The impacts of the olive oil by-products on the bioaccesibility and the composition of the gut microbiota

Our organization has a small land of Olive Trees and produces olive oil and table olives. The mission is to provide access to reliable food and quality agricultural products that our country and world markets need, to ensure the sustainable use of agricultural and ecological resources, and to determine and implement policies in order to raise the standard of living in rural areas. In order to obtain these goals, our institute also performs research about the technology, health, and nutrition science areas.

Olive, olive oil, and olive oil by-products have been considered to have a huge potential for phenolic compounds and prebiotic-like effects. And further studies need to remain still. As this has significant importance on functional foods and health-related impacts, these studies will be necessary for the future. Our institution could perform the bioaccessibility studies and provide the samples (olive, olive oil, olive oil by-products) whilst the collaborative parts could perform the assessments of the impacts of the gut microbiota composition and/or the clinical studies.

Functional foods, Gut microbiota, Prebiotics, Prebiotic-like effects, Bioaccesibility