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Flavonoids in fruits and vegetables : their impact on food quality, nutrition and human health

Objective

The overall objective of the project is to provide the necessary knowledge, tools and validatedmethods to enable development of high quality, consumer-acceptable fruits and vegetables (F&V) andderived foods / beverages containing flavonoids at levels that are optimal for human health.The study will mainly focus on proanthocyanidins (PAs) because, unlike other flavonoids, there isconsistent evidence, from short-term clinical trials, supporting a role for PA in maintainingcardiovascular function and decreasing CVD risk. Such clinical studies have used PA-rich extractsincluding pine bark, grapeseed, cocoa and 'American' fruit juices (cranberry, blueberry, purple grape)that are sold in low volumes in Europe. The flavonoid / PA rich plants and products used in the project(i.e. grape, apple, strawberry, broccoli, and tomato, juices, wine and cider) are suitable candidates todevelop European plant-based foods with improved flavonoid content and can have a broad impact onboth citizen health and SMEs. This knowledge, combined with recent advances in our understanding of, and ability to specifically alter, plant flavonoid biosynthesis and food/beverage content, will beexploited to develop F&V with altered PA composition as health-promoting food products. The specific aims follow a "Fork to Farm" approach to: (1 ) Determine the optimal source and dose of PAs for conferring health benefits while avoidingpotential risks (2) To develop analytical tools for selecting raw materials and transformation processes for modifying PA composition in order to ensure optimal quality of plant-derived foods and beverages (3) Provide biotechnological tools for producing F&V with an optimised PA composition, and (4) Study consumer attitudes towards the processes used and products derived from the applicationthese novel technologies and inform all the stakeholders in the food chain of the scientificallysubstantiated benefits (risks) of PA-enriched foods.

Field of science

  • /engineering and technology/other engineering and technologies/food and beverages
  • /agricultural sciences/agriculture, forestry, and fisheries/agriculture/horticulture/fruit growing
  • /agricultural sciences/agriculture, forestry, and fisheries/agriculture/horticulture/vegetable growing

Call for proposal

FP6-2003-FOOD-2-A
See other projects for this call

Funding Scheme

NoE - Network of Excellence

Coordinator

INSTITUT NATIONAL DE LA RECHERCHE AGRONOMIQUE
Address
Rue De L'université
Paris
France

Participants (12)

STICHTING DIENST LANDBOUWKUNDIG ONDERZOEK
Netherlands
Address
Costerweg 50
9101 Wageningen
UNIVERSITA DEGLI STUDI DI FIRENZE
Italy
Address
Pieraccini 6
Firenze
WAGENINGEN UNIVERSITEIT
Netherlands
Address
Costerweg 50
Wageningen
AGENZIA NAZIONALE PER LE NUOVE TECNOLOGIE, L'ENERGIA E LO SVILUPPO ECONOMICO SOSTENIBILE
Italy
Address
Lungotevere Grande Ammiraglio Thaon Di Revel, 76
Roma
INSTITUTE OF FOOD RESEARCH
United Kingdom
Address
Colney Lane
Norwich
VTT TECHNICAL RESEARCH CENTRE OF FINLAND
Finland
Address
Vuorimiehentie 5
1000 Espoo
PHILIPPS UNIVERSITT MARBURG
Germany
Address
Biegenstr. 10
Marburg/lahn
UNIWERSYTET PRZYRODNICZY WE WROCLAWIU
Poland
Address
C.k. Norwida 25
Wroclaw
AGENCIA ESTATAL CONSEJO SUPERIOR DE INVESTIGACIONES CIENTIFICAS
Spain
Address
Serrano 117
Madrid
INTER-RHONE
France
Address
Rue Des Trois Faucons, 6
Avignon
UNIVERSITAET BIELEFELD
Germany
Address
Universitaetsstrasse 25
100131 Bielefeld
NESTEC S.A.
Switzerland
Address
Avenue Nestle 55
Vevey