Rate My Professor Richard Bruno

Bruno’s research program investigates the bioavailability, metabolism, and anti-inflammatory functions of phytochemicals, including polyphenols and vitamin E, and bioactive food components in functional foods to mitigate cardiometabolic diseases such as prediabetes, metabolic syndrome, metabolic dysfunction-associated steatotic liver disease, and vascular endothelial dysfunction. His laboratory integrates mechanistic animal studies with human clinical trials to translate findings into evidence-based nutrition recommendations. He has authored more than 150 peer-reviewed research articles, books, and book chapters. Notable recent publications include “A green tea extract confection decreases circulating endotoxin and fasting glucose by improving gut barrier function but without affecting systemic inflammation” (Nutrition Research, 2024), “Whole milk dairy foods and cardiometabolic health: Dairy fat and beyond” (Nutrition Research, 2024), and “Milk-fat-globule-membrane-enriched dairy milk compared with a soy-lecithin-enriched beverage did not adversely affect endotoxemia or biomarkers of gut barrier function” (Nutrients, 2023). Bruno has received awards from the American Society of Nutrition and the OSU College of Education and Human Ecology for his internationally recognized contributions. He is Editor-in-Chief of Nutrition Research since 2020 and serves on the editorial boards of Antioxidants, Molecular Nutrition and Food Research, and the Journal of Nutritional Biochemistry. Additionally, he has mentored over 75 graduate students and postdoctoral fellows and more than 200 undergraduates, and delivered hundreds of presentations to academic, health agency, and industry audiences worldwide.