Project: «Research, Development, and Production of Functional Food Products with Geroprotective Properties»

Recent studies indicate that functional foods can modulate physiological functions and positively impact health beyond their basic nutritional value. The development of nutrient-enriched functional foods is a cutting-edge approach to modern dietary improvements.

Recent gerontology research emphasizes using functional foods to reduce age-related disease risks. The DIRECT PLUS study, an 18-month clinical trial involving individuals over 50 years old, demonstrated that a polyphenol-rich diet can lower biological age, reduce cardiovascular disease risks, prevent obesity, and slow neurodegenerative changes.

Among the pioneers in developing functional foods based on plant polyphenols are the Nazarbayev University Center for Life Sciences and the Start-App company «VictusPharm», which has received grants from the Science Committee and the Science Fund of the Ministry of Education and Science of Kazakhstan.

Further expansion of research is needed, particularly in plant-derived exosomes and exosome-like nanoparticles, as well as deep eutectic solvent extraction, CO2 extraction, and freeze-drying technologies.

The implementation of this project by the «Institute of Innovative and Preventive Medicine», in cooperation with «VictusPharm» and «Kazakh Academy of Nutrition», could significantly accelerate the development of functional foods with geroprotective effects.

Project Goal

To develop and produce a range of functional food products rich in polyphenols, aimed at effectively reducing age-related disease risks, including cardiovascular disease, diabetes, metabolic syndrome, osteoporosis, and neurodegenerative disorders.

Project Objectives

1) Obtaining plant-derived exosomes with polyphenols and determining their biological activity (as part of «VictusPharm’s» existing grant).
2) Developing innovative deep eutectic solvents to enhance polyphenol extraction (grant application planned for 2025-2027).
3) Acquiring technological equipment (CO2 extractor, freeze-dryer, production and packaging lines).
4) Producing functional food prototypes, obtaining patents and regulatory approvals.
5) Optimizing formulations for geroprotective food products and manufacturing pilot batches.
6) Scaling up production and conducting clinical trials.