ictan.csic.es
Cocoa flavonoids contribute to the nutritional prevention of type 2 diabetes mellitus
Beta cell failure in pancreatic islets of Langerhans and insulin resistance at peripheral tissues are the two critical landmarks in the development of type 2 diabetes mellitus (T2D). This disease in experimental animals and humans is associated with reductions in … Read more
Cocoa flavonoids could delay the progression of diabetes type 2
A study led by scientists of the Spanish Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), supports the idea that cocoa flavanols could delay the progression of diabetes type 2 by preventing the loss of functional beta-cell mass induces by … Read more
Book launch: “Non-extractable polyphenols and carotenoids”
The book “Non-extractable polyphenols and carotenoids: importance in human nutrition and health”, edited by Prof. Fulgencio Saura-Calixto and Dr. Jara Pérez-Jiménez, from ICTAN, has been published by the Royal Society of Chemistry (Reino Unido). It is the first book devoted … Read more
Volunteers are requested for study on the health effects of grape compounds
– Volunteers should be aged 18-70 and exhibit obesity (BMI, 30-40 kg/m2) – They cannot suffer diabtes, cardiovascular diseases nor thyroids diseases. – They cannot be following a weight loss regime nor have been subjected to bariatric surgery. – They … Read more
ICTAN researcher joins to the Scientific Committee of the Spanish Agency for Food Safety and Nutrition
Dr. Francisco J. Morales, Department of Characterization, Quality and Safety at ICTAN, has joined the Scientific Committee of the Spanish Agency for Food Safety and Nutrition (AESAN). The Scientific Committee is an independent and consultative collegiate body responsible for providing … Read more
Seminars “Nuevos materiales lipídicos saludables: aplicación en productos cárnicos”
Date: Friday, April 26, 2019 at 12 am Place: Lecture Hall of the Institute of Food Science, Technology and Nutrition (ICTAN) Title: “Nuevos materiales lipídicos saludables: aplicación en productos cárnicos”. Speaker: Tatiana Pintado del Campo Contact:
The world of carotenoids: colors, food and health
The Spanish Carotenoid Network, known as CaRed, has published a divulgative book on carotenoids (in Spanish) that can be downloaded from this link: https://cared.cragenomica.es/ CaRed, includes10 Spanish research groups dedicated to the study of carotenoids, including Begoña Olmedilla-Alonso, researcher at … Read more
Seminars “Botana de alto valor nutricional/antioxidante a base de maíz y frijol común, producida por un proceso de extrusión optimizado”
Date: Friday, June 28, 2019 at 12 am Place: Lecture Hall of the Institute of Food Science, Technology and Nutrition (ICTAN) Titles: “Botana de alto valor nutricional/antioxidante a base de maíz y frijol común, producida por un proceso de extrusión … Read more
Welcome to the electronic portal of the Institute of Food Science, Technology and Nutrition (ICTAN). Our web site aims to serve as a rapid communication channel of our activities to the most diverse sectors of society, such as consumers, industry (food & drink, product development, applied nutrition, food supplements, dietetics, nutraceuticals, pharmacology, clinical, etc.), administration, and scientific community as well.
ICTAN was created in June 2010 as Institute of CSIC (Spanish National Research Council) and belongs to the Scientific Area of Food Science and Technology. ICTAN headquarters is placed in the premises of CSIC Campus at the Ciudad Universitaria in Madrid.
Our ongoing mission is the generation, dissemination of new fundamental and applied scientific knowledge of quality and its transfer to the productive sector at local, national and European scales. Our commitment is also to promote excellence for new professionals demanding training, and/or for established scientists requiring to broaden or update their knowledge. ICTAN is willing to deploy R&D activities in the forefront of international knowledge and become a worldwide reference center to meet society needs in the area of food production and human well-being through nutrition.
