Dr Maurizio Battino, Scientific Director of UNEATLANTICO, explores the use of Organ-on-Chip technology to improve nutrition research
Dr Maurizio Battino, Scientific Director of the Universidad Europea del Atlantico (European University of the Atlantic, UNEATLANTICO) and Director of the Fundación Universitaria Iberoamericana (Ibero-American University Foundation, FUNIBER) in Italy, led a study exploring the use of Organ-on-Chip technology as an innovative tool to improve nutrition research within the One Health approach.
UNEATLANTICO researchers study the benefits of resveratrol on vascular health
Researchers from the Food, Nutritional Biochemistry and Health Research Group of the Universidad Europea del Atlántico (European University of the Atlantic, UNEATLANTICO), such as Irma Domínguez, Francesca Giampieri, Maurizio Battino…
A UNEATLANTICO study on the prevention of fungus on cherry tomatoes
Dr. Maurizio Battino, a researcher at the Universidad Europea del Atlántico (European University of the Atlantic, UNEATLANTICO), is collaborating in a study that seeks new techniques to prevent fungal infections in cherry…
A group of UNEATLANTICO researchers conduct a study on methodologies based on human biology to improve nutritional research
Members of the research group “Food, Nutritional Biochemistry and Health” of the Universidad Europea del Atlántico, (European University of the Atlantic, UNEATLANTICO), including Francesca Giampieri, Sandra Sumalla, Iñaki Elio Pascual…
UNEATLANTICO collaborators study the phytochemical effects of olive leaves and their impact on health
Nutrition specialists from the Universidad Europea del Atlántico (European University of the Atlantic, UNEATLANTICO) and members of the research group “Food, Nutritional Biochemistry and Health”, Dr. Sandra Sumalla, Dr. Maurizio Battino and…
UNEATLANTICO researchers explore broccoli to treat Alzheimer’s and other illnesses
Researchers from the Universidad Europea del Atlántico (European University of the Atlantic, UNEATLANTICO), members of the research group "Food, Nutritional Biochemistry, and Health", and the Iberoamerican University Foundation (FUNIBER), including Maurizio Battino, Sandra Sumalla, and José L. Quiles, analyze a broccoli by-product for the treatment of Alzheimer's disease and aging.