AGR-130 Bioactive Compounds, Nutrition and Health

Study of dietary lipid components that can improve health and prevent diseases. - Characterization of fatty foods (special attention to olive and argan oils). - Activity of foods and ingredients on lipid metabolism, insulin resistance and its deleterious effects (oxidative damage and inflammation, diabetes, atherosclerosis, cancer, Alzheimer's). - Analysis and obtaining of bioactive components. Phenolics (hydroxytyrosol and oleuropein), triterpenes (oleanolic, maslinic, ursolic, betulinic, uvaol and erythrodiol), mannitol, squalene, etc. Development of new formulations. - Characterization of lipoproteins rich in triglycerides from humans (VLDL and chylomicrons). - Preparation of artificial lipoproteins on demand, for the transportation and therapeutic use of bioactive compounds. - Bioactivity in cellular and cell-free models. - Design and execution of clinical trials in the postprandial and long-term phases.