The Mediterranean diet (MeDi) has been linked to better brain health, particularly in reducing white matter hyperintensity (WMH), a marker of cognitive decline. While research does not show significant associations with total brain volume or other structures, MeDi may support brain function by reducing oxidative stress, inflammation, and improving vascular health. More long-term studies are needed, but MeDi remains a nutritious and beneficial dietary choice for overall well-being and aging healthily.
The Mediterranean Diet and Nutrition Literacy: Empowering Healthy and Sustainable Choices
The Mediterranean diet (MedDiet) is renowned for its health and sustainability benefits, emphasizing nutrient-dense foods such as fruits, vegetables, olive oil, and whole grains while limiting processed and red meats. However, its widespread adoption hinges on nutrition literacy, the ability to access, understand, and apply dietary information. This article explores how nutrition literacy empowers individuals to adopt a MedDiet, addressing barriers such as cultural differences, economic constraints, and knowledge gaps. It highlights strategies to enhance adherence such as educational programs, community-based initiatives, and supportive public policies. This article calls for innovative research contributions to the Nutrients Special Issue, aiming to advance the role of the MedDiet in promoting health and sustainability through improved nutrition literacy.
Advancing Sustainability: Linking Wine and Olive Oil Production to a Greener Future
Sustainability of wine and olive oil production is crucial for addressing climate change, resource scarcity, and shifting consumer demand. By integrating tradition with innovation, these industries can adopt practices, such as regenerative farming, renewable energy, and precision agriculture, to enhance environmental, economic, and social outcomes. The 4th Science & Wine World Congress in Porto will highlight these advancements, featuring workshops, case studies, and expert discussions on sustainable vineyard and olive farming practices, climate resilience, and the socioeconomic dimensions of sustainability. This event underscores the role of research, collaboration, and policy in driving a greener future for agriculture.
Wine’s Place in the Alcohol- Health Discussion
The U.S. Surgeon General’s recent advisory highlights the link between alcohol consumption and cancer, identifying it as the third leading preventable cause of cancer in the U.S. While alcohol increases the risk of at least seven types of cancer, the advisory raises questions about treating all alcoholic beverages equally, particularly wine.
Unlike other alcoholic beverages, moderate wine consumption, especially red wine, has been associated with potential health benefits, including reduced risks of cardiovascular diseases and longer lifespans, particularly within the Mediterranean diet. Studies show that moderate wine intake may not significantly increase cancer risk, unlike beer and spirits, and may even offer protective effects under specific conditions.
Public health efforts should aim for realistic, evidence-based policies. Prohibiting alcohol entirely is impractical, but encouraging moderate, mindful wine consumption within a balanced diet could help reduce harm while respecting cultural traditions. Education, not prohibition, is key to empowering individuals to make informed health decisions
Science & Wine: Reflecting on 2024 and Preparing for 2025
2024 was a remarkable year for Science & Wine, with website views reaching 19,700 (+20%) and 14,000 unique visitors (+19%), led by audiences from the United States, Portugal, and Italy. Top-performing content included insights on wine marketing trends, the impact of wine glass size on consumption, and the functionality of overcapping wax. Social media engagement flourished, with Instagram connecting with over 12,000 accounts and Facebook reaching 15,000 users, reflecting steady audience growth and impactful campaigns.
Looking ahead, the 4th Science & Wine World Congress (May 28–30, 2025) in Porto will focus on sustainability and the green transition in wine and olive oil production. With strong institutional support, practical workshops, and a focus on innovation, the congress will serve as a hub for collaboration and meaningful discussions on building a sustainable future for these industries.
Together, let’s make 2025 a milestone year for science, wine, and sustainability!
Intangible Heritage and Its Associative Objects as Exemplified by the Materiality of the Portable Material Culture of German Christmas Markets
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This post honors the victims of the tragic Magdeburg Christmas market attack by celebrating the cultural significance of German Christmas markets and their iconic Glühwein (mulled wine). These markets, deeply rooted in tradition, are spaces of unity and joy, where Glühwein symbolizes warmth, togetherness, and resilience. Served in reusable, collectible cups, it reflects sustainable practices and offers visitors cherished mementos of their experience. The tragedy reminds us of the need to protect these spaces of celebration and foster peace. Let us honor the victims by preserving these traditions and committing to unity, kindness, and hope this holiday season.
Blanching of olive fruits before storage at different conditions: Effects on oil yield, lipase activity and oxidation
This study examined the impact of blanching olives and various storage conditions on the quality of extra-virgin olive oil. Blanching, achieved by immersing olives in hot water at 100°C for 3 min, effectively reduces lipase activity, preserves phenolic compounds, and enhances oxidative stability, especially when combined with cold storage at 8–10°C in perforated crates. Although the oil yield was slightly lower under cold conditions, the overall quality of the oil, including lower free fatty acid levels and higher antioxidant activity, was significantly improved. These findings highlight blanching and optimized storage as practical strategies to enhance the quality of olive oil production.
Advances in grape seed oil extraction techniques and their applications in food products
This paper explores the potential of grape seed oil as a valuable byproduct of winemaking. It examines the bioactive compounds in grape seed oil, including fatty acids, tocopherols, and phytosterols, which provide antioxidant and antimicrobial properties. The study highlights various extraction methods, from traditional pressing to advanced techniques like ultrasound-assisted and supercritical fluid extraction, which optimize yield and quality. Applications of grape seed oil in food products, such as emulsions, chocolates, and meat products, are also discussed, emphasizing its functional and nutritional benefits. The paper concludes that further innovation and sustainable practices could maximize the utility of grape seed oil, making it a valuable resource for waste management in the wine industry and expanding its role in food applications.
Enhancing Cantal cheese quality with olive leaf extract: A scientific exploration
This study explored the incorporation of olive leaf extract (OLE) into Cantal cheese to enhance its quality, functionality, and shelf life. OLE, which is rich in phenolic compounds such as oleuropein, significantly increased the antioxidant activity and microbial stability of cheese, inhibiting spoilage and pathogenic microorganisms without compromising its nutritional composition. Textural properties, such as hardness and cohesiveness, improved due to protein-polyphenol interactions, although slight changes in elasticity and color were noted. These findings highlight OLE’s potential of OLE as a natural preservative and functional ingredient, offering sustainable solutions for repurposing olive byproducts. Optimizing OLE concentrations to maintain beneficial microbial activity and ensure consumer acceptance remain key areas for further research. This innovative approach aligns with modern sustainability and health trends, paving the way for advancements in the dairy and functional food markets.
Olive Oil as a Tourist Attraction: An Analysis of Demand
The article “Olive Oil as a Tourist Attraction: An Analysis of Demand” explores the rise of oleotourism—tourism focused on olive oil production and culture—in Córdoba, Spain. Researchers Dancausa Millán and Millán Vázquez de la Torre analyze oleotourism’s potential for economic development and cultural preservation in rural communities. Their study uses econometric models to predict growing demand for olive oil tourism, which, despite being seasonal, could create stable employment opportunities if diversified with activities like festivals and workshops.