Faculty

Dr. Antonis Koutelidakis

Position: Assistant Professor

Subject: Human Nutrition

Phone: (0030) 22540-83123

Email: akoutel(at)aegean.gr

Webpages: Research Gate, LinkedIn

COURSES

2250 NUTRITIONAL EDUCATION

1950 INTRODUCTION TO NUTRITIONAL SCIENCE

2950 NUTRITIONAL AND METABOLISM

2650 NUTRITION DURING LIFE CYCLE

3900 FUNCTIONAL FOODS


SHORT CV

Dr Antonios Koutelidakis was born at Heraklion of Crete in 12/12/1981. In 2005 he graduated from the Department of Food Science and Nutrition at the Agricultural University of Athens and attended postgraduate studies at the same university department, with direction of Human Nutrition (2005-2007). In 2010 he earned his PHD from Food Science and Nutrition Division, in the scientific area of Human Nutrition. The objective of his doctoral thesis was to study the effect of nutritional factors on the bioactivity of various food and beverages. His scientific articles have been published in Greek and international journals and books (8 Greek and 55 international journals, 10 chapters in international scientific books, 5 university modules books) and have been announced in Greek and international scientific conferences (25 oral and 40 poster presentations). From 2007 he has participated to 10 Greek and European research programs. His research work has been awarded in the 2nd international competition of young scientists organized in 2009 by Aristides Daskalopoulos Foundation and for his doctoral thesis earned a scholarship from the Greek Scholarships Foundation (IKY). He has attended 12 Greek and international seminars in the area of Food Science and Nutrition and his main research interests are focused on the study of bioactive ingredients of functional foods and their effect on human health and disease prevention. In 2010-2011 he performed his military obligation as Special Scientist in the department of Food Research of the Greek Hellenic Army. During the academic years 2011-2013 he was Research Associate of the Department of Nutrition and Dietetics of Crete Technological Institution, as tutor of courses relative to Food and Nutrition. From 2013 until 2018 he was Adjunct Lecturer (407/80) in Human Nutrition at Food Science and Nutrition Department of University of the Aegean, teaching courses such as “Nutrition and Metabolism”, “Introduction to Nutrition”, “Nutrition during Life Cycle”, “Functional Foods”, “Nutritional Education”, “History and Anthropology of Nutrition”. From 2018 is Assistant Professor in Human Nutrition in the same department.. In 2014 he was a research associate of the Nutrition Unit of Agricultural University of Athens, participating in research project about the bioactivity of novel functional foods and their effects on diseases’ biomarkers. He is scientific coordinator in a research program relative to the development of novel functional cheeses and the study of their bioactivity. He is a member of the editorial team and reviewer of various scientific journals (Molecules, Nutrients, Beverages Journal, Food and Function, Current Topics in Nutraceutical Research, etc.), participates in various research projects related to nutrition and functional foods (as a member of research groups, scientific manager or deputy scientific manager), and has been the supervisor of numerous graduate studies (about 120) and research projects [participation in new product competitions, such as Ecotrophelia and Trophy, collaborations with companies (Kyknos, Papadopoulou, Apivita, Stergiou, etc.), 1st prize in the National and 2nd in the European competition Ecotrophelia 2020]. He is the author and co-author of two books (Functional Foods: Their Importance in Nutrition, Health and Quality of Life, Zeti Publications 2nd Ed. 2019, 1st Ed. 2015 and Nutrition and Metabolism, Broken Hill Publications). He has coordinated or is coordinating as a scientific/academic manager 5 research programs (ESPA, Regional Excellence and ELIDEK), he is a deputy scientific manager in 3 projects and a member of the research team in another 4 projects, while he is a member of research program evaluation committees. His research team consists of 7 PhD candidates, 2 post-docs and at least 25 undergraduate students per year. He was the Responsible of the Student Affairs Committee of the Department of Food and Nutrition Science of the University of the Aegean, while he is the Departmental Head of Internship, a member of the Bioethics and Research Ethics Committee of the University of the Aegean, a member of the Board of Directors of the Panhellenic Nutrition Society, member of the Board of Directors of the Geotechnical Chamber of Greece (GEOT.EE N.P.D.D. of the Ministry of Rural Development and Food) and member of the National Sectoral Scientific Council for Agricultural Technology and Nutrition, of the Ministry of Development and Investments.


