Análisis metabolómico de los componentes bioactivos de los alimentos
Genómica nutricional desde la oficina de farmacia
Madrid, 4 de Junio 2014Rosa M Lamuela Raventós
BIOLOGÍA INTEGRAL Lo que la planta (el alimento)
Genómica Genes, ADN puede hacer(Potencial)
Transcriptómica Transcritos, ARN planea hacer(Estrategia)
Proteómica Enzimas, Proteínas está haciendo (Trabajo)
Metabolómica Metabolitos está produciendo(Resultados)
Targeted and untargeted food metabolomics
¿Por qué buscar los polifenoles?
Son los antioxidantes que consumimos en mayor cantidad en los alimentosde origen vegetal.
Renaud and De Logeril, Lancet, 1992
French Paradox
Dairy fat (calories) (1980-1985)
CH
D m
orta
lity
(19
87
) (m
en+
wom
en) Finland
Irland
Sweeden
NorwayGermany
Holand
Switzerland
France
DenmarkEngland
Austria
Belgium
Australia
Italy
Spain
Yugoslavia
Portugal
r= 0.73p <0.001
300
200
100
00 200 400 600 800 1000
Relation Between Age-standardized Death Rate from CHD (men and women) and Consumption of Dairy Fat in Countries Reporting Wine Consumption
In 1991, key word: polyphenolsOnly 23 papers about:
Presence in food
Antitumoral properties
Antioxidanteffects in vitro
On June 2, 2014. Key word:polyphenols1318 papers in 12 months
Lose of weight
Antibactericide
Hair growth
Cosmoceutical
Effect ontestosteroneInflammation
Apoptosis
Arthritis
…
Polifenoles y mortalidad
Tresserra-Rimbau et al. BMC Medicine 2014 12:77
Phenolic compoundsNowadays they are not considered nutrients however
they are bioactive compounds, since they perform important physiological functions in the organism.
O
OH
HO
OH
OH
OH
Epicatechin
O
R1
R2
OH
OH
OH
HO
O
R1
R2
OH
OH
OH
HO
O
R1
R2
OH
OH
OH
HO
n
Procyanidins: n=0 (dimer) up to 10 (decamer)
OH
HO
HO
Resveratrol
OOH
HO O
OH Naringin
¿Por qué en los tomates?
ANTECEDENTES
http://www.magrama.gob.es
En 2013
Methodology
HPLC-LTQ-Orbitrap-MS
HCD
Orbitrap
Exact mass measurements and elucidation of the structures of unknown compounds. Single-stage mass analysis, two-stage mass analysis (MS/MS) and multi-stage massanalysis (MSn). Very good mass accuracies both in MS and MS/MS. Unambiguous assignment of all fragment ions with fewer experiments and easier
interpretation than previous methods.
Methodology
HPLC-QToF-MS
QToF technologies allows the exact mass measurements of both MS and MS/MS ions. Following chromatographic alignment and peak detection, metabolomic analysis wasperformed to identify metabolites that may serve as markers to differentiate betweentomato-based products.
Methodology
HPLC-MS/MS
MRM mode
Accurate quantification Better sensitivity
Objective:to identify the polyphenol compounds of raw tomatoes, by HPLC-LTQ-Orbitrap-MS and
HPLC-MS/MS
Anna Vallverdú-Queralt et al. Improved characterization of tomato polyphenols usingliquid chromatography/electrospray ionization linear ion trap quadrupole Orbitrap massspectrometry and liquid chromatography/electrospray ionization tandem massspectrometry. Rapid Communications in Mass Spectrometry. 2010. 24, 2986-2992.
