Home|REQUEST PARTNER FOR PROJECT: HEALTH BY EATING: ENHANCEMENT OF THE HEALTH-GIVING PROPERTIES OF AGRI-FOOD PRODUCTS OF THE MEDITERRANEANDIET
REQUEST PARTNER FOR PROJECT: HEALTH BY EATING: ENHANCEMENT OF THE HEALTH-GIVING PROPERTIES OF AGRI-FOOD PRODUCTS OF THE MEDITERRANEANDIET
Topic 1.3.1 (IA) Valorising the health benefits of Traditional Mediterranean food products
........................................Functional food in Mediterranean food, ......................................Integration in testing laboratories and food quality in Mediterranean countries, Agriculture, Food quality, Valorization and communication of typical mediterranean food
NAME OF ORGANISATION:
Pharmaceutical Biology Department of Pharmacy and Health and Nutrition Science - University of Calabria
TYPE OF ORGANISATION;
Research organisation (Public)
NAME OF CONTACT PERSON:
ROLE OF CONTACT PERSON:
Full Professor of Pharmaceutical Biology Department of Pharmacy and Health and Nutrition Science - University of Calabria
We're looking partners for implementation a project: enhancement of the health-giving properties of agri-food products of the Mediterranean diet
DESCRIPTION OF YOUR ORGANISATION:
UNIVERSITY OF CALABRIA - Department of Pharmacy and Health and Nutrition Science - University of Calabria
PROJECT TITLE: HEALTH BY EATING: ENHANCEMENT OF THE HEALTH-GIVING PROPERTIES OF AGRI-FOOD PRODUCTS OF THE MEDITERRANEAN DIET
According to a study by the World Health Organization, chronic non-communicablediseases are increasingrapidly worldwide, and thishasconsequences for both the population and the health system. The management of thesepathologies, in fact, has a considerable cost whichisoftendifficult to sustain by national health systems with consequentrepercussions on the whole of society. Manystatistics, in fact, affirmthatthesepathologies are the mostimportant cause of mortality and disease also for youngsubjects (agedbetween 30 and 69 years). The importance of nutrition in the prevention and management of diseases and premature deathscaused by chronic non-communicablediseasesisscientificallysupported by epidemiological data.
The ItalianMediterraneanDiet of Reference isconfiguredas a synonym of moderate diet; in it some characteristic foods of the Mediterranean area occupy a significant place also in function of the energyadequacy: cereals, legumes, vegetables, fruit, olive oil, peach products and wine, mainly red, guarantee, in fact, an appropriate balance between supply and expenditure of energy and this for all the ages of life considered. Unfortunately, in recentdecadestherehasbeen a food transition, with the transition to foods rich in saturatedfats (mainlymeat and dairy products), of simplesugars, or a shift in the structure of the diettowards a dietthatischaracterized by a higherenergyintake, with a component of fats and sugars added in the mostimportant food, an increase in the intake of saturatedfattyacids (mainlyrepresented by animalfats) and a reducedconsumption of complex carbohydrates, dietaryfiber, fruit and vegetables.This global food change iscreating major public health concerns, because food patterns are the main risk factor in the onset of NCDs, especially with regard to cardiovascular disease, diabetes and certaintypes of cancer. Manyprospective and clinical trials confirm the associationbetweenadherence to the Mediterraneandiet and a lower risk of developingmetabolicsyndrome. In particular, thereis a protectiverole of the diet on various factors thatmake-up the metabolicsyndrome: reducedvaluesasregards the abdominalcircumferencemeasuredat the waist, triglycerides, systolic and diastolic pressure, blood sugar and higher levels of HDL cholesterol
In this framework, the project develops in threespecificdirections:
1) 1) Enhancement of the health-giving properties of traditional foods in the Mediterraneandietbutstillnotsufficientlyrevealed. This line concerns single foods and aims to ask for efsa claims and / or inclusion in the novel food lists, wealreadyhaveadvanced studies on the muscari comosumspecies, butthere are other types of food species (citrulluslanatum, alliumcepa (varietytorpea red), Sisymbrium officinale and the citrus hybrid TACLE)
2) Demonstration of the synergy of action, at a health level, between food and / or food drug.
