Molecular Nutrition Group
Head: Karin Berger According to WHO, improving nutrition is the single most important contributor to reduce the burden of diabetes in Europe. Polyphenols are compounds with anti-oxidative effect providing taste and color in plant-based food. In the last decade, polyphenol-rich foods have received increased interest from researchers and food industry. The main reason for this interest is the reco
https://www.ludc.lu.se/research-0/molecular-nutrition-group - 2025-07-09