Targeted metabolomics
Compound Acc. mass mDa MS/MS ionsProtocatechuic acid 153.0193 0.11 153 (30), 109 (100)Caffeic acid-O-hexoside 1 341.0877 0.12 341(25), 179 (100), 135 (10)Neochlorogenic acid (3-caffeoylquinic acid) 353.0877 0.02 191 (100), 179 (80),135 (45)Homovanillic acid-O-hexoside 343.1034 0.07 181 (100), 137 (20), 121 (5)Feruoylquinic acid-O-hexoside 529.1561 0.21 529 (100), 367 (25), 191 (10)Ferulic acid-O-hexoside 355.1034 0.04 355(40), 193 (100), 178 (30)Coumaric acid-O-hexoside 325.0928 0.95 325 (70), 187 (40), 163(100)Caffeic acid 179.0349 0.34 179 (40), 135 (100)Chlorogenic acid (5-caffeoylquinic acid) 353.0877 0.03 191 (100), 179 (<5)Cryptochlorogenic acid (4- caffeoylquinic acid) 353.0877 0.02 191 (40), 179 (70), 173 (100), 135 (25)Naringenin-O-dihexoside 1 595.1665 0.33 595 (20), 433 (100), 271 (30)Rutin-O-hexoside-pentoside 903.2411 0.58 741 (100), 609 (70), 300 (100)Naringenin-O-dihexoside 2 595.1665 0.30 595 (20), 433 (100), 271 (30)Rutin-O-hexoside 771.1989 0.42 771 (100), 609 (50)Naringenin-C-diglycoside 595.1667 0.13 595 (100), 475 (30), 385 (45), 355 (30)Coumaroylquinic acid 337.0930 0.13 191 (100), 163 (10)Ferulic acid 193.0506 0.41 193 (20), 178 (70), 149 (20), 134 (100)Kaempferol-O-rutinoside-hexoside 755.2039 0.40 593 (100), 285 (5)Naringenin-O-hexoside 1 433.1140 0.10 433 (45), 271 (100)Phloridzin-C-diglycoside 759.2346 0.70 741 (20), 669 (30), 639 (80), 621 (20), 579 (60), 549 (100), 519 (65)Rutin-O-pentoside 741.1883 0.85 609 (60), 300 (100)Rutin(quercetin 3-O-rhamnosyl-glucoside) 609.1460 0.49 609 (100), 300 (50)Phloretin-C-diglycoside 597.1819 0.10 597 (30), 477 (50),417 (40) 387 (90), 357 (100)Kaempferol-3-O-rutinoside 593.1511 0.58 593 (100), 285 (80)Prunin (Naringenin-7-O-glucoside) 433.1140 0.10 433 (45), 271 (100)Eriodictyol-O-hexoside 449.1089 0.12 449 (20), 287 (100), 151 (30)Dicaffeoylquinic acid 1 515.1194 0.03 515 (65), 353 (50), 191 (100)Naringenin-O-hexoside 3 433.1140 0.09 433 (45), 271 (100)O-acetylprunin 475.1245 0.07 433 (15), 271 (100)Kaempferol-3-O-glucoside 447.0932 0.14 447(100), 285 (20)Naringenin 271.0611 0.03 271 (100), 177 (20), 151(100), 119 (30)Quercetin 301.0353 0.15 301(60), 151(100)
Rutin-O-hexoside-pentoside
Phloridzin-C-diglycoside
O-acetylprunin
Targeted metabolomicsAnna Vallverdú-Queralt et al. Rapid Communications in Mass Spectrometry. 2010. 24, 2986-2992.
Objective: To identify the polyphenol compounds on processed tomatoes: gazpachos,
ketchups and tomato juices.
Anna Vallverdú-Queralt et al. Screening of polyphenol content of tomato-based productsthrough accurate-mass spectrometry (HPLC-QTOF-MS). Food Chemistry. 2011. 129, 877-833.
Targeted metabolomics
Compoud Acc. Mass mDa MS/MS ionsProtocatechuic acid-O-hexoside 315.0721 0.90 153(100),109(40)Protocatechuic acid 153.0193 0.50 153(100), 109 (100)Caffeic acid-O-dihexoside 503.1406 1.10 341(80), 179(100)Caffeic acid-O-hexoside 1 341.0877 1.60 179(100),135(20)Neochlorogenic acid 353.0877 0.70 191(100), 179(80), 135(30)Homovanillic acid-O-hexoside 1 343.1034 1.10 343(100),137(70), 109(40)Ferulic acid-O-hexoside 355.1034 2.50 193(65), 178(30), 149(100)Chlorogenic acid 353.0877 1.50 191(100)Caffeic acid 179.0349 1.40 135(100), 107(20)Cryptochlorogenic acid 353.0877 0.80 191(50),173 (100),135(20)Naringenin-C-diglycoside 