{"id":289,"date":"2016-10-21T17:34:59","date_gmt":"2016-10-21T15:34:59","guid":{"rendered":"http:\/\/sites.unimi.it\/foodsystems\/?p=289"},"modified":"2020-11-20T12:05:52","modified_gmt":"2020-11-20T11:05:52","slug":"phd-student-profile-parisa-abbasi-parizad","status":"publish","type":"post","link":"https:\/\/sites.unimi.it\/foodsystems\/2016\/10\/21\/phd-student-profile-parisa-abbasi-parizad\/","title":{"rendered":"PhD student profile, Parisa Abbasi Parizad"},"content":{"rendered":"<div class=\"entry\">\n<p><strong>PhD Student<\/strong>: Parisa Abbasi Parizad<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-291 alignnone\" src=\"http:\/\/sites.unimi.it\/foodsystems\/wp-content\/uploads\/2016\/10\/Parisa-Abbasi-Parizad.jpg\" alt=\"parisa-abbasi-parizad\" width=\"200\" height=\"200\" srcset=\"https:\/\/sites.unimi.it\/foodsystems\/wp-content\/uploads\/2016\/10\/Parisa-Abbasi-Parizad.jpg 200w, https:\/\/sites.unimi.it\/foodsystems\/wp-content\/uploads\/2016\/10\/Parisa-Abbasi-Parizad-150x150.jpg 150w\" sizes=\"auto, (max-width: 200px) 100vw, 200px\" \/><\/p>\n<p>&nbsp;<\/p>\n<p><strong>Tutor<\/strong>: Prof. Stefania Iametti, DeFENS<\/p>\n<p><strong>Dean<\/strong>: Prof. Francesco Bonomi<\/p>\n<p><strong>Research area<\/strong>: Food Science and Nutrition<\/p>\n<p><strong>PhD title achieved on<\/strong>: 11<sup>st<\/sup> May 2018<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Research topic<\/strong><\/p>\n<p>Multidisciplinary approaches for the characterization of pigmented cereals: from macromolecular organization to bioactive compounds<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Project Synopsis<\/strong><\/p>\n<p><em>Project title<\/em>: Enriching food with bioactives: functional role of their mutual interactions, and of interactions with other food components<\/p>\n<p>The main purpose of this research project is to produce functional foods from pigmented grains. The activities can be summarized as: 1) characterization of macromolecules and bio-functional components in pigmented grains and their modification related to processing; 2) characterization of macromolecules and bio-functional components in pasta enriched with functional compounds (i.e. anthocyanins, polyphenols, fiber); 3) defining the nutritional\/functional properties of the developed food products by evaluation immunomodulatory properties by using in vitro cell models<\/p>\n<p><strong>\u00a0<\/strong><\/p>\n<p><strong>Project keywords<\/strong><\/p>\n<p>pigmented grains, enriched-pasta, immunomodulating properties, intestinal microbiome<\/p>\n<p><strong>\u00a0<\/strong><\/p>\n<p><strong>Contacts<\/strong><\/p>\n<p><em>Laboratory address<\/em>: Via Celoria 2, 20133 Milano<\/p>\n<p><em>E-mail address<\/em>: <a href=\"mailto:parisa.abbasi@unimi.it\">parisa.abbasi@unimi.it<\/a><\/p>\n<p>&nbsp;<\/p>\n<p><strong>Collaborations<\/strong><\/p>\n<p>Prof. Maria Ambrogina Pagani, Prof. Alessio Scarafoni, Prof. Patrizia Riso, Dr. Aristodemo Carpen, Dr. Jessica Capraro (DeFENS)<\/p>\n<p>Prof. Pasquale Ferranti (DSA, Napoli)<\/p>\n<p>Prof. Hanne Frokiaer (Univ. of Copenhagen, DK)<\/p>\n<p><strong>\u00a0<\/strong><\/p>\n<p><strong>Sponsor<\/strong><\/p>\n<p><em>Fellowship sponsor<\/em>: Universit\u00e0 degli Studi di Milano<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Publications<\/strong><\/p>\n<p>Abbasi Parizad, Parisa, et al. &#8220;Pro-oxidant\u2013antioxidant balance in obese patients undergoing acupuncture.&#8221;Clinical Biochemistry\u00a044.13 (2011): S95-S96.DOI: <a href=\"https:\/\/doi.org\/10.1016\/j.clinbiochem.2011.08.218\" target=\"_blank\">10.1016\/j.clinbiochem.2011.08.218<\/a><\/p>\n<p>Abdi, Hamid, et al. &#8220;Effects of auricular acupuncture on anthropometric, lipid profile, inflammatory, and immunologic markers: a randomized controlled trial study.&#8221;\u00a0The Journal of Alternative and Complementary Medicine\u00a018.7 (2012): 668-677. DOI: <a href=\"https:\/\/doi.org\/10.1089\/acm.2011.0244\" target=\"_blank\">10.1089\/acm.2011.0244<\/a><\/p>\n<p>Darbandi, Mahs, et al. &#8220;Effects of auricular acupressure combined with low-calorie diet on the leptin hormone in obese and overweight Iranian individuals.&#8221;Acupuncture in Medicine\u00a030.3 (2012): 208-213. DOI: <a href=\"https:\/\/doi.org\/10.1136\/acupmed-2011-010121\" target=\"_blank\">10.1136\/acupmed-2011-010121<\/a><\/p>\n<p>Darbandi, Sara, et al. &#8220;Auricular or body acupuncture: which one is more effective in reducing abdominal fat mass in Iranian men with obesity: a randomized clinical trial.