Phytochemicals and gut microbiota in health and disease

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Eating fruit and vegetables is linked to a reduction in deaths and chronic diseases.

The dietary bioactive phytochemicals that are present in many foods, including berries, olives, soya, cocoa and crucifer species. are an area of intense scientific interest. In particular, their relationship with gastro-intestinal disease, diabetes, cardiovascular disease and cognition.

Compounds must be both bio-available and bioactive to effect human health. When consumed they undergo digestion and microbiota-mediated alterations in their structure and function which effects their bioactivity. These dietary phytochemicals are studied using combinations of in vitro, animal and human interventions studies including ileostomy studies.

Our research investigates physiologically relevant compounds at biologically relevant concentrations to better understand the role phytochemicals have in reducing risk of chronic diseases.

We also investigate the interactions between dietary components and the intestinal pathogenicity and virulence of key gut pathogens including C. difficile and H pylori.

Much of our research is cross-disciplinary and we work closely with other research areas within NICHE, as well as colleagues across UK, Europe and beyond.