Results 71 to 80 of about 10,902 (179)
Virgin olive oil and nutrition
Hrana u zdravlju i bolesti : znanstveno-stručni časopis za nutricionizam i dijetetiku, 2014 Numerous medical studies (a study in seven countries, Monika study, Dart studies, etc. ) have shown that olive oil is one of the most important ingredient of "Mediterranean diet" associated with a reduction in cardiovascular disease and certain types of cancerous diseases.
Šarolić, Mladenka +3 more
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Extra Virgin Olive Oil and Metabolic Diseases
International Journal of Molecular SciencesOver the last few decades, metabolic syndrome coexisting with cardiovascular disease has evolved into a pandemic, making the need for more food-oriented therapeutic approaches and a redefinition of lifestyle imperative, with the Mediterranean diet being the linchpin of this effort. Extra virgin olive oil (EVOO), the key pillar of the Mediterranean diet
Vasilis Tsimihodimos, Ourania Psoma
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A Case Report of Possible Health Benefits of Extra Virgin Olive Oil
The Scientific World Journal, 2003 The literature on the chemical analysis of cooking oils suggests that the cholesterol-reducing effect may well be due to the antioxidant agents rather than unsaturated fats. Furthermore, antioxidant agents are present in extra virgin olive oil and not in
Said Shahtahmasebi +1 more
doaj +1 more source
AgricultureOptimal harvesting time is crucial for the quality and yield of extra virgin olive oil. Despite the widespread use of visual ripeness, maturity index, and pulp hardness, no study has compared their predictive ability for the quality and production ...
Alessio Cappelli +8 more
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Journal of Diabetes Research, 2018 Treatment of diabetic patients with antioxidant, such as extra virgin olive oil (EVOO), may be beneficial in numerous debilitating complexities. This study was aimed at assessing the protective role of virgin olive oil in reducing hyperglycemia in ...
Khadijah Saeed Balamash +4 more
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Sensory Analysis of Virgin Olive Oil
, 2012 Virgin olive oil (VOO) is the supernatant of the fresh juice obtained from olives by crushing, pressure and centrifugation, without additional refining. Its flavour is characteristic and is markedly different from those of other edible fats and oils. The combined effect of odour (directly via the nose or indirectly through a retronasal path, via the ...
BENDINI, ALESSANDRA +3 more
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MicrobiomeBackground Over the past decade, emerging evidence has shed light on the role of the gut microbiota in the interface between diet and brain health. Olive oil, particularly virgin olive oil, a key component and major fat source in the Mediterranean diet ...
Jiaqi Ni +15 more
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Effect of olive oil with different purity grades on Yarrowia lipolytica lipase production
Biological Journal of Microorganism, 2015 Introduction: Lipases are a class of hydrolases which catalyze the hydrolysis of triglycerides to glycerol and free fatty acids. Lipases have become an integral part of the modern food, detergents, cosmetics and pharmaceutical industries.
Farshad Darvishi, Barumand Hosseini
doaj
Stabilization of Extra-Virgin Olive Oil
, 2016 The conservation of virgin olive oil quality during its shelf life could be considered a key issue for olive oil industry. To improve the product stability, virgin olive oils should not be stored with considerable amounts of suspended solids and water. The latter have to be removed from oil musts.
GUERRINI, LORENZO, PARENTI, ALESSANDRO
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African and Mediterranean Agricultural Journal - Al AwamiaThe conservation of rare olive cultivars is crucial for safeguarding agrobiodiversity and promoting the diversification of olive oil production. Leucocarpa, a white-fruited cultivar recently identified in Tunisia, remains poorly characterized despite its
Fares Zemmeli +5 more
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