Olive oil is an important lipid source of the Mediterranean diet which has been associated with lower incidence of cardiovascular diseases (CVDs). Olive Pomace (OP), a natural by-product of olive poil production, has been found to contain micro-constituents with strong activities against CVDs. OP has been used as a feed additive in the production of aquacultured sea bream and sea bass. We have shown that the OP-fed fish is rich in compounds with strong cardioprotective properties and this result has strong commercial implications.
1. Exploiting the anti-inflammatory propertiesof olive (Olea europaea) in the sustainable production of functional food and neutraceuticals