Kati Hanhineva

Professor, Department of Biochemistry, Food Chemistry and Food Development Unit, University of Turku, Finland


Dr Hanhineva is professor of food development with special focus on Nordic foods and health effects at the University of Turku, Department of Biochemistry, Food Chemistry and Food Development unit. Her main research focus is within the biochemistry of foods, especially phytochemical compounds and the effect of food processing on their composition. Likewise, molecular level understanding of the role of nutrition in maintaining good health, and food-microbiota interaction are within the core of her research. The key analytical technology at the different stages of research is the mass-spectrometry based metabolic profiling that she has developed and utilized for various food and nutrition related applications, in particular within projects related to the beneficial health effect of whole grain rich diets. Dr Hanhineva has completed her PhD in plant biotechnology at the University of Kuopio 2008, and conducted post-doctoral research at the Department of Public Health and Clinical Nutrition, with several research visits to the Weizmann Institute of Science in Israel. Currently she holds also Research director position at University of Eastern Finland, Kuopio, and is affiliated as visiting scientist at the Chalmers University of Technology, Gothenburg, Sweden.



Biomarkers of Gut Fermentation with Focus on the Rye Phytochemicals

Whole grains are a rich source of dietary phytochemicals including metabolites from relatively universally occurring compound classes such as flavonoids and phenolic acids, as well as metabolites occurring in narrow range of plant species e.g. benzoxazinoids, and whole-grain specific compounds including e.g. alkylresorcinols. The bioavailability of dietary phytochemicals is affected by the technological processing used to make the edible food product. In addition, gut flora has an immense impact on the phytochemical metabolite composition that is released from the food product to human circulation, as many of the phytochemicals need tom be released from the food matrix in order to be bioavailable. Furthermore, the gut flora processes the metabolites in their own metabolism causing structural changes that have impact on the bioactivity of the metabolites within human metabolism. In this talk the main phytochemical classes and know microbiota-mediated metabolism on those will be reviewed.