SITEIA.PARMA carries out the task assessing the nutritional quality and to estimate the impact on the health of the new pork products, obtained from pigs fed with experimental diets using vegetal ingredients rich in antioxidants.
In particular, SITEIA.PARMA will perform the characterization of the lipid, protein and peptide profile of fresh and processed pork products, with special regard to the identification of diagnostic biomarkers of the production conditions of fresh and processed pork products and to the characterization of the nutritional value of the products and the bioavailability of the functional components benefiting consumers’ health. For these evaluations, SITEIA.PARMA has designed a system for simulated gastrointestinal digestion in vitro, which reproduces the human digestive system and, therefore, allows to predict, with a good degree of accuracy, the release of functional components and of nutrients in order to evaluate the effect on health.
HUMAN RESOURCES INVOLVED
COORDINATOR: Gianni Galaverna
WORKING GROUP: Andrea Mozzarelli, Barbara Campanini, Stefano Bruno, Chiara Dall’ Asta, Luca Dellafiora, Gianluca Paredi, Laura Marchi, Samanta Raboni, Federica Mori, Maria Giovanna De Marino, Laura Righetti, Giovanni Luzzini, Elena Tonni.