Department of Sport, Health Sciences and Social Work

About

  • wellbeing-circlev1

    In August 2017, the Functional Food Centre changed its name to the Oxford Brookes Centre for Nutrition and Health (OxBCNH). Our new name is representative of the research and consultancy that we conduct within OxBCNH and future areas we wish to explore.

    The Functional Food Centre was initially launched in February 2009 by our founding Director, Professor Jeya Henry, building upon the work of his Nutrition and Food Research Group, which has been providing research and consultancy services to the food industry for more than 25 years.

    OxBCNH carries out work on behalf of clients from the health and food industry including manufacturers, retailers and suppliers ranging from small and medium-sized enterprises (SMEs) to multinational global organisations.

    All of the staff at OxBCNH are trained in Good Clinical Practice (GCP) and are members of the Association for Nutrition (AfN).

    Our current research focus is glycaemic control, obesity and inflammation.

    Glycaemic Research

    We are internationally recognized as being a leading centre for research into glycaemic response and continue to be one of the largest centres in Europe working in this area.  We have a large and growing database to support our research into glycaemic and insulinaemic response.

    Appetite and Satiety

    One of our key research areas is weight management and energy balance.  We explore how physiological processing of foods (such as chewing or gastric emptying) influences food intake and energy expenditure.  We pride ourselves on being able to apply these research techniques to our commercial work, for example assessing how new food products, ingredients and combinations of ingredients can be used to increase satiety or diet-induced thermogenesis.

    Polyphenol research

    We have done a considerable amount of testing on the polyphenol content and antioxidant activity of a variety of foods and drinks, investigating their stability and potential bioavailability. Our research has shown products such as beetroot juice are rich sources of polyphenols. Current studies are now focusing on the potential physiological effects of polyphenols above and beyond their antioxidant capabilities.