Thematic Area 3: Interventions

TA 3: Dietary intervention studies: Influence of food patterns and polyphenol availability on systemic inflammation and risk markers for neurodegenerative diseases

Human Intervention Studies

Human intervention studies are integral part of the Diet-Body-Brain cluster because they allow the detection of physiological mechanisms and the confirmation of associations observed in prospective cohort studies. The main objectives of TA3 are to conduct controlled intervention studies to examine (i) acute effects of different meals on postprandial metabolism and (ii) the bioavailability and metabolism of phenolic compounds from bilberry. TA3 is closely linked to TA1 and TA2.

Effects of different meals on postprandial metabolism

There is increasing evidence that the postprandial state is an important contributing factor to chronic diseases. The postprandial situation is generally characterized by hyperlipemia, hyperglycaemia/insulinaemia, and associated events such as low-grade oxidative stress and inflammation. The physiology and pathophysiology of the postprandial responses are influenced by nutrient-independent (e.g., metabolic diseases) and nutrient-dependent (e.g., energy content of a meal) factors. The aim of our work package is to systematically investigate the effects of different meals on postprandial metabolic events and to identify dietary, physiological and genetic determinants of postprandial reactions.

Project leader: Priv.-Doz. Dr. Sarah Egert

Bioavailability and metabolism of phenolic compounds from bilberry (Vaccinium myrtillus)

Secondary plant compounds are abundant micronutrients in our diet, which have been associated with a decreased risk of degenerative diseases. Especially polyphenolic compounds are related to the putative health benefits. There is still a lack of knowledge about the underlying mechanism, bioavailability and metabolism of polyphenols. It seems evident that the food matrix, physiological dosing, chemical structure and colonic microbiota play a decisive role in polyphenol bioavailability. Polyphenolic compounds belong to a heterogeneous group of plant-derived compounds that differ extremely in their physicochemical properties. This fact places a tremendous demand on the development of analytical methods. Within the scope of Diet-Body-Brain, we will study the impact of the food matrix on the bioavailability of polyphenols from bilberry. Bilberry and bilberry derived products will be administered in a human intervention study and intense investigation is needed to establish the analytical methods for the analysis of polyphenols and their metabolites in physiological samples.

Project leader: Prof. Dr. Andreas Schieber, Dr. Maike Passon

Cooperation partners:

Haus Rabenhorst
O. Lauffs GmbH & Co. KG

Rabenhorststraße 1
D-53572 Unkel
www.rabenhorst.de

Eckes-Granini Group GmbH
Central research & development

Ludwig-Eckes-Platz 1
D-55268 Nieder-Olm
Ph. +49 6136 35 1370
www.eckes-granini.com

Prof. Dr. Peter Stehle (coordination)
Institute of Nutrition and Food Sciences
Nutritional Physiology
Faculty of Agriculture
University of Bonn

Nussallee 9
D-53115 Bonn
Ph. +49 228 73 3680
Fax +49 228 73 3217
pstehle(at)uni-bonn.de

Priv.-Doz. Dr. Sarah Egert
Institute of Nutrition and Food Sciences
Nutritional Physiology
Faculty of Agriculture
University of Bonn

Nussallee 9
D-53115 Bonn
Ph. +49 228 73 3748
Fax +49 228 73 3217
s.egert(at)uni-bonn.de

Yannik Schönknecht
Institute of Nutrition and Food Sciences
Nutritional Physiology
Faculty of Agriculture
University of Bonn

Nussallee 9
D-53115 Bonn
Ph. +49 228 73 37 67
Fax + 49 228 73 32 17
YSchoenknecht(at)uni-bonn.de

Prof. Dr. Andreas Schieber
Department of Nutritional and Food Sciences
Food technology and Biotechnology
University of Bonn

Endenicher Allee 19b
D-53115 Bonn
Ph. +49 228-73 4452
schieber(at)uni-bonn.de

Dr. Maike Passon
Department of Nutritional and Food Sciences
Food technology and Biotechnology
University of Bonn

Endenicher Allee 19b
D-53115 Bonn
Ph. +49 228-73 4107
passon(at)uni-bonn.de 

Michael Kaiser
Department of Nutritional and Food Sciences
Food technology and Biotechnology
University of Bonn

Endenicher Allee 19b
D-53115 Bonn
Ph. +49 228 73 4479
Fax +49 228 73 4429
mkaiser1(at)uni-bonn.de