Rosa Pérez-Gregorio holds a PhD in Analytical and Food Science and Nutrition from the University of Vigo (2010), specializing in Polyphenols and Food Quality within the Nutrition and Bromatology group
Pérez-Gregorio’s research focuses on the role of plant-based foods in innovating the food industry to create sustainable, nutritious, and appealing food products. Central to this research is the study of bioactive compounds and their interactions with food components, digestive enzymes, host and food microbiota and cell receptors, which influence food quality and health-promoting effects.
The research also explores the molecular mechanisms by which polyphenols can modulate immune reactions to food. Key findings include the detailed interaction of polyphenols with immunogenic proteins and their effects on digestibility, bioavailability, metabolism and absorption of immunogenic proteins, identifying active components, and understanding the mechanisms driving the cellular impact of bioactive compounds on immune cells in different anatomical locations as well as the impact of food-host microbiota interactions. This work lays the foundation for developing innovative functional and sustainable foods leveraging bioactive compounds-rich food health benefits.
