Exploiting Bioactivity of European Cereal Grains for Improved Nutrition and Health Benefits
Abstract
The HEALTHGRAIN Integrated Project aims to improve the well-being and reduce the risk of metabolic syndrome related diseases in Europe by increasing the intake of protective compounds in whole grains or their fractions. The aim is to produce health promoting and safe cereal foods and ingredients of high eating quality. A whole grain diet is increasingly demonstrated to be protective against development of diet related disorders such as cardiovascular disease and type 2 diabetes. HEALTHGRAIN will carry out an integrated, multidisciplinary effort to establish the variation, process-induced changes and human metabolism of bioactive compounds in the major European bread grains, and to reveal the physiological mechanisms underlying their significance in prevention of metabolic syndrome and related diseases. The target bioactive compounds are vitamins (folate, tocols, choline etc.), phytochemicals (lignans, sterols, alkylresorcinols, phenolic acids) and indigestible carbohydrates. Also other product characteristics that may add to the metabolic benefits of whole grain products are promoted. The research is carried out in five research modules: Consumer research: Studies in four European countries are made to understand consumer expectations of healthy cereal foods, and to give basis for dissemination practises. Grain improvement and biotechnology toolkit: Plant biotechnology, including "omics technologies", is used to identify and generate new sources of nutritionally enhanced grain and to provide a "biotechnology toolkit" for plant breeding programmes. Technology and processing: New fractionation and bioprocessing methods are developed to allow for incorporation of more of the whole grains and their outer parts in consumer foods with sensory quality appealing to European consumers. Nutrition and metabolism: Bioavailability of bioactive compounds is determined, and their role as well as that of glycemic properties of cereal foods in reducing metabolic risk factors is established. Dissemination and technology transfer: An education, training and dissemination element communicates the technology tools and know-how about healthy cereal foods to European grain processing industry and health professionals.
keywords cereals wholemeal products bioactive compounds metabolic syndrome glycaemic index
Publikationen
Project staff
Gerhard Schleining
Ass.Prof.i.R. Dipl.-Ing. Dr.nat.techn. Gerhard Schleining
gerhard.schleining@boku.ac.at
Project Leader
01.06.2005 - 31.05.2010
Emmerich Berghofer
Ao.Univ.Prof.i.R. Dipl.-Ing. Dr.techn. Emmerich Berghofer
emmerich.berghofer@boku.ac.at
Sub Projectleader
01.06.2005 - 31.05.2010
Regine Schönlechner
Assoc. Prof. Dr. Regine Schönlechner
regine.schoenlechner@boku.ac.at
Tel: +43 1 47654-75240
Project Staff
01.06.2005 - 31.05.2010
Gertrud Linsberger-Martin
Dipl.-Ing. Gertrud Linsberger-Martin
Sub Projectleader
01.06.2005 - 31.05.2010
BOKU partners
External partners
ANET New Media Solutions
Robert Allerstorfer
partner
International Association of Cereal Science and Technology
Roland Poms
partner
Cereal Chemistry Equipment CVBA
Hilde Keunen
partner
Catholic University of Leuven (du)
Jan Delcour
partner
Puracor NV
Filip Arnaut
partner
Tate & Lyle
Geert Maesmans
partner
AgroBioInstitute
Ivelin Rizov
partner
Danish Institute of Agricultural Sciences
Knud Erik Bach Knudsen
partner
Technical University of Denmark
Birte Svensson
partner
The Royal Veterinary and Agricultural Universtiy
Arne Vernon Astrup
partner
VTT Technical Research Centre of Finland
Kaisa Poutanen
coordinator
Raisio Oyj
Pirjo Alho-Lehto
partner
University of Eastern Finland,Kuopio
Hannu Mykkänen
partner
University of Helsinki
Vieno Piironen
partner
Paul Cézanne University
Antoine Puigserver
partner
Institut National de la Recherche Agronomique, Nantes, France
Xavier Rouau
partner
Bundesforschungsanstalt für Ernährung und Lebensmittel
Meinolf Lindhauer
partner
Institut für Getreideverarbeitung GmbH
Ralph Thomann
partner
Budapest University of Technology and Economics
Andras Salgo
partner
Agricultural Research Institute of the Hungarian Academy of Sciences
Zoltan Bedo
partner
National University of Ireland, College Cork
Elke Arendt
partner
Barilla G. e R. Fratelli
Roberto Ranieri
partner
Instituto Nazionale di Ricerca per gli Alimenti e la Nutrizione
Anna Saba
partner
Tecnoalimenti S.C.p.A.
Raffaello Prugger
partner
Federico II University of Naples
Gabriele Riccardi
partner
Tuscia University
Domenico Lafiandra
partner
Netherlands Organisation for Applied Scientific Research
Jan Willem van der Kamp
partner
Productschap Granen, Zaden en Peulvruchten
Dewi Hartkamp
partner
Maastricht University
Aalt Bast
partner
Wageningen University
Robert Hamer
partner
Institute of Plant Breeding and Acclimatization
Danuta Boros
partner
University Lund
Inger Björck
partner
Department of Animal Nutrition and Management
Per Aman
partner
Öresund Diabetes Team AB
Anders Frid
partner
Swedish Nutrition Foundation
Nils-Georg Asp
partner
Bühler AG
Walter von Reding
partner
University of Surrey
Richard Shepherd
partner
Institute of Food Research
Clare Mills
partner
Branscan Limited
Aytun Erdentug
partner
DPRNutrition Ltd
David Richardson
partner
Rothamsted Research Limited
Peter Shewry
partner
University of Ulster
Robert Welch
partner