Full chemical and nutritional characterization of the selected foods: bioaccessibility and bioavailability studies
Performance of an in vitro neuronal cell culture (SH-SY5Y) for nutrient bioactivity assessment
Development of a novel food based on the observed bioactivities and synergies between nutrients
Performance of in vivo studies with transgenic mice (Tg2576) with a propensity to develop Alzheimer’s disease for bioavailability assessment
Evaluation of the potential benefits for human neural health of the novel nutraceutical and of particular food combinations