595.1667 0.70 595(100), 505(25), 475(50), 385(50), 415(25), 355(45)Rutin-O-hexoside 771.1989 1.60 771(100), 609(70), 300(20)Coumaric acid 163.0400 0.86 163(20), 119 (100)Coumaroylquinic acid 337.0930 1.50 191(100), 163(10)Apigenin-C-hexoside-hexoside 593.1511 0.30 503(25), 473(25), 383(65), 353(20)Feruloylquinic acid 367.1034 0.10 193(15), 191(100)Rutin-O-pentoside 741.1883 0.70 741(100), 609(80), 300(20)Apigenin-C-hexoside-pentoside 563.1406 0.90 563(80), 503(40),473 (20), 443(30), 353(30)Quercetin-O-dihexoside 625.1410 1.60 463(100), 300(30)Rutin 609.1460 0.50 609(100), 300(30)Quercetin-O-hexoside 463.0881 2.80 463(100), 300(20)Phloretin-C-diglycoside 597.1819 0.30 477(30), 387(100), 357(85), 417(15)Naringenin-C-hexoside 433.1140 0.60 433(40), 343(20), 313(40)Kaempferol-3-O-rutinoside 593.1511 0.70 593(100), 285(60)Kaempferol-C-hexoside 447.0932 0.60 357(15), 327(100), 285(<5)Dicaffeoylquinic acid 1 515.1194 0.10 515(20), 353(100), 335(20), 191(35), 173(60)Apigenin-7-O-glucoside 431.0983 0.80 431(25), 269(50), 161(75)Kaempferol-3-O-glucoside 447.0932 1.80 447(50), 285(100)Eriodictyol-O-dihexoside 611.1606 1.10 611(20), 449(100), 287(30)Naringenin-7-O-glucoside (prunin)* 433.1140 1.10 433(10), 271(100)Eriodyctiol-O-hexoside 449.1089 2.50 449(10), 287(100)Tricaffeoylquinic acid 1 677.1511 1.40 677 (45), 515(100), 353(40), 191(15)Eriodictyol 287.0560 1.20 151(70), 135(100)Quercetin 301.0353 0.40 301(10), 151(100)Naringenin 271.0611 1.50 151(80), 119(100)
Protocatechuic acid-O-hexoside
Apigenin-C-hexoside-hexoside
Apigenin-7-O-glucoside
Apigenin-C-hexoside-pentoside
Kaempferol-C-glucoside
Quercetin-O-dihexoside
Eriodictyol-O-dihexoside
Targeted metabolomicsAnna Vallverdú-Queralt et al. Food Chemistry. 2011. 129, 877-833.
Some Factors may Affect the Content of Bioactive Compounds Present in Tomatoes
Factors that May Affect the Bioactive Compounds
Variety:.
ObjectiveTo different varieties of tomato using targeted metabolomics.
Vallverdú-Queralt et al. Phenolic profile and hydrophilic antioxidant capacity aschemotaxonomic markers of tomato varieties. Journal of Agricultural and FoodChemistry. 2011. 59, 3994-4001.
Targeted metabolomics
Seven TOMATO VARIETIES: malva, H-9661, H-9776, H-9997, albastro, guadiva and elegy
Vegas Bajas del Guadiana, Badajoz (Spain)
Produced during two harvet 2008 and 2009
Maturity: 4.3-5 ºBrix
Normal-sized: 75-80 g.
Transplantation period: April-May
Maximum temperature: 25-30 ºC
Minimum temperature: 15-20 ºC
Fertilization: fertigation (application of fertilizers,
soil amendments or other water soluble products
through an irrigation system)
Targeted metabolomicsAnna Vallverdú-Queralt et al. Journal of Agricultural and Food Chemistry. 2011. 59, 3994-4001.
Phenolic Compounds searched in TomatoVarieties (MRM mode)
Compound MRM transition
Chlorogenic acid 353191
Caffeic acid 179135
Caffeic acid-O-hexoside 341179
Protocatechuic acid 153109
Gallic acid 169125
Ferulic acid 193134
Rutin 609300
Kaempferol-3-O-glucoside 477285
Quercetin 301151
Naringenin 271151
Previous identification of tomato polyphenols in LTQ-Orbitrap-MS
Direct analysis quantificationHPLC-MS/MS
Internal standard method
Targeted metabolomicsAnna Vallverdú-Queralt et al. Journal of Agricultural and Food Chemistry. 2011. 59, 3994-4001.
