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In
Mediterranean countries, the
consumption of vegetables and
fruits generally is considerably
higher than in most European
countries and the United States,
and has been termed the Mediterranean
diet. The study of the Mediterranean
diet has led to an in-depth
understanding of biochemical
mechanisms associated with certain
groups of natural products like
flavonoids, coumarins, certain
fatty acids others as well as
a more informed phytochemical
analysis of such products, but
very little is known about the
current role of local food products.
The European Consortium “Local
Food Nutraceuticals” will
contribute to a fuller evaluation
and development of the Mediterranean
diet and will focus on local
dietary plants (and fungi) and
plant derived products. The
Consortium will contribute to
the development of new nutraceuticals
for use in the European Union
and beyond. The research approach
adopted for the project combines
classical ethnobotanical methods
with modern molecular biology
and pharmacology. It will improve
the understanding of the mechanisms
underlying the link between
diet and chronic disease, especially
those that are age related.
Seven European Universities
(London/United Kingdom, Murcia/Spain,
Harokopio/Greece, Frankfurt/Germany
(Prof. Walter E. Müller),
Milano/Italy, Krakow/Poland)
as well as DSM-Vitamines/Switzerland
are involved in this project.
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