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Food safety
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Biomarkers and bioactive compounds |
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Biomarkers are the key to understanding the impact of individual food components on our health. At present, we know which major food groups are healthy or not, but the specific food components that are health protective are still relatively unknown.
Biomarkers give a precise and unbiased indication of how much we are exposed to specific food components, and are therefore an important tool in researching the effects of bioactive compounds in our food.
Identifying health protective compounds
Our research in biomarkers focuses on the health protective compounds in fruits and vegetables, e.g. polyphenols such as flavonoids, and simple phenolic acids. We have also included compounds such as isothiocyanates, glucosinolates and proanthocyanidines in our research.
Through the use of metabolomics, we try to identify new biomarkers for the ingestion of healthy food. We use the biomarkers we develop in large cohort, case-control and intervention studies to investigate the impact of exposure to specific food components in relation to the risk of disease.
Collaborations
National and international collaborators include:
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Institute of Human Nutrition, Faculty of Lifesciences, University of Copenhagen, Denmark |
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Danish Cancer Society |
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