A research team from the University of Jaén has developed a type of extra virgin olive oil that is enriched with seaweed to prevent eye and skin diseases. They have also observed that the product is stabilised, avoiding its degradation. This way the product can double its durability, delaying its expiration date.
The book is the product of the knowledge gained by these biologists from the International Campus of Excellence of the Sea in Puerto Real (Cadiz), after more than two decades of studies on seaweed. It has won them the award for the best cookery book in the health and nutrition category of the Gourmand Awards […]
Researchers from the Department of Medicine and Dermatology at the University of Malaga and the Department of Photochemistry at the University of La Rioja, have developed compounds that make sunscreen stronger and more durable – protection that can last up to 24 hours.
Eating seaweeds has become more than just a trend, it is also a pleasure. That’s why the Environmental Resources Centre of the Chiclana Salt Marshes, in the province of Cádiz, organises seaweed tastings once a month, introducing this ingredient in traditional Andalusian recipes. The result of this mixture are tasty dishes that delight everyone.