Yanyan Li


🚜 Agriculture, 🧪Biomedical science, 🍩 Food science, 🦟 Health and the environment, 🩺 Human health, 🥦 Nutrition, 😷 Public health

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.

A bubble chart demonstrating a 50% research 50% teaching appointment split.
Li balances time between teaching (50%) courses about human nutrition and metabolism and technical presentations, and research (50%) on the health benefits of bioactive dietary components, in particular anti-cancer and anti-inflammatory properties and the molecular mechanisms.

Appointment details

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.