Susanne M. Henning, PhD, RD
Languages
Contact Information
Scientific Interests
Consumption of fruits and vegetable and other sources of phytochemicals such as green and black tea is associated with a decrease in chronic disease. Dr. Suzanne Henning's research is focused on the investigation of the benefit of consumption of phytochemical rich foods and beverages such as green and black tea, pomegranate, strawberry and herbs in reducing oxidative damage and inflammation and stimulating DNA repair. She is the principal investigator of a phase II clinical intervention study in men undergoing prostatectomy. The objective of the study is to determine whether the consumption of six cups of green or black tea will slow proliferation, increase apoptosis and decrease inflammation and oxidative damage in the prostate. Mechanistic studies ongoing in her lab are investigating the metabolism and tissue bioavailability of the green tea phytochemicals.
Highlighted Publications
Henning SM, Wang P, Said J, Magyar C, Castor B, Doan N, Tosity C, Moro A, Gao K, Li L, Heber D. Polyphenols in brewed green tea inhibit prostate tumor xenograft growth by localizing to the tumor and decreasing oxidative stress and angiogenesis. J Nutr Biochem. 2012 Nov;23(11):1537-42. Epub 2012 Mar 8
Wang P, Heber D, Henning SM. Quercetin increased bioavailability and decreased methylation of green tea polyphenols in vitro and in vivo. Food Funct. 2012 Jun;3(6):635-42.
Wang P, Heber D, Henning SM. Quercetin increased the antiproliferative activity of green tea polyphenol (-)-epigallocatechin gallate in prostate cancer cells. Nutr Cancer. 2012 Mar 27;64(4):580-7. Epub 2012 Mar 27
Wang P, Aronson WJ, Huang M, Zhang Y, Lee RP, Heber D, Henning SM. Green tea polyphenols and metabolites in prostatectomy tissue: implications for cancer prevention. Cancer Prev Res (Phila). 2010 Aug;3(8):985-93. Epub 2010 Jul 13
Henning SM, Seeram NP, Zhang Y, Li L, Gao K, Lee RP, Wang DC, Zerlin A, Karp H, Thames G, Kotlerman J, Li Z, Heber D. Strawberry consumption is associated with increased antioxidant capacity in serum. J Med Food. 2010 Feb;13(1):116-22.