Total polyphenols(mg GAE/100g FW)
Hydrophilic antioxidant capacity (mmol TE/100g FW)
malva 10.04 ± 0.30 1.79 ± 0.10
H-9661 13.32 ± 0.70 2.80 ± 0.20
H-9776 8.64 ± 0.20 1.29 ± 0.10
H-9997 9.01 ± 0.40 1.40 ± 0.10
albastro 8.60 ±0.30 1.25 ± 0.09
guadiva 9.06 ± 0.20 1.63 ± 0.08
elegy 12.69 ± 0.40 1.98 ± 0.10
Other analysis Hydrophilic antioxidant capacity analysis Total polyphenol analysis
Ferulic acid
Chlorogenic acid
Caffeic acid
Caffeic acid-O-hexoside Quercetin Rutin Protocatechuic
acidGallic acid Naringenin Kaempferol-
3-O-glucosidemalva <LQ 0.36 ± 0.01 0.68 ± 0.01 0.26 ± 0.01 0.73 ± 0.02 19.79 ± 0.77 0.20 ± 0.02 <LQ 3.03 ± 0.21 <LQ
H-9661 0.35 ± 0.03 0.46 ± 0.01 1.02 ± 0.05 0.94 ± 0.04 0.76 ± 0.04 20.44 ± 0.47 0.46 ± 0.02 <LQ 6.90 ± 0.19 <LQH-9776 0.10 ± 0.05 0.40 ± 0.01 0.53 ± 0.01 0.32 ± 0.01 0.42 ± 0.01 2.68 ± 0.05 <LQ <LQ 0.75 ± 0.04 <LQH-9997 <LQ 0.38 ± 0.03 0.53 ± 0.04 0.47 ± 0.08 0.47 ± 0.04 4.65 ± 0.04 <LQ <LQ 0.50 ± 0.01 0.27 ± 0.03albastro 0.20 ± 0.01 0.39 ± 0.02 0.55 ± 0.02 0.38 ± 0.02 0.63 ± 0.04 0.79 ± 0.06 <LQ 0.96 ± 0.04 1.59 ± 0.25 <LQguadiva <LQ 0.38 ± 0.03 1.25 ± 0.01 0.44 ± 0.06 0.69 ± 0.06 6.07 ± 0.51 <LQ <LQ 1.71 ± 0.06 <LQelegy 0.21 ± 0.01 0.40 ± 0.02 0.63 ± 0.01 0.83 ± 0.02 0.69 ± 0.05 21.80 ± 0.68 <LQ 0.93 ± 0.01 0.70 ± 0.01 0.59 ± 0.01
H-9661 0.35 ± 0.03 0.46 ± 0.01 1.02 ± 0.05 0.94 ± 0.04 0.76 ± 0.04 20.44 ± 0.47 0.46 ± 0.02 <LQ 6.90 ± 0.19 <LQ
H-9661 13.32 ± 0.70 2.80 ± 0.20
Amount (µg/g FW± SD, n=6)
Targeted metabolomicsVallverdú-Queralt et al. Journal of Agricultural and Food Chemistry. 2011. 59, 3994-4001.
elegy
H-9661malva
guadiva
albastroH-9997
H-9776
Phenolic profile and hydrophilic antioxidant capacity can be used as chemotaxonomic tomato
markers to distinguish between tomatoes according to variety.
Targeted metabolomicsVallverdú-Queralt et al. Journal of Agricultural and Food Chemistry. 2011. 59, 3994-4001.
Type of cultivation
receive herbicides and otherpesticides approved by CE Nº395/2005 utilize fertilizers containingsoluble inorganic nitrogen andother nutrients, which are moredirectly available to plants.
receive only organically pesticidessuch as sulfur and benzothiophenecompounds approved by CE Nº2092/91 emphasize the accumulation ofsoil organic matter and fertility overtime through the use of cover crops,manures and composts.
Conventional Organic
Objective To evaluate the differences between organic and conventional tomatoes and tomato
juices using targeted (HPLC-MS/MS) and untargeted approach
Vallverdú-Queralt et al. Evaluation of a method to characterize the phenolic profile oforganic and conventional tomatoes. Journal of Agricultural and Food Chemistry. 2012.60, 3373-3380.
Vallverdú-Queralt et al. Is there any difference between the phenolic content of organic and conventional tomato juices? Food Chemistry. 2012. 130, 222-227.
Targeted metabolomics
Conventional vs Organic Tomatoes
Targeted metabolomicsAnna Vallverdú-Queralt et al.. Journal of Agricultural and Food Chemistry. 2012. 60, 3373-3380.
Anna Vallverdú-Queralt et al. Food Chemistry. 2012. 130, 222-227.
0
50
100
150
200
250
300
Conventional
Organic
Previous identification of tomatopolyphenols in QToF-MS
Direct analysis quantificationHPLC-MS/MS
Internal standard method
Phenolic Compounds searched in Organic and Conventional Tomato Products (MRM mode)
Compound MRM transition
Chlorogenic acid 353191
Caffeic acid 179135
p-Coumaric acid 163119
Ferulic acid 193134
Apigenin-7-O-glucoside 431269
Rutin 609300
Kaempferol-3-O-rutinoside 477285
Quercetin 301151
Naringenin 271151
Naringenin-7-O-glucoside 433271
Targeted metabolomicsVallverdú-Queralt et al.. Journal of Agricultural and Food Chemistry. 2012. 60, 3373-3380.
