As part of IBERPHENOL, two main avenues of investigation are being pursued:
Involvement of phenolic composition on food quality, including organoleptic quality and useable lifespan.
Molecular studies of the colourant and astringent properties, and the capacity to act as preservatives. Involvement of polyphenols in sensorial features: colour and astringency. Possible use as food preservative agents. Viability and formulas for their incorporation into high-consumption foods as functional ingredients.
Bioavailability and biological properties of phenolic compounds in foods.
Use of model systems to study the bioactivity of phenolic compounds: structure–activity relationship, bioavailability, metabolism, mechanisms of action and relation between compounds and potential effects (antinflammatory, antioxidant, etc.) on consumers’ health.
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