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Peter  Ellis

Professor Peter Ellis

Professor of Carbohydrate Biochemistry

Research interests

  • Nutrition

Biography

Peter Ellis is Head of the Biopolymers Group in the Department of Nutritional Sciences. His main research interests include the structure and properties of plant polysaccharides, especially in relation to the bioaccessibility, digestion and absorption of nutrients in the human gastrointestinal tract. This work has been funded by grants from the BBSRC, MRC, FAO and Industry.   Current studies focus on the behaviour of supramolecular plant structures, such as starch and the cell wall matrices (i.e. 'dietary fibre'), in the gut and their impact on digestion and postprandial metabolism.  These mechanistic studies are of importance in evaluating the role of starch and dietary fibre on the treatment and prevention of non-communicable disease, such as type 2 diabetes and cardiovascular disease. An improved understanding of the mechanisms of dietary polysaccharides will facilitate the rational design of novel food ingredients and food products with enhanced medical or nutritional benefits (i.e. functional foods).

    Research

    herogastro
    Diet & Gastrointestinal Health Research Group

    The Diet and Gastrointestinal Health Research Group aims to understand the molecular, cellular, whole person and population-level mechanisms involved in gut health and the development and treatment of gastrointestinal disease.

    bread-hero
    Innovation for Safe and Sustainable Food, Nutrition and Health

    This Research Interest Group on Innovation for Safe and Sustainable Food, Nutrition and Health provides a unique opportunity for the King’s research community to address the challenges of sustainable food development.

    gut and metabolic health navy 1903x558
    Postprandial metabolism

    Postprandial metabolism refers to the metabolic changes that occur after a meal, following the absorption and processing of nutrients

    Nutrition 101
    Phytochemicals

    Phytochemicals are plant secondary metabolites. Currently, more than 10000 different types of phytochemicals have been identified, and many still remain unknown.

    sustainable environment leaf plant
    Carbohydrates and biopolymers

    Biopolymers refers to natural polymers that are produces produced by cells of living organisms. Of particular interest to our group and nutritional sciences in general are carbohydrate polymers from plant sources such as starch, cell wall matrices (including non-starch polysaccharides or ‘dietary fibre’) and polyphenolics.

    MYM Food Sustainability
    Bioaccesibility & bioavailability of nutrients and bioactives

    Iron deficiency (ID) and iron-deficiency anemia (IDA) are global problems that affect more than 2 billion people accounting for 0.8 million deaths annually worldwide. Consequently, sustainable food-based approaches are being advocated to increase the intake of foods with high iron content and bioavailability.

    News

    Converting food waste to protein could help the global hunger crisis

    Transforming food waste using sustainable technologies could produce enough protein to tackle the global food crisis.

    food-waste

    Bread made from cell pulse flour keeps you fuller for longer

    Bread made from a new type of whole cell pulse flour can lower blood glucose (sugar) levels and keep you fuller for longer, new research has found.

    chickpea-flour

    Uncovering how physical structure of dietary fibre underpins its benefits to health

    A new study has shown how food processing changes dietary fibre structure and so affects the nutritional value of food.

    chickpea-dietary-fibre

    Features

    Spotlight on nutrition: Research into the impacts of our diets

    From beans, to berries to new types of bread, our researchers have been doing a range of work to help us better understand how you are what you eat.

    Nutrition 101

      Research

      herogastro
      Diet & Gastrointestinal Health Research Group

      The Diet and Gastrointestinal Health Research Group aims to understand the molecular, cellular, whole person and population-level mechanisms involved in gut health and the development and treatment of gastrointestinal disease.

      bread-hero
      Innovation for Safe and Sustainable Food, Nutrition and Health

      This Research Interest Group on Innovation for Safe and Sustainable Food, Nutrition and Health provides a unique opportunity for the King’s research community to address the challenges of sustainable food development.

      gut and metabolic health navy 1903x558
      Postprandial metabolism

      Postprandial metabolism refers to the metabolic changes that occur after a meal, following the absorption and processing of nutrients

      Nutrition 101
      Phytochemicals

      Phytochemicals are plant secondary metabolites. Currently, more than 10000 different types of phytochemicals have been identified, and many still remain unknown.

      sustainable environment leaf plant
      Carbohydrates and biopolymers

      Biopolymers refers to natural polymers that are produces produced by cells of living organisms. Of particular interest to our group and nutritional sciences in general are carbohydrate polymers from plant sources such as starch, cell wall matrices (including non-starch polysaccharides or ‘dietary fibre’) and polyphenolics.

      MYM Food Sustainability
      Bioaccesibility & bioavailability of nutrients and bioactives

      Iron deficiency (ID) and iron-deficiency anemia (IDA) are global problems that affect more than 2 billion people accounting for 0.8 million deaths annually worldwide. Consequently, sustainable food-based approaches are being advocated to increase the intake of foods with high iron content and bioavailability.

      News

      Converting food waste to protein could help the global hunger crisis

      Transforming food waste using sustainable technologies could produce enough protein to tackle the global food crisis.

      food-waste

      Bread made from cell pulse flour keeps you fuller for longer

      Bread made from a new type of whole cell pulse flour can lower blood glucose (sugar) levels and keep you fuller for longer, new research has found.

      chickpea-flour

      Uncovering how physical structure of dietary fibre underpins its benefits to health

      A new study has shown how food processing changes dietary fibre structure and so affects the nutritional value of food.

      chickpea-dietary-fibre

      Features

      Spotlight on nutrition: Research into the impacts of our diets

      From beans, to berries to new types of bread, our researchers have been doing a range of work to help us better understand how you are what you eat.

      Nutrition 101