Our research facilitates the contemporary understanding of the impact of diet and food quality on health.
Our research focuses on common and potential new dietary components, including nutrients and bioactives of plant or synthetic origin, that may weaken or enhance metabolic disorders specific to diet-related diseases such as obesity, diabetes or some intestinal and cardiovascular diseases.
Our research interests mainly concern n polyphenolic extracts and fiber-phenolic preparations, dietary fiber and unsaturated fatty acids from unconventional sources (such as herbal or fruit seeds, minerals in the form of nanoparticles, prebiotic preparations and food additives containing phosphorus.
We particularly focus on recognizing physiological and molecular mechanisms through which nutrients affect gut and metabolic health of the body. We track interactions between selected dietary components after their consumption, for example in the gastrointestinal tract, where by affecting the local microbiota, they can mutually alter their biological availability and activity.
We conduct feeding experiments mainly on laboratory rodents, which serve as a research model reflecting the state of human health, and also together with other research teams on farm animals to improve the health quality of animal products such as meat or eggs.
We also work with industry to plan and implement research and development projects aimed at introducing new types of food to the market.
