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!
We are thrilled to announce this week’s blog post on Science & Wine, dive into the fascinating world of antioxidants and the Mediterranean diet, as we proudly present our latest review published in the renowned MDPI Antioxidants Journal. In this groundbreaking review, we embarked on a journey through the intricate universe of age-related diseases, particularly cardiovascular conditions. We delved deeply into the powerful effects of two Mediterranean diet superheroes: Olive Oil and Wine! Our exploration ranged from intriguing observational studies to cutting-edge preclinical experiments, paving the way for potential translational breakthroughs in zebrafish experimentation. Why Zebrafish? Ever wondered how tiny fish could hold the key to understanding the health issues of olive oil and wine. The astonishing genetic proximity of zebrafish to humans offers a unique gateway to unravel the mysteries of these Mediterranean marvels. This review sheds light on the immense potential of zebrafish as an experimental model, urging scientists worldwide to fully harness its power. Let us explore the uncharted territories together, pushing the boundaries of knowledge and advancing our understanding of age-related disease prevention within the Mediterranean dietary framework.
As the new school year begins, families are faced with the usual daily preparations. Questions arise about what lunch choices kids will make and what snacks they’ll consume. Parents of teenagers often assume their children can handle these decisions independently. But are they truly capable? What is the level of food literacy among our youth, and have we adequately prepared them for independence and autonomy? In this context, I came across an article published in August titled “Nutrition literacy status and its association with adherence to the Mediterranean diet, anthropometric parameters, and lifestyle behaviors among early adolescents.”
This study addresses the growing recognition of the importance of food and nutrition literacy, while highlighting the limited research in this field, particularly the gap between research and practice. Existing studies have primarily concentrated on defining and measuring food or nutrition literacy. Although interventions targeting food and nutritional literacy have shown promise in promoting healthy eating, further research is required to identify effective approaches in diverse populations and settings. This study emphasizes the need for additional research to measure intervention program efficacy to enhance the policies and practices in this critical area of public health. These findings underscore the importance of understanding food/nutrition literacy and developing effective interventions to promote healthy eating habits. By bridging the research–practice divide, this study provides valuable insights for policymakers, practitioners, and researchers to address the gaps and improve food/nutrition literacy in various contexts.
Cancer is currently the most common cause of premature mortality in most developed countries and ranks second in terms of global mortality, accounting for 9.6 million deaths in 2018. Moreover, the incidence of cancer is expected to increase as the population ages. Among environmental factors, cumulative lifetime exposure to oxidative damage has been suggested to be involved in both cancer initiation and progression. Diet, a potentially modifiable lifestyle risk factor, may contribute up to 35% of cancer cases, which highlights opportunities for cancer incidence prevention.
The transition to a sustainable economic and environmental management of olive oil sector needs to be implemented in both national and regional territories through the introduction and development of innovative growing systems and variety. In this study, the olive oil quality parameters of local and allochthonous varieties cultivated in different orchards located in the Abruzzo region (Italy), using traditional and super high-density systems, were analyzed. Frantene, Lecciana, Koroneiki, and a mix of Arbequina and Lecciana provided olive oils rich in flavonoids and secoiridoids compounds with respect to the local varieties Frantoio, Leccino, and a mix of Dritta, Leccino, and Pendolino. Oleic/linoleic ratio was influenced by cultivar and training systems with super high-density olive oils rich in oleic acid. Frantene showed a peculiar fatty acid profile different from cultivars grown in the same location; moreover, interesting similarities were found between Frantene and the mix of Dritta, Leccino, and Pendolino in terms of health-related compounds. The potential development of innovative sustainable training system to improve olive oil quality was highlighted. The study’s results identify olive varieties suitable for super high-density systems spread in the Abruzzo region, representing a valid alternative for the olive growers to improve both the quality of the olive oil, as well as the company’s income.
Virgin olive oil (VOO) is the main fat consumed by populations in the Mediterranean basin, and phenolic compounds, minor components of this fat, are known to be responsible for diverse health benefits when consumed in a regular diet. According to numerous investigations, these benefits are mostly related to phenols such as tyrosol and hydroxytyrosol and secoiridoid derivatives such as ligstroside, oleuropein, oleocanthal and oleacein. These compounds are present in low concentrations, and for some of them, standards are not commercially available, hampering studies on the mechanisms underlying their biological activity. In order to contribute to a better knowledge of the bioactivity of these compounds and their metabolites, they must be available with high purity and in sufficient amounts for the assays. Chemical synthesis has been considered a convenient way to obtain these compounds. This Review will focus on the synthesis of representative VOO compounds, namely, ligstroside, oleuropein, oleocanthal, oleacein and analogues.
Extra virgin olive oil is one of the superlative due to its health benefits. In this work, the Fluorescence spectra of extra virgin olive oil (EVOO) from different olive growing regions of Pakistan and Al-Jouf region from the Kingdom of Saudi Arabia (KSA) were obtained. The results demonstrated fluorescence spectroscopy as a quick, cost-effective and reliable approach to assess the quality and thermal stability of EVOO. These characteristics of fluorescence spectroscopy may lead to the development of portable device for the onsite monitoring of EVOO.
Hydroxytyrosol and oleic acid-induced reactive nitrogen species promotes the activation of the Nrf2 pathway leading to a promotion of fibroblast survival and migration that are essential for the resolution of wound healing.
The Mediterranean Diet (MedDiet) is a term used to identify a dietary pattern originating
from the unique multi-millennial interplay between natural food resources and the eating practices
of people living in the Mediterranean basin. The majority of MedDiet’s beneficial effects could be primarily related to its anti-inflammatory and antioxidant properties as well as the effectiveness of this dietary pattern in controlling waist circumference and obesity. Moreover, strict, and long-lasting adherence to the MedDiet as well as the beneficial effects of specific components (e.g., olive oil or its polyphenols) seem to emerge as useful insights for interventional improvements. These findings present further insights into the MedDiet’s resources and how it could strengthen overall public health.