EDUCATION

  • Postdoctoral research (2014-15). Department of Food Science and Nutrition, Agricultural University of Athens. Participation in the research project "Nonastru: EGCG nanoemulsions into food structures" in the section "Study of the bioavailability and bioactivity of epigallocatechin gallate nanoemulsions".

  • PhD in Human Nutrition (2010). Nutrition Unit, Department of Food Science and Technology of the Agricultural University of Athens. Thesis topic: "Study of the effect of fat and iron on the bioavailability and bioactivity of antioxidant components of various tea extracts".

  • Master's degree in Food Science and Technology and Human Nutrition majoring in Human Nutrition (2007). Department of Food Science and Technology of the Agricultural University of Athens. Master's thesis: "Study of the antioxidant activity of various aromatic and medicinal plants in the plasma and tissues of experimental mice".

  • Degree in the Department of Food Science and Technology of the Agricultural University of Athens (2000-2005). Degree Thesis: "Determination of phenolic components and study of the antioxidant activity of aromatic and medicinal plants of the Greek flora".


RESEARCH INTERESTS

  • Metabolism, bioavailability and bioactivity of the bioactive components of food (phytochemicals, polyphenols, carotenoids, etc.) and their effect on the pathophysiology of various degenerative diseases (cardiovascular diseases, osteoporosis, cancer, etc.).

  • Study of the frequency of consumption of functional foods and the adoption of the Mediterranean diet among the Greek population and correlation with anthropometric and disease indicators (gastrointestinal diseases, anxiety and depression indicators, etc.).

  • Retrospective and Prospective Epidemiological Studies and Nutritional Interventions (clinical studies), with the aim of studying the effect of biofunctional foods and ingredients on the health and quality of life of the population.

  • Design of innovative functional foods of high nutritional value, based on traditional raw materials as well as by- and by-products of the food industry and investigation of their effect on health.

  • Investigation of dietary habits of various population groups and correlation with disease indicators, behavioral indicators and anthropometric indicators.

  • Nutrition Education in schools and the study of nutritional and socioeconomic factors in childhood.

  • Study of the nutritional value of functional foods, "superfoods", aromatic and medicinal plants through in vitro and in vivo methodologies (in vitro digestion process etc).


SELECTED PUBLICATIONS

  • Chatzinikola, C., Papavasileiou, V., Koutelidakis, A.* (2022). Mediterranean Diet adherence and physical activity level in adolescents during the lockdown under the COVID-19 pandemic: A cross-sectional study in Greek Island of Rhodes. Current Food Science and Nutrition. In press.

  • Bousdouni, P., KandyliarI, A., Koutelidakis, A.* (2022). Probiotics and phytochemicals: Role on gut microbiota and ef-ficacy on gastrointestinal disorders. Gastrointestinal Disorders 4(1), 30-48.

  • Papagianni, O., Moulas, I., Loukas, T., Magkoutis, M., Skalkos, D., Kafetzopoulos, D., Dimou, C., Karantonis, H., Koutelidakis, A.* (2021). Trends in food innovation: An interventional study of benefits consuming novel functional cookies enriched with olive paste. Sustainability 13(20), 11472.

  • Papagianni, O., Argiri, K., Loukas, T., Magkoutis, A., Biagki, T., Dimou, C., Karantonis, H., Koutelidakis, A.* (2021). Postprandial Bioactivity of Spread Cheese, Enhanced with Mountain Tea and Orange Peel Extract, in Healthy Volunteers. An interventional study. Biomolecules 19;11(8):1241.

  • Kandyliari , A., Elmaliklis, I-N., Kontopoulou, O., Tsafkopoulou, M., Komninos , G., Ntzatha, C., Petsas, A., Karantonis, H., Koutelidakis, A.* (2021). An Epidemiological Study Report on the Antioxidant and Phenolic Content of Selected Mediterranean Functional Foods, Their Consumption Association with the Body Mass Index, and Consumers Purchasing Behavior in a Sample of Healthy Greek Adults. Journal of Applied Sciences 11(17), 7818.

