Richard Bruno

Richard Bruno

Richard Bruno

Professor of Human Nutrition and Director of the Bionutrition Core Laboratory

(614) 292-5522

325 Campbell Hall
1787 Neil Ave
Columbus, OH

Google Map

Areas of Expertise

  • Polyphenol and vitamin E bioavailability
  • Anti-inflammatory bioactivities of phytochemicals
  • Gut and cardiometabolic health


  • BS, Applied Nutrition, University of Delaware (Newark, DE)
  • MS, Human Nutrition, University of Delaware (Newark, DE)
  • PhD, Human Nutrition, The Ohio State University (Columbus, OH)
  • Post-Doc, Nutritional Biochemistry, Linus Pauling Institute, Oregon State University (Corvallis, OR)

Richard Bruno is a nutritional biochemist and registered dietitian with expertise in the areas of phytochemical metabolism and function in relation to oxidative distress responses that provoke cardiometabolic risk in humans. The Bruno Lab investigates the mechanisms involving the gut-liver axis by which green tea catechins alleviate NFκB-dependent inflammation in nonalcoholic fatty liver disease, both in preclinical models and at-risk human cohorts. Complementary research areas include: understanding the mechanisms governing the bioavailability of vitamin E and polyphenols along a trajectory of establishing accurate dietary requirements; and validating phytochemical- and functional food-based dietary strategies to protect against vascular endothelial dysfunction by limiting oxidative distress responses. The penultimate goal of the Bruno Lab is to translate research findings into evidence-based dietary recommendations that improve healthspan among humans. Dr. Bruno’s research has resulted in >100 peer-reviewed publications, and most of which can be found here.