Oleuropein (Ole) is the main bioactive phenolic compound present in olive leaves, fruits, and olive oil. This molecule has been shown to exert beneficial effects on several human pathological conditions. Recent preclinical and observational studies have provided evidence that Ole exhibits chemo-preventive effects on different types of human tumours. This post summarizes paper a review paper about the molecular mechanisms and the experimental findings underpinning a possible clinical role of Ole in the prevention and development of cancer-related bone diseases.
The Mediterranean diet is now well known worldwide and recognized as a nutrition reference model by the World Health Organization. Virgin olive oil, prepared from healthy and intact fruits of the olive tree only by mechanical means, is a basic ingredient, a real pillar of this diet. Its positive role in health has now been a topic of universal concern. The virtues of natural olive oil, and especially of extra virgin olive oil, are related to the quality of the fruits, the employment of advanced technologies, and the availability of sophisticated analytical techniques that are used to control the origin of the fruits and guarantee the grade of the final product. Read more about olive oil in this post written by Maria Lisa Clodoveo and Dimitrios Boskou.
Hydroxytyrosol can be extracted from olive leaves and oil and is being proposed as dietary supplement or component of functional foods. This post reports some data showing hydroxytyrosol potential neuroprotective actions in Alzheimer´s disease.
The intake of olive oil enriched with phenolic compounds promotes ex vivo HDL-mediated macrophage cholesterol efflux in humans. Data provide direct evidence of the crucial role of olive oil PCs in the induction of macrophage-specific reverse cholesterol transport in vivo. The enrichment of olive oil with the phenolic compounds could be a way of increasing the beneficial properties of olive oil without raising its caloric content, constituting a nutraceutical strategy to enhance HDL cardioprotective properties.
Although increasing life expectancy and healthy aging are multifactorial concepts, the adoption of the Mediterranean lifestyle, which includes the daily consumption of olive oil is a key factor for the promotion of good health and well-being.
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.
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.
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.
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.