PROPOSAL:
QLK1-1999-00124
ACRONYM
Anthocyanin bioactivities
AREA:
FP5 - QoL, 5/ 1:Food, Nutrition and Health 3 - Research into the role of food in promoting and sustaining health with respect to diet and nutrition ….
Call number / date:
1a
PROJECT TYPE:
Shared Cost
EU CONTRIBUTION:
1,050,000
STARTING DATE:
01/02/00
DURATION:
36 months
Coordinator: Dr. M. Heinonen, University of Helsinki, Dept. Appl. Chem. Microbiol. Food, P.O, Box 27.00014, FIN -00014, Helsinki, Finland, Email: marina.heinonen@helsinki.fi
Project Description:
The project aims to investigate i) the functional properties of anthocyanins and anthocyanin-rich food ingredients and ii) the influence of anthocyanins on parameters related to the aetiology of cardiovascular disease in humans. Novel food processing techniques are used to produce anthocyanin-rich red berry juice for potential nutritional benefits. Anthocyanins, berry juice and berry juice processing by-products will be studied to provide basis for the development of anthocyanin-rich functional food recipes. Molecular mechanisms underlying the biological and physiological effects of anthocyanins are investigated in animal liver microsomes and cell lines. The bioavailability and biokinetics of anthocyanins are confirmed in animal models prior to a strictly controlled human intervention measuring a wide range of biomarkers.
EXPECTED RESULTS
Improved techniques to increase the phenolic content in red berry juice
New biomarkers for important food components and their biological effects to be useful beyond the present project
New anthocyanin-rich functional food recipes
New insight into the biological and preventive actions of dietary anthocyanins in relation to heart disease
APPLICATIONS
Production of red-berry juices as a healthy alternative to red wine as a dietary protection against cardiovascular disease
Optimum use of anthocyanins as natural food ingredients and food additives (colorants) with low systemic toxicity
Development of anthocyanin-rich functional foods by utilising fruit and vegetable by-production
Project URL: http://honeybee.helsinki.fi/mmkem/ek/tutkimus/antho.html
Consortium:
Co-ordinator:
Department: Department of Applied Chemistry and Microbiology
Division of Food Chemistry
Organisation: University of Helsinki
Latokartanonkaari 11
PO Box 2
00014 HELSINKI
FINLAND
Participants
Organisation: Universita degli Studi di Pavia
Corso Strada Nuova 65
27100 PAVIA
ITALY
Organisation: Rowett Research Institute
Greenburn Road
AB21 9SB ABERDEEN
UNITED KINGDOM
Organisation: Christian-Albrechts Universitat Kiel
Olshausenstrasse 40
24098 KIEL
GERMANY
Organisation: Danish Veterinary and Food Administration
Moerkhoej Bygade 19
2860 SOEBORG
DENMARK
Organisation: Dr. Marcus GmbH
Geesthachter Strasse 103
21494 GEESTHACHT
GERMANY
Department: Biocentrum
Organisation: Technical University of Denmark
DTU, blgd. 221
2800 LYNGBY
DENMARK
Organisation: The Swedish University of Agricultural Sciences
10 Arrheniusplan 2C
750 07 UPPSALA
SWEDEN
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