Impact of Phenol‐Enriched Virgin Olive Oils on Cardiovascular Disease

This post reposts the results of an investigation about the postprandial modulation of cardiovascular‐related microRNAs elicited by extra virgin olive oil (EVOOs) containing different levels of their own polyphenols. During the postprandial state, the levels of let‐7e‐5p decrease with EVOO regardless of polyphenol content suggesting a general response to the fatty acid composition of EVOO or/and the presence of at least 250 mg polyphenol kg−1 olive oil. Moreover, the miR‐17‐92 cluster increases by low and medium polyphenol content suggesting a role in fatty acid metabolism and nutrient sensing. Thus, postprandial modulation of circulating microRNAs levels could be a potential mechanism for the cardiovascular benefits associated with EVOO intake.

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MIND and Mediterranean Diets Associated with Later Onset of Parkinson’s Disease

This post summarizes is about a cross-sectional study that found a strong correlation between age of onset of Parkinson’s disease (PD) and dietary habits, suggesting that nutritional strategies may be an effective tool to delay PD onset. Further studies may help
to elucidate potential nutrition-related sex-specific pathophysiological mechanisms and differential prevalence rates in PD.

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Mediterranean Diet Effects on Type 2 Diabetes Prevention and Disease Progression

The search for a quality diet has grown over the past decade. Diet is considered one of the pillars for the prevention and progression of several diseases, among them: diabetes. Type 2 diabetes (T2D) is an epidemic of western countries that increases the vulnerability of other diseases, such as cardiovascular and cancer. T2D is associated with lifestyle and diet. The traditional Mediterranean diet has proven its benefits over several cardiovascular risk factors, and specifically on diabetes.

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Cardioprotective effects of anthocyanins

Anthocyanins are a class of water-soluble flavonoids widely present in fruits and vegetables. Dietary sources of anthocyanins include red and purple berries, grapes, apples, plums, cabbage, or foods containing high levels of natural colorants. Cyanidin, delphinidin, malvidin, peonidin, petunidin, and pelargonidin are the six common anthocyanidins. Following consumption, anthocyanin absorption occurs along the gastrointestinal tract, being distal lower bowel the place where occurs most of the absorption and metabolism. In the intestine anthocyanins first undergo extensive microbial catabolism and then absorption and human phase II metabolism, producing hybrid microbial–human metabolites, which are absorbed increasing anthocyanins bioavailability. Health benefits of anthocyanins have been widely described, especially in the prevention of diseases associated with oxidative stress such as cardiovascular ones. In this post is summarized recent findings on cardioprotective effects of anthocyanins.

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Oleuropein, as promising molecule in the prevention and treatment of cancer-related bone disease

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.

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All that glitters on the plate is not gold. The case of olive oil.

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.

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Virgin olive oil enriched with its own phenolic compounds promotes the main cardioprotective function of high-density lipoproteins (HDL)

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.

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