Bruno Lemos

Graduate Student, Nutritional Sciences (Affiliate)


Research Overview

Research in cholesterol and apolipoproteins metabolism, atherosclerosis and cardiovascular disease. Experience with clinical trials (3 years), animal research (4 years) and cell culture (cholesterol efflux assays). Collaborated with Cornell University in TMAO research. Currently dissertation in “Assessment of TMAO Formation with the Intake of Eggs versus a Choline Supplement”. Assisted with two projects in Fernandez laboratory, “Assessment of Egg Intake in a Young, Healthy Population” and “Pilot Study for Effects of TA-65 Supplement on Metabolic Syndrome”. Worked for Cooking Matter as a program assistant teaching a class for low income Fathers, partnered with Dr. Amy Mobley from UConn. Bachelor’s thesis was related to obesity, diabetes and non-alcoholic fatty liver disease, with the title “Effects of the Treatment and Prevention with the extract of Mormodica charantia on the Biochemical Parameters of a Non-Alcoholic Fatty Liver Disease model”. Background in biochemistry and related topics, specially macronutrients metabolism, molecular and cellular biology, and analytical chemistry.

Education

Bachelor’s in Biochemistry, 2014, Federal University of Sao Joao Del Rei

Contact Information
Emailbruno.lemos@uconn.edu
Mailing Address3624 Horsebarn Rd. Ext.
Storrs, CT 06269