  • Kapolou, A., Karantonis, H., Rigopoulos, N., Koutelidakis, A.* (2021). Association of mean daily polyphenols’ intake with Mediterranean Diet adherence and anthropometric indices in healthy adults: A retrospective study. Journal of Applied Sciences 11(10), 4664.

  • Elmaliklis, I-N., Konteles, S., Koutelidakis, A.* (2021). The effect of Mediterranean Diet adherence on Gut Microbial Composition and Human Health, in comparison with Western Diet: A literature review. Current Food Science and Nutrition 92-102(11).

  • Benabdallah, A., Celale, K., Reshmi, C., Elmaliklis, I.,Narasimha Rao G., Skotti, E., Xagoraris, M., Datta, J., Ratnasekera, D., Aamir Iqbal, M., El Sabagh, A., Koutelidakis, A*. (2021). Mediterranean fruits and berries with bioactive and toxic components. A literature review". Current Topics in Nutraceutical Research, 20, 1.

  • Lampropoulou, M., Chaini, M., Rigopoulos, N., Evaggeliou, A., Papadopoulou-Legbelou, K., Koutelidakis*, A. (2020) Association between Mediterranean diet adherence, nutritional and socioeconomic factors with serum lipids levels in Greek children with dyslipidemia. Nutrients

  • Elmaliklis, I-N., Liveri, A., Ntelis, B., Paraskeva, K., Goulis, I., Koutelidakis,* A.E. (2019) Increased Functional Foods’ Consumption and Mediterranean Diet Adherence May Have a Protective Effect in the Appearance of Gastrointestinal Diseases: A Case–Control Study. Medicines, 6(2):50.

  • Konstantinidi, M., Koutelidakis,* A.E. (2019) Functional Foods and Bioactive Compounds: A Review of Its Possible Role on Weight Management and Obesity’s Metabolic Consequences. Medicines, 6(3):94.

  • Dimou, C., Karantonis, C., Skalkos, D., Koutelidakis* A.E. (2019) Valorization of fruits by-products to unconventional sources of additives, oil, biomolecules and innovative functional foods. Current Pharmaceutical Biotechnology, 20(10):776-786.

  • Karageorgou, D., Magriplis, E., Bakogianni, I., Mitsopoulou, A.V., Dimakopoulos, Ι. Micha, R., Michas, G., Ntouroupi, T., Tsaniklidou, S.M. Argyri, K., Chourdakis, M., Panagiotakos, D.B., Zampelas*, A., Fappa, E., Theodoraki, E.M., Trichia, I., Sialvera, T.E., Varytimiadi, A., Spyrelli, E., Koutelidakis. A., Karlis, G., Zacharia, S., Papageorgiou, A., Chrousos, G.P., Dedoussis, G., Dimitriadis, G., Manios, I., Roma, E. (2019) Dietary patterns and cardiovascular disease in Greek adults: the Hellenic National Nutrition and Health Survey (HNNHS). Nutrition Metabolism and Cardiovascular Diseases, 30(2):201-213.

  • Karageorgou, D., Magriplis, E., Bakogianni, I., Mitsopoulou, A.V., Dimakopoulos, Ι., Micha, R., Michas, G., Chourdakis, M., Ntouroupi, T., Tsaniklidou, S.M. Argyri, K., Panagiotakos, D.B., Zampelas*, A., Fappa, E., Theodoraki, E.M., Trichia, I., Sialvera, T.E., Varytimiadi, A., Spyrelli, E., Koutelidakis. A., Karlis, G., Zacharia, S., Papageorgiou, A., Chrousos, G.P., Dedoussis, G., Dimitriadis, G., Manios, I., Roma, E. (2019) Dietary patterns and lifestyle characteristics in adults: results from the Hellenic National Nutrition and Health Survey (HNNHS). Public Health, 171:76-88.

