Food Science & technology
In 1998 Ilaria Peluso graduated in Biological Sciences at University of Rome “La Sapienza”, Italy. She continued with postgraduate studies at the same University: in 2002 she completed her Ph.D. in “Pharmacogy, Pharmacognosy and Toxicology” and in 2005 she obtained the Specialization Degree in “Biotechnological applications”. From 2006 to 2014 she collaborated in research projects at Department of Internal Medicine, Gastroenterology Unit, Tor Vergata University (Rome, Italy), at National Institute for Food and Nutrition Research, (INRAN, Rome, Italy) and at Department of Physiology and Pharmacology “V. Erspamer”, University of Rome “La Sapienza” (Rome, Italy). Research projects were focused on the modulation of the redox, immune and inflammatory pathways in animal and cellular models, as well as in humans. Despite the potential role of functional foods in the prevention of chronic inflammatory diseases, a clear characterization of the effect of flavonoids is difficult, due to possible food-drug interactions and to the lack of appropriate biomarkers. Therefore, the research was also focused on developing new biomarkers for redox status and immune function. Since June 2014 Dr. Peluso is a researcher at the Food and Nutrition Center of the Agricultural Research Council (CRA-NUT), Rome, Italy.
Antioxidants Flavonoids Flow cytometry Human intervention studies Immunometabolism Immunonutrition Immunotoxicology Metabolic syndrome Oxidative stress