Effects of wine polyphenols on human health-genomic and proteomic approaches

Información del proyecto

WENDU TESFAYE

Identificador del acuerdo de subvención: QLK1-CT-2002-51559

Proyecto cerrado

Fecha de inicio 1 Enero 2003

Fecha de finalización 31 Diciembre 2004

Financiado con arreglo a

• Specific Programme for research, technological development and demonstration on "Quality of life and management of living resources", 1998-2002

Coste total € 114 272,00

Aportación de la UE € 114 272,00

Coordinado por

INSTITUTE OF FOOD RESEARCH
United Kingdom

Objetivo

The influence of phenol compounds present in wine on gene expression is assessed with established in vitro cell cultures. Novel mechanisms identified in the in vitro work are translated to the in vivo situation using genomic and polemic technology. Red wine extract and five polyphenolic compounds usually present in wine will be assessed.

Programa(s)

• FP5-LIFE QUALITY - Specific Programme for research, technological development and demonstration on "Quality of life and management of living resources", 1998-2002

Tema(s)

• 1.1.1.-1. - Key action Food, Nutrition and Health

Convocatoria de propuestas

Data not available

Régimen de financiación

RGI - Research grants (individual fellowships)

Coordinador

INSTITUTE OF FOOD RESEARCH

• Aportación de la UE: Sin datos
• Dirección: Norwich Research Park, Colney Lane ; NR4 7UA NORWICH ; Reino Unido
• Coste total: Sin datos