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Developing a functional olive oil enriched with oleanolic acid for the prevention of type 2 diabetes in prediabetic patients


Prevention of DIABetes with OLEanolic Acid. The main aim of the project is to create a new food Oleanolic acid enriched extra virgin olive oil (EVOO) able to fight against the emergence of diabetes, generating a new food product that allow to improve health of consumers. CBHU’s activities related to the legal aspects of its labelling and consumer studies on sensory claims.

Campden BRI Hungary
Start date
Funding Source