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Department of Public Health Human Nutrition Unit

Department of Public Health Human Nutrition Unit. PEOPLE. UNDERGRADUATE STUDENTS Cinzia Grisendi Stefano Bacchi Sara Salvatore Chiara Morselli Laura Del Carlo Romina Moruzzi Nadia Torelli Massimo Franceschini Corrado Leali Roberta Gualtieri. STAFF Prof. Furio Brighenti

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Department of Public Health Human Nutrition Unit

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  1. Department of Public Health Human Nutrition Unit

  2. PEOPLE • UNDERGRADUATE STUDENTS • Cinzia Grisendi • Stefano Bacchi • Sara Salvatore • Chiara Morselli • Laura Del Carlo • Romina Moruzzi • Nadia Torelli • Massimo Franceschini • Corrado Leali • Roberta Gualtieri • STAFF • Prof. Furio Brighenti • Dr. Nicoletta Pellegrini • Dott. Daniele Del Rio • Dott. Marta Bianchi • Dott. Barbara Colombi

  3. FACILITIES • Food analysis laboratory • HPLC UV-Vis, DAD • HPLC IR • GLC FID, ECD • spectrofluorimeter • UV-Vis spectrophotometers • general equipments • Biological laboratory • CaCo2 cell colture laboratory • microbiology laboratory • YSI glucose analyser • breath H2 analyser

  4. ANALYSES • Food analysis laboratory • Total Antioxidant Activity (ABTS, TRAP, FRAP, FI-ABTS) • Carbohydrates (TDF, SDF, IDF, Sugars, Total and Resistant Starch) • Polyphenols • Vitamins • Fatty Acids (SCFA) • In vitro digestibility • Food composition and nutritional labelling • Biological laboratory • Plasma TAC (TRAP, FI-ABTS) • Oxidative stress (MDA, isoprostanes) • Nutritional status (vitamins) • Glycemic Index, Load • Intestinal fermentation (breath H2) • Microbial adhesivity to CaCo2

  5. MAIN RESEARCH PROJECTS • Food databanks • Total Antioxidant Activity of foods and beverages • Glycemic Index and Glycemic Load • Cereals and cereal products • Carbohydrate composition and Glycemic Index • Total Antioxidant Activity • Oxidative stress • Markers of OS in health and disease (diabetes, CHD) • TAC in biological fluids after dietary intervention • Probiotics • Intestinal fermentation (breath H2) • Microbial adhesivity to CaCo2 cells

  6. DOCTORATE IN FOOD SCIENCE AND TECHNOLOGY ORGANISATION The FST doctorate programme is intended to form at PhD level 3-4 students per academic year in different areas of Food Science, including Human Nutrition. The programme lasts 3 years, including 6-8 months to be spent abroad, and consists in lessons, seminars and full time involvement in original research themes financed by private or public founds. The final step consists in the defence of a Thesis work reporting the results of all the research period. Currently two PhD students are attending the Human Nutrition Laboratory.

  7. DOCTORATES AWARDED BY PRIVATES The doctorate awarded under a contract between the University and a private body is equivalent to a “regular” FST doctorate. It is granted to a student selected after a public exam. However, one delegate by the company enters the College of Professors tutoring the programme. The research project may be agreed upon between the tutors from the University and the founding Body and it is founded by ad-hoc founds and/or departmental founds deriving from research contracts. Aspects of specific interest for the founding Body may be part of the research program and should be encouraged, but under pre-competitive rules which endorse the right for the student to publish the results of his research.

  8. SPECIFIC RESEARCH AREAS OF INTEREST FOR A DOCTORATE IN FST – HUMAN NUTRITION • The expertise of the Human Nutrition Unit will be made available to any new student entering the PhD FST programme. Among them, two areas are of particular interest and can grant research activities at an international level. • Antioxidant Activity • Nutritional quality of food Carbohydrates

  9. RESEARCH AREA 1 • ANTIOXIDANTS • Food antioxidants are related to the protective effect of fruit and vegetables against degenerative diseases. Moreover, foods rich in dietary fibre and antioxidants are beneficial on intestinal function. • Unresolved issues • Effect of food processing on TAA of single and mixtures of different antioxidants; • Bio availability of non-vitamin antioxidants in raw and processed foods; • Effect of undigestible antioxidants on intestinal microflora and intestinal function; • Relationship between TAA intake and risk of disease (diabetes, CHD, cancer) in population studies.

  10. RESEARCH AREA 2 • CARBOHYDRATES • High carbohydrate diets are generally recommended in order to reduce the risk of degenerative diseases. However, conflicting results exist on the equivalence of different carbohydrate sources. Beside content in dietary fibre, the Glycemic Index has been advocated as a useful index to help individuals to select healthier foods. • Unresolved issues • Effect of mixed meals on Glycemic Index; • Influence of Glycemic Index/Load on postprandial metabolism in health and metabolic syndrome; • Influence of food processing on the Glycemic Index of starchy foods; • Relationship between Glycemic Index/Load of the diet and risk of disease (diabetes, CHD) in population studies.

