The objective of Ainia, IBGM-CSIC and the Matarromera Winery with the Nutrace Project is the production of new nutraceuticals and functional ingredients to combat inflammatory and oxidative processes associated with ageing, from natural sources derived from olives.
Ainia, the Institute of Molecular Biology and Genetics IBGM-CSIC and the Matarromera Winery have created a research consortium through which they will work to obtain nutraceuticals and functional ingredients derived from the olive, to combat the degenerative processes associated with ageing.
The Nutrace project proposes the development of novel processes to produce oil to obtain enriched oils in the active substances identified, as well as the preparation of the ingredients from the extraction of the substances present in the alperujo, a by-product derived from the process of Elaboration of the Aove and that it is composed of rest of water, bones and skin of olive and is obtained after the extraction of the extra virgin olive oil. It has a remarkable potential to produce healthy products as it contains substances with anti-inflammatory and antioxidant properties.
For the development of these new functional and nutraceutical ingredients, Bodega Matarromera is optimizing the process of obtaining Aove to increase its concentration in bioactive compounds and to develop a new line of oils with improved health properties.
For its part, Ainia works on the recovery and characterization of the substances of interest (polyphenols and triterpenic acids) present in the alperujo, with which nutraceutical products and functional ingredients oriented to foods and cosmetics will be elaborated later.
Finally, the IBGM-CSIC will be responsible for identifying anti-inflammatory and antioxidant actions in a selection of the products obtained, in order to study the effects on processes related to the aging of extracts derived from olives, achieved through the application of the technology developed.