Vallverdú-Queralt et al. Food Chemistry. 2012. 130, 222-227.
Analytes Conventional tomatoes Organic tomatoesEstimated quantity
μg/g FW ± SD
Lowest Spiked level
Recovery± SD
RSD (%)Estimated quantity
μg/g FW ± SDLowest
Spiked levelRecovery
± SDRSD (%)
Caffeic acid 22.88 ± 0.45 46.60 98.40 ± 3.22 3.27 41.70 ± 0.81 93.16 97.04 ± 2.95 3.05
Chlorogenic acid
36.87 ± 0.61 69.90 96.23 ± 2.89 3.00 56.99 ± 0.90 116.50 96.12 ± 3.10 3.23
Ferulic acid 21.69 ± 0.40 69.90 94.15 ± 4.49 4.77 35.11 ± 0.63 69.90 96.88 ± 4.01 4.15
p-Coumaric acid20.59 ± 0.36 46.60 94.89 ± 2.87 3.02 34.25 ± 0.55 69.90 97.65 ± 2.90 2.97
Naringenin 36.46 ± 0.69 116.50 85.11 ± 3.97 4.69 87.38 ± 0.98 163.00 88.10 ± 3.51 3.98
Naringenin-7-O-glucoside
7.68 ± 0.15 23.30 87.02 ± 3.14 3.58 13.91 ± 0.28 23.30 88.63 ± 3.02 3.41
Rutin 119.82 ± 1.49 233.00 93.44 ± 4.72 5.05 272.75 ± 2.98 465.80 95.11 ± 4.51 4.74
Quercetin 5.69 ± 0.12 11.70 77.81 ± 3.88 5.00 11.42 ± 0.18 23.30 78.20 ± 3.41 4.36
Kaempferol-3-O-rutinoside
6.03 ± 0.11 11.70 89.15 ± 3.27 3.67 12.70 ± 0.24 23.30 91.34 ± 3.02 3.31
Apigenin-7-O-glucoside
28.28 ± 0.63 46.60 91.05 ± 2.65 2.90 31.63 ± 0.52 46.60 93.54 ± 2.87 3.07
Estimated quantities and recoveries (relative standard deviations, n=4) of polyphenols from organic and conventional tomatoes
Mean recovery of all spiked levels (50%, 100%, 150%, 200%).RSD: relative standard deviation.
Conventional vs Organic Tomatoes
22.88 ± 0.45
36.87 ± 0.61
21.69 ± 0.40
20.59 ± 0.36
36.46 ± 0.69
7.68 ± 0.15
119.82 ± 1.495.69 ± 0.12
6.03 ± 0.11
28.28 ± 0.63
41.70 ± 0.81
56.99 ± 0.90
35.11 ± 0.63
34.25 ± 0.55
87.38 ± 0.98
13.91 ± 0.28
272.75 ± 2.98
11.42 ± 0.18
12.70 ± 0.24
31.63 ± 0.52
Targeted metabolomics
Phenolic acids Flavonones Flavones Flavonols
Conventional vs Organic Tomato Juices
The tendency of higher polyphenol concentrations in organically produced tomato juices
Targeted metabolomics
Objective
To study the differences between organic and conventional ketchups using non-targeted (HPLC-QToF-MS)
analysis
Vallverdú-Queralt et al. A Metabolomic approach differentiates between conventionaland organic ketchups. Journal of Agricultural and Food Chemistry. 2012. 59, 11703-11710.
Untargeted metabolomics
Untargeted metabolomics
ANTIOXIDANT CAPACITY: Conventional vs Organic Ketchups
0
0,5
1
1,5
2
2,5
3
3,5
4
4,5
5
Ketchupconventional 1
Ketchupconventional 2
Ketchupconventional 3
Ketchupconventional 4
Ketchupconventional 5
Ketchuporganic 1
Ketchuporganic 2
Ketchuporganic 3
Ketchuporganic 4
Ketchuporganic 5
mm
ol tr
olox
/100
g F
W
ConventionalO
Vallverdú-Queralt et al. Journal of Agricultural and Food Chemistry. 2012. 59, 11703-11710.
Organic
VOLCANO PLOT was generated to determine statistically significant differences
between organic and conventional ketchups.
