My laboratory investigates dietary compounds as preventive strategies against human diseases, especially cancer and inflammation. Additional interests include human gene polymorphisms that have been linked to variable cancer incidence and thus may be viable molecular targets for therapy or prevention. These genes, among others, may be responsible for the individual responses to dietary compounds. Current projects include the effects of dietary compounds on selenium-containing proteins in cancer prevention and promotion. Such dietary compounds include the essential micronutrient selenium, resveratrol (in berries, red wine), sulforaphane (in broccoli), EGCG (in tea), and Chrysin (in passion flower). Biological models utilized include, but are not limited to, in vitro (human and mouse cells, tissue samples) and in vivo (mouse) models.
Tsuji PA, Stephenson KK, Wade KL, Liu H and Fahey J. Structure-activity analysis of flavonoids: direct and indirect antioxidant, and anti-inflammatory potencies and toxicities. Nutrition and Cancer: An International Journal, Volume 65, Issue 7 (September 2013).
Tsuji PA, Carlson BA, Naranjo-Suarez S, Yoo M-H, Xu XM, Fomenko D, Gladyshev VN, Hatfield DL and Davis CD (2012). Knockout of the 15 kDa selenoprotein protects against chemically-induced aberrant crypt formation in mice. PLoS One 7(12):e50574.
Davis CD, Tsuji PA, Milner JA (2012). Selenoproteins and cancer prevention. Annual Reviews of Nutrition 32:73-95
Tsuji PA, Davis CD and Milner JA (2012). Selenium: Dietary sources and human requirements. In Selenium: Its molecular biology and role in human health. (3rd Edition) Hatfield DL, Berry MJ, Gladyshev VN, Editors. Springer Science+Business Media, LLC, New York, NY.