Nutrition, Health and Sustainability

Our research aims to explore the relationship between nutrition, human health, and environmental sustainability, through a multidisciplinary approach that combines physiology, pathophysiology, and nutrition. We focus particularly on the role of nutrition and the intestinal microbiota in regulating the intestinal barrier, modulating the immune response, and contributing to the development of inflammation-based diseases. In parallel, we investigate the effects of environmental pollutants, including microplastics and food additives, on the microbiota and the host organism, evaluating the interactions between diet, contaminants, and health.

Another central research area concerns the study of natural bioactive compounds (essential oils, phytoderivatives, nutraceutical molecules) as potential modulators of intestinal function and the microbiome, with applications in the prevention and therapeutic support of functional intestinal disorders. Our focus on sustainability also extends to the evaluation of low environmental impact dietary models, integrating nutritional and environmental data to promote conscious and sustainable choices.

The group’s expertise, developed through numerous international publications, national and international research projects, and interdisciplinary collaborations with food sector companies, combines basic research with translational applications. The ultimate goal is to contribute to defining nutritional and environmental strategies that improve human health, safeguard the environment, and reduce the overall burden of chronic diseases.