Research area

In the body

There is still much research to be done to find out how the body takes up bioactive components and how these work in the body. At Nofima Mat we are studying how certain factors in food production affect the behaviour of bioactive constituents, in collaboration with other centres of health expertise.

We are also studying the direct significance to health of the various bioactive components. We use our analysis platform for food to measure changes in health promoting substances in human samples, as a result of changes in diet, and the effect of food on our health.

Nofima Mat has a cell laboratory, one of the uses of which is to check the effect of various bioactive components directly on human cells and in an intestinal model, so as to learn more about how the components of the food work on the bacterial flora in the intestine.

Increasing our understanding of the correlations between food and health requires collaboration. We have a common focus on "Food for better health" in the Food Alliance (Nofima Mat and the Norwegian University of Life Sciences) in which food is the main focus. Through our expert technical personnel, we now maintain excellent contact with many technical and professional centres in medicine and nutrition. We also work closely with nutritional and medical experts.

 

 Photo: Illustrasjon: Trine V. Håbjørg

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Contact

  • Kristine Naterstad

    Research Director, Food and Health

    Phone: +47 64970214

    Cellphone: +47 922 88 819

 

Research area within In the body

Cell cultures

Measuring the health effects of diet often takes a long term perspective. Nofima Mat has built a cell laboratory in which we can check the effect of various bioactive components from food (such as antioxidants, carbohydrates, bacteria and fats) directly on human cells.

Digestion

Nofima Mat is the first Norwegian research institute to have built up a model of the large intestine. With the aid of this artificial intestine, we are gathering information about how components in food work on bacterial flora in the intestine, which substances are produced by the bacteria and how much and in what way fibre, fat, antioxidants, plant substances and lactic acid bacteria can affect our intestinal flora.