The Mediterranean diet, considered one of the healthiest in the world, is characterized in part by the major source of its fat, which is extra virgin olive oil (EVOO). Among the health benefits of consuming EVOOs is the presence of phenolic compounds, which have been shown to lower the incidence of coronary heart disease and are suspected of providing many other health benefits. These phenolic compounds also contribute to the flavor of EVOO, adding both specific pungency in the throat and bitter notes that are valued by connoisseurs but reported to be unpleasant by naïve consumers. Here, we demonstrate that some food-derived proteins, specifically from egg yolks and whey, when added to pungent and bitter EVOOs, reduce or even eliminate both the throat pungency and bitterness. The sensory loss is proportional to the food protein additions. Thus, when used in various foods recipes (e.g. mayonnaise), pungent and bitter EVOOs may lose their pungent and bitter characteristics thereby rendering them more palatable to many consumers. This sensory reduction might also indicate interaction between the proteins and the phenolic compounds, which, if confirmed, would raise the question of whether the bioactivities of EVOO phenolics remain unchanged when consumed with and without protein-containing foods.
The Mediterranean Diet (MedDiet) is a healthy eating pattern associated with a better quality of life among older adults and reduced risk of non-communicable diseases. Little is known about the MedDiet in immigrant communities from countries in which the MedDiet is a settled cultural heritage. In this work authors examined MedDiet adherence and perceived knowledge, benefits, and barriers to the MedDiet in a Portuguese immigrant community in Turlock, California. Participants in Turlock had greater MedDiet adherence despite lower education attainment. Furthermore, the perceived benefits of the MedDiet were key factors in MedDiet perception and adherence in a Portuguese immigrant community.
Lipophenols are an emerging subclass of phenolic compounds characterized by the presence of a lipid moiety. Recently, hydroxytyrosyl oleate (HtyOle), a derivative of hydroxytyrosol, has been identified in olive oil and by-products. In this post the lipophenols anti-inflammatory, antioxidant, and tissue regenerating properties are summarized.
Oxidative stress and inflammation triggered by increased oxidative stress are the cause of many chronic diseases. The lack of anti-inflammatory drugs without side-effects has stimulated the search for new active substances. Plant-derived compounds provide new potential anti-inflammatory and antioxidant molecules. Natural products are structurally optimized by evolution to serve biological functions, including the regulation of endogenous defence mechanisms and interaction with other organisms. This property explains their relevance for infectious diseases and cancer. Recently, among the various natural substances, polyphenols from extra virgin olive oil (EVOO), an important element of the Mediterranean diet, have aroused growing interest. Extensive studies have shown the potent therapeutic effects of these bioactive molecules against a series of chronic diseases, such as cardiovascular diseases, diabetes, neurodegenerative disorders, and cancer. This post summarizes a review that begins from the chemical structure, abundance, and bioavailability of the main EVOO polyphenols to highlight the effects and the possible molecular mechanism(s) of action of these compounds against inflammation and oxidation, in vitro and in vivo. In addition, the mechanisms of inhibition of molecular signalling pathways activated by oxidative stress by EVOO polyphenols are discussed, together with their possible roles in inflammation-mediated chronic disorders, also considering meta-analysis of population studies and clinical trials.
The Mediterranean area is responsible for about 98% of the olive oil worldwide production, with 900 million olive trees occupying 10 million hectares. However, the processing of 100 kg of olives leads to the production of 40 kg of wastes, mainly constituted by olive pomace, which is potentially recoverable as energetic or material source. In general, in the past 20 years, the exploitation of olive pomace has increased, but along with it, the need for further information about its chemical-physical characterization and the related hazard in industry. Thus, a risk analysis assessment was conducted and the results are summarized here.
Post-covid customer will enter the restaurant with a new vision of the concept of hygiene, which must take on a reciprocal value of right / duty between customer and restaurateur. This is the right time to change the marketing of extra virgin olive oil at the restaurant, because extra virgin olive oil is an element that embodies the different aspects of the expected and perceptible quality of a food: taste, sensory, knowledge, sacredness, syncretism, health, history, naturalness and authenticity.
Music can interfere with sensory perceptions in general, but how can these interactions reflect the perception of the intensity of attributes in a sensory evaluation of olive oil?
Olive oil extraction processes generate significant quantities of wastes, olive mill solid waste, and olive mill wastewater, which are rich in precious compounds but toxic to the environment. In particular, olive mill wastewater is highly toxic. It is often discarded in water bodies without pre-treatment, causing severe problems for the aquatic environments. The search for new techniques to treat, transform and enhance them is a necessity, and thermal techniques such as flash pyrolysis and hydro-carbonization have proven their effectiveness. These techniques make it possible to transform these highly toxic effluents into a strategic compound with high added value, which constitutes a real additional source of benefits for farmers and extraction units, and ultimately a clean, green and sustainable olive oil production industry.
Extra virgin olive oil (EVOO) is a major component of the Mediterranean diet and is appreciated worldwide because of its nutritional benefits in metabolic diseases, including type 2 diabetes (T2D). EVOO contains significant amounts of secondary metabolites, such as phenolic compounds (PCs), that may positively influence the metabolic status. This post reports a study where was investigated for the first time the effects of several PCs on beta-cell function and survival. The results show that hydroxytyrosol, tyrosol, and apigenin foster beta-cells’ health, suggesting that EVOO or supplements enriched with these compounds may improve insulin secretion and promote glycemic control in T2D patients.
The Mediterranean diet (MD) is a combination of foods mainly rich in antioxidants and anti-inflammatory nutrients that have been shown to have many health-enhancing effects. Extra-virgin olive oil (EVOO) is an important component of the MD. The importance of EVOO can be attributed to phenolic compounds, represented by phenolic alcohols, hydroxytyrosol, and tyrosol, and to secoiridoids, which include oleocanthal, oleacein, oleuropein, and ligstroside. This post summarizes the most recent findings regarding the pharmacological properties, molecular targets, and action mechanisms of secoiridoids, focusing attention on their preventive and anti-cancer activities. The prospects for their possible use in human cancer prevention and treatment is also discussed.