| abstract |
The invention relates to a functional food composition rich in phenolic compounds, obtained from the combination of citric and olive species extracts, comprising: between 5 and 25% of oleuropein; between 0.1 and 1% of verbascoside, between 0.1 and 1% of hydroxytyrosol, between 1 and 5% of neohesperidin; between 1 and 10% by weight of naringin; between 0.5 and 5% of naringenin and between 0.1 and 2% of apigenin, and its use in food products and supplements. |