Spotlight on current research – the BLEND study & gut health

Innovating through the study of fibre and polyphenols interaction in foods By Emilie Combet, Senior Lecturer in Nutrition, and Christine Edwards, Professor of Nutritional Physiology┬á   Our research unit has a big interest in polyphenolics and heath. The BLEND project is a 3-year study focusing on the interaction between two important components in our food: […]