a) Functional foods. Study of bioactive compounds, especially phenolic compounds, from some foods (namely fruits, juice fruits, olive oil, green tea) chemical characterization and physiological effects in animals and humans with special focus on oxidation, inflammation (models of acute and chronic inflammation), plasma lipid profiles including atherosclerosis and diabetes type 2 (biochemical markers). b) Food suplements. Risk / benefit. c) Chemical analysis of contaminants of food, food supplements and water.