Bradley Bolling, Ph.D.

	Postdoctoral Fellow Antioxidants Research Laboratory Jean Mayer USDA HNRCA at Tufts University 711 Washington St. Boston, MA 02111-1524 Phone: 617-556-3136 Fax: 617-556-3344 E-mail: bradley.bolling@tufts.edu
Education	Ph.D. University of Wisconsin-Madison, Dept of Food Science, Food Chemistry; B.S. University of Wisconsin-Madison.
Research Focus	Phytochemical metabolism and aging.
Selected Professional Affiliations	ACS, IFT, AOCS
Selected Research Publications
Bolling, B., Court, M., Blumberg, J., Chen, C-Y. Age-associated changes in flavonoid glucuronidation by male F344 rat liver microsomes. 12th International Glucuronidation and UGT Workshop. 2008; Quebec, Canada. Bolling, Bradley, Chen, E., Parkin, K. (2006) *Quinone reductase inducing and antioxidant activities of aqueous isolates of green bean (Phaseolus vulgaris* L.) Food Reseach International. 2007;40(1):182-190. Lee, Chen-Hsien; Wettasinghe, Mahinda; Bolling, Bradley, Ji, Li-Li, Parkin, Kirk. Betalains, Phase II Enzyme-Inducing Components From Red Beetroot (Beta vulgaris L.) Extracts. Nutrition and Cancer. 2005;53(1):91-103. Wettasinghe, M.; Bolling, B.; Plhak, L.; Parkin, K. Screening for phase II enzyme-inducing and antioxidant activities of common vegetables. Journal of Food Science. 2002;67(7):2583-2588. Wettasinghe, Mahinda; Bolling, Bradley; Plhak, Leslie; Xiao, Hang; Parkin, Kirk. Phase II Enzyme- Inducing and Antioxidant Activities of Beetroot (Beta vulgaris L.) Extracts from Phenotypes of Different Pigmentation.** Journal of Agricultural and Food Chemistry. 2002;50(23):6704-6709.