Bioactive Ingredients Food Group

Bioactive Ingredients Food Group

Group leader: Prof. Francesco Visioli

Objectives: the Bioactive Ingredients Food Group is being developing a Ministry of Innovation (MICINN) – funded study on the effects of selected phospholipids in models of aging and cognitive decline. In particular, the group is investigating the nutrigenomic effects of phospholipids isolated from buttermilk and krill oil, via innovative technologies developed in the CIAL (UAM + CSIC Madrid campus). Aging represents an important socio-economic issue, in that the European population is rapidly aging and the health care costs associated with this demographic phenomenon are becoming unbearable. Therefore, there is a strong need to find suitable and effective preventive measures, to lessen the burden of disease and decrease budgetary stress. In particular, aging is associated with cognitive decline, which can become severe and develop into dementia and/or Alzheimer’s disease.

Given than the brain is the organ richest in lipids (up to 40% in weight), the LabFun thinks it conceivable to supply appropriate phospholipids to maintain and/or restore proper membrane composition, fluidity, and signal transduction. The preliminary results do demonstrate the provision of food-derived phospholipids (formulated through original techniques) are able to ameliorate the synaptic machinery and restore adequate mitochondrial function. The group employs in vitro and in vivo (including human) approaches to create strong and solid scientific data and foster the formulation of evidence-based nutraceuticals and functional foods. In addition, the group keeps publishing the results of former projects along with reviews on specific topics, therefore enjoying a strong publication record.

Prof. Francesco Visioli

Group leader of the Bioactive Ingredients Food Groupof Lipid Metabolism Group

Francesco Visioli earned a degree in Pharmacy and Pharmaceutical Chemistry from the University of Milan and a PhD in Biotechnology from the University of Brescia (based on work performed at the Louisiana State University Neuroscience Center). After being Full Professor of physiopathology at the Université Paris 6 “Pierre et Marie Curie”, where he directed the “Micronutrients and cardiovascular disease” unit, he is now Professor of human nutrition at the University of Padua, Italy and Senior Investigator at the Madrid Institute for Advanced Studies (IMDEA)-Food. Formerly involved in neurochemistry, Dr. Visioli’s research currently concerns essential fatty acids, namely those of the omega 3 series, and natural antioxidants, as related to atherosclerosis and cardiovascular disease. In particular, Dr. Visioli’s group discovered the biological and pharmacological properties of olive oil phenolics, including hydroxytyrosol. In addition, Dr. Visioli is being studying some bioactive components of plant foods, including lycopene from tomato and biophenols from wild greens. His research ranges from in vitro studies of bioactivity (test tubes, cell cultures) to in vivo tests, performed on laboratory animals and/or humans. Dr Visioli has a publication record of approximately 250 papers and book chapters, which have been cited over 10,000 times. He gave invited lectures in over 100 meetings. Dr. Visioli was member of the Board of Directors of the International Society for the Study of Fatty Acids and Lipids (ISSFAL). Currently, Dr. Visioli is the Editor-in-Chief of PharmaNutrition Associate Editor of Prostaglandins, Leukotrienes and Essential Fatty Acids, in addition to being a member of the Editorial Board of several other journals. Presently, Dr. Visioli is Leader of the “Fats and Human Health” division of Eurofed Lipid and member of the EFSA GMO Panel.

Email: francesco.visioli@imdea.org
Phone: +34 91 727 81 00, ext. 204 

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