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feb 11, 2011
Categoria: Athena Project - News Store
Inserito da: marco
Consuming  high amounts of anthocyanins reduces the risk to develop hypertension. The findings come from a study performed by the University of East Anglia, UK, where researchers analyzed data on nearly 200,000 men and women over a period of 14 years. 
Researchers assessed participants’ intake of flavonoids and relative subclass from various dietary sources as apples, blueberries, red wine and orange juice, by administering dietary questionnaires collected every 4 years. During 14 years of follow-up, about 35,000 cases of hypertension were reported. Subjects in the highest category of anthocyanin intake, mainly from blueberries and strawberries, reported an 8% reduction in risk of hypertension  compared with that for participants in the lowest quintile of anthocyanin intake.  The study, published in the American Journal of Clinical Nutrition, is the first to investigate the effect of different types of flavonoids on hypertension.
Athena Project - News Store
 

Objectives

 

The overall objective of the ATHENA project is to provide a robust scientific foundation for improved dietary recommendations that include foods with high levels of anthocyanins and related polyphenols to promote health and to protect against chronic disease. Specific objectives are to find answers to the following questions:

Benefits and risks: What is the dose response to anthocyanin phytonutrients? Are anthocyanins from different food sources equivalent? How well do anthocyanins perform in promoting health compared to other polyphenol phytonutrients such as stilbenes, isoflavones and epicatechins?

Mechanisms of action: What are the mechanisms of action of polyphenol phytonutrients in combating chronic diseases? How do anthocyanins limit weight gain/fat development? How do dietary anthocyanins offer cardioprotection? How do dietary anthocyanins slow the progression of cancers or reduce the side effects of cancer therapy?

Food or Pharma: Supplements or extracts of polyphenols do not appear to promote health as well as when they are consumed in whole foods. What is the influence of the nutritional context on the efficacy of polyphenol phytonutrients? Does nutritional context influence the bioavailability of polyphenol phytonutrients?

Roles in human: Do dietary anthocyanins afford protection against cardiovascular disease, cancer and other chronic diseases in human?

 

 

What ATHENA will achieve:

 

  • It will generate added value from interdisciplinary collaborations between experts in plant biotechnology, genetics, organic chemistry, food technology, nutrition, experimental medicine and clinical epidemiology.
  • It will inform new food formulations and dietary recommendations for healthy living and improved quality of life.