Quality and functionality of plant foods (BIOACTIVEG)

Description

Objetives

Chemical and biochemical characterization of plant foods (fresh and processed) and their components by advanced analytical methods. Study of the biological activity and functionality of plant foods by using in vitro studies (simulated gastrointestinal digestion and cell culture) and in vivo studies (studies in animal models and human intervention studies). Study of the effect of food processing and preservation technologies on bioactive compounds, their bioaccessibility and bioavailability, by means of in vitro and in vivo studies.

Research Lines

Quality and functionality of plant foods and their constituents
Biological activity and functionality of plant foods.
New foods and functional ingredients.
Processing technologies and bioactive compounds

Skills

Evaluation of the nutritional quality and functionality of plant foods, fresh or processed, using advanced analytical techniques like GC / MS, HPLC-DAD/MS, LC / MS Q-TOF, etc., as a support for the study of metabolites (metabolomics), markers of biological activity of such foods.
Design of new plant foods and functional ingredients by high hydrostatic pressure and minimal processing techniques.
Evaluation of biological activity of phytochemicals in plant foods, including bioaccessibility and bioavailability studies, using in vitro techniques (gastrointestinal digestion patterns combined with cell culture studies) and in vivo studies using animal models and humans intervention studies.

Personnel

Group Leader:

Members:

Contact:

91 549 23 00
ancos@ictan.csic.es
csanchezm@ictan.csic.es

Keywords

Plant foods,Biological activity, Functional foods, Processing, High-pressure, Bioaccessibility

Publications

Fernández-Jalao I, Balderas C, Sánchez-Moreno C, de Ancos B. Impact of an in vitro dynamic gastrointestinal digestion on phenolic compounds and antioxidant activity of apple treated by high-pressure processing. Innovative Food Science & Emerging Technologies, 66, 102486, 2020. https://doi.org/10.1016/j.ifset.2020.102486
Fernández-Jalao I, Sánchez-Moreno C, de Ancos B. Effect of high-pressure processing on flavonoids, hydroxycinnamic acids, dihydrochalcones and antioxidant activity of apple ‘Golden Delicious’ from different geographical origin. Innovative Food Science & Emerging Technologies, 51, 20-31, 2019. https://doi.org/10.1016/j.ifset.2018.06.002
Fernández-Jalao I, Sánchez-Moreno C, de Ancos B. Influence of food matrix and high-pressure processing on onion flavonols and antioxidant activity during gastrointestinal digestion. Journal of Food Engineering, 213, 60-68, 2017. https://doi.org/10.1016/j.jfoodeng.2017.02.015
Colina-Coca C, González-Peña D, de Ancos B, Sánchez-Moreno C. Dietary onion ameliorates antioxidant defence, inflammatory response, and cardiovascular risk biomarkers in hypercholesterolemic Wistar rats. Journal of Functional Foods, 36, 300-309, 2017. https://doi.org/10.1016/j.jff.2017.07.014
González-Peña D, Checa A, de Ancos B, Wheelock CE, Sánchez-Moreno C. New insights into the effects of onion consumption on lipid mediators using a diet-induced model of hypercholesterolemia. Redox Biology, 11, 205-212, 2017. https://doi.org/10.1016/j.redox.2016.12.002
González-Peña D, Dudzik D, Colina-Coca C, de Ancos B, García A, Barbas C, Sánchez-Moreno C. Multiplatform metabolomic fingerprinting as a tool for understanding hypercholesterolemia in Wistar rats. European Journal of Nutrition, 55(3), 997-1010, 2016. https://doi.org/10.1007/s00394-015-0914-1

Quality and functionality of plant foods (BIOACTIVEG)

Description

Objetives

Research Lines

Skills

Personnel

Keywords

Publications

Projects, Contracts, Agreements

FEDER projects

PhD Thesis, Master's Thesis and Degree Thesis

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