The Influence of Extra Virgin Olive Oil Phenolic Compounds on the Inhibition of Advanced Glycation End-Product Formation . (Phenols4Health)
The Mediterranean Diet (MD) heavily relies on olive oil, particularly Extra Virgin Olive Oil (EVOO), for its health benefits. However, the full potential of EVOO's beneficial properties, specifically its phenolic compounds (PCs), is not fully realised due to potential loss during food processing. This leads to diminished health benefits, such as reduced protection against oxidative damage to blood lipids and lessened inhibition of pro-oxidant species formation. Supported by the Marie Skłodowska-Curie Actions (MSCA) programme, the Phenols4Health project aims to assess the transfer of PCs into various foods cooked with EVOO and their ability to inhibit dietary advanced glycation end-products (dAGEs). It will use advanced liquid chromatography coupled with tandem mass spectrometry (LC-MS/MS). This study offers potential economic benefits to the olive oil industry.
GO1. To evaluate the transfer of EVOO phenolic compounds to foods with variable compositions using different processing techniques to determine their health value;
GO2. To study the influence of the phenolic profile to block the formation of AGEs in foods processed in EVOO using different culinary techniques;
GO3. To determine the profile of AGEs in serum samples from patients subjected to a MD with EVOO and a low-fat diet (with ordinary olive oil or sunflower oil - control) to compare the levels of AGEs.
PLATAFORMAS ANALÍTICAS EN METABOLÓMICA: ÁREAS CLÍNICA Y AGROALIMENTARIA
Code PAIDI: FQM-227
Feliciano Priego-Capote . Coordinador.
Universidad de Córdoba
Budget of Andalusian group: € 181,152.96
