Olive skin as inhibitor of intestinal tumors
With 1,7 tons of olive oil, produced during the 2015-2016 campaign, the Spanish oil industry is one of the most important industries in Spain. The extraction of oil creates a high volume of vegetable waste, with which the research group led by Professor Marta Cascante has contributed in the development of a new additive for the health and food sector thanks to its antioxidant and anti-proliferating properties. The project, transferred to the company Biomaslínic, has been awarded with the Antoni Caparrós Prize for the best project of transfer of knowledge, technology and innovation of the UB Board of Trustees and Bosch i Gimpera Foundation.
With 1,7 tons of olive oil, produced during the 2015-2016 campaign, the Spanish oil industry is one of the most important industries in Spain. The extraction of oil creates a high volume of vegetable waste, with which the research group led by Professor Marta Cascante has contributed in the development of a new additive for the health and food sector thanks to its antioxidant and anti-proliferating properties. The project, transferred to the company Biomaslínic, has been awarded with the Antoni Caparrós Prize for the best project of transfer of knowledge, technology and innovation of the UB Board of Trustees and Bosch i Gimpera Foundation.
The Research Group of Integrative Systems Biology, Metabolomics and Cancer characterized the properties of maslinic acid (present in olive skin) as inhibitor of the development of intestinal polyposis, a disease that creates benign tumors which can provoke cancer in the long run. This project, led by Dr Marta Cascante, counts with the participation of the researchers Susana Sánchez-Tena and Pilar Vinardell, from the University of Barcelona, as well as José Antonio Lupiáñez and Fernando Reyes from the University of Granada, and Ulrich Gunther from the University of Birmingham.