Award details

An integrated assessment of the ability of dietary flavonoids to improve vascular function

Reference	BB/C510640/1
Principal Investigator / Supervisor	Dr Vincent Wilson
Co-Investigators / Co-Supervisors	Dr Moira Taylor
Institution	University of Nottingham
Department	Sch of Biomedical Sciences
Funding type	Research
Value (£)	181,957
Status	Completed
Type	Research Grant
Start date	10/01/2005
End date	09/02/2009
Duration	49 months

Abstract

There is increasing interest in the potential protective role that flavonoids present in fruits and vegetables may play in reducing the risk of cardiovascular disease. In this project we will firstly investigate the ability of purified flavonoids, present in apples and blackcurrants, and human in vivo metabolites (bio)synthesised from them, to enhance the function of cultured human endothelial cells, assessed by measuring production of vasoactive compounds. In parallel with this, we will examine the ability of these compounds to increase the vasorelaxation of isolated porcine blood vessels and, where a significant effect is observed, replicate the experiments on human material. Secondly, using samples obtained from volunteers following consumption of apples and blackcurrants, we will use the same methods to assess whether flavonoid-mediated effects are maintained when the compounds are present in blood plasma. Thirdly, to identify mechanisms of action, we will employ confocal microscopy and flow cytometry to assess the influence of the compounds on adhesion molecule expression on endothelial cells, in isolation and in situ, as well as exploring modulation of other cellular processes involved in maintaining optimal vascular function. (Joint with BB/C508418/1).

Summary

unavailable

Committee	Closed Committee - Agri-food (AF)
Research Topics	Diet and Health
Research Priority	X – Research Priority information not available
Research Initiative	X - not in an Initiative
Funding Scheme	X – not Funded via a specific Funding Scheme

Associated awards:

BB/C508418/1 An integrated assessment of the ability of dietary flavonoids to improve vascular function

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