  11. INTERNATIONAL PUBLICATIONS 1999-2002 1) Pellegrini N, Re R, Yang M, Rice-Evans CA. Screening of dietary carotenoid and carotenoid-rich fruit extracts for antioxidant activities applying the 2,2’-azinobis(3- ethylenebenzothiazoline-6- sulfonic acid) radical cation decolorization assay. Methods Enzymol 1999; 299: 379-389. 2) Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans CA. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radic Biol Med 1999; 26: 1231-1237. 3) Mannino S, Buratti S, Cosio MS, Pellegrini N. Evaluation of the “antioxidant power” of olive oils based on a FIA system with amperometric detection. Analyst 1999; 124: 1115-1118. 4) Benini L, Sembenini C, Heading RC, Giorgetti PG, Montemezzi S, Zamboni M, Di Benedetto P, Brighenti F, Vantini I. Simultaneous measurement of gastric emptying of a solid meal by ultrasound and by scintigraphy. Am J Gastroenterol 1999; 94: 2861-2865. 5) Brighenti F, Casiraghi MC, Canzi E, Ferrari A.Effect of consumption of a Ready-to-eat breakfast cereal containing inulin on the intestinal milieu and blood lipids in healthy male volunteers. Eur J Clin Nutr 1999; 53: 726-733. 6) Giacco R, Clemente G, Brighenti F, Mancini M, D'Avanzo A, Coppola S, Ruffa G, Lasorella G, Rivieccio A, Rivellese AA, Riccardi G. Metabolic effects of resistant starch in patients with type-2 diabetes. Diab Nutr & Metab Clin Exper 1999; 11: 330-335. 7) Vuksan, V., Jenkins, D.J.A., Spadafora, P., Sievenpiper, J.L., Owen, R., Vidgen, E., Brighenti, F., Josse, R., Leiter, L.A., & Bruce-Thompson, C. (1999). Konjac-mannan (glucomannan) improves glycemia and other associated risk factors for coronary heart disease in type 2 diabetes: A randomized controlled metabolic trial. Diabetes Care, 22, 913-919.

  12. INTERNATIONAL PUBLICATIONS 1999-2002 8) Barbera, R., Peracchi, M., Brighenti, F., Cesana, B., Bianchi, P., & Basilisco, G. (2000). Sensations induced by medium and long chain tryglicerides: role of gastric tone and hormones. Gut, 46: (1). 32-36. 9) Vuksan, V., Sievenpiper, J.L., Owen, R., Swilley, J., Spadafora, P., Jenkins, D.J.A., Vidgen, E., Brighenti, F., Josse, R., Leiter, L.A., Xu, Z., & Novokmet, R. (2000). Beneficial effects of viscous dietary fiber from konjac-mannan in subjects with the insulin resistance syndrome. Diabetes Care, 23, 1-6. 10) Pellegrini N, Riso P, Porrini M. Tomato consumption does not affect the total antioxidant capacity of plasma. Nutrition 2000; 16: 268-271. 11) Pellegrini N, Simonetti P, Gardana C, Brenna O, Brighenti F, Pietta PG. Polyphenol content and total antioxidant activity of vini novelli (young red wines). J Agric Food Chem 2000; 48: 732-735. 12) Garsetti M, Pellegrini N, Baggio C, Brighenti F. Antioxidant activity in human faeces. Brit J Nutr 2000; 84: 705-710. 13) Pellegrini N, Visioli F, Buratti S, Brighenti F. Direct analysis of total antioxidant activity of olive oil and studies on the influence of heating. J Agric Food Chem 2001; 49: 2532-2538. 14) Buratti S, Pellegrini N, Brenna OV, Mannino S. Rapid electrochemical method for the evaluation of the antioxidant power of some lipophilic food extracts. J Agric Food Chem 2001; 49: 5136-5141. 15) Bianchi-Salvadori, B., Vesely, R., Ferrari, A., Canzi, E., Casiraghi, M.C., & Brighenti, F. (2001). Behaviour of the pharmaceutical probiotic preparation VSL#3 in human ileostomy effluent containing its own natural elements. New Microbiol, 24, 23-33. 16) Giacco, R., Brighenti, F., Parillo, M., Capuano, M., Ciardullo, A.V., Rivieccio, A., Rivellese, A.A., & Riccardi, G. (2001). Characteristics of some wheat-based foods of the Italian diet in relation to their influence on postprandial glucose metabolism in patients with type 2 diabetes. Br J Nutr, 85, 33-40.

  13. INTERNATIONAL PUBLICATIONS 1999-2002 17) Pellegrini N. Analytical approaches to measure the oxidative stability of olive oils. Food Ind J 2002; 5(1): 59-70. (invited review) 18) WoleverTMS, Vorster H, Björck I, Brand Miller J, Brighenti F, et al. Determination of the glycaemic index of foods: Interlaboratory study. Eur J Clin Nutr (2002, in press)

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