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Responsable del área de investigación de Compuestos bioactivos y alimentos funcionales en el Centro de Investigación en Nutrición y Metabolismo (CIN) de la Universidad de Navarra

Universidad de Navarra

Spain

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Recent Grants

Grant: Open

Título del proyecto: ARTIchoke by-products as rich source of bioavailable Hydroxycinnamic acids: Disentangling their potential in type 2 diabetes risk reduction through UPcycling strategies and a multi-omics approach. (ARTI-UP).

Open Date: 2024-09-01

Close Date: 2028-09-01

Grant: Close

La microbiota intestinal y los probióticos como nuevos abordajes de la esteatosis hepática, gracias al desarrollo de un dispositivo para el análisis de microbiota en las diferentes partes del tracto digestivo (MICROLIVER)

Open Date: 2020-06-01

Close Date: 2022-11-01

Grant: Close

Bioaccesibilidad y bioactividad de ingredientes y alimentos funcionales de origen vegetal: compuestos implicados, efecto de digestión gastrointestinal y microbiota y aplicación de sistema modelo in vivo C. elegans

Open Date: 2018-09-01

Close Date: 2021-08-01

Grant: Close

Modulación personalizada de la microbiota mediante el diseño inteligente de alimentos e ingredientes a partir del diagnóstico basado en enterotipos (NUTRIBIOTA)

Open Date: 2018-05-01

Close Date: 2020-11-01

Grant: Close

Matrices alimentarias de origen vegetal con potencial actividad antioxidante sometidas a diferentes tecnologías: evaluación química y biológica

Open Date: 2015-01-01

Close Date: 2018-12-01

Articles (7)

Year:

2026

Year:

2025

Year:

2025

Year:

2024

Year:

2024

Year:

2023

Year:

2023

Collaborators (4)

Pedro Mena

Associate Professor in Human Nutrition

Università degli Studi di Pavia

ITALY

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Facundo Vitelli-Storelli

Universidad Internacional de La Rioja

SPAIN

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Daniele Del Rio

Vice Rector (Research & Technology Transfer)

University of Parma

ITALY

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Maria-Paz de Peña

Full Professor

Universidad de Navarra

SPAIN

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Recent Grants

Articles (7)

Design of a Plant-Based Smoothie: Exploiting Ingredient Complementarity for a Diversified (Poly)phenolic Profile Quantified by Targeted LC-MS/MS Analysis

High-Pressure and Thermal Pasteurization Applied to Smoothies Enhances (Poly)Phenol Bioaccessibility along the Gastrointestinal Tract

Urinary excretion kinetics of (poly)phenolic metabolites derived from the consumption of microwaved Piquillo pepper (Capsicum annuum cv. Piquillo)

Exploring optimal high-pressure processing conditions on a (poly)phenol-rich smoothie through response surface methodology

Industrial and culinary treatments applied to Piquillo pepper (Capsicum annuum cv. Piquillo) impact positively on (poly)phenols’ bioaccessibility and gut microbiota catabolism

LC–MS/MS Analysis Elucidates the Different Effects of Industrial and Culinary Processing on Total and Individual (Poly)phenolic Compounds of Piquillo Pepper (Capsicum annuum cv. Piquillo)

Health associations of liver enzymes and inflammatory scores with urinary citrus flavonoid metabolites

Collaborators (4)

Pedro Mena

Facundo Vitelli-Storelli

Daniele Del Rio

Maria-Paz de Peña

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