How the food is prepared, and what it is eaten with, can drastically change the levels of active compounds even before consumption.
Consumption methods and food companions matter
Many bioactive compounds are sensitive to heat or oxidation. Cooking methods that involve high temperatures can accelerate the degradation of these compounds, reducing their beneficial potential. Meanwhile, certain food combinations can enhance the absorption of bioactive compounds, while others may have the opposite effects. My goal is to identify the best preparation methods and food pairings to maximize the health benefits we obtain from food.
Functional food for chronic low-grade inflammation
Patients with age-related conditions such as coronary artery disease often experience chronic low-grade chronic inflammation and elevated oxidative stress, even when they adhere to their prescribed medications. These conditions can further increase the risk of heart attack and stroke, yet there are currently no medical treatments that directly target them.
This is where functional foods can play a vital role. They are accessible, safe, and can complement existing medical therapies. My current research aims to develop dietary strategies using functional foods with anti-inflammatory and antioxidant properties to help reduce inflammation and oxidative stress in the aging population.
Inflammaging in cardiometabolic diseases
A growing body of evidence shows that dysfunction of the immune system plays a role in the aging process and the development of age-related cardiovascular or metabolic diseases. My research focuses on the changes in immune composition and the dysfunction of innate immune cells such as neutrophils and monocytes.
