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

Informations projet

WENDU TESFAYE

N° de convention de subvention: QLK1-CT-2002-51559

Projet clôturé

Date de début 1 Janvier 2003

Date de fin 31 Decembre 2004

Financé au titre de

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

Coût total € 114 272,00

Contribution de l’UE € 114 272,00

Coordonné par

INSTITUTE OF FOOD RESEARCH
United Kingdom

Objectif

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.

Programme(s)

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

Thème(s)

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

Appel à propositions

Data not available

Régime de financement

RGI - Research grants (individual fellowships)

Coordinateur

INSTITUTE OF FOOD RESEARCH

• Contribution de l’UE: Aucune donnée
• Adresse: Norwich Research Park, Colney Lane ; NR4 7UA NORWICH ; Royaume-Uni
• Coût total: Aucune donnée