Articles tagged with Olive Oil
A study by the University of Córdoba reveals that olive pomace oil extraction is the most sustainable alternative for managing olive oil industry byproducts. The methodology considers economic, environmental, and social indicators, concluding that this option is economically attractive while also offering significant environmental bene...
Researchers identified carob leaf and pomegranate peel extracts as potential candidates to mitigate olive tree anthracnose. These bioprotectants significantly reduce fungus production and activate plant defense mechanisms linked to antioxidant responses.
Researchers call for greater transparency and regulation in the vegetable oil industry to enable consumers to make informed decisions about their oil choices. The authors emphasize that almost all oils are associated with biodiversity and human rights issues in some contexts, depending on crop management and supply chains.
A new study found that excessive oleic acid in olive oil drives fat cell growth, increasing the risk of obesity. High levels of oleic acid stimulate the proliferation of precursor cells that form new fat cells, leading to a larger capacity for storing excess nutrients.
A large study of dietary habits found that diets higher in butter but low in plant oils were associated with elevated risk of mortality. Replacing butter with plant-based oils, such as soybean and olive oil, was linked to lower total, cancer, and cardiovascular disease mortality rates.
A Mediterranean-style diet was associated with improved brain health in Hispanic/Latino adults, showing enhanced communication between brain regions and reduced white matter atrophy. The study used specialized imaging techniques to investigate the effects of diet on brain integrity.
Researchers found that bubbling olive products before oil extraction decreases oil quality. The study measured absolute phenolic compounds, antioxidant capacity, and acidity levels in bubbled oil (BO) compared to virgin olive oil (VOO). BO had lower antioxidant properties and higher acidity levels than VOO.
A new study suggests that incorporating olive oil into your diet could help reduce the risk of dying from dementia. Regular olive oil consumption was found to be associated with a 28% lower risk of fatal dementia compared to those who never or rarely consumed olive oil.
Researchers found that a diet high in soybean oil decreases beneficial bacteria and increases harmful bacteria, leading to increased inflammation and susceptibility to colitis. Olive oil, with lower amounts of linoleic acid, is considered a healthier alternative.
Researchers have made a groundbreaking discovery in the form of an oil amphora from the Roman region of Betica, featuring written text on its underside. The fragment, which corresponds to the seventh and eighth verses of Virgil's poem 'The Georgics', reveals insights into the poet's life and knowledge of the fertile Guadalquivir plain.
A new study from the University of South Australia shows that the Mediterranean diet is not only good for health but also for your weekly budget. Compared to the typical Australian Western diet, the Mediterranean diet costs less, with a family of four saving $28 per week and nearly $1500 per year
Scientists have found that cells break down and reassemble fatty acids to create more beneficial variants, such as oleic acid. This process, called triglyceride cycling, refines poorly usable fatty acids into higher-quality forms.
Researchers at Anglia Ruskin University found that consuming a hydroxytyrosol-rich, olive-derived phytocomplex improved respiratory parameters, oxygen consumption, and running economy during aerobic exercise. The study also showed reduced perceived exertion and enhanced acute recovery.
Scientists at the University of Missouri have developed a novel method to detect food adulteration using nuclear magnetic resonance (NMR) spectroscopy. The technique can identify vegetable oil adulterants in hard cheese products with high accuracy, leading to improved consumer safety and product authenticity.
Research suggests that oleic acid in olive oil has antioxidant properties, inhibiting the expression of proteins associated with cholesterol transport, and reducing atherosclerosis. Additionally, oleic acid is recognized as an anti-cancer molecule, which also displays hypocholesterolaemic effects and may influence epigenetic mechanisms.
Researchers found that a Mediterranean diet can improve fertility outcomes by reducing inflammation and increasing sperm quality in men. The anti-inflammatory properties of the diet may also enhance couples' chances of conception.
A substance produced by gut microorganisms, TMAO, can lead to scarring and vascular damage in scleroderma. The Western diet rich in meat contributes to TMAO formation, which reprograms cells to become scar-forming myofibroblasts.
A study found that consuming extra virgin olive oil during pregnancy increases the level of phenolic compounds in breast milk. These compounds can cross the placental barrier and be present in higher concentrations in the offspring's plasma than in the mother's plasma.
Researchers from Tel Aviv University and the Hebrew University discovered charcoal remnants from olive trees at the Chalcolithic site of Tel Zaf, indicating intentional cultivation around 7,000 years ago. This marks the earliest evidence of domestication of a fruit tree worldwide.
A new study reveals that a high proportion of posts on #mediterraneandiet are confusing and inaccurate, with only 53% of posters listing health credentials. The study emphasizes the need for strategies to communicate about nutrition and counter misinformation online.
