Research projects

The growing accumulation of by-products from the olive oil industry is posing significant challenges, leading to a decline in processing activities due to reduced profitability in pomace extraction plants and the difficulty of generating added value from these by-products. This situation is further straining the olive oil sector. Against this backdrop, we propose a novel approach: leveraging the rich content of phenolic compounds and pectin found in olive pomace and wastewater to develop functional nanoingredients that promote healthy aging, with a particular focus on Multiple Sclerosis (MS). MS is a chronic autoimmune disorder characterized by neuroinflammation, demyelination, and neurodegeneration in the central nervous system, ultimately leading to disability in young adults. NANOFOOD4BRAIN is a highly interdisciplinary initiative that brings together experts across various fields. Specialists in Food Biochemistry and Pharmaceutical Technology will extract high-value bioactive compounds from olive oil by-products and design pectin-based nanocapsules enriched with phenolic compounds. Meanwhile, researchers in Biomedicine, Immunology, Pharmacology, and Neuroscience will investigate the molecular and cellular mechanisms of these bioactives using advanced in vitro models of bioavailability and neuroinflammation, as well as a preclinical MS model. Through NANOFOOD4BRAIN, we propose an innovative strategy that integrates circular economy principles with sustainable agriculture, industrial by-product upcycling, food technology, and biomedicine. Our ultimate goal is to transform olive oil industry by-products into neuroimmune-protective nanoingredients, fostering brain resilience and potentially mitigating the onset of age-related neurodegenerative diseases.