Non extractable polyphenols, antioxidants and dietary fiber in health (POLIFIBAN)

Description

The activity of the research team is focused on the study of certain bioactive compounds present in foods of vegetal origin, such as dietary fibre and polyphenols. As distinctive feature, the team studies non-extractable polyphenols or macromolecular antioxidants, as a particular class of these compounds widely distributed in foods and with promising health effects. The research team is based on a global approach to the study of the selected compounds, comprising determination of their content in foods, evaluation of in vitro effects through several antioxidant capacity techniques, studies of bioavailability in humans and study of acute and chronic health effects, with a specific approach towards cardiometabolic diseases.

Objetives

Determination of non extractable polyphenols in food and diets.
Determination of dietary fibre in foods and diets
Study of properties and health effects of non extractable polyphenols.
Design and development of nutritional clinical trials.
Design of functional ingredients and foods, especially from food byproducts or underexploited raw materials.

Research Lines

Non extractable polyphenols
Dietary fiber
Diet and cardiometabolic diseases

Skills

Antioxidant capacity methodology in food and diets
Design and nutritional evaluation of dietary fiber and functional ingredients
Human trails for evaluation of effects of bioactive compounds, including metabolomics.

Patents

Patent WO 2017013299 A1. Saura-Calixto F, Pérez-Jiménez J. “Method for producing a concentrate of polymer proanthocyanidins with a concentration of more than 40% by means of enzymatic treatments and without using organic solvents”.

Personnel

Group Leader:

Jara Pérez Jiménez – (Tenured Scientist)

Members:

Contact:

91 549 23 00
jara.perez@ictan.csic.es

Keywords

polyphenols, Antioxidants, Dietary fiber, Diet, Functional ingredients, Functional Food

Publications

Pérez-Ramírez I, Reynoso-Camacho R, Saura-Calixto F, Pérez-Jiménez J. 2018. Comprehensive characterization of extractable and non-extractable phenolic compounds by HPLC-ESI-QTOF of a grape/pomegranate pomace dietary supplement. J. Agric. Food Chem., 66, 661-73. https://doi.org/10.1021/acs.jafc.7b05901
Pérez-Jiménez J, Saura-Calixto F. 2018. Fruit peels as sources of non-extractable polyphenols or macromolecular antioxidants: analysis and nutritional implications. Food Res. Intl., 111, 148-52. https://doi.org/10.1016/j.foodres.2018.05.023
Martínez-Maqueda D, Zapatera B, Gallego-Narbón A, Vaquero MP, Saura-Calixto F, Pérez-Jiménez J. 2018. A 6-weeks supplementation with grape pomace to subjects at cardiometabolic risk ameliorated insulin sensitivity, without affecting other cardiometabolic parameters. Food Function, 9, 6010-19. https://doi.org/10.1039/c8fo01323c
Amaya-Cruz D, Pérez-Ramírez I, Pérez-Jiménez J, Nava GM, Reynoso-Camacho R. 2019. Comparison of the bioactive potential of Roselle (Hibiscus sabdariffa L.) calyx and its by-product: phenolic characterization by UPLC-QTOF MSE and their anti-obesity effect in vivo. Food Res. Intl., ID 108589. https://doi.org/10.1016/j.foodres.2019.108589
Ramos-Romero S, Martínez-Maqueda D, Hereu M, Amézqueta S, Torres JL, Pérez-Jiménez J. 2020. Modifications of gut microbiota after grape pomace supplementation in subjects at cardiometabolic risk: a randomized cross-over controlled clinical trial. Foods, 9, 1279-91. https://doi.org/10.3390/foods9091279
Gutiérrez-Díaz I, Salazar N, Pérez-Jiménez J, De los Reyes-Gavilán CG, Gueimonde M, González S. In press. New players in the relationship between diet and microbiota: the role of macromolecular antioxidant polyphenols. Eur. J. Nutr. https://doi.org/10.1007/s00394-020-02339-5