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New Oleocanthal-based functional ingredients with anti-inflamatory properties obtained from olive pomace valorisation

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.

Call for proposal

H2020-EIC-SMEInst-2018-2020

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Sub call

H2020-SMEInst-2018-2020-1

Coordinator

SANTA CRUZ INGENIERIA SL
Net EU contribution
€ 50 000,00
Address
Avda.eduardo Dato Num 45 Esc 1 Planta B
41018 Sevilla
Spain

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Region
Andalucía Sevilla
Activity type
Private for-profit entities (excluding Higher or Secondary Education Establishments)
Other funding
€ 50 000,00