With this work, researchers have found out a more effective method nowadays in order to establish the antioxidant capacity of extra virgin olive oil.
Research has been directed by doctors M. Carmen López Martínez, Herminia López García de La Serrana and José Javier Quesada Granados, and its main author is Cristina Samaniego Sánchez. The scientists have prepared four methods that let us know know the antioxidant capacity and he beneficial effect of the extra virgin olive oil obtained from olives of the Picual variety.Work "in vitro"
Scientists from Granada are not discarding the idea of registering some patents related to this research soon, since they already have experience in getting patents related to other studies on food, such as alcoholic drinks. Their research is applicable to every kind of olive oil, and these methods could be used in the areas where olive groves are cultivated, regardless of the variety of olive used in the oil obtaining process.
Antonio Marín Ruiz | alfa
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