Eirini Manthou owns an MSc and PhD in “Human Nutrition” from the University of Glasgow with specialisation in Sport Nutrition. She received her first degree at the Dept. of Physical Education and Sport Sciences, University of Thessaly, Greece.
Eirini has broad lecturing and research experience in various renowned universities and entities as University of Glasgow, University of Thessaly, University of Thrace and the Hellenic Mediterranean University. Now she is Programme Leader and Lecturer in “MSc in Applied Sport and Exercise Nutrition” offered in Metropolitan College, Athens (in collaboration with Oxford Brookes University). Also she is an educator in the “Sport Nutrition in Soccer” in the International Soccer Science & Performance Federation.
Her main areas of research interest are nutrition and exercise in health and disease, sports nutrition, weight management, specialized/ functional food, biochemistry of exercise and high performance nutrition. She has published numerous articles and serves as a reviewer in established peer reviewed journals in the exercise and nutrition field.
Eirini has also extensive professional experience while working successfully in teams or while leading seminars in the field of sport and exercise nutrition to educate athletes and coaches. Currently she is working as Sports Nutritionist at Olympiakos FC main Academy and Team B (U23). She is a member of Nutrition Society UK, the European network for the promotion of health-enhancing physical activity (HEPA) and the Higher Education Academy, UK and she holds an ISAK accreditation, Level I.
https://www.facebook.com/eirini
Academic Institution: Metropolitan College Athens- Oxford Brookes, University of Thessaly, University of Glasgow
Practical Affiliation (current): Olympiacos FC Academy and Team B (U23)
Languages Spoken: English, Greek, German
Content Feature: Sport Nutrition- Nutrition, Exercise and Health
Area: Sport nutrition
Personal Website: www.e-nutritionhive.com
Functional foods are defined as “foods that, by virtue of the presence of physiologically-active components, provide a health benefit beyond basic nutrition’’.
Pomegranate has been used therapeutically for centuries. Its biological and therapeutic properties are primarily attributed to the presence of polyphenols (ellagitanins, flavonoids, phenolic acids, stilbenes, tannins and anthocyanins), which are free radical scavenging compounds.