| FOOD SCIENCE & TECHNOLOGY | Food Innovation |
Bioavailability of Bioactive Compounds
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Bioavailability of bioactive compounds plays a central role in the possibility of food components to act in vivo upon short- and long-term consumption. Randomized controlled trials in humans are performed. Blood, urine and fecal samples are collected and analysed by LC/MS/MS, HPLC/DAD and Orbitrap. |
Food Composition/Structure and Physiological Functions
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Chemical-physical characteristics of foods influence the extent of effects of foods/ingredients along the gastro-intestinal tract. In vitro studies mimicking human digestive system, colon model and animal studies are used to design tailored foods/ingredients. |
Foods/Ingredients and Disease Prevention
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Intervention studies in humans and animals are performed in order to clarify mechanisms underlying the ability of foods/ingredients to protect the body from chronic diseases driven by oxidative stress and inflammation. Biological samples are collected and specific analysis based on multiplexed assays, LC/MS/MS and pectrophotometric analysis are performed. |
Foods/Ingredients for Appetite Control and Body Weight Management
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Appetite-regulating food can be a tool to reduce energy intake and body weight. Human studies are performed to clarify the effects of foods/ingredients on behavioral/psychological and physiological mechanisms underlying appetite. Appetite ratings through questionnaires and concentrations of several biomarkers of gut-brain axis through multiplexed assays and LC/MS/MS are measured. |