Project description
Turning olive oil waste into anti-inflammatory functional ingredients
Managing chronic inflammatory diseases usually entails the administration of non-steroidal anti-inflammatory drugs. However, these often have unwanted side effects, necessitating the discovery of alternative treatments. Based on the proven health benefits of the Mediterranean diet, scientists of the EU-funded NEOCANTAL project have investigated the potential of extra virgin olive oil, particularly the natural anti-inflammatory properties of the phenol compound oleocanthal. The project has developed a process for obtaining oleocanthal from olive pomace, a by-product of the olive oil industry, and generating powder, liquid and encapsulated forms for addition to food products. Project outputs include a commercialisation feasibility study and the design of a clinical trial.
Fields of science
- medical and health scienceshealth sciencespublic health
- medical and health scienceshealth sciencesinflammatory diseases
- medical and health scienceshealth sciencesnutrition
- engineering and technologyother engineering and technologiesfood technologyfood packaging
- social scienceseconomics and businesseconomicssustainable economy
Programme(s)
Funding Scheme
SME-1 - SME instrument phase 1
Coordinator
41018 Sevilla
Spain
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