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Healthy Food Additives


Healthy Food Additives from Plants Polyphenols & Oligosaccharides

Tech Area / Field

  • BIO-CHM/Biochemistry/Biotechnology

3 Approved without Funding

Registration date

Leading Institute
Institute of Chemistry named after V.I.Nikitin, Academy of Sciences, Republic of Tajikistan, Tajikistan, Dushanbe

Supporting institutes

  • Institute of Botany, Plant Physiology and Genetics, Tajikistan, Dushanbe


  • United States Department of Agriculture / Agricultural Research Service / ARS Eastern Regional Research Center, USA, PA, Wyndmoor\nSYNPO, Czechia, Pardubice\nAgriculture and Agri-Food Canada / Guelph Food Research Center, Canada, Ontario

Project summary

The project idea is the study of plant-OS structure and functional relationship and its association with polyphenolic compounds accompanies as in origin plant materials, which would definitely provide a pathway (mechanism) for its pharmacological activities and application in the healthy food. Recently, interest in oligosaccharides has increased not only because of properties that include sweetening ability and fat replacement, but also because of resistance to digestion in the upper gastrointestinal tract and fermentation in the large bowel. These compounds are easily incorporated into processed foods and hold much promise as functional ingredients in nutraceutical products. Fruit pomace also is a rich source of antioxidants which have been shown to exhibit health-promoting effects. These compounds shall be employed as functional food ingredients and as natural antioxidants.
The goal of this project is to explore the possibility of using agricultural post-harvest by-products in Tajikistan for the purpose of health-care for local residents. We propose to use OS, which is found in apple pomace, sugar beet pulp, sunflower heads, grape cake and ephemeroids plants growing in Tajikistan, to construct advanced healthy materials (AHM) to protect colon site microflora from pathogenic species. This technology can be applied for the treatment of chronic diseases and for prevention of infectious diseases.
The project is important as far as it concerned the creation of the functional food. Furthermore the dried fruits have been used in Tajik herbal medicines for the treatment of chronic heart diseases and hypertension. The pharmacologically activity polysaccharides in fruits mainly have the nature of pectic polysaccharides.
The new technologies and products generated through this research will be transferred to stakeholders and industry by means of direct communication, patents, publications in scientific journals; presentations in workshops and conferences. Project also attempts to wide collaborative investigations on commercialization of pectin-polyphenol advanced materials in the food and pharmaceutical markets of the both countries.
Project has incorporated two Institutes, Chemistry and Plant Physiology and Genetics of Tajikistan Academy of Sciences and three different highly experienced outstanding scientist on the characterization and application of those natural compounds.. These Institutes staff has wide research experience both in polymer chemistry and biochemistry and genetics. Laboratories equipped with necessary instrument (listed before) and facilities, which can provide best income for project. Moreover these institutes include 5 Doctor of Sciences, 6 PhD scientists, 4 PhD students directly contributing to related subject.


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