Whilst the direct impact of such food and its components on the organism is of prime importance, a
\nparticular focus will also reside on effects on the structure (composition) and function (physiology)
\nof the organism\u2019s microbiome. The latter changes in ageing organisms, yet remains prone to \u201ctuning\u201d
\nby nutrition and nutritional components, a fact that is often underestimated. Indeed, nutrition and the
\nmicrobiome control each other, i.e. the diet can change the microbiome, which in turn metabolizes
\nthe individual components of the diet. This interplay impacts significantly on the health of the host,
\nespecially in ageing or aged organisms, as recently highlighted by a series of key publications in
\nNature. Whilst WP2 will consider the impact of redox active nutritional components on the body\u2019s
\nbiomarkers, WP3 will monitor the changes of the composition and function of the corresponding
\nmicrobiome (in a nutshell, WP2 looks primarily in the blood, WP3 in the turd). Additional links arise,
\nof course, from the metabolic action of the microbiome, which will effect the food components. Hence
\nisolated microbiomes will be cultured and used to metabolize redox active food components, in
\nparallel with similar metabolic studies in liver homogenates, in order to identify putative metabolites
\nfrom the parent nutritional components.<\/p>\n
<\/p>\n