We deepen contemporary understanding of the impact of diet and food quality on health.
Our research focuses on both well-known and potentially novel dietary components, including nutrients and bioactive compounds of plant or synthetic origin, which may alleviate or exacerbate metabolic disorders associated with diet-related diseases such as obesity, diabetes, and certain intestinal or cardiovascular diseases.
Among our main interests are polyphenolic extracts and fiber–phenolic preparations; dietary fiber and unsaturated fatty acids from unconventional sources (such as seeds of herbal plants or fruits); trace elements in the form of nanoparticles; prebiotic preparations; and phosphorus-containing food additives.
We pay particular attention to elucidating the physiological and molecular mechanisms through which these dietary components influence gut and metabolic health. We also investigate interactions between selected dietary components after ingestion, for example, in the gastrointestinal tract, where, by affecting the local microbiota, they can mutually alter their biological availability and activity.
Our nutritional experiments are primarily conducted on laboratory rodents, which serve as research models reflecting human health. In collaboration with other teams, we also conduct studies on farm animals to improve the health quality of animal-derived products such as meat and eggs. Additionally, we collaborate with industry partners in the planning and implementation of research and development projects aimed at introducing new types of food to the market.
