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ELPOZO ALIMENTACIÓN designs new healthier meat products with natural antioxidants (04/04/2019)

The results have already been validated at the cellular level and by preclinical study

ELPOZO ALIMENTACIÓN, together with a group of researchers from the University of Murcia led by the Professor of Nutrition and Bromatology of the same University and president of the scientific committee of the Spanish Agency for Food Safety and Nutrition, Gaspar Ros, have carried out a project of research with the objective of designing meat foods whose consumption has a positive effect on the health of the consumer in the long term.

Specifically, it has been studied how the regular consumption of these products, optimized nutritionally and with natural extracts rich in antioxidant compounds, favors the oxidative and inflammatory balance reducing the deposition of body and liver fat.

These modifications are considered beneficial for health, not only because of their direct involvement in weight control, but also because of their important influence on cardiovascular health.

These effects have been validated at the cellular level and by means of a preclinical trial, so it is in a position to move on to a nutritional intervention study in the human population.

This research was born from the determination of ELPOZO ALIMENTACIÓN to offer consumers increasingly healthy food.

In this sense, the company works to optimize the nutritional profiles of its products, acting on the concentrations of salt, fat, saturated fat and sugars, as well as improving the presence of natural ingredients and extracts rich in bioactive substances that can have a large importance for its physiological activity.

The initiative is part of the Avanza-S project, promoted by the Ministry of Economy and Competitiveness and co-financed by the Center for Industrial Technological Development (CDTI) through the Strategic Program of National Business Research Consortiums (CIEN).

ELPOZO ALIMENTACIÓN is aware that consumers demand a healthier diet model, without renouncing the products they like the most, so it makes significant investments in research, development and innovation, with the aim of offering products with added value.

Thanks to this work, the company permanently creates new concepts taking into account the needs and trends of the markets in which it operates.

XIII International Congress of Nutrition, Food and Dietetics

The XIII International Nutrition Congress is organized by SPRIM, the Spanish Society of Dietetics and Food Sciences (SEDCA) and the Healthy Food Foundation and is held at the Faculty of Medicine of the Complutense University of Madrid.

It is considered one of the most important scientific events in the field of nutrition and food, as it welcomes doctors, nurses, nutritionists, dieticians, researchers and other health professionals of recognized national and international prestige.

Source: Grupo Fuertes

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