Phytochemistry and Healthy Food Lab

The group includes scientists covering fundamental and applied research areas, related to the quality and bioactivity of new foods of plant origin, fresh and processed. The main activity is the development of new foods enriched in bioactive phytochemicals (C. Garcia- Viguera), under controlled cultured conditions, novel existing ingredients (fruits or vegetables Biofactories)- D. Moreno or obtaining them from agri-food by-products (R. Dominguez- Perles and C. Garcia- Viguera). This is based on two fundamental strengths: 1.- a strong analytical base (chromatographic and -OMIC techniques) of phenolic compounds (S. Medina), glucosinolates and their bioactive metabolites and 2.- capacity and design of bioaccessibility, bioavailability and bioactivity studies in vitro and in vivo or clinical trials (R. Dominguez- Perles).