&#8221;Journal of Diabetes &amp; Metabolic Disorders\u00a013.1 (2014): 1. DOI: <a href=\"https:\/\/doi.org\/10.1186\/s40200-014-0092-3\" target=\"_blank\">10.1186\/s40200-014-0092-3<\/a><\/p>\n<p>Abdi, Hamid, et al. &#8220;The effects of body acupuncture on obesity: anthropometric parameters, lipid profile, and inflammatory and immunologic markers.&#8221;The Scientific World Journal\u00a02012 (2012).DOI: <a href=\"https:\/\/doi.org\/10.1100\/2012\/603539\" target=\"_blank\">10.1100\/2012\/603539<\/a><\/p>\n<p>Darbandi, Mahs, et al. &#8220;The effects of Electro Acupuncture on leptin hormone in Iranian obese and overweight subjects.&#8221;\u00a0Clinical Biochemistry\u00a044.13 (2011): S127-S128.DOI: <a href=\"https:\/\/doi.org\/10.1016\/j.clinbiochem.2011.08.301\" target=\"_blank\">10.1016\/j.clinbiochem.2011.08.301<\/a><\/p>\n<p>Zanoletti, Miriam, et al. &#8220;Debranning of purple wheat: Recovery of anthocyanin-rich fractions and their use in pasta production.&#8221;LWT-Food Science and Technology\u00a0(2016). DOI: <a href=\"https:\/\/doi.org\/10.1016\/j.lwt.2016.10.016\" target=\"_blank\">10.1016\/j.lwt.2016.10.016<\/a><\/p>\n<p>In vitro Starch Digestibility of Commercial Gluten-Free Pasta: the Role of Ingredients and Processing Conditions (Submitted to journal of Food Science)<\/p>\n<p>Phenolics from pigmented grains have remarkable immunomodulating properties <em>(Poster presentation in Miami Winter Symposium, January 24-27, 2016)<\/em><\/p>\n<p>Pigmented grains as a source of immunomodulating bioactives<em> (Oral presentation in15th European Young Cereal Scientists and Technologists Workshop, <\/em><em>Milan\/Bergamo, Italy April 26-29, 2016)<\/em><\/p>\n<p>Molecular characterization of pasta enriched in fiber and antioxidants: investigation of their functional role by in vitro and in vivo approaches <em>(Poster presentation in 21th Workshop on the Developments in the Italian PhD Research on Food Science Technology and Biotechnology,University of Naples Federico II, Portici, September 14rd-16th, 2016<\/em><\/p>\n<p>Pigmented grains as a source of immunomodulating bioactives <em>(Poster presentation in <\/em><em>XIV Congress (FISV)2016 September 20th &#8211; 23rd\u00a0 Rome.<\/em><\/p>\n<p><strong>\u00a0<\/strong><\/p>\n<p><strong>Books<\/strong><\/p>\n<p><a href=\"http:\/\/sokhangostar.com\/index.php?option=com_content&amp;task=view&amp;id=2560&amp;Itemid=22\">http:\/\/sokhangostar.com\/index.php?option=com_content&amp;task=view&amp;id=2560&amp;Itemid=22<\/a><\/p>\n<p><a href=\"http:\/\/www.adinehbook.com\/gp\/product\/9644771397\/ref=sr_2_1000_2\/249-2260981-3473253\">http:\/\/www.adinehbook.com\/gp\/product\/9644771397\/ref=sr_2_1000_2\/249-2260981-3473253<\/a><\/p>\n<p>&nbsp;<\/p>\n<p><strong>Honours and awards<\/strong><\/p>\n<p>Wood-Whelan Research Fellowship, IUBMB , May 2014<\/p>\n<p>Miami 2016 Winter Symposium Poster Prize, January 2016<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>PhD Student: Parisa Abbasi Parizad &nbsp; Tutor: Prof. Stefania Iametti, DeFENS Dean: Prof. Francesco Bonomi Research area: Food Science and Nutrition PhD title achieved on: 11st May 2018 &nbsp; Research topic Multidisciplinary approaches for the characterization of pigmented cereals: from macromolecular organization to bioactive compounds &nbsp; Project Synopsis Project title: Enriching food with bioactives: functional &#8230;<\/p>\n","protected":false},"author":1,"featured_media":291,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_lmt_disableupdate":"","_lmt_disable":"","footnotes":""},"categories":[93,59],"tags":[61,63,64,62],"class_list":{"0":"post-289","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-news","8":"category-phd-student-profile","9":"tag-enriched-pasta","10":"tag-immunomodulating-properties","11":"tag-intestinal-microbiome","12":"tag-pigmented-grains","13":"anons"},"modified_by":"admin","_links":{"self":[{"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/posts\/289","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/comments?post=289"}],"version-history":[{"count":11,"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/posts\/289\/revisions"}],"predecessor-version":[{"id":1340,"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/posts\/289\/revisions\/1340"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/media\/291"}],"wp:attachment":[{"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/media?parent=289"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/categories?post=289"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/tags?post=289"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}