Bradley W. Bolling

Bradley W. Bolling

Assistant Professor, Food Science
115 Babcock Hall
bwbolling@wisc.edu
(608) 890-0212
FAX (608) 262-6872

Bolling Lab

Research Interests

Food chemistry and analysis, dietary phytochemicals, functional foods and prevention of chronic disease.


Education

  • B.S., University of Wisconsin-Madison, Food Science, Honors in Research. 2002
  • Ph.D., University of Wisconsin-Madison, Food Science. 2007
  • Certificate in Teaching and Learning, University of Wisconsin-Madison Delta Program. 2007
  • Postdoctoral Fellow, Jean Mayer USDA Human Nutrition Research Center on Aging, Tufts University. 2007-2010
  • Scientific and Professional Organizations

  • American Chemical Society
  • American Society for Nutrition
  • Institute of Food Technologists
  • International Society for Nutraceuticals and Functional Foods
  • Link to Bibliography

    https://www.ncbi.nlm.nih.gov/sites/myncbi/1bWQ9W3F74u55/bibliography/40333115/public/?sort=date&direction=ascending


    Selected Publications

    Pei R, DiMarco DM, Putt KK, Martin DA, Gu Q, Chitchumroonchokchai C, White HM, Scarlett CO, Bruno RS, Bolling BW. Low-fat yogurt consumption reduces chronic inflammation and inhibits markers of endotoxin exposure in healthy women: a randomized controlled trial. British Journal of Nutrition. In press.


    Bolling BW. Almond polyphenols: methods of analysis, contribution to food quality and health promotion. Comprehensive Reviews in Food Science and Food Safety. 2017;16:346-68.


    Putt K, Pei R, White HM, Bolling BW. Yogurt inhibits intestinal barrier dysfunction in Caco-2 cells by increasing tight junctions. Food & Function. 2017;8:406-414.


    Xie L, Vance T, Kim B, Lee SG, Caceres C, Wang Y, Lee J-Y, Chun OC, Bolling B. Aronia berry polyphenol consumption reduces plasma total and LDL cholesterol in former smokers without lowering biomarkers of inflammation and oxidative stress: a randomized controlled trial. Nutrition Research. 2017;37:67-77.


    Chang SK, Alasalvar C, Bolling B, Shahidi F. Tree nut byproducts as functional food ingredients. Journal of Functional Food. 2016;26:88-122.


    Duffy VB, Rawal S, Park J, Brand MH, Sharafi M, Bolling B. Characterizing and improving the sensory and hedonic responses to polyphenol-rich aronia berry juice. Appetite. 2016;107:116-125.


    Xie L, Wang Y, Lee SG, Vance TM, Kim B, Lee J-Y, Chun O, Bolling B. Bioavailability of anthocyanins and colonic polyphenol metabolites following consumption of aronia berry extract. Food Chemistry. 2016; 211: 860-868.


    Bolling B, Xie L, Martin D, Pei R, DiMarco D. Black currant juice. In Handbook of Functional Beverages and Human Health. Shahidi, F., and Alasalvar, C. eds. CRC Press. 2016.


    Bolling B, DiMarco D, Lainas K, Kranz S. Raspberry juice. In Handbook of Functional Beverages and Human Health. Shahidi, F., and Alasalvar, C. eds. CRC Press. 2016.


    Lainas K, Alasalvar C, Bolling B. Effects of roasting on proanthocyanidin contents of Turkish Tombul hazelnut and its skin. Journal of Functional Foods, 2016;23:647-653.


    Neilson A, O’Keefe S, Bolling B. High molecular weight procyanidins in foods: overcoming analytical challenges in pursuit of novel dietary bioactive components. Annual Review of Food Science and Technology. 2016:7:3.1-3.22.


    Martin D, Bolling B. A review of the efficacy of dietary polyphenols in experimental models of inflammatory bowel diseases. Food and Function. 2015;6:1773-1786.


    Alasalvar C, Bolling B. Review of nut phytochemicals, fat soluble bioactives, antioxidant components and health effects. British Journal of Nutrition. 2015;113:S68-S78.


    Pei R, Yu M, Bruno R, Bolling B. Polyphenol and tocopherol content of autumn olive berries. Journal of Functional Foods. 2015;16:305-314.


    Bolling B, Taheri R, Pei R, Kranz S, Yu M, Dorucher S, Brand, M. Harvest date affects aronia juice polyphenols and antioxidant activity, but not anthocyanin stability. Food Chemistry. 2015;187:189-196.


    Nico N, Marie A, Romeo T, Jacqueline M, Rudraiah S, Manjia J, Bolling B, Manautou J, Paul M. Antioxidant fractions of Khaya grandifoliola C.DC and Entada africana Guill. et Perr. induce nuclear translocation of Nrf2 in HC-04 cells. Cell Stress and Chaperones. 2015;20:991-1000.


    Blumberg J, Bolling B, Chen O, Xiao H. Review and perspective on the composition and safety of green tea extracts. European Journal of Nutrition & Food Safety. 2015;5(1):1-31.


    Xie L, Bolling B. UHPLC-MS characterization of stilbenes in California almonds (Prunus dulcis). Food Chemistry, 2014;148:300-306.


    Martin D, Taheri R, Draghi A, Brand MH, Sylvester F, Bolling B. Phenolic acids and flavonoids determine the in vitro anti-inflammatory activity of aronia extracts in lipopolysaccharide-stimulated primary mouse splenocytes. Journal of Functional Foods. 2014;8;68-75.


    Blesso CN, Andersen CJ, Bolling B, Fernandez ML. Egg intake improves carotenoid status by increasing plasma HDL cholesterol in adults with metabolic syndrome. Food and Function. 2013;4:213-21.


    Kim B, Ku CS, Pham TX, Park Y, Martin DA, Xie L, Taheri R, Lee J, Bolling B. Aronia melanocarpa (chokeberry) polyphenol rich extract improves antioxidant function and reduces total plasma cholesterol in apolipoprotein E knockout mice. Nutrition Research, 2013;33:406-13.


    Kim B, Park Y, Bolling B, Lee J. Polyphenol-rich Aronia melanocarpa (chokeberry) extract regulates expression of cholesterol and lipid metabolism genes in Caco-2 cells. Journal of Nutritional Biochemistry, 2013;24:1564-1570.


    Bolling B, Chen Y-Y, Chen C-Y. Contributions of polyphenols and vitamin C to the antioxidant capacity of pomegranate and grape juices: synergism and antagonism among components. International Journal of Food Science and Technology, 2013;48:2650-2658.


    Taheri R, Connoly B, Brand M, Bolling B. Underutilized chokeberry (Aronia melanocarpa, arbutifolia, prunifolia) are rich sources of anthocyanins, flavonoids, hydroxycinnamic acids, and proanthocyanidins. Journal of Agricultural and Food Chemistry, 2013;61:8581-8588.