Research on table olives has shown that the consumption of this product can strengthen consumers’ natural immune systems. Table olives could be the main fermented probiotic vegetable product sold in the future. The latest data provided by researchers from the PROBIOLIVES Project shows that some of the lactic acid bacteria (LAB) generated in the fermentation of table olives have better results than other forms of bacteria that have been recognised as probiotic microorganisms and that are currently used in many milk products.
This week on OHIS
MADRID, SPAIN / 26.04.2024
The Olive Health Information System website The newsletter of the University of Navarra and the IOC dedicated to health Cardiovascular disease (CVD) and cancer are major global health problems caused by modifiable risk...
The IOC at the 16th edition of the international competition “QOCO, a trickle of oil on the plate”
The contest counts on the IOC’s institutional patronage “QOCO, a trickle of oil on the plate” is an international competition organized by the Municipality of Andria (Italy) and the national association Città...