The major theme in Professor Sandberg’s research is the utilization of biological techniques to improve nutrient properties or physiological function of foods or food components. This includes development of analytical methods, in vitro and in vivo models for the estimation of bioavailability of nutrients (mostly minerals) and bioactivity of compounds in foods. She is investigating effects of bioactive compounds, mainly from marine foods, on risk factors for cardiovascular disease, the process of aging and allergy development, through well-designed diet intervention studies in humans or animal models. The molecular mechanisms behind are also of major concern. Ann-Sofie Sandberg’s research bridges food science with medicine.
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Reply to the comments by Vorland et al. on our paper: “low-phytate wholegrain bread instead of high-phytate wholegrain bread in a total diet context did not improve iron status of healthy Swedish females: a 12-week, randomized, parallel-design intervention study”
Low-phytate wholegrain bread instead of high-phytate wholegrain bread in a total diet context did not improve iron status of healthy Swedish females: a 12-week, randomized, parallel-design intervention study
Single Nucleotide Polymorphisms in the FADS Gene Cluster but not the ELOVL2 Gene are Associated with Serum Polyunsaturated Fatty Acid Composition and Development of Allergy (in a Swedish Birth Cohort).
A maternal diet of fatty fish reduces body fat of offspring compared with a maternal diet of beef and a post-weaning diet of fish improves insulin sensitivity and lipid profile in adult C57BL/6 male mice.
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