GASTROINTESTINAL HEALTH

The group's activity is focused on the study of the interactions between the chemical composition of the diet and certain physiological and health parameters. Thus, issues such as digestive and metabolic utilization of nutrients, and the physiological effects at both local (intestine) or systemic levels of chemical fractions of foods (proteins, carbohydrates, fiber, etc.) are studied. Special attention is paid to the study of the mechanisms of action and nutritional and/or non-nutritional biological effects of active substances in food or added to the diet (prebiotics, protease inhibitors, antibacterials), particularly in relation with the effects on the digestive microbiota composition. The ultimate goal is to improve health, productivity, sustainability and environmental impact of farm animal exploitations and help design a healthier diet.