Dietary isothiocyanates derived from glucosinolates in cruciferous vegetables and cancer management

Yongping Bao is Professor of Nutritional Biochemistry at the Norwich Medical School of University of East Anglia (Norwich, UK). He was awarded a PhD in Biochemistry from the University of East Anglia in 1996, after graduating from the Harbin Medical University with a M.B. in Preventative Medicine (1983). Before joining the Norwich Medical School in 2005, he was a Senior Research Scientist at the Institute of Food Research (IFR, Norwich). He is a visiting Professor at the School of Public Health, Harbin Medical University (China). Yongping Bao has published >120 SCI papers, including ACS Nano, Antioxid Redox Signal, Cancer Res. Carcinogenesis, Mol Nutri & Food Res etc. with citations of 9600 times (h-index=47 in Google Scholar). He serves as an associate editor of Food Chemistry Advances, and is an editorial board member for Food Chemistry, Molecular Medicine Reports, Free Radical Biology & Medicine. He has been a Fellow of the Royal Society of Chemistry (FRSC) since 2009.  His research interests centre on the bioactivities of phytochemicals, with particular emphasis on the mechanisms of dietary isothiocyanates in cancer prevention and therapy.