Researchers at the University of Debrecen have developed a technology that enables the development of a new food supplement by extracting the anthocyanin content of cherries. The joint consortium of the institution and Sorapharm Kft. won more than one and a half billion HUF EU support for the implementation of the project. The dietary supplement gel developed during the research was recently registered by the National Pharmaceutical and Food Health Institute. The results of the project were reported on Thursday at the University of Debrecen.
Sorapharm Kft. and the University of Debrecen were the first to develop a chemical-free extraction technology in which the components affecting the anthocyanin content of domestic sour cherries preserve their positive physiological effects without stabilizers or other preservation procedures. Specialists from the Faculty of General Medicine, the Faculty of Agriculture, Food Science and Environmental Management, and the Faculty of Pharmacy of the University of Debrecen participated in the project, which began in 2017.
Sorapharm Kft. and the University of Debrecen received HUF 1.537 billion in non-refundable European Union funding with their application submitted to the Széchenyi 2020 “R&D competitiveness and excellence collaborations” (GINOP 2.2.1).
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