  • Dimakopoulos, Ι., Magriplis, E., Mitsopoulou, A.V., Karageorgou, D., Bakogianni, I., Micha, R., Michas, G., Chourdakis, M., Ntouroupi, T., Tsaniklidou, S-M., Argyri, K., Panagiotakos, D Zampelas*, A., Fappa, E., Theodoraki, E.M., Trichia, I., Sialvera, T.E., Varytimiadi, A., Spyrelli, E., Koutelidakis. A., Karlis, G., Zacharia, S., Papageorgiou, A., Chrousos, G.P., Dedoussis, G., Dimitriadis, G., Manios, I., Roma, E. (2019). Association of serum vitamin D status with dietary intake and sun exposure in adults. Clinical Nutrition ESPEN, 34:23-31.

  • Ntrigiou, V., Ntrigios, I., Rigopoulos, N., Dimou, C., Koutelidakis* A.E. (2018) Functional food consumption correlated with anthropometric characteristics and body composition in healthy adults. Current Topics in Nutraceutical Research, 16(4): 279-288.

  • Koutelidakis, A.E., Argyri, A.E., Sevastou Z., Lambrinaki, D., Panagopoulou, E., Paximada, E., Sali, A., Papalazarou, V., Malouchos, A., Evageliou, V., Kostourou, V., Mantala, I., Kapsokefalou*, M. (2017) Bioactivity of EGCG nanoemulsions evaluated in mice mode. Journal of Medicinal Food, 20(9):923-931.

  • Tsiliou, S., Rigopoulos N., Koutelidakis* A. (2016) Dietary patterns, overweight and obesity rates in children aged 9-12 in primary schools of Greek island Lemnos. Progress in Health Sciences, 6(2).

  • Koutelidakis, Α.Ε., Kizis, D., Argyri, K., Kyriakou, Α., Komaitis, Μ., Kapsokephalou*, Μ. (2014) The Effect of Iron and Fat in a Diet Containing Green Tea Extract (Camellia sinensis) on the Antioxidant Capacity of Some Organs and the mRNA Expression of Specific Genes in Mice. Journal of Medicinal Food, 17(11):1232-1238.

  • Koutelidakis, Α.Ε., Rallidis, L., Koniari, K., Panagiotakos, D., Komaitis, M., Zampelas, A., Anastasiou-Nana, M., Kapsokefalou*, M. (2013) Effect of green tea on postprandial antioxidant capacity, serum lipids, C Reactive Protein and glucose levels in patients with coronary artery disease. European Journal of Nutrition, 53(2):479-486.

  • Kolomvotsou, A.I., Rallidis, L.S., Mountzouris, K.C., Lekakis, J., Koutelidakis, A., Efstathiou, S., Nana-Anastasiou, M., Zampelas*, A. (2013) Adherence to Mediterranean diet and close dietetic supervision increase total dietary antioxidant intake and plasma antioxidant capacity in subjects with abdominal obesity. European Journal of Nutrition, 52 (1):37-48.

  • Sialvera, T.E., Pounis, G.D., Koutelidakis, A.E., Richter, D.J., Yfanti, G., Kapsokephalou, M., Goumas, G., Chiotinis, N., Diamandopoulos, E., Zampelas*, A. (2012) Phytosterols supplementation decreases plasma small and dense LDL levels in metabolic syndrome patients on a westernized type diet. Nutrition, metabolism and cardiovascular disease, 22 (10):843-848.

  • Karabela, D., Koutelidakis, A.E., Proestos, C., Komaitis, M., Kapsokefalou*, M. (2011) Ingesting iron together with white tea (Camellia Sinensis) may decrease its antioxidant capacity and phenolic content in human plasma. Trace Elements & Electrolytes, 29 (1):16-21.

  • Koutelidakis, A.E., Serafini, M., Komaitis, M., Kapsokefalou*, M. (2010) Oxidative activity of some iron compounds on colon tissue homogenates from mice after administration of green tea, white tea and Pelargonium purpureum. Food Chemistry, 120(3):895-901.

  • Koutelidakis, A.E., Argiri, K., Serafini, M., Proestos, C., Komaitis, M., Pecorrari, M., Kapsokefalou*, M. (2009) Green tea, white tea and Pelargonium purpureum increase the antioxidant capacity of plasma and some organs of mice. Nutrition Research, 25:453-458.