This line tends to evaluate the synergy of action between foods (in juice). The base will be bergamot (note itscholesterol-lowering activity, to whichwill be added more juice (derived from characteristicingredients of endogenousbiodiversity) to synergize the activity. Likewise, a food from the dairy supply chain, which can be enriched by the presence of other food / extract from Mediterraneandiet foods to develop health-promotingactivities (hypoglimizing / cholesterol-enhancing), the samegoes for olive oil and for the main bread-making products thatbecome a vehicle for activeingredientspresent in food extracts.
Finally, evaluation of the drug / food interaction, with particularreference to vitamin D, based on the interaction model of this with vitamin K.
3) Evaluation of the depletion of the health properties of foods undergoing transformation (fingerprintmetabolomics and pre and post transformation phytochemical markers) and proposalof alternative methods for home preparation and catering (specifically for agritourisms) and artisanal transformation (including combinations of referred to in point 2);
4) Market receptivityanalysis and study on the forecast of the products developed and functional actions to promote marketing and dissemination actions to favor a wide diffusion of the Mediterraneandiet and Mediterranean lifestyle model (testing, demonstration, on a large scale and product validation and replication on the market).
The lines of action willconcern:
1) The selection of the plant matricesaccording to the botanicaldistribution (in the case of spontaneous / alimurgicalspecies) or areassuitable for cultivation
2) The determination of the phytochemicalprofile in raw and transformedspecies
3) The determination of biologicalactivities in single and combinedspecies
4) Validation in an industrial environment for transformation processes (TRL6)
5) Evaluation of consumer satisfaction and market receptivity of bothnovel food and traditional recipesrevisitedaccording to alternative preparation methods and / or new combinations
6) System prototyping in the TRL7 operating environment - and artisanaltransformations
7) Disclosurebothat the institutional level and technology transfer to craft processing companies and to farm businesses
8) Production of some product lines (novel food and traditional recipesrevisited) TRL8
9) Institutional campaignrealization (in collaboration with Calabria Region / ARSAC and producer organizations) on the values of the MD (composed of healthy, safe and sustainableagricultural products) in association with specificlifestyles
10) marketing activities, demonstration actions and market replication
The expected impact concernstwomaincategories:
agri-food: enhancement of nichecrops and promotion of the health-giving properties of individual foods or combinations of foods in industrial preparations (juices, oils, dairy products, bread-making), proposing new methods of processing food capable of leavingunaltered the health properties (quantity and type of activeingredients). And finally, preparation of recipescapable of offering a large number of users to a dietbasednotonly on the Mediterraneandiet, but on an advancedversion in which the proposedcombinations are (based on a scientificrationale) based on action synergismsorganic of the activeingredientspresent in individual foods.
Healthy: the determination of the parameters to requestEFSA's claims willallow for new matrices to be used from which to make healthy products (functional foods, novel food, food supplements).
Socio-behavioral impact: Changing lifestyles and dietarymodelsharmful to human health and encouraging the adoption of healthy eating and behavioral practices capable of preventing / treatingcertainpathologiescharacteristic of deviations from the current mode of food consumption with particularregard to specificsections of the population
for further information please contact:
Prof. STATTI Giancarlo Antonio Full Professor of Pharmaceutical Biology Department of Pharmacy and Health and Nutrition Science - University of Calabria mail: email@example.com
The Partnership for Research and Innovation in the Mediterranean Area will devise new R&I approaches to improve water availability and sustainable agriculture production in a region heavily distressed by climate change, urbanisation and population growth
The PRIMA programme is an Art.185 initiative supported and funded under Horizon 2020, the European Union’s Framework Programme for Research and Innovation.