A University of Barcelona team has developed a new authentication tool to verify the geographical origin of virgin olive oil. The tool uses sesquiterpene hydrocarbons as robust analytical markers, enabling the discrimination between oils produced in different European Union countries.
A study found that consuming more than 7 grams of olive oil per day is associated with lower risk of cardiovascular disease, cancer, neurodegenerative, and respiratory disease mortality. Replacing margarine, butter, mayonnaise, and dairy fat with olive oil was also linked to improved health outcomes.
Researchers at Monell Chemical Senses Center found that certain food proteins like egg yolk can suppress the bitter taste and pungency of extra virgin olive oil. This discovery may encourage increased consumption of healthy olive oil for cooking and medicinal purposes.
Researchers found that grape tannins interact with oil droplets in the mouth, making them less available to bind to saliva proteins. This interaction reduces astringency and improves the fruity flavor of wines.
A study by the University of Seville found that an acebuchin oil-enriched diet significantly reduces blood pressure and ocular oxidative stress associated with hypertension. The diet also prevents changes in the retina's morphology, a common outcome of hypertension.
Researchers analyzed wild olive oil from the Medes islands and found it has excellent sensorial and physicochemical properties, similar to commercial varieties. The study also promotes local cultivation and conservation of wild olive trees.
A new analytical method using Gas Chromatography with Ion Mobility Spectrometry (GC-IMS) has been validated for faster and more reliable olive oil categorization into three categories: extra virgin, virgin, and lampante. This method analyzes two samples per hour and uses statistical tools to create calibration equations.
A Pesco-Mediterranean diet rich in plants, nuts, and fish reduces cardiovascular health risk. Intermittent fasting is also recommended as part of this diet.
A study by UC Davis researchers found that at least 82% of commercial avocado oil samples were either stale or mixed with other oils. The lack of standards in the industry puts consumers at risk, but experts are working to establish regulations and ensure quality.
Researchers found that Orujo Olive Oil significantly reduced obesity in mice by 30%, while also decreasing body fat, hepatic inflammation and improving insulin sensitivity. The study highlights the biological value of orujo oil as a functional food with great therapeutic potential against metabolic disorders.
Researchers found that consuming more than half a tablespoon of olive oil per day was associated with a 15% lower risk of cardiovascular disease and a 21% lower risk of coronary heart disease. Replacing butter, margarine, or dairy fat with olive oil also showed significant health benefits.
Researchers simulated cooking conditions in a domestic kitchen to assess the degradation of antioxidants in extra virgin olive oil. The results show that cooking time and temperature affect the polyphenol content, with antioxidant levels decreasing by 40% to 120ºC and 75% at 170ºC.
University of Minnesota researchers have discovered that consuming olive oil in the Mediterranean diet may help improve lifespan and prevent aging-related diseases. The study suggests that combining olive oil with fasting, limiting caloric intake, and exercising can enhance its health benefits.
A Mediterranean-style diet rich in tree nuts like walnuts and extra virgin olive oil was found to improve maternal health outcomes during pregnancy, including a reduced risk of gestational diabetes. Women who followed the diet gained an average of 2.75 pounds less than those receiving standard prenatal care.
A new study published in PLOS Medicine found that a Mediterranean-style diet during pregnancy may reduce weight gain and the risk of gestational diabetes, but has no overall impact on adverse maternal and offspring outcomes. The diet's high intake of nuts, olive oil, fruits, and vegetables was associated with these benefits.
A study found grasshoppers and silkworms have antioxidant capacity similar to fresh orange juice, while crickets offer 75% the same antioxidant power. Insects are a sustainable alternative to meat and animal products, with minimal land, water, and carbon footprint.
Researchers found that cooking vegetables with extra virgin olive oil increases the absorption and release of bioactive compounds, such as carotenoids and polyphenols. This process may explain the anti-inflammatory effects observed in tomato sauce, suggesting a potential role for Mediterranean gastronomy in improving health outcomes.
A University of Cordoba research group has developed a new methodology to categorize olive oil using gas chromatography and ion mobility spectrometry. The approach analyzes the oil's aromatic fraction, generating 3D graphics that predict classification with high reliability and ease of implementation.
Researchers found that eating olive oil at least once a week was associated with lower platelet activation in obese adults. This could potentially reduce the risk of heart attacks and strokes in this population. However, more studies are needed to confirm these findings and establish causality.
Researchers at UCM have designed a laser sensor that can detect counterfeit olive oil labelled as extra virgin or protected designation of origin. The tool uses laser diodes to distinguish between adulterated and pure oils due to differences in fluorescence.
Researchers found an inverse association between Mediterranean diet adherence and psoriasis severity, suggesting patients with severe psoriasis adhered less strongly to the diet. The study analyzed data from over 35,000 participants and used a scoring system to assess dietary adherence.
