Research group
Food Quality and Technology
Position
Researcher
Outline, coordinate, manage and implement R&D innovation projects focusing on food
chemistry and biochemistry, namely on the development of food ingredients with functional
properties. The focus is primarily on hypocholesterolemic properties of hydrophilic bioactive
compounds present in food matrices. It is intended to determine the mechanisms of action and
to understand how the synergies between different compounds can affect cholesterol
homeostasis and/or other bioactive properties and its intestinal absorption.
Representative Publications
Contribution of non-ionic interactions on bile salt sequestration by chitooligosaccharides: Potential hypocholesterolemic activity
10.1016/j.jcis.2023.05.056
Water-Soluble Saccharina latissima Polysaccharides and Relation of Their Structural Characteristics with In Vitro Immunostimulatory and Hypocholesterolemic Activities
10.3390/md21030183
