Bradley W. Bolling

About

Bradley W. Bolling is a Professor in the Department of Food Science at the University of Wisconsin–Madison and serves as a Sustainability Faculty Fellow. His career in Food Science was inspired by an analytical chemistry course and early research experiences in microbiology, chemistry, and health. He earned both his BS and PhD degrees in Food Science at UW-Madison, focusing on the cancer-preventing components of beans. Following his doctoral studies, he trained at the Jean Meyer USDA Human Nutrition Research Center on Aging at Tufts University, where he continued to explore polyphenol chemistry, metabolism, nutrition, and health. After beginning his faculty career at the University of Connecticut, he returned to UW-Madison in 2014 to lead a program dedicated to food and health research. Professor Bolling's research team focuses on enhancing the impact of food on human and environmental health while promoting sustainability and equity within the food system. His broad interests encompass a variety of foods including nuts, fruits, vegetables, spices, fermented dairy products, and food production waste materials. More recently, he has been interested in supporting the development of underutilized foods in Wisconsin to improve biodiversity and ecological landscapes. In addition to his research, he contributes to undergraduate and graduate education through courses such as Advanced Food Biochemistry, The Chocolate Experience, Principles of Food Preservation, and Food Bioactives.…

Research topics

• Biochemistry
• Biology
• Immunology
• Chemistry
• Botany
• Cell biology
• Pharmacology

Selected publications

• Flavonoids and gut health

  Current Opinion in Biotechnology · 2020 · 267 citations

  Senior authorCorresponding

  Flavonoids are dietary non-nutrient bioactives with antioxidant and anti-inflammatory properties. Fruits, vegetables, nuts, legumes, and tea are rich in flavonoids. After consumption, flavonoids are extensively metabolized by the gut microbiota and host tissues. Flavonoid metabolism exhibits extensive variation between individuals. It is plausible that inter-individual differences in flavonoid metabolism impact the immune system. Pre-clinical studies have characterized direct and indirect mechan…

  DOI

• Quercetin and Its Metabolites Inhibit Recombinant Human Angiotensin-Converting Enzyme 2 (ACE2) Activity

  Journal of Agricultural and Food Chemistry · 2020 · 114 citations

  Senior authorCorresponding

  .

  DOI

• Aronia berry inhibits disruption of Caco-2 intestinal barrier function

  Archives of Biochemistry and Biophysics · 2020 · 61 citations

  Senior authorCorresponding
  DOI

• Yogurt consumption for improving immune health

  Current Opinion in Food Science · 2023-03-11 · 52 citations

  articleSenior authorCorresponding
  PublisherDOI

• Valorisation of hazelnut by-products: current applications and future potential

  Biotechnology and Genetic Engineering Reviews · 2022-12-28 · 36 citations

  review

  Hazelnut is one of the most widely consumed nuts around the world. Considering the nutritional value of hazelnuts, a wide range of hazelnut-based food products are available in the market such as oil, chocolate, confectionery, etc. Nevertheless, the processing of hazelnuts generates a large number of by-products and waste. The most valuable by-products of the hazelnut industry are shell, skin, and meal. These by-products are rich in bioactive compounds, protein, dietary fibre, mono- and polyunsa…

  PublisherDOI

Frequent coauthors

• Derek Martin

  University of Wisconsin–Madison

  41 shared

• Jeffrey B. Blumberg

  Tufts University

  37 shared

• Ruisong Pei

  Hunan University

  29 shared

• Michael H. Court

  Washington State University

  14 shared

• Liyang Xie

  University of Chicago

  12 shared

• Kelley K. Putt

  University of Wisconsin–Madison

  10 shared

• Mark H. Brand

  10 shared

• Zhenhua Liu

  Sun Yat-sen University

  10 shared

Labs

• Bolling Research GroupPI

  Food chemistry and health

Education

• Ph.D.

  University of Wisconsin-Madison

• M.S.

  University of Connecticut

• B.S.

  University of Connecticut

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