Prevention of DIABetes with OLEanolic Acid (PREDIABOLE)
Aim of the project::
Olive oil production generates a high volume of waste, as is the case of the olive leaf during the cleaning operations of the fruit in the oil mill. In addition, this activity is a serious problem in the food industry in the southern European RIS countries, where the world’s largest oil production is concentrated.
Olive leaf is characterised by its high bioactive compounds can be recovered. It is important to highlight the presence of a triterpenic acid, oleanolic acid (OA), which has been proven anit-diabetic activity when incorporated in therapeutic doses in human nutrition. In this direction, the main objective of the project is to use oleanolic acid from olive leaves considered as an olive mill waste and use it as a valuable substance to develop a new food based on OA-enriched extra-virgin olive oil, which acts as a functional and sustainable product capable of modulating human health through diet. The influence of OA enriched extra virgin olive oil on the prevention of type 2 diabetes mellitus has been demonstrated in previous in previous clinical trials, carried out between 2010- 2018 by the CSIC research body and researchers from the Andalusian Health Service (SA), which resulted patent (EUROPEAN Patent EP18382510) that it is currently licensed by Acesur.
CBHU’s activities related to the legal aspects of its labelling and consumer studies on sensory claims.
Partners involved:: ACESUR (Spain), CBHU (Hungary), University of Warsaw (Poland)
Founded by: EIT (European Institute of Innovation & Technology) Food
Duration: 2022 -2023
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