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Phenols4Health

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The Influence of Extra Virgin Olive Oil Phenolic Compounds on the Inhibition of...

The Influence of Extra Virgin Olive Oil Phenolic Compounds on the Inhibition of Advanced Glycation End Product Formation Olive oil is the main fat source in the Mediterranean Diet (MD). The healthy properties of extra virgin olive oil (EVOO) are associated with a balanced composition between major and minor compounds. Among the minor fraction, pheno... ver más

31/05/2026

UCO

181K€

Presupuesto del proyecto: 181K€

Líder del proyecto

UNIVERSIDAD DE CÓRDOBA No se ha especificado una descripción o un objeto social para esta compañía.

Total investigadores 1415

Fecha límite participación Sin fecha límite de participación.

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Financiación concedida El organismo HORIZON EUROPE notifico la concesión del proyecto el día 2024-04-05

HORIZON-MSCA-2023-PF-01-01: MSCA Postdoctoral Fellowships 2023 ExpectedOutcome:Project results are expected to contribute to the following outcomes:

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3 Participantes

UCO

181.15K€ | Lider

UNIVERSIDADE ESTADUAL DE CAM...

UNICAMP

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Duración del proyecto: 25 meses Fecha Inicio: 2024-04-05
Fecha Fin: 2026-05-31

Líder del proyecto

UNIVERSIDAD DE CÓRDOBA No se ha especificado una descripción o un objeto social para esta compañía.

Total investigadores 1415

Presupuesto del proyecto 181K€

Fecha límite de participación Sin fecha límite de participación.

Descripción del proyecto Olive oil is the main fat source in the Mediterranean Diet (MD). The healthy properties of extra virgin olive oil (EVOO) are associated with a balanced composition between major and minor compounds. Among the minor fraction, phenolic compounds (PCs) stand out in terms of their health promoting properties. PCs are responsible for the only specific health claim for olive oil, recognized by the European Food Safety Authority (EFSA), indicating that PCs in olive oil contribute to the protection of blood lipids against oxidative damage. Furthermore, due to their antioxidant capability, PCs are anticipated to exert inhibitory effects on the formation of pro-oxidant species, including advanced glycation end-products (AGEs), which play a pivotal role in oxidative stress and inflammation-related pathologies. Phenols4Health aims to elucidate the health benefits of foods processed in EVOO through the transference of PCs and their potential to inhibit the formation of dietary AGEs (dAGEs). A comprehensive investigation will be conducted to assess the transference of EVOOs' PCs into foods of diverse compositions. This proposal will also explore the influence of the PCs' profile in blocking the formation of AGEs in foods processed with EVOO. Finally, the study will evaluate the profile of AGEs in serum samples collected from individuals adhering to a MD supplemented with EVOO and a low-fat diet. The methodology required for Phenols4Health is based on the use of liquid chromatography coupled to tandem mass spectrometry (LC-MS/MS) for determination of the targeted species. The outcomes of this proposal hold the potential to make a profound impact at scientific, societal, and economic levels. By advancing the understanding of EVOO's health-enhancing properties and its role in inhibiting the formation of dAGEs, Phenols4Health will contribute to food science, nutrition, chemistry, and health fields, while fostering economic opportunities within the olive oil industry.

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