Laura Pucci

EMail
050.3153084
Home Page
Orcid
Scholar
Researchgate
WOS
Scopus
Linkedin

Laura Pucci
Institute of agricultural biology and biotechnology
Researcher

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

Research Interest and expertise in the field of nutraceuticals and functional food
Biofunctional characterization of food products paying particular attention to their healthy role in oxidative stress, inflammation, cardiometabolic diseases and tumors. Development of cereal fermentation procedures and evaluation of the products obtained in protecting against intestinal inflammation and cardiometabolic diseases. Study of the nutraceutical effects of bioactive compounds and food products by in vitro, ex vivo and in vivo tests.

Keywords: Nutraceuticals; Functional Foods; Phytochemicals; Fermented foods, Antioxidant, antinflammatory and antitumoral properties.

Nutraceuticals and foods of interest
Cereals, Legumes, Fermented foods; Plant and food extracts; Wines.

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

Facilities and equipments
Laboratory of molecular biology (Real-Time PCR, RT-PCR etc.). Laboratory of cell cultures (Laminar Flow Hood and incubator). Laboratory of biochemistry (Spectrophotometer and plate reader). Laboratory of microscopy (Optical and fluorescence microscopes).