Innovative functional foods from sweet lupin for cardiovascular prevention
The objective of the project LUPICARP is to assess the health benefits on dislipidemia prevention of innovative food products based on lupin proteins, starting from some preliminary results provided by two past European collaborative projects (Healthy-Profood & Bioprofibre). The core RTD activity is the implementation of a multicenter randomized dietary intervention study with LDL-cholesterol as main end-point aimed to compare the hypolipidemic effect of lupin proteins vs. animal proteins. Besides LDL-cholesterol, other inflammatory and metabolic markers will be investigated. In addition, the detailed metabolism of cholesterol will be analysed to assess the mechanism of action. The project will include also product development and optimization, with particular reference to the nutrition profiles of the lupin foods. Specific activities will be dedicated to assess the quality of the lupin proteins in the food products. Innovation activities will be dedicated also to the application of a "New Concept Development" for new products, new services and new markets for enterprises. To reach these objectives the LUPICARP consortium includes 5 food producing SMEs, 1 lupin ingredient manufacturer and 5 RTD performers expert in product innovation, food processing, clinical nutrition, pharmacology. See "Participants" for their logos and links. Efficient technology transfer will be ensured to improve the competitiveness of participating SMEs. LUPICARP is a two-years project started on October 1st 2011, coordinated by prof. Anna Arnoldi, Department of Endocrinology, Pathophysiology and Applied Biology, University of Milan, Italy.