/10.2217/fon-2018-0202

Joseph P. Burnett, Gi Lim, Yanyan Li, Ronak B. Shah, Rebekah Lim, Hayley J. Paholak, Sean P. McDermott, Lichao Sun, Yasuhiro Tsume, Shuhua Bai, Max S. Wicha, Duxin Sun, Tao Zhang. Sulforaphane Enhances the Anticancer Activity of Taxanes against Triple Negative Breast Cancer by Killing Cancer Stem Cells. Cancer Lett, 2017; 394:52-64.

Yanyan Li, Tao Zhang, Xiaoqin Li, Peng Zou, Duxin Sun, and Steven J. Schwartz. Kinetics of sulforaphane in mice after consumption of sulforaphane-enriched broccoli sprout preparation. Mol Nutr Food Res, 2013; 57(12): 2128-36.

Yanyan Li, G. Elif Karagoz, Young Ho Seo, Tao Zhang, Yiqun Jiang, Yanke Yu, Steven J. Schwartz, Kate Carroll, Stefan Rudiger, and Duxin Sun. Sulforaphane inhibits pancreatic cancer through disrupting Hsp90-p50Cdc37 complex and direct interactions with amino acid residues of Hsp90. J Nutr Biochem, 2012; 23(12): 1617-26.

Yanyan Li, Max S. Wicha, Steven J. Schwartz, and Duxin Sun. Implications of cancer stem cell theory for cancer chemoprevention by natural dietary compounds. J Nutr Biochem, 2011; 22(9): 799-806.

Yanyan Li, Tao Zhang, Hasan Korkaya, Suling Liu, Hsiu-Fang Lee, Bryan Newman, Yanke Yu, Shawn G. Clouthier, Steven J. Schwartz, Max S. Wicha, and Duxin Sun. Sulforaphane, a dietary component of broccoli/broccoli sprouts, inhibits breast cancer stem cells. Clin Cancer Res, 2010; 16(9): 2580-90.