Researchers from University of South Florida have identified oleic and linoleic acids in ancient pottery from Sicily, dating back to the Early Bronze Age. The discovery confirms olive oil existed in Italy hundreds of years earlier than previously recorded.
A scientific study has cataloged and characterized two indigenous olive varieties from the Galician region in Spain, Brava and Mansa. The study's findings show that these varieties produce high-quality extra virgin olive oil with unique genetic characteristics.
A study found that dark chocolate enriched with extra virgin olive oil is associated with increased endothelial progenitor cells and decreased carnitine levels, leading to improved cardiovascular health. The addition of natural polyphenols from olive oil also increased high-density lipoprotein cholesterol and decreased blood pressure.
Researchers at Temple University Health System found that extra-virgin olive oil reduces brain inflammation and activates autophagy, preserving synaptic integrity and reducing amyloid plaques and neurofibrillary tangles. This may provide a potential prevention or treatment strategy for Alzheimer's disease.
Researchers found that oleic acid stimulates miR-7 production, which prevents MSI2 from stopping it and helps form tumors.
A Mediterranean diet rich in virgin olive oil improves HDL function, including reverse cholesterol transport, antioxidant protection, and vasodilator capacity. Only the control diet reduced total and LDL cholesterol levels, while the Mediterranean diets had no significant impact on HDL levels but improved overall cardiovascular health.
Epidemiological studies support the consumption of virgin olive oil as an effective antihypertensive agent. The unique bioactive properties of oleic acid and minor constituents in virgin olive oil protect against hypertension by influencing vascular contractibility and heart/kidney cellular loss, leading to reduced blood pressure.
Eating a Mediterranean diet rich in vegetable fats like olive oil and nuts has been shown to have little effect on bodyweight or waist circumference compared to a low-fat diet. The study suggests that current health guidelines recommending low-fat diets may be creating unnecessary fear of healthy fats.
Research by The Miriam Hospital and Rhode Island Community Food Bank found that healthy diets rich in fruits and vegetables can be affordable, with an annual savings of nearly $750 per person. A plant-based olive oil diet was compared to the USDA's MyPlate diet and found to be cheaper and more nutritious.
A study published in JAMA Internal Medicine found that women who followed a Mediterranean diet supplemented with extra virgin olive oil had a significantly lower risk of developing breast cancer. The study, which involved over 4,200 women, showed that the Mediterranean diet with olive oil reduced breast cancer risk by 68%.
A randomized clinical trial found that a Mediterranean diet supplemented with olive oil or nuts improved cognitive function in older adults, particularly in memory composite. The study suggests that this dietary approach may counteract age-related cognitive decline and offer preventive strategies for dementia.
A recent study published in the Journal of Clinical Lipidology found that corn oil significantly reduces cholesterol levels compared to extra virgin olive oil. The study showed a 10.9% reduction in LDL (bad) cholesterol and an 8.2% decrease in total cholesterol with corn oil.
A recent study by Mohamed Bouaziz and colleagues found that olive oil maintains its quality and nutrition better than seed oils when deep-fried or pan-fried. The researchers tested four different refined oils and found that olive oil was the most stable, while sunflower oil degraded the fastest.
A Mediterranean diet supplemented with extra-virgin olive oil or nuts helps reduce central obesity and blood glucose levels, reversing metabolic syndrome in 28.2% of participants. The study found no significant difference in new cases of metabolic syndrome between the two diet groups.
Researchers developed olive oil 'bulking agents' to replace pork fat in hot dogs, maintaining texture and reducing calories. The substitutes contain 55% olive oil, which contains more healthful unsaturated fats, making them suitable for summer BBQs.
A study by King's College London found that combining unsaturated fats with vegetables rich in nitrites and nitrates can protect against hypertension. The Mediterranean diet, which includes olive oil and nuts, was shown to inhibit the enzyme responsible for blood pressure regulation.
A new study suggests that olive oil supplements can counteract the negative cardiovascular effects of exposure to air pollution particles. The study found that olive oil supplementation improved endothelial function and reduced blood markers associated with vasoconstriction after exposure to fine/ultrafine particulate matter.
A new DNA-based label has been developed to detect counterfeit olive oil, allowing for the identification of producers and authentication of products. The label uses nanotechnology and natural DNA, offering a cheap and safe way to detect adulteration.
A new study published by Dr. Kevin C Maki of Biofortis found that corn oil significantly reduces cholesterol levels with more favorable changes in total cholesterol and LDL-C than extra virgin olive oil. Corn oil lowered LDL cholesterol by 10.9% compared to extra virgin olive oil's 3.5% reduction.