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The Role of Olive Oil in Cardiometabolic Risk. [PDF]
MetabolitesSalvo A, Tuttolomondo A.
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Rotenone Residues on Olives and in Olive Oil
Journal of Agricultural and Food Chemistry, 2002The disappearance of rotenone on olives under field conditions was studied. The field data showed that rotenone residues on olives decreased with a half-life (t(1/2)) of 4.0 days. After pre-harvest time (10 days) the residues were higher than the maximum residue level fixed in Italy (0.04 mg/kg). Experiments with model systems showed that the mechanism
Cabras P +4 more
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Olives and olive oil in cancer prevention
European Journal of Cancer Prevention, 2004Epidemiologic studies conducted in the latter part of the twentieth century demonstrate fairly conclusively that the people of the Mediterranean basin enjoy a healthy lifestyle with decreased incidence of degenerative diseases. The data show that populations within Europe that consume the so-called 'Mediterranean diet' have lower incidences of major ...
R W, Owen +5 more
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2019
Olive oil is one of the most reputative traditional foods in the world. Indeed, the cultivation of olives to produce olive oil has deep roots in the history of the Mediterranean region. Worldwide olive oil production was about 2.5 million tons in 2017, the majority of them (87% in 2017) in Mediterranean countries (IOC Production data, year 2016/2017 ...
Seçmeler, Özge, Galanakis, Charis M.
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Olive oil is one of the most reputative traditional foods in the world. Indeed, the cultivation of olives to produce olive oil has deep roots in the history of the Mediterranean region. Worldwide olive oil production was about 2.5 million tons in 2017, the majority of them (87% in 2017) in Mediterranean countries (IOC Production data, year 2016/2017 ...
Seçmeler, Özge, Galanakis, Charis M.
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Molecular Nutrition & Food Research, 2007
AbstractSeveral lines of evidence point to olive oil and the olive oil‐centered Mediterranean diet as conducive to longevity. The evidence stems from ecological, as well as analytic epidemiological studies assessing olive oil, monounsaturated lipids or the Mediterranean dietary pattern in relation to the incidence of, or mortality from, major common ...
Antonia, Trichopoulou, Vardis, Dilis
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AbstractSeveral lines of evidence point to olive oil and the olive oil‐centered Mediterranean diet as conducive to longevity. The evidence stems from ecological, as well as analytic epidemiological studies assessing olive oil, monounsaturated lipids or the Mediterranean dietary pattern in relation to the incidence of, or mortality from, major common ...
Antonia, Trichopoulou, Vardis, Dilis
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Mineral Paraffins in Olives and Olive Oils
2010Publisher Summary The term “mineral paraffins” is usually used to indicate a complex mixture of branched and cyclic aliphatic hydrocarbons (in the range of C15–C45), whose presence in foods reveals a contamination with mineral oil. Foods may be contaminated with food-grade “white oils” (from release agents, lubricating oils, and food contact ...
MORET, Sabrina +2 more
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Olives and Olive Oil in the Prevention of Osteoporosis
2010Publisher Summary Increasing life expectancy is matched by an increase in the prevalence of a number of age-related chronic diseases, including osteoporosis and its associated complications. To prevent this disease, nutritional strategies for optimizing bone health are now being considered, since a dietary approach is more popular amongst ...
Coxam, Véronique +2 more
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Fluorescence of Vegetable Oils: Olive Oils
Journal of Agricultural and Food Chemistry, 2005Fluorescence spectra of undiluted extra virgin olive oil obtained with the traditional setup (right-angle fluorescence) show considerable artifacts and deformations due to self-absorption phenomena, even when the spectra are corrected for inner filter effects. On the other side, front-face fluorescence spectra are much less affected by self-absorption.
ZANDOMENEGHI, MAURIZIO +2 more
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Acephate and buprofezin residues in olives and olive oil
Food Additives and Contaminants, 2000Field trials were carried out to study the persistence of acephate and buprofezin on olives. Two cultivars, pizz'e carroga and pendolino, with very large and small fruits respectively were used. After treatment, no difference was found between the two pesticide deposits on the olives.
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