"The Chemical Complexity of Food: A Network Science Approach”, Prof. Joseph Loscalzo, MD, PhD (Brigham and Women’s Hospital Harvard Medical School, Boston, Massachusetts)

The food supply offers a rich panoply of (bio)chemical compounds that affect biological function. While the latest data suggest that there are over 135,000 compounds in the food supply, knowledge of their relationship to (patho)biological phenotype is rather limited, with a mere ~200 having been studied epidemiologically and/or functionally. This ‘dark matter’ of nutrition offers a stunning opportunity to explore the normal biochemical functions of food compounds, as well as their potential role as drugs. Using a combination of machine learning, artificial intelligence, network medicine, epidemiological association, and cell-based experimentation, we demonstrate an effective approach to dissecting the functional richness of (bio)chemicals in the food supply, and their potential application to health and disease.


24 ottobre 2022, alle ore 10.00, Aula A del

Dipartimento di Chimica e tecnologie del farmaco (Edificio CU019)

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