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Functional properties, bioactivities and bioavailability of phytochemicals,
especially anthocyanins, from processed foods
ANTHOCYANIN BIOACTIVITIES

Contract number : QLK1-1999-00124
Contract type : € 1.219.400
Total cost : € 1.049.400
EC contribution : 1/02/2000
Starting date : 36 Months
Duration : Barend Verachtert
Scientific Officer :
Project website :
http://honeybee.helsinki.fi/ MMKEM/EK/Tutkimus/ antho_uusi.html
Coordinator
Dr Marina Heinonen
University of Helsinki
Department of Applied Chemistry and Microbiology
Latokartanonkaari 11
00014 Helsinki 00014
Finland
Tel.: +358-9-70858224
Fax: +358-9-70858475 E-mail: Marina.Heinonen @ Helsinki.FI
Background

The project aims to investigate i) the functional properties (physicochemical, antimicrobial and sensory of 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, juice, and 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 and possible confounding factors, hydroxycinnamic acids, are investigated in animal and human liver microsomes and cell lines. The bioavailability and biokinetics of anthocyanins and hydroxycinnamates are confirmed in animal models to a strictly controlled human intervention measuring a wide range of biomarkers.

Objectives

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 and achievements
  • 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

Partners

National Public Health Institute Nutrition
Mannerheimintie 166
00300 Helsinki
Finland
Technical University of Denmark
Department of Biotechnology
Building 221 DTU
2800 Lyngby
Denmark
Universität Hannover
Institut für Lebensmittelwissenchaft
Wunstorfer Straße 14
30453
Germany
Geesthachter Straße 103 - 105
PO Box 1140
21494 Geesthacht
Germany
Università degli Studi di Pavia
Istituto di Patologia Generale
Piazza Botta,10
27100 Pavia
Italy
Danish Veterinary and Food Administration
Institute of Food Safety and Toxicology
19 Morkhoj Bygade
2860 Soborg
Denmark
Wageningen Agricultural University
Dept. of Food Technology & Nutritional Sciences
Bomenweg 2
PO Box 8129
6700 EV Wageningen
The Netherlands
Swedish University of Agricultural Sciences
Department of Food Science
PO Box Box 7051
750 07 Uppsala
Sweden
Rowett Research Institute
Micronutrient and Lipid Metabolism
Greenburn Road
PO Box Bucksburn
AB21 9SB Aberdeen
United Kingdom


Fifth Framework Programme

PDF Version

:

Volume 1 (PDF 2.9 MB)

   

Volume 2 (PDF 1.9 MB)

 

Last update

:

23-09-2003



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