03/06/2011

Dr Fernando Azpiroz, leader of the Phisiology and pathophisiology of the digestive tract group and head of the research in hypersensitivity and dysmotility of the Vall d'Hebron Institut de Recerca (VHIR) investigates the ability of foods to improve digestive comfort and pleasurable sensations in the body. Dr. Azpiroz is one of the researchers from four Catalan centers that will develop HENUFOOD, a pioneering project of scientific research in the field of nutrition that seeks to prevent the risk of chronic diseases through usual food of the diet.In addition to VHIR also participate the team of Dr. James Kulisevsky, from Hospital de la Santa Creu i Sant Pau, which investigates to find a natural salt substitute that would prevent diseases such as hypertension. The Catalan Institute of Cardiovascular Sciences, led by Dr. Lina Badimon, studies the properties of tomatoes in combination with other ingredients in order to enhance its antioxidant effect and prevention of cardiovascular disease. The group led by Dr. Ma José Motilva, from the Department of Food Technology of the Universitat de Lleida, supports the joint research by the previous analysis of active ingredients and food ingredients.During the presentation of the project in Catalonia, which has taken place at Hospital Sant Pau, were present the Catalana Minister of Health, Hon. Mr. Boi Ruiz, Albert Folia, President of Healthcare Management at Foundation Hospital Santa Creu i Sant Pau, Xavier Argentè, CEO of Gallina Blanca Star and Dr. Alicia Gonzalez, scientific coordinator of the project Henufood. The project HENUFOOD in Spain count with the participation of 9 companies and 11 research centers and hospitals led and is coordinated by Gallina Blanca Star and has a total investment of 23.6 million d'euros, of which 44% from the Ministry of Science and Innovation. In this budget, more than 7 million euros are related to the Gallina Blanca Star research carried out by the four Catalan centers.