IT INCORPORATES THE DESIGN AND FORMULATION OF A NEW FOOD SUPPLEMENT/NUTRACEUTICALS, BASED ON THE REUSE OF PROCESSING WASTE FROM THE OLIVE AND WINE SECTOR, FOR THE CONTROL OF DIABETES 2. STUDY AND EVALUATION OF ALTERNATIVE DOSING PROTOCOLS FOR THE SAME INTEGRATOR/NUTRACEUTICALS
THE AIM OF THE PROJECT IS TO CHECK THE BIOLOGICAL AND HEALTH ACTIVITIES RELATED TO THE METABOLITES FROM THE LEAF OF THE OLIVE TREE IN ORDER TO OBTAIN A NEW INTEGRATOR AND TO IMPROVE THE ABSORPTION OF THE ACTIVE INGREDIENTS OF THE EXTRACTS IN ORDER TO MAKE THEM EFFECTIVE FOR HEALTH/THERAPEUTIC PURPOSES. THE STUDY PLANS TO CONSIDER HOW TO FORMULATE NUTRIENTS/NUTRACEUTICALS SO THAT CONCENTRATIONS, DOSAGES, SYNERGIES ETC. OF DIFFERENT INGREDIENTS CAN BE EFFECTIVE AND EFFICIENT. EXTRA VIRGIN OLIVE OIL ALSO CONTAINS OLEUROPEIN AND HYDROXYTYROSOL, WHICH ARE VERY USEFUL AND ALSO PRESENT IN OLIVE BY-PRODUCTS INCLUDING LEAVES. THE PARTICIPANTS IN THE PROJECT HAVE DEMONSTRATED EXPERTISE IN ISOLATION AND CHARACTERISATION OF ACTIVE INGREDIENTS FROM PLANT SOURCES AND IN THE SYNTHESIS AND FUNCTIONALISATION OF LIPOSOMES. THE POLYPHENOLS CAN BE FORMULATED IN LIPOSOMES BY PROVIDING THE BIOCHEMICAL SUPPORT THAT IS LINKED TO THOSE MOLECULES. IN PARTICULAR:
