Within the framework of dissemination and implementation actions of the European project FoodChase – Food Supply-Chain Ecosystems for Sustainability, initiatives are being highlighted that bridge scientific research with agri-food production, strengthening sustainability and the measurable added value of food products.
FoodChase promotes the creation of collaborative ecosystems along the agri-food value chain, integrating innovative practices, scientific tools, and new professional models that support the transition toward resilient, responsible, and evidence-based food systems. In this context, FoodOxys actively participates through a series of applied interventions and scientific validations, which have already been presented through previous project publications.
The present action continues this contribution and focuses on highlighting the value of food not only through its composition, but through its biological impact.
When Wine Quality Is Measured in Human Cells
A characteristic example of an applied scientific approach is a recent research study involving FoodOxys, which for the first time evaluated the effects of Greek wine varieties on living human cells, moving beyond conventional in vitro chemical analyses.
The study, published in the international scientific journal Journal of Functional Foods, examined extracts from emblematic Greek varieties (Xinomavro, Agiorgitiko, Assyrtiko, Malagouzia) and highlighted the role of their polyphenols in strengthening the antioxidant defense mechanisms of human cells.
Within the research, validated biomarkers of oxidative stress, cell viability, as well as the expression of genes related to antioxidant defense and detoxification were evaluated. The results demonstrated that the extracts—particularly those from red varieties—can limit oxidative damage and enhance biological homeostasis when used in concentrations compatible with cell physiology.
The study is part of the flagship initiative “The Roads of the Vineyards,” is open access, and is among the most comprehensive studies to date on the cellular-level effects of Greek wines.
Why Not All Foods Are the Same
This study highlights a critical yet often overlooked reality: not all foods, not even products within the same category, are biologically equivalent.
Variety, terroir, cultivation practices, processing, and production technology significantly influence the biofunctional activity of foods in the human body. Without scientific evaluation in biological models, the concept of “quality” remains general and not measurable.
Applied research is therefore the necessary tool for moving from theoretical nutritional value to documented biological impact.
From Scientific Knowledge to Sustainable Added Value
This study is not about promoting alcohol consumption, but about highlighting a broader and essential issue: how foods and their derivatives can be evaluated using biological and functional criteria, creating documented added value for producers, businesses, and consumers.
This approach is crucial for the agri-food sector, which is called upon to respond simultaneously to issues of sustainability, product differentiation, and strengthening consumer trust. Scientific evidence thus becomes a strategic development tool, particularly for products with local identity and export potential.
This philosophy lies at the core of the European FoodChase project:
- linking research with production,
- strengthening the differentiation of local products through scientific data,
- developing new skills and professional roles within the From Farm to Fork approach.
Through the systematic scientific documentation of the biofunctional value of foods, FoodOxys actively contributes to shaping a modern, transparent, and sustainable agri-food ecosystem, fully aligned with the vision and objectives of the European FoodChase project.