Metabolites with statisticallysignificant differences lie above thehorizontal threshold line.
Removal of the adduct ions, isotopic variants and in-source fragmentation.
The significantly different [M-H]- ions were searched on Metabolite Databases.
Untargeted metabolomics
METABOLOMIC ANALYSIS: Conventional vs Organic Ketchups
Compound [M-H]- m/z ions Acc. mass mDa MFRatio mean conventional/mean organic
Glutamylphenylalanine 293 164 (70), 147 (100), 103(40) 293.1143 0.4 C14H18N2O5--
n-malonyl tryptophan 289 203 (40), 159 (20), 142 (40) 289.083 0.9 C14H14N2O5--
Caffeic acid-O-hexoside 1 341 179(100), 135(20) 341.0877 1.6 C15H18O9 0.7033Caffeic acid-O-hexoside 2 341 179(100), 135(20) 341.0877 0.7 C15H18O9 0.6139
Caffeic acid 179 135(100), 107(20) 179.0349 1.4 C9H8O4 0.6366Neochlorogenic acid 353 191(100), 179(80), 135(30) 353.0877 0.7 C16H18O9 0.3912
Cryptochlorogenic acid 353 191(50)173 (100), 135(20) 353.0877 0.8 C16H18O9 0.3894Chlorogenic acid 353 191(100) 353.0877 1.5 C16H18O9 0.6468
Ferulic acid-O-hexoside 355 193(65), 178(30), 149(100) 355.1034 2.5 C16H20O9 0.6240Rutin 609 609(100), 300(30) 609.1460 0.5 C27H30O16 0.7101
Quercetin 301 301(10), 151(100) 301.0353 0.4 C15H10O7 0.4419
Kaempferol-3-O-rutinoside 593 593(100), 285(60) 593.1511 0.7 C27H30O150.6540
Naringenin 271 151(80), 119(100) 271.0611 1.5 C15H12O5 0.6790
Naringenin-7-O-glucoside 433 433(10), 271(100) 433.1140 1.1 C21H22O100.6503
Dicaffeoylquinic acid 1 515 515(20), 353(100), 191(50) 515.1194 0.1 C25H24O12 0.7028Dicaffeoylquinic acid 2 515 515(20), 353(100), 191(50) 515.1194 0.1 C25H24O12 0.6065
Glutamylphenylalanine 293 164 (70), 147 (100), 103(40) 293.1143 0.4 C14H18N2O5 -
n-Malonyl tryptophan 289 203 (40), 159 (20), 142 (40) 289.083 0.9 C14H14N2O5 -
Untargeted metabolomicsVallverdú-Queralt et al. Journal of Agricultural and Food Chemistry. 2012. 59, 11703-11710.
Conventional vs Organic Crops
Organic crops
Conventionalcrops
SOLUBLE INORGANICNITROGEN
ACTIVATION OF NATURAL DEFENCE
MECHANISMS
POLYPHENOL LEVELS INCREASE
SOLUBLE INORGANICNITROGEN
LARGER QUANTITIES OF NITROGEN-RICH BIOMOLECULES WERE DETECTED
En análisis metabolómico, tanto dirigido como no dirigido, es una muy
buena herramienta para la caracterización de los componentes bioactivos de
los alimentos.
La metabolómica está permitiendo reconocer nuevos componentes y
biomarcadores diferenciadores tanto en bromatología como en nutrición,
abriendo un gran campo en el descubrimiento de nuevas moléculas
bioactivas.
Conclusions
Group director Rosa Mª Lamuela Raventós
Board Committee Ramón Estruch Riba
Postdoctoral researchers Anna Vallverdú Alex Medina Sara Arranz
Predoctoral researchers
Miriam Martínez Mariel Colman Gemma Sasot Palmira ValderasAnna Tresserra Paola Quifer Guo Xiao Hui Naiara Orrego
CollaboratorsMónica Vázquez Montse Illán Xavier Torrado
Visit our website: http//www.polyphenolresearch.com
Centro de Investigación Biomédica En RedFisiopatología de la Obesidad y Nutrición
Centro de Investigación Biomédica En RedFisiopatología de la Obesidad y Nutrición
RETICS RD06/0045/0003
AGL2007-66638-C02
AGL2010-22319-C03
-AGL2013-49083-C3-1-R
Acknowledgments
NUTRIENTES
Macronutrientes: Hidratos de Carbono Fibra Lípidos Proteínas
MicronutrientesVitaminasMinerales
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