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Qing Jiang
photo of Qing Jiang

Qing Jiang got her Bachelor’s and Master’s degree in Chemistry from Peking University, and Ph.D. in Biochemistry from Washington State University. Dr. Jiang is currently a Professor in the Department of Nutrition Science at Purdue University. Dr. Jiang is the director of Interdepartmental Nutrition Graduate Program. Her research has focused on different forms of vitamin E and novel vitamin E metabolites, long-chain carboxychromanols. Using cell-based studies and animal models, Dr. Jiang pioneered in identifying anti-inflammatory and anticancer effects of gamma-tocopherol. Her lab has identified new vitamin E metabolites and is the first to show that long-chain carboxychromanols are inhibitors pro-inflammatory enzymes, have anticancer effects and modulate gut microbiota. Dr. Jiang’s lab has developed analytical methods for vitamin E metabolomics. Dr. Jiang has authored in over 60 publications and obtained four patents. She is on the editorial board of Journal of Nutritional Biochemistry. She has served as a reviewer in study sections of NIH and USDA as well as numerous scientific journals. She is a recipient of E.L.R. Stokstad Award for outstanding fundamental research in nutrition from American Society for Nutrition and University Faculty Scholar Award from Purdue University.

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