2019_01_03_FAR_gayoso

Lemon balm, oregano and lavender have a high antioxidant activity. This has been demonstrated by researcher Lucía Gayoso Morandeira in a study conducted at department of Food Science and Physiology of the University of Navarra.

The work, which was part of her work of doctorate, analyzes the antioxidant activity and the influence of digestion of extracts of these three plants widely used in traditional medicine, in both in vitro and in vivo experiments. According to the scientist, lemon balm, oregano and lavender "represent potential sources of bioaccessible natural antioxidants - which our body can use - and bioactive - which fulfill functions in the human body that can promote good health".

In its research -directed by Dr. Diana Ansorena and Dr. Iciar Astiasarán- has also analyzed different transport systems of these compounds through emulsions that allow greater accessibility of the omega-3 fatty acids Degrees and protect the antioxidant activity of the extracts of the three medicinal plants. "The results we have obtained confirm that the emulsified seaweed oil considerably increases the bioaccessibility of DHA, which is the major omega-3 fatty acid in this oil".

Functional foods

In general, the new PhD in Food, Physiology and Health from the University of Navarra assures that both the medicinal plants analyzed and the systems for their transport "represent a promising advance in the design of functional foods that improve human health".

"Functional foods," he adds, "are defined in this way because in addition to their nutritional function, they have other health benefits. However, it is necessary for their beneficial compounds to pass through the digestive system without degrading and reach the small intestine, where they will be absorbed. That is why it is so important that we analyze, together, both the characterization of these foods and how to ensure that our body is able to absorb them".

Finally, the scientist, a postgraduate of the Master's Degree European University in Food, Nutrition and Metabolism (E-MENU) and currently a researcher at the Basque Culinary Center in San Sebastian, also recalls that both the WHO and other international organizations "urge to increase the consumption of foods of plant origin, since they are the source main source of bioactive compounds and can help prevent chronic diseases related to oxidative stress, such as cancer, diabetes, cardiovascular and neurodegenerative diseases".