Phenolic compounds from Brassica by-products as bioactives against hypertension and obesitas

01 January 2012 → 31 October 2016
Ghent University funding
Research disciplines
  • Natural sciences
    • Other chemical sciences
  • Medical and health sciences
    • Nutrition and dietetics
  • Agricultural and food sciences
    • Agricultural animal production
    • Food sciences and (bio)technology
bioactivity phenolic compounds ACE-receptor ACE-inhibitor Brassica
Project description

Production of Brassica leads to a hugh amount of by-products, rich in phenolic compounds. In this study, extracts rich in phenolic compounds will be prepared, after treating the by-products using enzymes and/or micro-organisms. These extracts will be characterized based on the phenolic compounds present by UPLC-MS. Also the extracts will be tested on their bio-activity potential, i.e. ACE-inhibitory and CCK1-receptor activity, using in vitro and in vivo systems. Results of this study can lead to the development of new compounds with antihypertensive and satiety inducing properties, which could be applied in functional foods.