Project Name
Mediterranean Diet with Improved Nutritional and Health Value

To respect the cultural identity and local biodiversity of the countries involved, MEDWHEALTH will develop products typical of each country: pasta, taralli, frise, durum wheat bread for Italy; bulgur and flat breads for Turkey; couscous for Morocco, Tunisia and Algeria; and freekeh for Lebanon. MEDWHEALTH will evaluate the protective actions of a diet based on the consumption of durum wheat-based foods improved in fiber content and protective bioactive compounds - such as micronutrients and health-promoting phytochemicals - on chronic metabolic and inflammatory diseases.

This research line is designed to develop novel durum-based foods traditional of the Mediterranean area by using innovative wheat materials and processes: high amylose durum wheat to improve fiber content, antioxidant and anti-inflammatory properties; soft durum wheat to improve sustainability, nutritional and technological quality; and meal flours from other cereals and legumes to improve mineral content, protein content and composition. With a view to preserving traditions, female cooperatives of different countries will be engaged to realize local food products using raw materials proposed in the project.