Articles tagged with Olive Oil
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.
A study found that extra virgin olive oil's oleocanthal can boost production of proteins and enzymes involved in removing beta-amyloid from the brain, potentially reducing Alzheimer's risk.
Researchers found that oleuropein aglycone, a compound in olive oil, significantly reduces inflammation and tissue damage caused by intestinal ischemia and reperfusion injury. The study suggests potential therapeutic benefits for patients with spinal cord injuries, arthritis, and pleurisy.
A two-year study found that consuming a Mediterranean diet with olive oil increased serum osteocalcin concentrations, suggesting a protective effect on bone. The study also showed no significant changes in serum calcium levels among participants taking olive oil.
A study of over 11,000 university students found that adhering to the Mediterranean diet increased scores on quality of life questionnaires, particularly for physical well-being. The diet's emphasis on fruits, vegetables, whole grains, and healthy fats was associated with better mental health outcomes.
Researchers found that avocado oil protects yeast cells from damage caused by free radicals, increasing their resistance to oxidative stress. The study suggests that avocado oil may have a similar protective effect on human health, particularly for individuals with chronic degenerative diseases.
A Mexican study found that avocado oil's properties can increase yeast cell resistance to harmful free radicals. The antioxidants in avocado oil allow it to thrive even in high concentrations of iron, which produces a large amount of free radicals.
A new study reveals that gazpacho's vitamin C content and other organic acids decrease significantly after preparation. Peppers and tomatoes have higher levels of these nutrients, while cucumbers contain the lowest amount. The authors suggest consuming gazpacho immediately or preserving it correctly to maintain its antioxidant properties.
A new study suggests that regular use of olive oil for cooking and dressing may lower the risk of stroke by 41% compared to non-users. The research found that consuming olive oil was associated with reduced risk of cardiovascular factors such as diabetes, high blood pressure, and obesity.
A six-year study of 12,059 volunteers found that high intake of trans-fats increased the risk of depression by up to 48%, while polyunsaturated fats and olive oil were associated with a lower risk. The researchers suggest that diet may play a key role in both depression and cardiovascular disease.
Researchers identify TRPA1 receptor as the culprit behind olive oil's unique sensory irritation and cough sensation. The receptor is also activated by ibuprofen, an over-the-counter NSAID, revealing a potential mechanism for the anti-inflammatory compound's action.
Men with recurrent prostate cancer who followed a plant-based, olive oil diet experienced significant weight loss and improvements in triglyceride levels. The study suggests that this diet may also help prevent the development of metabolic syndrome and its associated health risks.
Researchers found that extra-virgin olive oil and its extracts protect against oxidative damage of hepatic tissue in rats. The study showed a significant increase in antioxidant enzyme activity and a decrease in markers of liver damage, indicating potential health benefits of olive oil consumption.
A new study in the FASEB Journal suggests that polyphenols in virgin olive oil can down-regulate atherosclerosis-related genes, leading to improved lipid profiles and reduced inflammation. This research provides insight into how specific foods can modify gene expression, offering potential therapeutic benefits for cardiovascular disease.
Researchers found that virgin olive oil decreases oncogene p21Ras activity and stimulates tumour cell death, while also preventing DNA damage. This study provides new insights into the protective role of virgin olive oil against breast cancer.
A study published in Biomed Central (BMC) Genomics found that high-phenolic-content olive oil modifies genes involved in the inflammatory response, potentially reducing heart disease risk. The researchers tracked gene expression in blood cells after consuming two virgin olive oil-based breakfasts with varying phenolic compound content.
A new method uses isotopic analysis to distinguish olive oil from shark-derived squalene and squalane, a potential solution to stop commercial fraud and protect sharks. The technique could also promote the production of plant-based squalene, discouraging shark fishing.
A study of over 25,000 people found that those with the highest intake of oleic acid had a significantly lower risk of developing ulcerative colitis. Daily consumption of two-to-three tablespoons of olive oil may help prevent the disease, which affects 120,000 people in the UK.
Researchers found that a Mediterranean diet high in phenols represses pro-inflammatory genes, which could contribute to reduced cardiovascular disease risk. The study also suggests that this diet can alter the activity of immune system cells, leading to a less deleterious inflammatory profile.
Two reports in Archives of Ophthalmology found that consuming omega-3 fatty acids from fish, nuts, and olive oil was associated with a lower risk of age-related macular degeneration. Eating one serving of fish per week reduced the risk by 31%, while consuming one to two servings of nuts lowered it by 35%.
