Richard S Bruno, PhD, RD
College of Education & Human Ecology
Molecular Carcinogenesis and Chemoprevention
Oxidative stress, Fatty Liver, Cardiovascular Diseases, Inflammation, Hyperglycemia
Richard Bruno, PhD, RD, brings a unique “foods-first” perspective to the Molecular Carcinogenesis and Chemoprevention team at the OSUCCC – James, as he is based in the Human Nutrition program located in the College of Education and Human Ecology.His research uses biochemical and molecular nutrition methodologies to define the mechanisms regulating the bioavailability of dietary phytochemicals, especially green tea catechins and vitamin E, and their mechanisms that protect against oxidative stress and pro-inflammatory responses contributing to liver cancer resulting from nonalcoholic steatohepatitis. Recently, Dr. Bruno has conducted research to better define dietary vitamin E requirements for those who have high inflammatory burden, such as that occurring in obesity and metabolic syndrome. He also utilizes pharmacokinetics studies to validate novel food-based delivery systems of polyphenols to improve their bioavailability and anti-inflammatory bioactivity. In addition, his work seeks to detail the manner in which anti-inflammatory activities of green tea catechins function along the gut-liver axis to downregulate hepatic NF?B-dependent pro-inflammatory responses otherwise contributing to hepatocellular injury implicated in liver cancer. Dr. Bruno has co-authored numerous articles that have appeared in well-respected publications, including Molecular Nutrition & Food Research, Journal of Nutritional Biochemistry and American Journal of Clinical Nutrition.