Green foodomics applied to the discovery of new functional food ingredients with antiproliferative activity

Abstract

Foodomics, defined for the first time in our research group attempts to provide a global vision on the relationship between food and health through the use of -omics technologies. Green Foodomics follows up this approach while contributing to the greenness, sustainability and ecology of Foodomics as a whole. Green Foodomics tries to provide with new answers to some of the challenges of our society: aspects related to sustainability, food quality and safety are basically embedded in its own definition. In this presentation, different green alternatives for the production of new functional food ingredients with antiproliferative activity from plants and algae (based on the use of compressed fluids and the design of processes producing less residues and consuming lower amounts of energy) will be shown. Among them, two-step sequential supercritical fluid extraction and supercritical antisolvent fractionation of rosemary extracts are proposed for the production of extracts enriched in carnosic acid (with proved antiproliferative activity against colon cancer cells). Moreover, new strategies are proposed to selectively enrich phlorotannins (with antiproliferative activity) from brown algae.