Her research activities primarily focus on the fields of cellular biochemistry and nutritional biochemistry, exploring the complex interaction between food and human health. The main areas of study include:
- Nutritional characterization of foods, with particular attention to the impact of processing methods on the bioaccessibility of nutrients and bioactive components. This is studied through innovative in vitro digestion techniques.
- Evaluation of the effects of diet and its components on specific biochemical-nutritional and metabolic functions, such as oxidative stress and inflammation. These studies are conducted both on cell culture models and in vivo.
- Valorization of traditional agri-food products and recovery of high-value bioactive components from by-products of the food industry, thus contributing to sustainability and circular economy in the agri-food sector.
- Biochemical-nutritional analysis of traditional foods and novel foods, with the aim of demonstrating their biomodulatory properties. This work aims to identify innovative nutritional strategies for the prevention of chronic-degenerative diseases.
Through these interdisciplinary studies, her research contributes to bridging the gap between basic biochemistry, food science, and applied nutrition, with potentially significant implications for public health and the food industry.
