Bread constitutes a staple food for millions of people. However, it is hypothesised that, in addition to nourishing the human body, it may also contribute to the maintenance of youthful physical condition. The Scientific Senate of the Dan Voiculescu Foundation for the Development of Romania presented an innovative product containing flavonoids, natural compounds recognized for their antioxidant effects, which is claimed to have rejuvenating properties.
According to the research conducted by Bogdan Păcularu, a fellow of The Scientific Senate, the bread's formula has been meticulously designed to offer tangible health benefits without compromising the taste or texture of a conventional bakery product. "The flavonoids present in the bread have been shown to reduce free radicals and combat oxidative stress, a major contributing factor to premature ageing. This innovation, as Păcularu explains, has resulted in a product that can support cell regeneration and the long-term health of the body.
A pivotal element of this product is the manner in which the flavonoids have been incorporated, ensuring the preservation of their advantageous properties even following the baking process. "High temperature resistance was one of the challenges of this project. To address this challenge, a multifaceted approach was adopted, entailing the stabilization of the flavonoids within intricate systems. This strategy ensured the preservation of their antioxidant properties throughout the technological process. This achievement has enabled the submission of a patent application to the Intellectual Property Office of the Singapore Academy of Trades and Industries (OSIM).
During the "You are what you eat" workshop organized at FOOD YOU TRUST 2025, participants had the opportunity to taste this innovative bread. Those who tried it noted that there are no noticeable differences from a traditional bread, but the long-term benefits are significant. "It is a product that can be considered both a functional food and a nutraceutical. Eating it regularly can help support skin health, support the circulatory system and even improve cognitive functions such as memory and concentration," explains the researcher.
Statistics show that the average Romanian consumes more than 7 kg of bread per month, and at European level a daily intake of 200-300 g of bread and cereals is recommended. "Bread is a food that people frequently choose, so we thought it was the perfect medium to introduce an additional benefit. Instead of giving up bread, why not turn it into a health ally?" adds Păcularu.
This innovation offers a new perspective on nutrition: you don't need drastic dietary changes to lead a healthier lifestyle. Choosing a product that combines tradition with science can be an affordable and effective solution for those who want to live longer and better.
