Food Innovation Center

Richard Bruno, Ph.D., R.D.

Full Member
Primary Food Innovation Center Area: Biomedical Nutrition
Areas of Expertise: oxidative stress, phytochemicals, nonalcoholic fatty liver disease, cardiovascular disease, bioavailability

My expertise centers on phytochemical bioavailability and bioefficacy in protecting against obesity-triggered diseases, specifically nonalcoholic fatty disease and vascular endothelial dysfunction. I plan to contribute to the mission of FIC by working collaboratively with a transdisciplinary team at OSU to develop and validate novel dietary strategies that ameliorate oxidative stress and pro-inflammatory responses mediated by obesity and to translate these findings into practical recommendations that foster optimal health.

Related Articles

---

---

---