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Prof. De-xing Hou

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Dr. De-Xing Hou is a Professor of Food Function and Nutrigenomics at Kagoshima University of Japan. He graduated from Hunan Agricultural University (1981), and received two kinds of Ph.D., one is in Agriculture Science from Kagoshima University (1991) and another is in pharmacology Science from The University of Tokyo (2006). He worked on transcriptional factors at Institute of Physical and Chemical Reseach (RIKEN) of Japan as a postdoc from 1991-1997. Then, he was appointed to the Department of Food Science and Biotechnology, Kagoshima University from an Associate Professor to Professor. Dr. Hou also worked at Cornell University, Pittsburgh University and NIH-NCI of U.S.A as Visiting Scientist (2006-2007). His current research interests include the identification of chemopreventive effects and molecular mechanisms of dietary foods and bioactive natural products using molecular and multi-omics analysis. Dr. Hou has published more than 158 peer-reviewed papers and 12 book chapters. His research in transcriptional factors are published in some highest-ranking journals such as Nature, Nature Genetics and EMBO Journal, and his works on bioactive natural products are highlighted in Carcinogenesis, Free Radic Biol Med, Antioxid Redox Signal. He is the Founding President of Food for Health International Society (FOHIS) and Associate Editor of several journals such as Molecular Carcinogenesis and member of editorial boards of journals.