Olive oil attenuates oxidative damage in skin cells

In last post of September 2020 published by Science & Wine it was reported the results of an in vitro study, carried out with normal human dermal fibroblast cells, showing that Vitis vinifera L. leaf extract has potential to be used in skin care products due to its UVA radiation protection proprieties. Herein it is reported results of other in vitro study in which it was demonstrated that high-polyphenol extra virgin olive oil had an important antioxidant capacity which helps skin cells to maintain mitochondrial function against the oxidative damage.

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Olive Oil Tourism as a Type of Special Interest Tourism

Olive oil tourism is an emerging activity that is sparking a growing interest among tourists seeking to partake in this experience and the self-fulfilment it offers. An ever-greater number of olive oil mills are diversifying their businesses to incorporate this type of tourism. This proposal to characterize olive oil tourism as a type of special interest tourism can contribute to the development of more effective and successful marketing strategies that orient olive oil tourism towards services that tourists value and demand. In turn, this will have an impact in terms of wealth creation for rural olive oil producing areas.

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Cereal foods fortified with by-products from the olive oil industry

To choose the best cereal food between bread and pasta to be enriched, a mathematical model, the whole quality index, was used. Bread was better than pasta for re-using olive oil by-products. Between waste, olive mill wastewater and olive paste, the latter was more suitable for food fortification, despite the sensory problems of the enriched product. Also, when the two by-products were combined, the best product continued to be the bread.

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Oleuropein and derivatives from olive oil prevents amyloid fibril formation and prevents cytotoxic amyloid aggregation of human amylin

Science & Wine blog was created to share scientific information about wine. Despite wine worldwide importance, in our blog we highlighted its importance for the Mediterranean countries. That was one of the reasons why we decided to dedicate the 2nd Science & Wine World Congress, scheduled for 2 to 4 June 2021, to “Wine and Olive Oil Production: the Fluid Aspect of Mediterranean Diet” (https://www.science-and-wine-conferences.com/). But we decided to go further and now Science & Wine will also publish posts about Mediterranean Diet. Initially posts will be published every two weeks at Wednesdays, but we sincerely hope that researchers of entire world embrace this idea and agree to share their scientific results, allowing, therefore, a week publication. The first post was written by Dr. Ali Chaari and is about a study carried out to evaluate the possibility of pharmacological use of extra virgin olive oil polyphenols for type 2 diabetes mellitus prevention and therapy and for many other amyloid related diseases.

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