Dr. Haralabos Karantonis

Position: Associate Professor

Subject: Food Chemistry

Phone: (0030) 22540-83111

Email: chkarantonis(at)aegean.gr

Webpages: Google Scholar, Scopus






He is currently an Associate professor in Food Chemistry at the Department of Food Science & Nutrition (FNS) of The University of the Aegean. His research is focused on the analysis and study of food constituents and extracts with bioactivities that highlight their nutritional value. He has several years of teaching experience in Food Chemistry and Food Sensory Evaluation and is the author of numerous scientific publications on international scientific journals and scientific book chapters. In the last five years, he participated as a coordinator or researcher in seven National research programs.


  • Karantonis, H.C., Nomikos, T., Demopoulos, C.A. Triacylglycerol metabolism (2009) Current Drug Targets, 10 (4), 302-319.

  • Karantonis, H.C., Tsantila, N., Stamatakis, G., Samiotaki, M., Panayotou, G., Antonopoulou, S., Demopoulos, C.A. Bioactive polar lipids in olive oil, pomace and waste byproducts (2008) Journal of Food Biochemistry, 32 (4), 443-459.

  • Karantonis, H.C., Antonopoulou, S., Perrea, D.N., Sokolis, D.P., Theocharis, S.E., Kavantzas, N., Iliopoulos, D.G., Demopoulos, C.A. In vivo antiatherogenic properties of olive oil and its constituent lipid classes in hyperlipidemic rabbits (2006) Nutrition, Metabolism and Cardiovascular Diseases, 16 (3), 174-185.

  • Karantonis, H.C., Fragopoulou, E., Antonopoulou, S., Rementzis, J., Phenekos, C., Demopoulos, C.A. Effect of fast-food Mediterranean-type diet on type 2 diabetics and healthy human subjects' platelet aggregation (2006) Diabetes Research and Clinical Practice, 72 (1), 33-41.

  • Karantonis, H.C., Zabetakis, I., Nomikos, T., Demopoulos, C.A. Antiatherogenic properties of lipid minor constituents from seed oils (2003) Journal of the Science of Food and Agriculture, 83 (12), 1192-1204.

  • Karantonis, H.C., Antonopoulou, S., Demopoulos, C.A. Antithrombotic lipid minor constituents from vegetable oils. Comparison between olive oils and others (2002) Journal of Agricultural and Food Chemistry, 50 (5), 1150-1160.