Oxidative Processes

The Modulation of Oxidative Processes Research Line

In recent decades scientific evidence has consistently demonstrated the importance of food in the prevention of chronic non-communicable diseases.

Research in food and nutrition seeks not only to understand physiological processes and the nutritional requirements during the different stages of the human life cycle, but also to improve the health conditions in populations.

At the end of the XX Century, the relationship between free radicals, the antioxidant system and their implications on health was established. The production of free radicals in live organisms is an inevitable consequence of aerobic life. An increase in these chemical species and/or a decrease in the detoxification mechanisms of these species results in a state known as oxidative stress, which is closely associated with the development of chronic diseases, such as cardiovascular, cancer, diabetes and neurodegenerative disorders.

The molecular mechanisms of activity – both oxidant and antioxidant – are topics of great interest, and their understanding allows a global approach from the basic aspects of biology to those applied in medicine and nutrition. The research line on Modulation of Oxidative Processes seeks to know the mechanisms associated with the damage to important biomolecules caused by oxidative stress, in order to identify and propose strategies aimed at its modulation.