(MENAFN) A Tunisian-Japanese study exposed that all the differences of Tunisian olive oil are characterized by a high focus on polyphenol, which can be 10 times higher than that of Spanish and Italian olive oils.
Accordingly, Tunisian olive oil is no longer just a nutrient, while it has become a food product with medicinal values given its richness in antioxidants and anti-allergens.
Additionally, the "valorization of Biol-Resources in Arid and Semi-Arid Land," project which will last till 2021, with total credits worth 7.830mn dinars, aims to make innovative products.
Furthermore, the studies were made by a team from the Japanese University of Tsukuba with the help of the Center of Biotechnology of Sfax.
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