Results 41 to 50 of about 5,387 (179)

Olive Pomace Phenolic Compounds Stability and Safety Evaluation: From Raw Material to Future Ophthalmic Applications

Molecules, 2021
Nowadays, increasing interest in olive pomace (OP) valorization aims to improve olive’s industry sustainability. Interestingly, several studies propose a high-value application for OP extracts containing its main phenolic compounds, hydroxytyrosol and ...
Nikolaos Katsinas, Amalia Enríquez-de-Salamanca, Andreia Bento da Silva, Maria Rosário Bronze, Soraya Rodríguez-Rojo   +4 more
doaj   +1 more source

Olive leaf extract and butylated hydroxytoluene as antioxidants in refined versus whole wheat flour crackers: a physico‐chemical characterization

Journal of the Science of Food and Agriculture, Volume 106, Issue 2, Page 1339-1350, 30 January 2026.
Abstract BACKGROUND This study investigated the physico‐chemical properties of four cracker samples formulated with refined (RF) or whole wheat flour (WF), and enriched with olive leaf extract in either free form (OLE) or encapsulated form (MCR), as well as with butylated hydroxytoluene (BHT) antioxidant, in comparison with non‐enriched control samples
Ottavia Parenti, Maria Paciulli, Eleonora Carini, Francesca Bot, Emma Chiavaro   +4 more
wiley   +1 more source

A sequential multi‐strain inoculation approach for designing functional Sicilian table olives

Journal of the Science of Food and Agriculture, Volume 106, Issue 1, Page 516-528, 15 January 2026.
Abstract BACKGROUND The exploitation of microbial strains with advanced technological traits is a pivotal step in enhancing the production of table olives and meeting consumers' demands. RESULTS Here, a multi‐step approach involving the sequential addition of a Lactiplantibacillus plantarum (namely C11C8) starter strain and a Lacticaseibacillus ...
Irene M Zingale, Amanda Vaccalluzzo, Giacomo Antonio Calandra Checco, Vita Maria Marino, Margherita Caccamo, Cinzia L Randazzo, Nunziatina Russo, Dilara Nur Dikmetas, Tuba Esatbeyoglu, Esra Capanoglu, Cinzia Caggia   +10 more
wiley   +1 more source

Oleuropein-Laded Ufasomes Improve the Nutraceutical Efficacy

Nanomaterials, 2021
Ufasomes are unsaturated fatty acid liposomes made up of oleic and linoleic acids, natural components required in various biological processes. This kind of nanocarrier is characterized by a simple and dynamic structure and is able to improve the bioavailability of unsaturated fatty acids.
Maria Chiara Cristiano, Francesca Froiio, Antonia Mancuso, Donato Cosco, Luciana Dini, Luisa Di Marzio, Massimo Fresta, Donatella Paolino   +7 more
openaire   +3 more sources

Oleuropein overrides liver damage in steatotic mice

Journal of Functional Foods, 2020
Nonalcoholic fatty liver disease (NAFLD) is a common disease in which oxidative stress plays a main role in causing organ damage. Oleuropein (Ole) is a phenolic compound with both significant anti-inflammatory and antioxidant properties.The aim of the present work has been focused on investigating the mechanisms by which Ole is able to improve liver ...
S. J. Santini, C. Porcu, G. Tarantino, F. Amicarelli, C. Balsano   +4 more
openaire   +4 more sources

Olive oil's bitter principle reverses acquired autoresistance to trastuzumab (Herceptin™) in HER2-overexpressing breast cancer cells

BMC Cancer, 2007
Background A low incidence of breast cancer in the Mediterranean basin suggests that a high consumption of Extra Virgin Olive Oil (EVOO) might confer this benefit.
Brunet Joan, Colomer Ramon, Vazquez-Martin Alejandro, Menendez Javier A, Carrasco-Pancorbo Alegria, Garcia-Villalba Rocio, Fernandez-Gutierrez Alberto, Segura-Carretero Antonio   +7 more
doaj   +1 more source

The Effect of Intraperitoneal Administration of Oleuropein on Pentylenetetrazole Induced Epilepsy in Male Rat [PDF]

Journal of Advanced Biomedical Sciences, 2022
Background & Objective: Epilepsy is one of the most common neurological disorders in humans, which appears as sudden, episodic, repetitive, and unpredictable seizures, and these patients suffer from memory impairment.
Parvin Sadat Hosseini, Maryam Rafieirad, Somayeh Esmaeili   +2 more
doaj  

A Comparative Study of Oleuropein Extraction from Wild Olive Leaves (Olea europea subsp. oleaster, Hoffmanns. & Link), Its Gastrointestinal Stability, and Biological Potential

Applied Sciences
Olive leaves are the richest source of phenolic compounds, particularly oleuropein, which has many beneficial effects on human health. This study compares the effect of three extraction techniques: ultrasonic-solvent extraction, microwave-assisted ...
Barbara Soldo, Tea Bilušić, Jasminka Giacometti, Ivica Ljubenkov, Vedrana Čikeš Čulić, Andre Bratanić, Perica Bošković, Ivana Šola, Krunoslav Ilić   +8 more
doaj   +1 more source

Plant‐Based Food Preferences Rich in Polyphenols and Their Causal Effects on Inflammatory Bowel Disease

Food Science &Nutrition, Volume 14, Issue 1, January 2026.
This Mendelian randomization study investigated causal relationships between polyphenol‐rich plant food preferences and inflammatory bowel disease (IBD) risk using genome‐wide association study data. Six dietary preferences were significantly associated with IBD risk.
Tinghui Yue, Qiang Su, Song He, Yuhua Liu, Dan Huang, Zhenxiang An, Yuanli He   +6 more
wiley   +1 more source

Technological Potential of Lactobacillus Strains Isolated from Fermented Green Olives: In Vitro Studies with Emphasis on Oleuropein-Degrading Capability

The Scientific World Journal, 2016
Technological properties of two strains of Lactobacillus plantarum (B3 and B11) and one of Lactobacillus pentosus (B4), previously isolated from natural fermented green olives, have been studied in vitro.
Massimo Iorizzo, Silvia Jane Lombardi, Vincenzo Macciola, Bruno Testa, Giuseppe Lustrato, Francesco Lopez, Antonella De Leonardis   +6 more
doaj   +1 more source