The links between nutrition and health are increasingly described and are the subject of growing interest from the scientific and medical community. It is now widely recognized that a diet rich in fat, sugar, ultra-processed foods, but also poor in nutrients participates significantly in the development of many chronic diseases such as obesity, type 2 diabetes, hypercholesterolemia, cardiovascular diseases, inflammatory diseases or some cancers. The prevention of these chronic diseases is a major public health issue. In recent years, other preventive approaches based on the use of formulations derived from natural substances seem to limit the development of these diseases. The beneficial health potential of nutraceuticals, phytotherapies, pre- or pro-biotics is still largely under-exploited. Thus, there is an increased need for the development of this prophylactic approach, which must involve  implementation of scientific studies ranging from the formulation of compounds, implementation of nutritional strategies and ultimately, evaluation of their beneficial health effects. Our diet also plays a key role in protecting against oxidative stress by providing exogenous antioxidants. Preventive strategies based on nutrition are regularly put forward for their protective effects against oxidative stress by providing exogenous antioxidants. In order to improve these nutritional approaches it is necessary to improve the understanding of mechanisms involved in the antioxidant effects associated with ingestion of these exogenous molecules but also to study the optimization of nutritional intakes. In these conditions, Biophysium is an expert in metabolism and potential health effect of polyphenols.

   In order to meet this need, Biophysium offers a wide range of experimental exploration and innovative methods, to assess physiological efficacy of different treatments and natural formulations on cardiovascular system, metabolic diseases and adipose tissue.

   Our skills include 1/ design or formulation of compounds, 2/ assessment of reactivity, bioaccessibility, metabolites formation of compounds during digestion and bioavailability after intestinal absorption and finally, 3/ assessment of health effects for the valorisation of your product. Biophysium also offers a complete nutritional analysis of your product.

    In order to meet your requirements we are able to use different rodent models obtained by pharmacological interventions, diet modifications but also genetically modified models. The recording of basic physiological parameters (weight, food intake, behavior) is common to all our animal models.



In vitro digestion models and technicals 

Classic antioxidant tests (ORAC)

Static and dynamic gastrointestinal digestion model in accordance with COST INFOGEST

Evaluation of antioxidant effect of compounds in digestion model

Reactivity and interactions of compounds/micronutrients/molecules in digestion model

Antioxidant activity of polyphenols and carotenoids

Bioaccessibility of compounds and metabolites formation during digestion

Encapsulation and evaluation of stability and release of compounds in digestion model

Lipid oxidation during digestion

Cell culture: CaCo2

Pre-clinical models


In vivo or ex vivo myocardial ischemia

Heart failure

Dyslipidemia and Atherosclerosis

ApoE-/- or KO mice for LDL receptor


High Fat diet, ob/ob rat and db/db mouse

Type 1 or 2 Diabetes

 Zucker ou Goto-Kakizaki rat,
DT-1 – streptozotocine

Any other genetic or induced rat or mouse model

in vivo or ex vivo acute  hyperglycemia

Hypercholestérolemia or hyperlipidemia

Customized diet adapted to your project

Western diet

Sweetener supplementation

Isolated cardiomyocyte

Oxidative stress production

Mitochondrial function

Calcium retention capacity, fusion, fission, swelling, oxidative stress

Isolated artery and vessel model

Bioavailability, metabolism and biodistribution of compounds

Compound administration

Injection, gavage, drinking water, food

Samples: urine, faeces, blood or organ/tissue

Clinical models




Diet protocol

Rehabilitation through physical activity

Technical plateform

Biochemical tests: Western, ELISA kit, protein activity, S-nitrosoproteomic

Glucose homeostasis: fasting blood glucose measurement, glucose tolerance test, insulin tolerance test 

Infarct size by planimetry

Measurement of atheromatous plaque size by ultrasound, histology and colorimetry

Evaluation of atheromatous plaque characteristics (fibrosis, macrophage infiltration) by histology

Adipose tissue analysis

Lipid metabolism and tissue lipid oxidation

Evaluation of hepatic lipids, steatosis and fibrosis

Blood pressure measurement by non-invasive plethysmography (tail cuff method)

Lipid tolerance test

Langendorff perfused isolated heart model

Endothelial function

Body composition and adiposity index

HOMA-IR index

Blood lipid profile

TG, LDL, HDL, cholesterol

lipid oxidation

Cholesterol, LDL

Oxidative stress, inflammation, fibrosis in different organs/tissues

S-Nitrosylation, cytosolic and mitochondrial regulation of oxidative stress production

Metabolomic and proteomic 

Complete blood analysis

Tissular lipid oxidation


Insulin, glucagon, adiponectin, leptin, etc..

Inflammatory cytokines

interleukine 1b, 6, MCP-1, TNF-alpha, VCAM-1 and ICAM-1, etc..


Macrophage infiltration, remodeling, staining: hematoxylin-eosin, Sirius Red, Oil-Red-O, Masson Trichome, PAS staining

Immunohistology on resquest

Gene expression: lipogenesis, lipolysis, carbohydrate metabolism

Cardiac and vascular imaging by ultrasound:
systolic and diastolic function, regional myocardial deformation, cardiac and vascular morphology

Samples: urine, faeces, blood or organ/tissue

HPLC -MS/MS analysis for specific biomarkers

Glycemic index


   Currently, one of the interests of food industry is to determine health effects of a new or existing product on market to inform consumer. To facilitate consumers interpretation on total carbohydrate content of foods and beverages that affect their health, the WHO recommends determining their glycemic index. Glycemic index or GI between 0 and 100 represents the glycemic response induced by ingestion and absorption of a food product compared to the response induced by a reference food (generally pure glucose).

   This measurement is performed by an ISO method (ISO 26642:2010 by technical committee ISO/TC 34). A rapidly digested and absorbed food product induces a high peak of glycemia and so a high GI (> 70 on glucose scale). Conversely, a food product that is digested and absorbed more slowly induces a lower fluctuation of blood glucose and also of insulin. These food products will have a low GI (< or = 55 on glucose scale). This will eventually reduce the risk of developing type 2 diabetes or cardiovascular pathologies. The glycemic load of a food product, which is the quantity of carbohydrates contained in a recommended portion, can also be determined. It is widely recommended for diabetics or people suffering from cardiovascular diseases to reduce their carbohydrate consumption and to consume foods with a low glycemic index or load in order to better control their disease. Within the legislative framework of clinical study protocols, Biophysium offers you to determine the GI of your food products in a scientific manner.

    The determination of GI will help you in the development of your product by recipe optimization and through selection of ingredients which have a lower impact on glycemia. Thus, healthy consumers or those who need a high level of nutritional control will have access to a balanced and healthy diet on a daily basis.

   Biophysium also offers you to evaluate the potential glycemic response of your products through in vitro tests in order to perform a screening of your different recipes before going to clinical stage. These in vitro tests are performed according to the latest recommendations in terms of in vitro digestion from COST INFOGEST allow analysis of potentially absorbable carbohydrates.

In vitro






Functional exploration


Glycemic index