Blog - Page 8 - Ioannis Zabetakis

The effects of cooking salmon sous-vide on its antithrombotic properties, lipid profile and sensory characteristics

January 21, 2021 / Blog

Let me introduce this paper to you: it’s a collaboration between UL, LIT, SIT and St. Angela’s Food Technology Centre in Sligo.

The first author of the paper is an (ex-)MSc student of mine; with Shane who is a chef, we had decided to study the sous-vide cooking methods and its impact on sensory and nutritional value of salmon.

I met Maria Dermiki when she worked for a short period in UL before moving to SIT but we kept communication alive and Maria introduced me to Shelley. With Maria and Shelley, we did this amazing work on sensory properties in Sligo’s St Angela’s Food Technology Centre.

Katie and Sushanta are our longstanding collaborators in LIT and Ronan has now finished his PhD with me and he is post-docing now at UPenn.

Bioactive Lipids of Marine Microalga Chlorococcum sp. SABC 012504 with Anti-Inflammatory and Anti-thrombotic Activities

January 11, 2021 / Blog

The in vitro assays of the present study showed that the glycolipid and phospholipid fractions of marine microalga Chlorococcum sp. SABC 012504 possess strong anti-PAF and antithrombin activities in human platelets. These bioactivities are likely due to the presence of specific novel Chlorococcum sp. SABC 012504 SQDG molecules, HexCer-t36:2 (t18:1/18:1 and 18:2/18:0) cerebrosides with a phytosphingosine base, phosphatidylcholine (PC), and phosphatidylethanolamine (PE) molecules in their lipid fractions.

Interview on Irish Times: “Ireland and Greece are like sister countries”

January 9, 2021 / Blog

In October 2015 he was offered work in Ireland and a month later his wife and younger son flew across Europe while Zabetakis and his then 11-year-old son Nathaniel packed up the car, piled their two dogs into the backseat and set off across Europe.

“My son found it a bit boring; we had to drive around 600km every day. But he loved choosing the music and loved the ferry from Belgium to England.”

Animal diet and Veganism – The ALEPH initiative

December 14, 2020 / Blog

Animal source foods (ASFs) are evolutionary foods and provide key nutrients. There is no reason to eliminate their consumption from a health perspective, well on the contrary. People who nonetheless decide to do so on ethical or environmental grounds should keep in mind that the robustness of restrictive diets depends on knowledge, resources, and careful supplementation.

The bio-efficacy of omega-3 fatty acids against CVD

December 11, 2020 / Blog

Omega-3 studies are using 4000mg/day and yet there is no decrease in the cardiovascular risk.
It is safe to say that polar lipids are the food components with strong potential against CVD and hence our work in UL focuses further to this class of lipids.