Dr Paul Kroon
WebsiteFood & Health programme
My research is focused on the intake, absorption, metabolism and health effects of dietary polyphenols with a focus on linking the metabolism that occurs during absorption to the biological effects of the metabolites, and the impact of ingesting polyphenol-rich foods and beverages on cardiovascular disease risk.
Particular interests include the mechanisms of absorption from the gut, the identification and quantification of polyphenol metabolites in human plasma and urine and mechanisms of action at the cellular level (particularly in relation to gene expression / metabolite patterns, signalling pathways, vascular function and inflammation). We undertake clinical trials to assess the effects of consumption on established and emerging biomarkers, integrated with omics approaches.
Varied Composition of Tocochromanols in Different Types of Bran: Rye, Wheat, Oat, Spelt, Buckwheat, Corn, and Rice
International Journal of Food Properties 19 p1757-1764
Publisher’s version: 10.1080/10942912.2015.1107843
MK571 inhibits phase-2 conjugation of flavonols by Caco-2/TC7 cells, but does not specifically inhibit their apical efflux.
Biochemical Pharmacology 95 p193-200
Publisher’s version: 10.1016/j.bcp.2015.03.005
Potent inhibition of VEGFR-2 activation by tight binding of green tea epigallocatechin gallate and apple procyanidins to VEGF: relevance to angiogenesis.
Molecular Nutrition and Food Research 59 p401-12
Publisher’s version: 10.1002/mnfr.201400478
The Institute of Food Research hosted a major international conference dedicated to the study of bioactives and health.more +
The Institute of Food Research is organising a conference exploring challenges and opportunities of demonstrating health benefits from bioactives.more +
A workshop will help companies developing innovative health foods to get together the evidence needed to make verified health claims for their products.more +
Scientists from the Institute of Food Research have found evidence for a mechanism by which certain food compounds could help protect our health.more +
IFR recently celebrated its Heroes of Food Research – the volunteer participants in its dietary studies. Without these members of the public, we couldn’t carry out our research that is getting the very best evidence of the links between the food we eat and how it affects our health.more +
- 1989 BSc, University of Durham, UK
- 1993 PhD, University of Hull, UK
- 1993-1994 Research scientist, Institute of Food Research, UK
- 1994-1999 Postdoctoral Research Scientist, Institute of Food Research, UK
- 1999-present Senior Research Scientist
- 2003-present Deputy Head of Plant Natural Products & Health Programme
- 2003-present Group Leader (Polyphenols & Health)