Richard Bruno, Ph.D., R.D.
Dr. Bruno is a Professor and Chair of the Human Nutrition Program, as well as the Principal Investigator leading the Phytochemical & Cardiometabolic Health Laboratory. He holds BS and MS degrees in Nutrition from the University of Delaware, and a PhD in Nutrition from The Ohio State University. Additionally, he pursued postdoctoral training at the esteemed Linus Pauling Institute at Oregon State University.
With over two decades of experience as a nutrition biochemist and registered dietitian, Dr. Bruno is internationally recognized for his research that has advanced an understanding of the cardioprotective benefits of bioactive food components and functional foods. His primary research interests encompass several key areas: (1) investigating the bioavailability of phytochemicals, particularly polyphenols and vitamin E; (2) examining the anti-inflammatory activities of tea polyphenols, polar lipids, and antioxidants in managing pathogenic mechanisms along the gut-liver axis that are implicated in metabolic dysfunction-associated steatotic liver disease; and (3) establishing novel dietary strategies that mitigate cardiovascular risk by addressing hyperglycemia-mediated vascular endothelial dysfunction.
His comprehensive research agenda integrates mechanistic studies in animal models with controlled investigations in humans, facilitating bi-directional information exchange to advance discovery, research translation, and evidence-based nutrition recommendations. Dr. Bruno’s contributions extend beyond the laboratory, as he has mentored over 75 graduate students and postdoctoral fellows, along with guiding more than 200 undergraduate students in his laboratory. He has authored over 150 research articles and book chapters (Google Scholar), and delivered many hundreds of presentations to health agencies, academic audiences, and industry groups both nationally and internationally.
In addition to his academic pursuits, Dr. Bruno serves as the Editor-in-Chief for Nutrition Research, further demonstrating his commitment to advancing the field of nutrition science.