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).

1. 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.
2. 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.
3. Assessment of biological effects by in vitro techniques: cytoprotection and/or cytotoxicity, markers of oxidative stress, inflammation and apoptosis, using cell cultures.
4. 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.