Emily Ho

Emily Ho is an OSU Distinguished Professor and the Director of the Linus Pauling Institute at Oregon State University. She is also affiliated with the School of Biological and Population Health Sciences and the Department of Nutrition and Exercise Sciences. Dr. Ho leads cutting-edge research in nutritional science, focusing on the roles of zinc and phytochemicals in cancer prevention, immune function, and healthy aging.

• PhD in Human Nutrition, The Ohio State University
• Bachelor of Science in Nutrition Sciences, University of Guelph, Canada

Her research interests center on antioxidants, gene expression, dietary chemoprevention, and micronutrient biology. She investigates how nutrients like zinc influence DNA integrity, immune response, and cancer development, particularly in aging populations. Her lab also studies the molecular mechanisms by which compounds in broccoli, soy, and tea may prevent prostate and breast cancers. She is especially interested in epigenetic regulation, gut microbiome interactions, and the impact of whole grains and plant-based diets on chronic disease.

The recent articles from her lab reveal a strong focus on zinc metabolism, cruciferous vegetable bioactives (especially sulforaphane), gut microbiome modulation, and biomarker discovery. Her work combines human clinical trials, rodent models, and advanced 'omics technologies to explore how diet influences health at the molecular level. There is a clear trend toward precision nutrition, inter-individual variability, and the development of dietary strategies for cancer prevention and healthy aging.

Dr. Ho has received several honors, including:

• OSU Distinguished Professor
• OnPoint Faculty of the Game Recognition
• Moore Family Center Endowed Director

She has secured major grants and leads large collaborative research initiatives. As Director of the Linus Pauling Institute, she oversees a dynamic research program focused on vitamins, minerals, and plant chemicals in human health. She mentors numerous graduate students and postdoctoral researchers and is actively involved in public outreach, promoting whole grains, fruits, and vegetables for disease prevention. Her leadership extends to organizing community events like the Grid Iron Chef Contest and lectures on whole grain nutrition.

Dr. Ho leads the Emily Ho Lab, which is part of the Linus Pauling Institute and collaborates extensively with researchers in toxicology, biochemistry, and environmental health. Her team investigates how diet and environment interact to influence aging, immune function, and cancer risk.