Quakenbrück (DIL). During the symposium „Are blue potatoes able to defend from cancer and bread products lower the cholesterol level?” promising result have been presented in these days. The Meeting was organised by the German Institute of Food Technologies DIL coordinating the FAEN Network of scientists, searching for inexpensive raw materials for food products which deliver a health improving effect for the consumer the same time.

Dr. Silke Hillebrand speaker of a cooperative project between TU Braunschweig and FH Osnabruck was able to present promising results. The scientists have looked for opportunities of blue- and redcoloured historical potato species to deliver Anthocyane, described in literature having an antioxidative effect delivering positive reactions in the case of specific diseases. With the presented examples like potato chips or natural colours for sweets, soft drinks and processed fruits she could show the suitability for daily use in the industry. Isn’t it a turnaround by 180° when you are able to snack potato chips and improve your health condition at the same time?

Even first positive results based on human medical studies Dr. Astrid Drotleff of TiHo Hannover could show in her Tocotrienole-project. She presented the way to produce nutritive foods with positive effects on Cholesterol, Arteriosclerosis and oxidative stress based on bio-by-products of the rape oil and beer production. First marketable test-products (for example rye-bread with cholesterol lowering effect) are now consumer researched. These kinds of products are targeted towards the so called “silver-ager” (aged 50+).

Promising results were also presented by Prof. Dr. Thomas Scheper of the University of Hannover. He demonstrated how to extract bioactive Peptide from a normal potato production based on a specific process. This potato protein is able to restrain hunger or to reduce blood pressure level like ACE-Blocker do on a biological way. This shows that functional foods are able to substitute or to complement pharmaceuticals. As they can be produced to comparably low cost this is an opportunity to reduce cost of health care system.

FAEN is an agro- and nutritional science network in Lower Saxony where scientists of several universities and research institutes together with people from the food processing industry
are looking for innovative foods, which deliver beside good taste and nutritional value a positive effect for the consumer’s health on top. This network is coordinated by the German Institute of Food Technologies DIL, Quakenbruck/Lower Saxony.

For more information please contact http://www.verbundprojekt1-faen.de/.