Investigating bioactive compounds in food


Subject carrier


Natural sources of compounds with health benefits:
• Cyanobacteria and algae
• Plants and parts of plants, roots, leaves, fruits, wood, by-products
• Bioactive compounds in food of animal and plant origin
• Bioactive compounds in foods typical in Mediterranean diet
Toxic compounds in food
• Toxins from mushrooms, seashells, alkaloids, micotoxins…)
• Compounds from thermic treatment of foods
Modern methodological approaches for extraction and characterisation of bioactive compounds
• Extraction from simple organisms
• Extraction from plant materials
• Extraction from animal products
• Chromatographic methods
• Nonchromatographic methods
• FTIR Fourier transform infrared micro-spectroscopy
• Other spectroscopic methods
Effect of bioactive compounds on human body
In vitro effects:
• pH changes
• antioxidative potential
• enzyme inhibition
Cellular level:
• Cell cycle
• Proliferation
• Gene expression, epigenetic changes
• Differentiation, stem cell maturation
• Mutagenic and antimutagenic activities
Systemic activity:
• Immune response
• Inflammatory and antiinflammatory activities
• Changes in metabolic profile (glucose, lipid profile…)
Specific therapeutic applications of bioactive compounds
• Antioxidants
• Antitumor compounds
• Treatment of viral infections
• Wound healing
• Antimicrobial compounds
• Compounds with beneficial effects on gut health and microbiota
• Compounds for regulation of body weight
• Inhibition of metabolic syndrome development
• Compounds to improve sports performance
Integration of bioactive compounds in functional foods
Clinical study design and organisation