Researchers found that DHPEA-EDA protects red blood cells from damage, providing greatest protection against heart attack and stroke. The study suggests virgin olive oils contain higher levels of this compound, which could lead to the production of functional oils designed to reduce heart disease risk.
Researchers from Spain have discovered that extra virgin olive oil's polyphenols may help combat breast cancer by inhibiting the HER2 oncogene. The study confirms the anti-HER2 effect of fractions extracted from olive oil in breast cancer cell lines, suggesting a potential basis for new anti-HER2 compounds.
Researchers discover that polyphenols in extra-virgin olive oil drastically suppress the overexpression of the cancer gene HER2 in human breast cancer cells. The findings suggest a safe platform for designing new anti-breast cancer drugs.
A traditional Mediterranean diet combined with a daily serving of mixed nuts appears to be useful for managing some metabolic abnormalities in older adults. The study found that the nut group had a significant decrease in large waist circumference, triglycerides, and blood pressure compared to the control group.
Researchers at the University of Granada have developed a new method to establish the antioxidant capacity of extra virgin olive oil. The study found that the ABTS method is the most suitable for studying polyphenol content and its correlation with total antioxidant capacity.
Researchers found that consuming olive oil significantly reduced oxidative damage and waste by-products in Northern European subjects. The study suggests that olive oil's phenols and other compounds have anti-cancer effects, supporting its inclusion as a healthy food.
New research shows that consuming walnuts with high-fat meals limits artery damage and preserves elasticity. Unlike olive oil, walnuts' nutrient arginine helps maintain nitric oxide production, keeping arteries flexible.
A new study finds that both normal-weight and overweight individuals underestimate calorie content of larger meals. To improve weight loss estimates, consider doubling initial meal size estimates or estimating calories item-by-item. Meanwhile, virgin olive oil rich in polyphenols has been shown to increase 'good' cholesterol levels and...
Researchers found that phenolic compounds in olive oil improved endothelial function and reduced oxidative stress. The study suggests a possible mechanism by which the Mediterranean diet's health benefits are achieved, but further research is needed to confirm these findings.
Scientists at Monell Chemical Senses Center discovered a natural anti-inflammatory compound, oleocanthal, in olive oil. Oleocanthal inhibits COX enzymes, sharing similar action as ibuprofen, and may play a causal role in health benefits associated with Mediterranean diet.
A new Penn State study found that a balanced diet with both polyunsaturated fatty acids (PUFAs) and monounsaturated fatty acids (MUFAs) is essential for lowering cholesterol levels. The study compared two heart-healthy oils, sunflower oil and olive oil, in a diet designed to reduce blood cholesterol.
US researchers found that oleic acid in olive oil suppresses the Her-2/neu oncogene, a key driver of aggressive breast cancer. The study suggests that dietary interventions based on oleic acid may delay or prevent drug resistance in patients with high levels of this gene.
A new study by Brian Wansink found that diners who consumed more olive oil ate more bread due to its high calorie density. The researcher suggests focusing on total food intake rather than individual item fat content for better health outcomes.
A study analyzing data from 28 countries found that a diet rich in olive oil was associated with a decreased risk of bowel cancer. The researchers discovered that meat and fish consumption, particularly high amounts, increased the risk of the disease, whereas cereal and vegetable intake had a protective effect.
A 2000 study found that olive oil consumption was associated with a decreased risk of bowel cancer, regardless of the amount of fruit and vegetables in the diet. The protective effect may be due to olive oil's ability to reduce bile acid production and increase diamine oxidase enzyme activity.
A study in rats found that olive oil reduced precancerous tissue and tumours, while increasing the production of anti-cancer prostaglandin E. The research suggests that other constituents of olive oil, such as squalene, flavonoids, and polyphenols, may also protect against cancer.
A new Greek study suggests that high consumption of olive oil and cooked vegetables may protect against rheumatoid arthritis. The study found a lower risk of developing RA among those who ate the highest amount of cooked vegetables, with a 75% lesser risk compared to those in the lowest category.
Archaeologists discovered that Greek colonists exploited native villages in southern Italy for resources such as bronze cauldrons, olive oil, and wine. The Enotrians, indigenous to the area, had already developed these skills before the Greeks arrived, highlighting a previously overlooked aspect of ancient history.
Healthy men who used olive oil instead of saturated fats for eight weeks experienced increased triglyceride but lower LDL-cholesterol and clotting factor VII. The long-term significance of this effect on coronary mortality remains unclear.
A new international study analyzed fat samples from 642 European women, finding no protective effect of oleic acid on breast cancer risk. Higher weight and family history were strong associations with breast cancer among participants.