Microbiome, Food and Health

The group studies the influence of dietary components (i.e. polyphenols) on the oral and gut microbiome and their impact on human health, including digestive function and neurodegenerative diseases. The group has developed a portfolio of omics and bioinformatics tools for the characterisation of the microbiome and its metabolic functionality. We are experts in the interactions between food/food ingredients and the gastrointestinal tract, highlighting our contribution to the simgi® simulator (Dynamic Gastrointestinal SIMulator) as a model that reproduces the human gastrointestinal tract and operates as a CSIC Scientific-Technical Service managed by the group. Previous results include its applicability to a wide range of foods and food components, as well as nanomaterials and microplastics. We have contributed to the formulation of food ingredients/supplements and fermented products from plant sources, addressing the optimisation of their bioavailability, metabolism and health effects.