Dr. Richard Bruno is a bionutritionist and registered dietitian with expertise in the areas phytochemical and antioxidant utilization and metabolism in relation to free radical-mediated toxicology. He is a Professor in the Department of Human Sciences in the College of Education and Human Ecology at The Ohio State University. Prior to joining the OSU faculty, he served on the faculty at the University of Connecticut, completed a prestigious post-doctoral fellowship at the Linus Pauling Institute at Oregon State University, and earned his Ph.D. in Human Nutrition from The Ohio State University Nutrition program.
The research conducted in Dr Bruno’s laboratory aims to define the mechanisms regulating the bioavailability of phytochemicals, particularly vitamin E and polyphenols, and the mechanisms by which these dietary agents protect against oxidative stress and pro-inflammatory responses that otherwise contribute to vascular endothelial dysfunction and nonalcoholic steatohepatitis (NASH). His work routinely utilizes obese experimental models and clinical populations having heightened oxidative stress and inflammatory responses with the underlying goal of translating experimental findings into practical recommendations that promote optimal health.
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