From Italy to the United States, our mission is to research natural molecules with beneficial effects on human health in the foods that make up the renowned Mediterranean diet, one of the most famous UNESCO intangible heritages.
The concept of what we currently call the “Mediterranean diet” originated from the research carried out by the American epidemiologist and physiologist Professor Ancel Keys during his stay in Italy in 1945. Professor Keys discovered that Italians had a low rate of chronic disease and an overall high longevity. He thought that these characteristics derived from their diet, rich in olive oil and Mediterranean fruits and vegetables, which are high in polyphenols and have a low and balanced caloric intake.
After returning to the US in the 1970s, Professor Keys tried to promote the eating habits of the Mediterranean diet in many publications, the last of which was: “Keys, A.B. and Keys, M. How to eat well and stay well the Mediterranean way. Doubleday, New York.”. (1975).
The scientific research carried out in our center aims at identifying and experimenting with the beneficial substances in typical foods of the Mediterranean Diet, with the purpose of recommending their inclusion in a program designed for optimal health or restoring the physiological balance of the organism.
We apply omics approaches, such as molecular genetics and metabolomics, to study natural substances extracted from typical foods of the Mediterranean diet, which have shown marked beneficial effects on the human body, and to offer them to those who want to rebalance their diet based on scientific evidence.