National Institute of Fundamental Studies
 
 

Project Description

With the aim to establish scientific bases for a healthy human life, we are conducting extensive research in the field of nutritional biochemistry using in vivo and in vitro assays. This project focuses on various aspects of functional and nutritional properties of foods and covers a wide area like bioactivity of food, bioavailability of food, food safety, and functional food product development. Studies are aimed for pinpointing the beneficial properties of naturally available food sources and in the context of selection of these commodities in food processing, agriculture and medicine.

Research Group

Research Assistant Gr.II

Ms.Chatuni jayathilake

curriculum vitae »

Research Assistant Gr.II

Ms.Rizliya Visvanathan

curriculum vitae »

Research Assistant Gr.II

Ms. Uditha Premarathne

Chief Technical Officer

Ms.Iranganie Thumpela



Access to following research facilities at NIFS:

  • Refrigerated Centrifuge
  • Incubator, Oven
  • -20 oC/-80 oC refrigerators
  • Laminar Floor
  • Rotary evaporator
  • Water bath, Homogenizer
  • Microplate reader
  • Microwave digestion unit
  • Atomic absorption spectrophotometer
  • Microplate shaker
  • Gas chromatography
  • Gel electrophoresis system
  • Magnetic stirrer with hotplate

Research Collaboration

Department of Animal Science, University of Peradeniya, Sri Lanka

Achievements of the Project

*Developed of a novel, simple, microplate based method for the assessment of amylase inhibitory activity

*Identified the best cowpea cultivar in in vivo lipid and glucose metabolism

*Investigated the effect of sprouting and boiling on serum lipid modulation ability of cowpea and mung bean

*Some Sri Lankan ayurvedic plants were screened for their in vitro functional properties

- Information provided by the Group Leader -