Personalized Nutrition in aging society: redox control of major age-related diseases

 

Project no.: CA16112

Project description:

Personalized Nutrition in aging society: redox control of major age-related diseases (Acronym: NutriOx) Summary The importance of a healthy ageing process becomes apparent when considering that (a) the Generation 50+ (G50+) already has a share in population of around one third across Europe, with obvious regional variations, (b) this share is likely to increase further in the future, and (c) vitality at older age is not only an important measure of quality of life but also key to participation and productivity. The theme ‘nutrition and ageing’ has many different aspects and poses numerous challenges, which provide a fertile ground for many research themes and networks.
Among them, the ‘NutriOx’ network will focus on the impact of redox active compounds in food on healthy ageing, chemoprevention and redox control in the context of major age-related diseases. The Main Aim of the NutriOx network is the gathering of experts from across Europe, including other Mediterranean countries, and from different disciplines who are involved in the study of biological redox active food components and are relevant to the ageing organism, its health, function and vulnerability to disease. Together, these experts will form a major and sustainable EU-wide cluster in form of the ‘NutriOx Centre of Excellence’ able to address the topic from different perspectives, with the long-term aim to provide a scientific basis for (improved) nutritional and lifestyle habits, to train the next generation of multidisciplinary researches in this field, to raise awareness of such habits among the wider population, and also to engage with Industry to develop age-adequate foods and medicines.

Project funding:

COST actions


Project results:

Studies have been conducted evaluating the method of encapsulation of functional ingredients into a food product in order to obtain the maximum release of the functional ingredient in the digestive system in vitro.

Period of project implementation: 2017-03-29 - 2021-03-28

Project partners: Austria, Belgium, Croatia, Cyprus, Czech Republic, Estonia, Suomija, France, Montenegro, Germany, Hungary, Ireland, Latvia, North Macedonia, Luxembourg, Portugal, Slovakia, Switzerland, Georgia, Algeria, Albania, Greece, Bosnia and Herzegovina, Denmark, Israel, Italy, Lithuania, Malta, Norway, Poland, Romania, Serbia, Spain, Turkey, United Kingdom, Armenia, Marocco, Ukraine

Head:
Milda Keršienė

Duration:
2017 - 2021

Department:
Department of Food Science and Technology, Faculty of Chemical Technology