Dr. José Serrano
Dr. José Serrano graduated in Nutrition by University of Valle de Guatemala in 2000.
He was awarded with a Cum Laude mention.
He has been in practice as a private dietitian and in the National Unit of Pediatric Oncology in Guatemala.
In 2002 he achieved the Master in Science and Tecnologhy of Food by University of Valle de Guatemala.
In September 2002, he got a doctor scholarshipa by the Ministry of Foreign Affairs of Spain to do his doctoral thesis in the University Complutense of Madrid in the Unit of Gastrointestinal health (University Complutense of Madrid -Instituto del Frio, CSIC). His doctoral thesis was focussed on the biologic availability of dietetic antioxidants in the small intestine and in the processes of the colonic fermentation. The thesis was finally presented in December 2005.
In 2007, he was part of the research group in Metabolic Physiopathology of the University of Lleida-Spain and he is a member of Tecnio Nutren-Nutrigenomics Group that develops researching in Nutrigenomics and Metabolomics, focused on metabolic diseases, oxidative stress and aging.
Nowadays he is teacher in Physiology in the Department of Experimental Medicine in the University of Lleida-Spain and he is Coordinator in the Degree of Human Nutrition and Dietetics as well as in the Master Degree in Biomedical Research.
Recent scientific projects
He has involved in many scientific studies and projects, here we present the most recent ones:
• Vitamin D fortification with enhanced bioavailability.
• Customised Guidance Service for Lifestyle management and Obesity Prevention in teenagers.
• Prototype and concept prove in the expert system Diagnostic Molecular Dietari.
• Development of new methodologies and technologies to prove the effectiveness of food in human health and the reduction of chronic diseases in the middle age (CNIT).
• Platform for International Collaborative Knowledge on Food Improvement, Based on Ecological Resources. (PICKFIBER)
• Effect of soya nutrients in the metabolism of the skeletal muscle and adipose tissue: Oxidative stress, diabetes and aging.
• Insulin resistance. Effects and action mechanisms of functional food.
• Determination of the antioxidant effect of Spanish diet as an element associated to cardio disease.
• Determination of scientific basis for the use of antioxidant grape fiber and grape polyphenols in the prevention of colorectal cancer.
• Calculation of the value of the glycemic index of food.
• Determination of Ascorbic acid in samples of breastmilk.
• Validation of the effect of eggs related products as an anti-inflammatory factor.
• Guide to standing of declarations in food effects : immune function, cognitive function and metabolic syndrome – INCOMES (INNPRONTA, CDTI)
• Fixed dose procedure with a mouse model.
• Analysis of phenolic compounds in different samples of oil and food.
• Characteristics of Excelsium and the effects on cell models.
• Ellaboration of a new vegetable drink with similar nutritional quantities of amino acids to the cow milk.
• Project of identification of opportunities for the appraisal of subproducts through biotechnology.
• Modeling of the antiatherogenic potential effect of functional principles.
• Resistance to insulin and mechanisms of action of functional food.
• Characteristics of traditional Spanish food inn the Spanish diet.
Published papers: https://institutonutrigenomica.com/articulos-cientificos/