PAN Olsztyn

The subject area and research methods developed derive from contemporary knowledge on the impact of eating habits and health quality of food products on the development and course of multiple population diseases, including obesity, diabetes and diseases of the cardiovascular system. In studies conducted at the Department, the food products and dietary supplements examined are perceived as a source of both nutrients and biologically-active compounds with a specific effect that either mitigates or aggravates the risk of metabolic disorders. Such studies are feasible owing to appropriate models of in vivo research that enable evaluating nutritional properties of constructed diets supplemented with selected functional compounds including, among others, phenolic extracts, dietary fibre-phenolic preparations as well as prebiotic and phytobiotic preparations. The focus of research interests is the effect of diet constituents on the functioning of the alimentary tract (i.a. absorptive functions of the small intestine and fermentation processes in the colon), usability of various nutritional interventions in health prophylaxis, and finally verification of their efficacy in reducing laboratory-induced metabolic disorders that commence pathogenic processes including, i.a., a high level of free radicals, dyslipidemia and hyperglycemia. A special research area includes the assessment of alimentary tract functions (including metabolic activity of colonic microflora) and the resultant changes in blood and tissue levels of those metabolites that may reduce or increase the risk of diet-related diseases. Experiments are conducted with conventional laboratory rodents, including rats with impaired metabolism (e.g. through induction of early or advanced diabetes) and livestock animals being research models of selected diseases or providing food products that play a significant role in man’s diet. Investigations conducted at the Department are aimed at searching for cutting-edge methods for the biological evaluation of functional components and special diets, with consideration given to the possibility of reducing diet-dependent metabolic disorders. Furthermore, the objective of experiments with livestock is to evaluate possibilities of improving the health quality of animal products (meat and eggs).