Importance of phenolic compounds in virgin olive oil in cancer treatment

Cancer remains a major health challenge worldwide, with natural compounds offering promising avenues for treatment and prevention. Specifically, olive oil-derived compounds such as oleuropein (OLE) and hydroxytyrosol (HT) are being investigated for their health benefits. These natural products, with a focus on compounds from the Mediterranean Diet, show potential as complementary therapies alongside conventional cancer treatments due to their accessibility and reduced toxicity.

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Olive Oil and Brain Health: Neuroprotection and Cognitive Function

The special issue titled “Olive Oil and Brain Health: Neuroprotection and Cognitive Function” is focused on exploring the relationship between olive oil consumption and brain health. The issue will feature a variety of research, reviews, and short communications that delve into how olive oil, a key component of the Mediterranean diet known for its monounsaturated fats and bioactive compounds, might play a role in preventing neurodegenerative diseases like Alzheimer’s and enhancing cognitive functions

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Association of plant-based dietary patterns with the risk of type 2 diabetes mellitus using cross-sectional results from RaNCD cohort

This study examines the relationship between plant-based diets and the risk of Type 2 Diabetes Mellitus (T2DM). Using data from the Ravansar Non-Communicable Disease cohort, it included 7,100 Kurdish participants, after excluding those with certain health conditions and dietary extremes. The research assessed the association between a Plant-Based Diet Index (PDI) and T2DM incidence, using a food frequency questionnaire to evaluate participants’ diets.

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The Impact of the Mediterranean Diet and Lifestyle Intervention among Metabolic Syndrome Patients: Findings of a Randomized Controlled Trial

This post is about a paper that examined the effects of a Mediterranean diet with calorie reduction and physical activity on the lipoprotein profiles of patients with metabolic syndrome. It was a randomized trial involving 202 participants, comparing diet and activity intervention with a control group on a standard Mediterranean diet. This study found significant improvements in weight, BMI, waist circumference, and lipid profiles in the intervention group. These changes suggest potential cardiovascular benefits, and highlight the importance of diet and exercise in managing metabolic syndrome.

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Impact on wine sales of removing the largest serving size by the glass

Alcohol consumption is a major contributor to global morbidity and mortality, necessitating public health interventions. This study, approved by the University of Cambridge, explored the impact of reducing wine serving sizes in licensed premises in England. Employing an A-B-A treatment reversal design, the study involved 21 establishments over twelve weeks, alternating between standard and reduced wine serving sizes. The intervention involved removing the largest serving size of wine glasses, and its effects were measured in terms of wine and beverage sales and total revenue. The findings indicated a 7.6% reduction in wine sales volume without affecting the sales of other beverages or overall revenue, suggesting that smaller serving sizes may effectively reduce alcohol consumption. This approach did not lead to an increase in consumption of other alcoholic beverages or changes in revenue, indicating its potential as a public health strategy. The study’s limitations include its focus on wine sales and its limited generalizability due to the specific context and premises involved. Nonetheless, these findings suggest that reducing serving sizes in alcohol sales could be a promising intervention for public health, meriting further research and consideration in policy-making.

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Winemaking: “With One Stone, Two Birds”? A Holistic Review of the Bio-Functional Compounds, Applications and Health Benefits of Wine and Wineries’ By-Products

The paper titled “Winemaking: ‘With One Stone Two Birds’? A Holistic Review of the Bio-Functional Compounds, Applications and Health Benefits of Wine and Wineries’ By-Products” provides a comprehensive review of the health benefits and applications of bio-functional compounds found in wine and by-products of wineries. It explores the nutritional value, bio-functional components, and health-promoting properties of these compounds, particularly their antioxidant, anti-inflammatory, and antithrombotic effects. The paper also discusses the beneficial effects of moderate wine consumption as part of a balanced diet and examines the potential of wineries’ by-products in developing functional foods, supplements, and nutraceuticals. Limitations and future perspectives of these bioactive compounds are also addressed.

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Vascular and Platelet Effects of Tomato Soffritto Intake in Overweight and Obese Subjects

The paper titled ‘Vascular and Platelet Effects of Tomato Soffritto Intake in Overweight and Obese Subjects’ focuses on the health benefits of tomatoes, specifically in the form of soffritto, a common ingredient in the Mediterranean diet. The study aims to evaluate the effects of soffritto on platelet activity, vascular endothelial function, weight, lipid profile, and blood parameters in overweight and obese individuals. Overall, the study provides insights into the specific health benefits of tomato soffritto intake in overweight and obese subjects, particularly in reducing platelet aggregation, a key factor in cardiovascular disease prevention.

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Science & Wine: Reflecting on 2023 and Prospects for 2024

🍇🥂 As we bid adieu to a fruitful 2023, let’s take a moment to reflect and anticipate! Dive into our latest blog post for a comprehensive review of this year’s journey with Science & Wine. We’re also unveiling exciting plans for 2024 – from thematic workshops to community engagement. 🌟 Read, share, and join us in toasting to knowledge and discovery!

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Flavors of Christmas: An Ethnographic Journey into the Mediterranean Diet

Exploring the magic of the Mediterranean Diet during Christmas! 🎄 Dive into the rich traditions and conviviality captured by Elisabetta Moro and Rossella Galletti in their captivating chapter “Sharing Food and Conviviality in the Mediterranean Diet.” 📖✨ Discover how festive feasts create bonds, not just through food but also through shared moments. Experience the enchantment of the Neapolitan Christmas banquet and learn how it weaves a tale of community, love, and timeless traditions

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High Extra Virgin Olive Oil Consumption Is Linked to a Lower Prevalence of NAFLD with a Prominent Effect in Obese Subjects

Unlock the secret to a healthier life with Extra Virgin Olive Oil (EVOO)! 🌿 Recent research reveals its powerful impact on liver health, specifically in combating Non-Alcoholic Fatty Liver Disease (NAFLD). 🫒 Dive into the study findings: High EVOO consumption is linked to a remarkable 26% reduction in NAFLD risk for our friends dealing with obesity! 💪✨ Whether you’re aiming for wellness or battling the bulge, let EVOO be your ally. 🍽️ Embrace the goodness and savor the journey to a healthier you!

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