Dr Chrysavgi Gardeli is Assistant Professor in Food Chemistry at the Department of Food Science and Human Nutrition (AUA) since 2018. She received his Bachelor Degree on Food Science & Technology and a PhD on Food Chemistry by Agricultural University of Athens (AUA).  She has participated in 12 projects funded from EU, national and private organizations as member or partner, and is co-author in 33 research papers in international journals, and 38 international and national conference proceedings. Her work has been cited more than 990 times (h-index = 16).

Her research interests focus on:

Effect of thermal processing on the chemical composition and nutritional value of foods

• Study of the formation of α-dicarbonyl compounds and advanced lipoxidation end-products (ALEs)
• The role of bioactive components of olive oil in inhibiting glycosylation and lipoxidation

Natural food colorants

• Bioactivity of anthocyanins
• Study of the stability of anthocyanins as natural food colorants

Isolation and utilization of natural metabolites in the production of functional foods

• Isolation of anthocyanins from fruit juices and their utilization as foodstuffs
• Analysis of medicinal and aromatic plants and their applications in food

Recent publications

1. Vlassopoulos, A.; Mikrou, T.; Papantoni, A.; Papadopoulos, G.; Kapsokefalou, M.; Mallouchos, A.; Gardeli, C. (2022). The Effect of Terpenoid Compounds on the Formation of Advanced Glycation Endproducts (AGEs) in Model Systems. Appl. Sci., 12, 908. https://doi.org/10.3390/app12020908

2. Mikrou, T.; Kasimati, K.; Doufexi, I.; Kapsokefalou, M.; Gardeli, C.; Mallouchos, A. (2021). Volatile Composition of Industrially Fermented Table Olives from Greece. Foods 10, 1000. https://doi.org/ 10.3390/foods10051000

3. Diamantopoulou P, Gardeli C, Papanikolaou S.  (2021). Impact of olive mill wastewaters on the physiological behavior of a wild-type new Ganoderma resinaceum isolate. Environ Sci Pollut Res Int. Apr;28(16):20570-20585. doi: 10.1007/s11356-020-11835-4. Epub 2021 Jan 6. PMID: 33410062 

4. Drakou, Christina; Gardeli, Chryssavgi; Tsialtas, Ioannis; Alexopoulos, Serafeim; Mallouchos, A; Koulas, Symeon; Tsagkarakou, Anastasia; Asimakopoulos, Demetres; Leonidas, Demetres; Psarra, Anna Maria; Skamnaki, Vassiliki. (2020). Affinity crystallography reveals binding of pomegranate juice anthocyanins at the inhibitor site of glycogen phosphorylase: the contribution of sugar moiety to potency and its implications to binding mode. J. Agric. Food Chem. 68, 37, 10191–10199 DOI: 10.1021/acs.jafc.0c04205.

5.Gardeli,Chr.*, Varela, K., Krokida, E. and Mallouchos, A. (2019). Investigation of Anthocyanins Stability from Pomegranate Juice (Punica Granatum L. Cv Ermioni) under a Simulated Digestion Process, Medicines, 6, 90, 2-14, doi:10.3390/medicines6030090

Contact information

Agricultural University of Athens

School of Food and Nutritional Sciences

Department of Food Science & Human Nutrition

Laboratory of Food Chemistry and Analysis

Iera Odos 75, Athens, Greece, 118 55

Phone: +30 2105294690

e-mail: agardeli@aua.gr

web pages:

http://fst.aua.gr/en/userpages_en/95

https://www.researchgate.net/profile/Avgi-Gardeli-2