05 Jun 2017
(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.
MENAFN0506201700450000ID1095536048
MENAFN0506201700450000ID1095536048
01 Mar 2026
BBK activates partial remote working system for its workforce to ensure employee and customer safety and service continuity
24 Feb 2026
BBK discloses its financial results for the year ended 31st December 2025
05 Feb 2026
BBK announces December Al Hayrat Grand Prize winners and another wave of Grand prizes for February
26 Jan 2026
BBK Enhances Autumn Fair 2026 Experience with Customized Rewards and Premium Services
This website uses cookies to ensure you get the best experience and by clicking “I Accept” below, you consent to the use of cookies. Learn more