Results 21 to 30 of about 57,119 (312)

Olive oil intake and risk of cardiovascular disease and mortality in the PREDIMED Study [PDF]

, 2014
Background: It is unknown whether individuals at high cardiovascular risk sustain a benefit in cardiovascular disease from increased olive oil consumption.
Basora, Josep, Buil-Cosiales, Pilar, Bulló, Mònica, Corella, Dolores, Estruch, Ramon, Fiol, Miquel, Fitó, Montserrat, Guasch-Ferré, Marta, Gómez-Gracia, Enrique, Hu, Frank B, Lamuela-Raventós, Rosa M, Lapetra, José, Martínez, J Alfredo, Martínez-González, Miguel A, Muñoz, Miguel A, Pintó, Xavier, Recondo, Javier, Ros, Emilio, Ruiz-Gutiérrez, Valentina, Salas-Salvadó, Jordi, Serra-Majem, Lluís, Sorlí, José V   +21 more
core   +5 more sources

Extra-Virgin Olive Oil Enhances the Blood–Brain Barrier Function in Mild Cognitive Impairment: A Randomized Controlled Trial

Nutrients, 2022
Mild cognitive impairment (MCI) and early Alzheimer’s disease (AD) are characterized by blood–brain barrier (BBB) breakdown leading to abnormal BBB permeability ahead of brain atrophy or dementia.
A. Kaddoumi, T. Denney, G. Deshpande, J.L. Robinson, R. Beyers, D. Redden, D. Praticò, T. Kyriakides, Bonian Lu, Anna N Kirby, Darren T. Beck, Nancy D. Merner   +11 more
semanticscholar   +1 more source

Should extra virgin olive oil production change the approach? A systematic review of challenges and opportunities to increase sustainability, productivity, and product quality

Journal of Agricultural Engineering, 2023
Extra virgin olive oil is constantly gaining interest for its outstanding health and nutritional properties. However, the production process generates roughly four times more waste than the quantity of oil.
Alessio Cappelli, Lucrezia Lupori, Enrico Cini   +2 more
doaj   +1 more source

Extra virgin olive oil: A comprehensive review of efforts to ensure its authenticity, traceability, and safety.

Comprehensive Reviews in Food Science and Food Safety, 2022
The growing demand for extra virgin olive oil (EVOO), appreciated for its unique organoleptic properties and health benefits, has led to various fraudulent practices to maximize profits, including dilution with lower value edible oils.
Julián Lozano-Castellón, Anallely López-Yerena, Inés Domínguez-López, Aina Siscart-Serra, Nathalia Fraga, Samantha Sámano, Carmen López-Sabater, R. Lamuela-Raventós, A. Vallverdú-Queralt, María Perez   +9 more
semanticscholar   +1 more source

Therapeutic Properties and Use of Extra Virgin Olive Oil in Clinical Nutrition: A Narrative Review and Literature Update

Nutrients, 2022
Extra virgin olive oil (EVOO) is a cornerstone of the Mediterranean diet (MedD). In this narrative review, we synthesize and illustrate the various characteristics and clinical applications of EVOO and its components—such as oleic acid, hydroxytyrosol ...
A. Jiménez-Sánchez, A. Martínez-Ortega, P. Remón-Ruíz, A. Piñar-Gutiérrez, J. L. Pereira-Cunill, P. García-Luna   +5 more
semanticscholar   +1 more source

Extra Virgin Olive Oil from Destoned Fruits to Improve the Quality of the Oil and Environmental Sustainability

Foods, 2022
The world production of olive oil represented 3.1 million tons in 2021 and the choice aimed at high quality extra virgin olive oils is increasingly appearing (IOC, 2022).
Maria Teresa Frangipane, Massimo Cecchini, Riccardo Massantini, Danilo Monarca   +3 more
doaj   +1 more source

Effect of foliar sodium selenite fertilization on oxidative stress and productivity in Olea europaea L., biofortification and quality of extra virgin olive oil. [PDF]

J Sci Food Agric
Abstract Background Fertilization of plants with selenium (Se) can enhance their resistance to abiotic stresses and improve human health and nutrition. However, Se fertilization in olive trees remains underexplored. This study evaluated the effect of foliar sodium selenite fertilization on leaf Se content, oxidative stress, olive tree productivity ...
Klein K, Mariano MVT, Duran PPM, Posser T, Franco JL, Bayer C, Vieira FCB.   +6 more
europepmc   +2 more sources

Nuclear magnetic resonance spectroscopy in extra virgin olive oil authentication.

Comprehensive Reviews in Food Science and Food Safety, 2022
Extra virgin olive oil (EVOO) is a high-quality product that has become one of the stars in the food fraud context in recent years. EVOO can encounter different types of fraud, from adulteration with cheaper oils to mislabeling, and for this reason, the ...
Valentina Maestrello, P. Solovyev, L. Bontempo, L. Mannina, F. Camin   +4 more
semanticscholar   +1 more source

Discrimination of Olive Oil and Extra-Virgin Olive Oil from Other Vegetable Oils by Targeted and Untargeted HRMS Profiling of Phenolic and Triterpenic Compounds Combined with Chemometrics

International Journal of Molecular Sciences, 2023
Extra-virgin olive oil (EVOO) and virgin olive oil (VOO) are valuable natural products of great economic interest for their producing countries, and therefore, it is necessary to establish methods capable of proving the authenticity of these oils on the ...
E. geană, C. Ciucure, I. Apetrei, M. L. Clodoveo, C. Apetrei   +4 more
semanticscholar   +1 more source

Extra-virgin olive oil and the gut-brain axis: influence on gut microbiota, mucosal immunity, and cardiometabolic and cognitive health

Nutrition reviews, 2021
Extra-virgin olive oil (EVOO), a popular functional food and major source of fat in the Mediterranean diet, possesses a variety of healthful components, including monounsaturated fatty acids and bioactive phenolic compounds that, individually and ...
Jasmine F. Millman, S. Okamoto, Taiki Teruya, Tsugumi Uema, S. Ikematsu, M. Shimabukuro, H. Masuzaki   +6 more
semanticscholar   +1 more source