Li received her PhD degree in Nutrition and Food Science from Ohio State University in 2011. She has been dedicating herself to studying the diet-derived bioactives, in particular isothiocyanates from cruciferous vegetables (e.g., sulforaphane from broccoli and broccoli sprouts), in disease prevention and management for more than a decade. Outside of work she enjoys hiking, reading, and most of all, spending time with her three kids. Visit Li’s biography to learn more.
Li’s work is supported by:
- School of Food and Agriculture at the College of Natural Sciences, Forestry and Agriculture
- Maine Agricultural and Forest Experiment Station
Experiment Station contributions
- Current project: Effects of dietary components on gastrointestinal disease prevention and management. Hatch project number ME022303.