About the Authors

Xuemin Wang

Affiliations Department of Nutrition and Food Hygiene, Key Laboratory of Toxicology, School of Public Health, Nanjing Medical University, Nanjing, Jiangsu, China, Beijing Research Institute for Nutritional Resources, Beijing, China

Pan Jiang

Affiliation Department of Nutrition and Food Hygiene, Key Laboratory of Toxicology, School of Public Health, Nanjing Medical University, Nanjing, Jiangsu, China

Pengqi Wang

Affiliation Department of Nutrition and Food Hygiene, Key Laboratory of Toxicology, School of Public Health, Nanjing Medical University, Nanjing, Jiangsu, China

Chung S. Yang

Affiliation Department of Chemical Biology, Center for Cancer Prevention Research, Ernest Mario School of Pharmacy, Rutgers, the State University of New Jersey, Piscataway, New Jersey, United States of America

Xuerong Wang

Affiliation Department of Pharmacology, School of Basic Medical Science, Nanjing Medical University, Nanjing, Jiangsu, China

Qing Feng

qingfeng@njmu.edu.cn

Affiliation Department of Nutrition and Food Hygiene, Key Laboratory of Toxicology, School of Public Health, Nanjing Medical University, Nanjing, Jiangsu, China

Competing Interests

The authors have declared that no competing interests exist.

Author Contributions

Conceived and designed the experiments: Xuemin Wang QF. Performed the experiments: Xuemin Wang PJ PW. Analyzed the data: C. Yang Xuerong Wang. Contributed reagents/materials/analysis tools: C. Yang Xuerong Wang QF. Wrote the paper: Xuemin Wang QF.