Luisa Pozzo

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Luisa Pozzo
Institute of agricultural biology and biotechnology
Researcher

Nutrheff Thematic
Biomolecular technologies (enzymatic, biochemical, molecular biology), Food processing technology, Biological validation

Research Interest and expertise in the field of nutraceuticals and functional food
Bio-functional characterization of food products with particular attention to their protective role in inflammation and oxidative stress of chronic degenerative diseases (diabetes, cardiovascular disease, neurodegenerative diseases and chronic respiratory diseases) and to their interaction with drug metabolism using in vivo test (mouse and rat). Study of antimicrobial and prebiotic effects of food products and bioactive compounds using in vitro test.

Keywords: Nutraceuticals; Functional Foods; Microalgae; Phytochemicals; Antioxidant and antinflammatory.

Nutraceuticals and foods of interest
Functional Foods; Fermented Foods; Microalgae; Nutraceuticals; Plant and food extracts; Isolated bioactive compounds.

Fields of application
Biological and functional validation; Food industry; Pharmaceuticals; Cosmetics.

Facilities and equipments
Laboratory of molecular biology (Real-Time PCR, RT-PCR etc.). Animal Facility (CBS, Centro Biomedicina Sperimentale). Laboratory of biochemistry (Spectrophotometer and plate reader). Laboratory of microscopy (Optical and fluorescence microscopes). Laboratory of micorbiology (Laminar Flow Hood and incubator).