Madrid and Seville to research the effects of wine on healthy aging and gut health under FIVIN’s Funding Program
Two scientific research projects developed by the Faculty of Medicine of Seville and the Institute of Food Science Research (CIAL) of the Spanish National Research Council (CSIC) have been awarded the second edition of the “Wine, Nutrition and Health” grants, organised by the Foundation for Wine and Nutrition Research (FIVIN). These initiatives were selected from 28 proposals across Spain and were evaluated by a prestigious international scientific committee.
In this second edition, the WINEVOME project from the Department of Medical Biochemistry and Molecular Biology and Immunology of the Faculty of Medicine of the University of Seville was selected. This project will focus on the impact of wine on healthy ageing. The study will be led by Dr. Sergio Montserrat from the University of Seville and will also involve collaboration with the Institute of Biomedicine of Seville (IBIS). “We are studying, for the first time, the effect of wine on extracellular vesicles, key particles in cellular communication. The results could offer a new perspective on the impact of wine on health and pave the way for the development of precision nutritional interventions,” explains Dr. Montserrat.
Meanwhile, the research led by Drs. Victoria Moreno-Arribas and Natalia Molinero from the Institute of Food Science Research (CIAL), part of the Spanish National Research Council (CSIC), will analyse the effects of sulfites in wine on the microbiome and gut health. Additionally, “we will investigate whether these intestinal microbial communities play a significant role in the effects of sulfites, and assess other wine components, such as polyphenols, and their potential regulatory effect on interactions between these additives and the microbiome,” adds Dr. Molinero.
Supported by the Foundation for Wine and Nutrition Research (FIVIN) with the backing of the Spanish Wine Interprofessional Organisation (OIVE), this second edition of the grant program has a total funding of 80,000 euros.
According to Dr. Josep Masip, Chairman of FIVIN’s Scientific Committee, “The success of this call has highlighted the growing interest in wine and nutrition research, the existence of numerous research groups in Spain dedicated specifically to this field, and the recognition and consolidation of these grants as a funding avenue for many of them.”