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SWAFAX

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Seaweed derived anti inflammatory agents and antioxidants

The project is designed to address a commercial opportunity to obtain bioactive compounds from seaweeds for application in food and health & wellness products. Although polyphenols from land plants are widely used as functional fo... ver más

30/04/2013

THE UNIVERSITY OF...

1M€

Presupuesto del proyecto: 1M€

Líder del proyecto

THE UNIVERSITY OF READING No se ha especificado una descripción o un objeto social para esta compañía.

TRL 4-5

Fecha límite participación Sin fecha límite de participación.

Ver 4 Participantes

Financiación concedida El organismo FP7 notifico la concesión del proyecto el día 2013-04-30 No tenemos la información de la convocatoria

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Características del participante

Este proyecto no cuenta con búsquedas de partenariado abiertas en este momento.

Información adicional privada

No hay información privada compartida para este proyecto. Habla con el coordinador.

4 Participantes

THE UNIVERSITY OF READING

0.00€ | Lider

Ulster

N.D. | Participante

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Líder del proyecto

THE UNIVERSITY OF READING No se ha especificado una descripción o un objeto social para esta compañía.

TRL 4-5

Presupuesto del proyecto 1M€

Fecha límite de participación Sin fecha límite de participación.

Descripción del proyecto The project is designed to address a commercial opportunity to obtain bioactive compounds from seaweeds for application in food and health & wellness products. Although polyphenols from land plants are widely used as functional food ingredients and food supplements, seaweed sources have been little studied or exploited. The consortium comprises 4 SME partners Hebridean Seaweed, Marigot, Coressence and Mesosystem, and 3 RTD providers – CyberColloids and Universities of Reading and Ulster. In the first stage of the project seaweed polyphenol extracts (SPEs) will be prepared. One of the SPEs will be produced at food grade quality from Ascophyllum. In addition, a series of novel polyphenol extracts from a range of seaweed types of relevance to the partner SMEs, will be prepared. All the extracts will be characterised for their polyphenol content. The antioxidant and anti-inflammatory activities of the food grade SPE will be assessed in a dietary intervention trial in human subjects. The end points will include prevention of oxidative DNA damage in lymphocytes, and modulation of anti-inflammatory and pro-inflammatory cytokines in plasma. In addition a short-term dietary intervention in human volunteers will be conducted to assess bioavailability and metabolism of the component polyphenols in the extract. Finally the novel SPEs will be investigated for anti-inflammatory and anti oxidant activity in vitro. The food grade SPE will be included as a comparator. In this way it should be possible to extrapolate from the in vitro activities to provide an estimate of the likely in vivo effects in terms of anti-oxidant and anti-inflammatory properties and to provide the SME’s with candidate extracts with potential beneficial properties that can be further developed at a later stage. The SME partners in conjunction with Cybercolloids will implement polyphenol extract technology transfer and formulate a route to market

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