The BIONUTEST group specialises in the study of components of food ingredients and food, including nutrients, as well as other bioactive components (carotenoids, sterols, sialic acids, gangliosides and polyphenols).
- Quantification and stability studies of: components of the lipid fraction of food and ingredients; Maillard reaction compounds; nitrogen fraction: (proteins, casein phosphopeptides and amino-acids); minerals of nutritional interest; antioxidants and assessment of antioxidant capacity.
- Bioavailability assessment: a) in vitro by application of gastrointestinal simulation and uptake and transport models in combined systems incorporating cell cultures (Caco-2, HepG2); b) in vivo by determination of food components and metabolites in biological fluids and faeces, from clinical trials and animal experimentation.
- Assessment of biological effects by in vitro techniques: cytoprotection and/or cytotoxicity, markers of oxidative stress, inflammation and apoptosis, using cell cultures.
- Advice and assessment of: a) Nutritional and functional quality of formulations, food, ingredients, diets and/or menus and b) Food information: mandatory and nutritional labelling, nutrition and health claims.
Design, formulation and assessment of healthy food.
- Identification, quantification and stability of food components and ingredients
(a) components of the lipid fraction of foods/ingredients: fatty acids, volatile compounds (hexanal, nonanal, etc.), sterols, sialic acids, gangliosides, fat-soluble vitamins and other resulting compounds are identified, quantified and stability studies are performed.
- In vivo and in vitro bioavalability of food components and ingredients
Bioavailability assessment: a) in vitro: gastrointestinal simulation and uptake and transport models with cell cultures and b) in vivo by determination of food components and metabolites in biological fluids and faeces, from clinical trials and animal experimentation.
- Assessment of the nutritional and functional quality of food and diets
Assessment of: a) Nutritional and functional quality of formulations, food, ingredients, diets and/or menus and b) Food information: mandatory and nutritional labelling, nutrition and health claims.
- Citoprotection and citotoxic effects evaluation througth in vitro method
Assessment of biological effects of components of food and food ingredients: cytoprotection and/or cytotoxicity, markers of oxidative stress, inflammation and apoptosis, using cell cultures.
Burjassot/Paterna Campus
Av. Vicent Andrés Estellés, s/n
46100 Burjassot (Valencia)
