The research group "Mycological Resources" studies the ecosystem services provided by wild edible fungi, focusing on their role in ecosystems and their agro-food potential, as well as their diversity, ecological function, contribution to carbon storage, and forest resilience. Additionally, the group investigates the impact of climate change on the production of edible fungi, applying techniques such as qPCR and massive sequencing.

The group’s research focuses on understanding how micronutrients (particularly minerals) and bioactive compounds (especially polyphenols) can contribute to the prevention of cardiometabolic and deficiency-related diseases. Our approach is grounded in precision nutrition, taking into account the interindividual variability in response to food components, influenced by factors such as genetics, lifestyle, and the gut microbiota. To this end, we employ advanced multivariate analysis strategies that allow us to integrate this complexity.

The interaction between diet and gut microbiota has a profound impact on health. Diet modulates gut microbial communities both in terms of changes in their composition and genetic diversity. In turn, gut microorganisms determine the capacity of each individual to produce bioactive compounds from substrates present in food. Among the bioactive components of the diet, metabolites produced by the microbiota from food precursors are relevant players in the modulation of the host response to infection and in the modulation of inflammatory processes.