Research

John Thomas Pinto is Professor of Biochemistry and Molecular Biology at New York Medical College in Valhalla, New York. His training in Nutritional Biochemistry began in 1974 at the Institute of Human Nutrition, Columbia University. In 1980, he joined the staff at Memorial Sloan-Kettering Cancer Center (MSKCC) as Assistant Laboratory Member and was appointed Assistant Professor of Nutrition in Medicine, Weill Medical College of Cornell University in New York City.  During that time (1980-83), he was awarded the Future Leader's Award from the Nutrition Foundation. From 1989 until 1996, he was co-director of the Clinical Nutrition Research Unit (CNRU) Metabolism and Oncology Core Laboratory at MSKCC and until 2002, also directed the Nutrition Research Laboratory.  In 2002 to 2004, he was Senior Research Scientist at the Institute for Cancer Prevention (Formerly, the American Health Foundation) until its closure and then joined the staff at the Cornell-Burke Medical Research Institute in White Plains, New York.  In 2007, he joined the faculty at New York Medical College in his current rank as Professor of Biochemistry and Molecular Biology.  His teaching experiences in vitamin and mineral metabolism and drug-nutrient interactions have extended to programs at New York University, University of New Haven, The Institute of Human Nutrition (Columbia University), New York Medical College, and Teachers College in the Department of Health and Behavior Studies.  He is a member of The American Institute of Nutrition, The American Society for Clinical Nutrition, and the American Association for Cancer Research.  Dr. Pinto also serves as a reviewer for the American Journal of Clinical Nutrition, Biochemical Pharmacology, Biochemical Journal, Nutrition and Cancer, the Journal of Nutrition, and Analytical Biochemistry.  His research focuses on the effects of chemopreventive agents, dietary factors, and xenobiotic substances on modifying oxidation/reduction capacity in human cells and tissueS. In particular, his studies examine mechanisms of S-allylsulfides, S-cysteinyl and organoselenium compounds from allium foods (garlic, onion) that alter antioxidant enzyme systems and cytosolic signal proteins which affect proliferative and apoptotic processes within human prostate cancer cells.