By-products of EVO OIL processing

The common thread in the formulation of our products, in addition to nutritional quality, is attention to the environment: IoBoscovivo is ISO 14001 certified (standard which certifies a company's attention to environmental sustainability issues), for this reason in the choice of materials we did not miss the "excellence" among the waste: the dehydrated pitted olive paste powder.

It is a product recovered from the olive pressing process, and the interesting thing from a nutritional point of view is how it is richer in polyphenols than the oil itself! Let's remember that the polyphenols in the oil are very powerful antioxidants, therefore they protect our cells from the effects of aging. Olive powder is also rich in fibre, vitamins and mineral salts, a real ally for our well-being!

Apart from this….

Prebiotic properties are also of great interest: many studies have already been conducted, such as that of the University of Bologna (2), in which the prebiotic potential of a baked product enriched with the by-product of olive processing similar to ours was explored (in this case it was bread).

On an experimental model ("Gut Model Micode"), notable positive effects were found on the balance of the intestinal flora, on the type of bacterial groups present and on the production of molecules useful for intestinal well-being, and a simultaneous reduction of harmful compounds.

Considering the importance of intestinal well-being, which is known to be not only involved in the digestive process, but also involved in psycho-physical well-being (it is no coincidence that it is called the "second brain") and in the functionality of the immune system (it produces approximately 70% of immune cells and has both innate and adaptive immunity).

Concluding:

Shiitake is a powerful ally of our intestine, as its prebiotic properties have long been established: the synergy with the olive powder therefore makes the product unique for intestinal wellbeing!

References:

• https://oliocru.it/functional-ingredients/
• Nissan et al; 2021; Colonic In Vitro Model Assessment of the Prebiotic Potential of Bread Fortified with Polyphenols Rich Olive Fiber ; https://www.mdpi.com/2072-6643/13/3/787