Funcfood En

FuncFood

This research is funded by the operational programme “Epanek 2014 – 2020” and aims at the exploitation of grape waste in order to use them for the production and certification of biofunctional foods of high value. Research have shown that grape-waste

1. They contain significant quantities of bioactive natural products contained in wines
(polyphenols).

2. In addition to the known important antioxidant and anti-inflammatory action from these molecules
(alone or as mixtures) have shown in clinical studies that foods rich in polyphenolic mixtures have a particular effect on improving people’s antioxidant defenses.

The ultimate goal of the project is the integration of these bioactive ingredients into pastries-foods in order to produce innovative biofunctional foods that aim to improve the antioxidant defenses of human, acting as a deterrent to the emergence of diseases such as cardiovascular, degenerative diseases of the nervous system, cancer, etc.

The FuncFood Team

• Konstantinos Poulas: Is professor of the Laboratory of Biochemistry and Molecular Biology in the Department of Pharmaceutical Immunology, University of Patras. Professor Poulas has experience in the area of gene expression, protein characterization and wound healing among others.

• Dimitrios Kouretas: He is professor of Physiology of Animal Organisms – Toxicology of the University of Thessaly with research interests in the action of biofunctional foods in humans and with interests in the molecular mechanisms of antioxidant action of plant phenols in eukaryotic cells.

• Chris Kolyperas: Graduate of the Department of Viticulture and Oenology of the Agricultural University of Ancona, Italy.