Polyphenol Research Group has extensive experience in collaborations with other national and international research groups in the field of food and nutrition through consortia and research, development and innovation projects.
We are an inter and multidisciplinary group committed to promoting the generation and transfer of scientific knowledge. Whether your group belongs to a university, a hospital or a research center and is looking to establish a collaboration, do not hesitate to contact us. We are willing and motivated to work together on research projects.
FOOD SCIENCE AND TECHNOLOGY
We examine the use of agri-food by-products for their revaluation and reuse in the development of new foods or other uses, thus promoting the circular economy. We have experience in projects with other research groups promoting their use, as food supplements and cosmetic uses.
Optimization of the formulation, storage and conservation conditions of bioactive components and foods. We evaluate the durability and quality of foods with a high content of bioactive compounds to determine their stability in food products. We study possible physical and/or chemical changes such as time, due to external factors such as temperature, humidity and light, among others, and how to prevent them.
We promote the obtaining of healthier and more functional foods through agronomic research and sustainable soil management, as well as the development of extraction technologies for bioactive compounds. Optimization of production and transformation processes of foods rich in bioactive compounds, such as polyphenols and carotenoids.
We carry out cooking studies to determine the effect of culinary techniques on the content and bioavailability of bioactive compounds present in foods. This allows us to develop guidelines and recommendations (cooking temperature, duration of the process, culinary techniques…) for adequate cooking that preserves the nutritional benefits of the bioactive compounds in foods.
We have experience in studying local and traditional varieties of plant-based foods that can provide added and distinctive value. These investigations promote the protection of biodiversity and the resurgence of varieties with special historical or territorial relevance.
We evaluate the effect of the exposome on health, using targeted and untargeted metabolomics. We analyze metabolites through innovative chemical analysis techniques of human biological samples (urine, feces, plasma, saliva…) as well as samples of animal origin (tissues, plasma…). We determine consumption biomarkers and analysis of the bioavailability of bioactive compounds.
We carry out nutritional intervention studies and participate in important multicenter studies (PREDIMED, PREDIMEDPLUS, PROGRAM SI!…) to investigate the effect of the consumption of certain foods and dietary patterns on human health (mortality, cardiovascular events, markers of inflammation, performance cognitive, etc.).