Xianli Wu is staff scientist at the Hershey Company. Prior to join Hershey, he had worked as an Investigator and Director of Analytical Core at the Arkansas Children‘s Nutrition Center (ACNC), USDA-ARS; as a Research Assistant Professor at the Department of Physiology and Biophysics, University of Arkansas for Medical Sciences. He earned his Ph.D. in natural product chemistry from China Pharmaceutical University in 2000 and then completed a postdoctoral training at the University of Arkansas for Medical Sciences. He has over 15 years research and teaching experiences in natural product chemistry, analytical chemistry, food chemistry, and human nutrition. His current research focused on (1) analysis, isolation, and bioavailability of dietary phytochemicals by means of HPLC, LC-MS, GC-MS, among others; (2) development and improvement of antioxidant capacity assays and biomarkers of oxidative stress; (3) disease preventive effects of berries, with the primary focuses on the prevention of atherosclerosis and obesity; (4) molecular mechanisms of berry phytochemicals in disease prevention. He has authored and/or coauthored over 70 peer-reviewed publications and book chapters. In addition, he has frequently presented his research findings at many professional conferences and has served as a referee for more than thirty peer-reviewed journals.
Biography Updated on 1 March 2012