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Cristina Teixeira

Cristina Teixeira studies the anti-inflammatory effects of barley products on colitis.

Cristina Teixeira is a PhD Student in a joint research project between Food and Nutrition Science at Chalmers; Gothenburg, and Food for Health Science Centre, Lund University.

Cristina’s research is focused on the evaluation of the anti-inflammatory effects of barley products on colitis. The work is done by characterizing the variation of certain ingredients, such as β-glucan and glutamine that result from different processing conditions, such as malt. The ability of these components to produce specific short chain fatty acid and restore intestinal cell is then evaluated using in vitro and in vivo models.

Cristina Teixeira

Food for Health Science Centre
Lund University
Medicon Village
SE-223 81  Lund, Sweden

Tel +46(46)222 000 (switchboard)

VAT number: SE202100321101