Bruce A Watkins

Professor Food Science

Department: Department of Food Sciences
Phone: 765.494.5802
E-mail: baw@purdue.edu

Education
Ph.D. Nutrition and Physiological Chemistry

Affiliations
Courtesy Appointment Professor, Department of Basic Medical Sciences, SVM, Purdue University

Adjunct Professor of Anatomy, Department of Anatomy and Cell Biology, Indiana School of Medicine, Indianapolis, IN

Research
My research is organized into two areas of nutrition focused on molecular biosciences in medicine. The first area is on bone and muscle biology associated with muscle atrophy and osteopenia. The first goal of the laboratory is to understand the interactions of flavonoids and fatty acids on prostanoids and growth factors on muscle and bone metabolism for optimal musculoskeletal health. The research is directed at characterizing how specific fatty acids and phytochemicals impact bone modeling and remodeling, and muscle development. These experiments investigate actions of nutrients on transcription factors (PPARs) and genes (COX, osteocalcin, alkaline phosphatase, BMP) in bone cell cultures and various animal models. The second goal is a paradigm that examines how flavonoids and fatty acids alter genes of osteoblast differentiation (Cbfa1) and osteoclastogenesis (osteoprotegrin OPG/OPGL). The third goal is to describe the actions of nutrients on the actions of agonists on endocannabinoid receptors in muscle and bone. The second area of research is on diet and inflammation. The research aim is to determine the efficacy and safety of phytochemicals and nutraceuticals in the diet. Research is conducted on the biochemistry and physiological actions of flavonoids in biological systems of inflammation.

Teaching
Functional Foods
Nutritional Sciences
Food Lipids
Phytochemicals
Bone Metabolism

Industrial
Scientific advisory boards; research projects on companion animal nutrition and medicine; nutrition and wellness research to improve the human condition

Curriculum Vitae
Lab web page

- Recent Publications

Watkins, B. A., A. N. Friedman, & C. Saha (2008). Feasibility study of erythrocyte long-chain omega-3 polyunsaturated fatty acid content and mortality risk in hemodialysis patients. Journal of Renal Nutrition, 18, 509-512.

Watkins, B. A., A. N. Friedman, & R. Siddiqui (2008). Acute Rise of Omega-3 Polyunsaturated Fatty Acids During Hemodialysis Treatment. Journal of Renal Nutrition, 18, 301-303.

Watkins, B. A., A. Ranalli-Curtis, & Y. Li (2008). Reconstructing Nutrition Research: looking toward the 30-year anniversary of the journal. Nutrition Research, 28, 811-815. http://www.nrjournal.com/

Watkins, B. A. (2005). Superfund Basic Research Program - NIH (Nutrition and Chemical Toxicity Workshop).

Watkins, B. A. (2005). NIH Chemo/Dietary Prevention Oncological Sciences Integrated Review Group CDP. https://commons.era.nih.gov/commons/

Cordain, L., S. B. Eaton, A. Sebastian, A. Mann, S. Lindeberg, B. A. Watkins, J. H. O'Keefe, & J. B. Miller (2005). Origins and evolution of the western diet: Health implications for the 21st century. American Journal of Clinical Nutrition, 81, 341-354.

Shen, L., J. K. Yeh, J. Rasty, Y. Li, & B. A. Watkins (2005). Protective effect of dietary long chain n-3 PUFA on bone loss in intact middle-aged male rats. British Journal of Nutrition.

Watkins, B. A. (2005). Colloquium 2 - Role of Horticulture in Interdisciplinary Centers Related to Foods for Health. HortScience 2005 program of ASHS Annual Conference.

Horia, E., & B. A. Watkins (2005). Comparison of stearidonic acid and alpha-linolenic acid on PGE2 production and COX-2 protein levels in MDA-MB-231 breast cancer cell cultures. Journal of Nutritional Biochemistry, Volume 16(Number 3), Pages 184-192.

Munoz-Espada, A. C., & B. A. Watkins (2005). Cyanidin attenuates PGE2 production and cyclooxygenase-2 expression in LNCaP human prostate cancer cells. Journal of Nutritional Biochemistry. http://www.sciencedirect.com