Scientific/Technological Services

Nutrition and health. Functional foods.

ASSESSMENT OF POTENTIAL AND HEALTHY NUTRITIONAL of bioactive components in various food matrices through:

  • 1. Clinical or experimental studies
    • In silico (computer simulation)
    • In vitro cellular (mechanisms)
    • In vivo in animals (mechanisms)
Animals high disease prevalence immunization -
Inflammation Intestinal (DSS, TNBS) Intestinal moderate acute lung in rats with acute local LPS (carrageenan edema, edema to bradykinin, etc.) Chronic systemic (adjuvant arthritis, collagen induced arthritis)
colitis Model KO (mice and rats) chemical model (rats and mice)
Food allergies -
Cancer -
Arteriosclerosis / metabolic syndrome -
In vitro to evaluate the antioxidant activity DPPH, ORAC, Rancimat, ABTS, FRAP, linoleum methyl
In vitro activity to assess Antitoxic (beneficial) foods or its components and / or additives Systemic toxicity cytotoxicity
Reproductive toxicity Whole embryo culture (WEC) Test Test breeding zebrafish embryonic stem cell (EST) Micromassa (MM) test teratogenesis frog Xenopus embryos (FETAX)
Genotoxicity Micronucleus test (MNT) Comet assay
Carcinogenesis Cell Transformation Assay (CTA)
  • 2. Human studies

    • Epidemiological humans (indirect)
    • Human intervention (direct)
    • Healthy volunteers
    • patients
    • Subjects with high cardiovascular risk

    Through these studies we can learn about:

Bioavailability and Metabolism

Study of access to the bloodstream at the cellular level, functional ingredients and components of the diet in general:

  • Identification and quantification of bioactive compounds and their metabolites in biological fluids (milk, plasma, serum and urine) and tissues after oral administration.
  • Evaluation of in vivo biological properties.
  • Evaluation of the stability and digestibility bioaccessibilitat potential of bioactive compounds by simulating digestion processes in vitro.

Biofuncionality (biochemical and physiological)

Establishing causal relationship between nutrients and functional ingredients and functions of cells, organs and bodies in the prevention of certain pathophysiological processes.

Nutrigenomics, proteomics and metabolomics

  • Description of the proteome of an individual after ingestion of bioactive compounds (nutrigenomics).
  • Understanding the biological effects resulting from this altered proteome (proteomics).
  • Determining the type of metabolites formed and their concentration in biological fluids as cellular response to these changes (metabolomics).
  • Obtain markers and markers consumption effect (statute of diseases) and their interactions.