The bitter taste of olive oil and olives is one of their most prized qualities. Behind this tree lies a mystery that science is only beginning to unravel, and it could have implications for both improving crops and combating metabolic diseases.<\/p>\n\n\n\n
A new study<\/a> has identified the biochemical pathway<\/strong> that allows the olive tree \u2014Olea europaea<\/em>\u2014 to produce oleuropein, a molecule responsible for the fruit’s flavor and which has been associated with antioxidant properties and potential cardiovascular benefits.<\/p>\n\n\n\n \u201cThis work largely stems from frustration,\u201d says Carlos Rodr\u00edguez<\/a>, a researcher at the Integrative Biology Unit of the Institute for Obesity Research<\/a> at Tecnol\u00f3gico de Monterrey and author of the article.<\/p>\n\n\n\n