Ulster University researchers join £1.7m UK study exploring how plant foods influence heart health

Researchers at Ulster University are part of a major £1.7 million UK research project investigating how the digestion and processing of plant-based foods affect cardiovascular health. 

Funded by the Biotechnology and Biological Sciences Research Council (BBSRC), the study is led by King’s College London partnered with researchers from Ulster University and the University of Leeds. 

The research focuses on flavan-3-ols, naturally occurring compounds found in foods such as tea, cocoa, berries, apples, grapes, nuts and legumes, which have been linked to improved blood vessel function, lower blood pressure and reduced cardiovascular risk. 

Despite their potential health benefits, scientists still have limited understanding of how these compounds behave in the body, how intake varies across typical UK diets, and how food structure and processing influence their effects. 

Project lead Professor Ana Rodriguez-Mateos, Professor of Human Nutrition at King’s College London, said: “This funding will allow us to tackle two critical questions in nutritional science: how food structure and processing influence health, and why people respond so differently to the same foods. 

“The findings could help shape future dietary guidance, public health strategies and even how foods are produced, helping to reduce cardiovascular disease and improve long-term health.” 

To address these questions, researchers will use a combination of laboratory models and human digestion studies to track how flavan-3-ols are released and processed in the gut. 

A unique feature of the project is the use of newly developed ‘AVATAR’ microbiome models, which recreate an individual’s gut bacteria in the laboratory. These models allow scientists to study how different people’s gut microbes respond to the same foods. 

Used alongside human dietary intervention studies, the approach will enable researchers to build a personalised gut model for each participant. 

Professor Kieran Tuohy, project co-lead from the University of Leeds, explained: “For the first time, we can study how a person’s unique gut microbiota affects the release of food components in parallel with that same individual consuming the same meal. This represents a major advance in understanding digestion and individual responses to diet.” 

Researchers at Ulster University will play a key role in the project, leading specialised food-based trials to investigate how flavan-3-ols are processed during digestion in the upper gastrointestinal tract. 

The trials, led by Professor Chris Gill, a co-lead on the project, will involve volunteers with stomas whose digestion bypasses the lower gastrointestinal tract, allowing researchers to better understand how food components are processed in the upper digestive system. 

Co-lead, Professor Gill from Ulster University, said: “The importance of flavan-3-ols and other (poly)phenols to human health continues to evolve. Understanding how these compounds are affected by food processing and the human digestive tract is key to developing a mechanistic understanding of their biological efficacy. 

“I am delighted to be contributing to this project alongside my team at Ulster University, where we will focus on understanding upper gastrointestinal tract digestion by working with our established cohort of ileostomates in flavan-3-ol food-based trials.” 

Researchers will also examine how factors such as food structure, processing, storage and even chewing affect flavan-3-ol release, stability and absorption. 

The team will design and test a flavan-3-ol-rich diet in a clinical trial, examining its effects on cardiometabolic health and the gut microbiome at both individual and population levels. 

The project will also provide the first validated estimates of flavan-3-ol intake in the UK. 

Professor Liam Maguire, Pro Vice-Chancellor for Research at Ulster University, said: “This important collaboration highlights the strength of Ulster University’s research in nutrition, health and biomedical science, and our commitment to working with leading partners to tackle major global health challenges. 

“Looking ahead, our ability to undertake ambitious research and innovation studies will be transformed by the forthcoming Centre of Food and Drug Discovery, a £22 million flagship initiative within the Causeway Coast and Glens Growth Deal. The centre will be a one-stop-shop for industry collaboration, accelerating the development, testing and commercialisation of new products to improve public health.” 

The findings from the project could transform understanding of how plant-based foods support heart health, helping guide future dietary recommendations and informing more personalised nutrition strategies to improve long-term wellbeing.