Department of Food Biofunctionality

Research

  • Pharmacokinetics and bioavailability of micronutrients and phytochemicals
  • Enhancing the bioavailability of bioactive compounds
  • Gastric and intestinal digestion
  • Mechanisms of uptake and elimination of micronutrients and bioactive compounds
  • Vitamin E metabolism
  • Intracellular localization of metabolic steps

Methods

  • Controlled human trials
  • Cell culture experiments
  • In vitro digestion
  • High-performance liquid chromatography

Our group investigates the liberation of micronutrients and bioactive compounds from foods and their absorption into the organism as well as the underlying molecular mechanisms using in vitro, cellular and organismic model systems. A particular focus of our research is the metabolism of vitamin E to its long- and short-chain metabolites, the intracellular localisation of the involved metabolic steps, and the mechanisms of the transport of the parent compounds and metabolites across membranes and between organelles.

For more information, please visit the group's website.

Department of Food Biofunctionality (140b)

Garbenstraße 28
Ökozentrum, 126 (Secretary)
70599 Stuttgart

Postal address:
University of Hohenheim
Dept. of Food Biofunctionality (140b)
70593 Stuttgart

+49 (0)711 459 24410
Email

Research Projects (Selection)

A small selection of currently running projects at the department.

Bioavailability

In this project, we investigate and compare the absorption of bioactive compounds from different galenic formulations aimed at enhancing bioavailability, in order to better understand the underlying mechanisms and to develop better strategies for imnproving the bioavailability of bioactives.

Absorption mechanisms

This DFG-funded project aims to elucidate the as yet unkown mechanisms underlying the absorption of synthetic vs. natural micelles and of selected bioactive compounds in immobilized and live cells using advanced genome-editing and microscopy technologies.


Phosphate and micronutrients

This project is part of the DFG International Research Training Group "Adaptation of maize-based food-feed-energy systems to limited phosphate resources" (AMAIZE-P) and aims to study the impact of low soil phosphate availability on the content, profiles, and bioavailability of micronutrients from maize.

Carbohydrates and health

In this sub-project of the HDHL-JPI EU project Carb-Q-4-Health, our group investigates the impact of carbohydrate quality (sugar vs. dietary fibre) on metabolic risk, weight management, and intestinal health and barrier function.

Teaching

Our group teaches topics related to the biofunctioanlity and bioavailability of micronutrients and phytochemicals, the role of nutrition in healthy aging, xenobiotic metabolism, and food toxicology in the Bachelor and Master of Science programs of Nutritional Sciences at the University of Hohenheim.

In the BSc program, the focus is on the basics of the metabolism of xenobiotics and their effect on the organism. In the MSc program, teaching highlights age-related (patho-) physiological alterations and the molecular basics of the interactions of health beneficial food components with the organism.

Further information regarding courses and theses projects are available on the page Teaching.

Find our courses in the course catalog via HohCampus. Follow the folder structure: Fakultät Naturwissenschaften > Ernährungswissenschaften (140) > Fg. Biofunktionalität der Lebensmittel (140b)

Publications & Profile

 

Publications