International experts will delve into the benefits of the consumption of EVOO

International experts will delve into the benefits of the consumption of EVOO

2019/18/02 - The Faculty of Sciences of the University of Vigo (Ourense, Spain) will host on March 7 a work session in which national and international experts will delve into the benefits of the consumption of extra virgin olive oil.
At this event, organized by the Agro-Environmental and Food Research Group of the University of Vigo, two researchers from the academic institution Jesús Simal, from the organizing committee, and Maurizio Battino, as a speaker, will also participate, with the aim of contributing to improve information and training in an emerging sector in Galicia.

As explained by its promoters, this dissemination and knowledge transfer activity is part of the actions of Nanoeaters and Iberphenol, two European territorial cooperation projects Interreg VA Spain Portugal (Poctep) 2014-2020 in which this group of the Galician educational center participates.

"In our group we have a line of research focused on the development and characterization of virgin olive oils in Galicia and the study of their functional properties since 2009. This line has collaborators from other institutions such as the universities of Castilla-La Mancha, Córdoba, Granada, Bologna and Oporto, some of which will participate in this session", explained Beatriz Cancho, coordinator of this research along with Carmen González and Jesús Simal.

From the organization of this session they have stressed that "the olive oil sector is rising as an emerging socio-economic sector within the Spanish region." Thus, as noted, Spain is the world's leading producer of this product and "although the main Spanish olive growing areas are in Andalusia, in recent years new regions that bet on the cultivation and exploitation of native varieties and/or foreign companies are emerging in order to produce high quality virgin olive oil". This is the case of Galicia, where the Galician olive grove is recovered as an alternative crop "probably due to the climate change registered in the last decades, among other factors".

The working session, according to the organizers, is aimed at agents interested in olive oil and claims to be a meeting point between these agents and the scientific community working with EVOO, "a product that represents the main source of fat in the Mediterranean Diet and one of its fundamental pillars, also highlighting its healthy properties."

Specifically, the contents that will be addressed in the event will be the olives varieties; the authenticity of this oil through techniques based on molecular biology; the chemical interpretation of the sensory perception of its aroma; the importance of the correct quantification of its phenolic compounds and other bioactive compounds; the antitumor effect of the phenolic compounds present in extra virgin olive oil; and the relationship between this product and aging.

To address these issues, in addition to Maurizio Battino, will participate Isabel Trujillo, researcher of the Group of Genetic Resources and Improvement of the Olive Crop of the University of Córdoba; Marta Prado, head of the Food Quality and Safety Group of the International Nanotechnology Laboratory of Braga (Portugal); Diego Luis García, of the Trazability and Quality Group of the Instituto de la Grasa of Seville; Alegría Carrasco, head of the Group of Analytical Environmental, Biochemical and Alimentary Control of the University of Granada; José Luis Quiles, head of the Group of Nutritional Physiology and Biochemistry of Oxidative Stress at the University of Granada; and Montserrat Fitó, head of the Cardiovascular Risk and Nutrition Research Group of the Hospital del Mar de Investigaciones Médicas of Barcelona.
Compartir en Google Bookmarks Compartir en Meneame enviar a reddit compartir en Tuenti