Molecular mechanisms of chemoprevention of bioactive food components, mainly proteins and flavonoids, and their safety.
We study food components with health benefits; analysis, characterization and mechanism of action of antimutagenic and anticarcinogenic compounds in foods (legumes, oilseeds and vegetables). We currently are working with bioactive proteins in different legumes. Our research group investigates the role of processing on the presence, concentration and physicochemical characteristics of proteins with biological potential against transformed human cells as well as their safety, such as allergenic potential. We also are studying the health benefits of tea, in particular the molecular mechanisms underlying the biological effects of ethnic teas used in folk medicine to combat several disorders, including cancer. This scientific study will introduce new materials to improve human health.