06/P09
Design and evaluation of regional functional foods with preventive or curative action over tumourgenesis and other pathologies
Summary: This Program is integrated by five researching groups, all them working onto a common subject: Foods and Health. Each one group addresses its work toward different aspects of the problem, because it requires an inter and multidisciplinary treatment. In Argentina, and most specifically, in Mendoza, food industries are interested in the research of food natural functional properties, for using them in the development of supplemented products with a profitable effect over human health. Among possible changes or additions to convert a normal food in a' functional one, phytochemical addition is an alternative. There is very much information related to human illness caused by oxidative stress produced by free radicals, as cancer, hart diseases, gastrointestinal infections and others. For this reason, the interest for the use of antioxidants in medical treatments is increasing today. Products to study or design in the Program include those of major economic importance for Mendoza, which have a probable preventive / curative action on tumourgenesis and other pathologies. Physic-chemical and functional properties of (1) characteristic wines from Mendoza, manufactured with practices that increase their antioxidant potential, (2) honey and related products as propolis and hydromel (fermented honey product), (3) supplemented canned tomato (Licopersicum esculentum Miller) and (4) plant extracts from grapevine and Plantago major (plantain) leaves, will be studied. The development of this Program will permit to form high level human resources, a contribution to scientific community and a direct transfer of results to industries of Mendoza, what will increase the economic potential of the region.
06/PL04 - Optimización de diseños y/ o procesos de alimentos funcionales a partir del estudio de la estabilidad de propiedades fisicoquímicas
Director: ORDOÑEZ, Alicia Lucía - aordonez@fcai.uncu.edu.ar
06/PL03 - Enzimas de interés industrial (amilasas y pectinasas) activas a bajas temperaturas (15ºC – 20ºC). Estrategias para optimizar su producción y aplicación industrial
Director: MORATA, Vilma - vmorata@fcai.uncu.edu.ar
06/PL02 - Desarrollo de productos a base de hidromiel. Estudio de composición
Director: GRACIA MOLINA, María - mnmolina@fcai.uncu.edu.ar
06/PJ02 - Evaluar el efecto gastroprotector del plantago major frente a diferentes agentes antiulcerosos
Director: ABUD, María Angélica - mabud@fcm.uncu.edu.ar
06/PJ04 - Fitoquímicos, antioxidantes y selenio en el desarrollo del cáncer de próstata
Director: ORTIZ, Alba Marta - aortiz@fcm.uncu.edu.ar