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Food Functionality and Bioactives Laboratory


Our research is centered on the study of the molecular mechanisms underlying the beneficial effects of food nutrients/bioactives components in Health and Disease.


Maria do Rosário Bronze
Professor Auxiliar Faculdade de Farmácia, Universidade de Lisboa
PhD 1999 in Pharmaceutical Sciences, Universidade de Lisboa


Research Interests

MR Bronze’s main goal of research is focused on Analytical Chemistry applied to the study of foods namely with respect to their characterization, quality, safety and  authenticity. The characterization of by-products from the agri-food industry is also an important area of research. More recently research has been focused on the beneficial health effects of food components, such as, phenolic compounds. Liquid and gas chromatography associated with mass spectrometry, are used by the group in the characterization of samples, as well as other rapid tools as FTIR-ATR. In vitro and in vivo studies are performed in collaboration in collaboration with other research groups in order to evaluate the effect of foods consumption and conclude about their contribution to a healthy life. Sensory evaluation is also an important area of research. The main food products studied so far have been olive tree products (olive, olive oil, leaves, seeds), cereals as maize, leguminous (pea, grass pea, common bean, faba beans, among others) fruits (apple, grapes, opuntia ficcus), fruit juices and wine, among others. Water is also an important matrix.  Research is conducted in collaboration with national and international research groups.


Group Members

  • Agostinho Alexandre (PhD student)
  • Sandra Silva (PhD student)
  • Cátia Peres (PhD student)
  • Elsa Mecha (PhD student)
  • Andreia Silva (PhD student)
  • Catarina Cardoso (Msc student)
  • Veronica Correia (Msc student)



Selected Publications

  1. Salma Saoudi, Nadia Chammem, Ines Sifaoui, Maha Bouassida-Beji, Ignacio A. Jiménez, Isabel L. Bazzocchi, Sandra Diniz Silva, Moktar Hamdi, Maria Rosário Bronze (2016) Influence of Tunisian aromatic plants on the prevention of oxidation in soybean oil under heating and frying conditions Food Chem.  212, 503-511
    A. Mata, J.P. Ferreira, C. Semedo, T. Serra, C.M.M. Duarte, M.R. Bronze, (2015) Contribution to the characterization of Opuntia spp. juices by LC–DAD–ESI-MS/MS, Food Chem. 210, 558–565. DOI; 10.1016/j.foodchem.2016.04.033

  2. Silva S, Combet E, Figueira ME, Koeck T, Mullen W, Bronze MR. (2015). New perspectives on bioactivity of olive oil: evidence from animal models, human interventions and the use of urinary proteomic biomarkers. Proc Nutr Soc. 74(3):26881. DOI: 10.1017/S0029665115002323

  3. Silva, S., Bronze, M. R., Figueira, M. E., Siwy, J., Mischak, H., Combet, E., Mullen W. (2015). Impact of a sixweek olive oil supplementation in healthy adults on urinary proteomic biomarkers of coronary artery disease, chronic kidney disease and diabetes (types 1 & 2): a randomized, parallel, controlled, doubleblind study. Am J Clin Nutr .
    101 ( 1), 44-54. doi: 10.3945/ajcn.114.094219.

  4. Karima Dhaouadi, Manel Belkhir, Faten Raboudi, Elsa Mecha, Imen Ghommeme, Maria Do Rosario Bronze, Hajer Ammar, Sami Fattouch. (2015) Pomegranate and mint syrup addition to green tea beverage stabilized its polyphenolic content and biofunctional potentials during refrigerated storage. J Food Sci Technol, 53, 2, 1164-1177.  DOI: 10.1007/s13197-015-2109-4

  5. Mata, A.T., Ferreira, J.P., Oliveira B.R., Batoréu, M.C., Crespo, M.T. Barreto, Pereira, V.J., Bronze, M.R. (2015). Bottled water: Analysis of mycotoxins by LC–MS/MS. Food Chem., 176, 455–464. DOI: 10.1016/j.foodchem.2014.12.088







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