1,223 results on '"olive oil"'
Search Results
2. Green extraction, chemical profile and biological activity of waste products from the olive oil industry: From waste to wealth
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Miryam Perrucci, Marco Dezio, Hammad Saleem, Fabrizio Ruggieri, and Marcello Locatelli
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Green chemistry ,Green analytical chemistry ,Green sample preparation ,Circular economy ,Olive oil ,Chemical profile ,Analytical chemistry ,QD71-142 - Abstract
Olive oil is the most used vegetable oil for human consumption and its production represents an important economic sector, especially in Mediterranean countries. Olive trees are grown in more than 40 countries around the world on over 10 million hectares. The milling industry generates large quantities of liquid and solid residues, the disposal of which requires sophisticated and rather expensive procedures, given the polluting characteristics of the processing products. Since a considerable measure of olive-derived biomass is generated each year, it could be used as a potential source of bioactive compounds. This work evaluates the possibility of recovering natural antioxidants from by-products of the olive oil mill, through the optimization of extraction processes with green approaches. In the present work, through HPLC-PDA analysis with a validated method, it was possible to characterize a chemical profile of the extracts obtained through an optimized (DoE) and green approach. The waste products of the olive oil companies represent the samples considered in this work, and are derived from the pomace and the washing water of 2-phases, 2.5-phases, and 3-phase extra virgin olive oil (EVO) production plants. The optimized extraction methodology, starting from the 2.5-phase olive pomace, proved to be satisfactory in terms of efficiency by evaluating the effect of parameters such as extraction time and process temperature. The application of this methodology to other types of pomace and agro-industrial by-products has highlighted excellent results in terms of extraction yield, demonstrating the validity of this procedure as also suitable for other solid residues coming from the olive oil mill. Regarding the treatment in vegetation water, the developed protocol allowed the chromatographic profile of the analytes extracted from this matrix to be evaluated, leading to satisfactory results in terms of quantitative yields. Samples of these extracts are also subjected to biological tests in order to evaluate their antioxidant and enzyme inhibition activities.
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- 2024
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3. Recent methods in detection of olive oil adulteration: State-of- the-Art
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Fataneh Hashempour-baltork, Somaye Vali Zade, Yeganeh Mazaheri, Adel Mirza Alizadeh, Hossein Rastegar, Ziba Abdian, Mohammadali Torbati, and Sodeif Azadmard Damirchi
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Adulteration ,Chemometric ,Food safety ,Nutritional value ,Olive oil ,Agriculture (General) ,S1-972 ,Nutrition. Foods and food supply ,TX341-641 - Abstract
Olive oils have high consumption due to their health benefits and also owe higher economic value and a grwing demand in the market. However, blending lower grade oils with virgin olive oil can harm its nutritional value and market value. There are valuable reviews on the conventional methods on the detection of olive oils adulteration, but this review focuses on recent literatures on the detection this adulteration through advanced coupling analytical techniques, emphasizing the application of chemometrics in olive oil research.Recent studies have successfully improved the detection limit by combining different methods or modifying existing ones. Each technique has its own strengths and limitations, making them more suitable for specific types of adulteration. The integration of new and advanced detection methods, along with the use of chemometrics, was not found in earlier review research papers. NMR reveals the chemical composition and structure of the oils, while chromatography separates and identifies individual components. DNA-based methods detect genetic material, and electronic nose detects differences in odor or taste. In practice, a combination of multiple analytical techniques enhances the accuracy and reliability of detecting olive oil adulteration. Chemometrics, a mathematical and statistical approach to analyzing large datasets, helps interpret the results and identify patterns and trends that may indicate adulteration.
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- 2024
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4. Turmeric-flavoured olive oil: A promising path to natural antioxidant benefits
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Irene Maria Grazia Custureri, Vincenzo Sicari, Angelo Maria Giuffrè, Rosa Tundis, Ana Cristina Soria, and Monica Rosa Loizzo
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Turmeric ,Curcuminoids ,Antioxidant activity ,Functional ,Olive oil ,Agriculture (General) ,S1-972 ,Nutrition. Foods and food supply ,TX341-641 - Abstract
The influence of the addition of Curcuma longa (turmeric) powder to Ottobratica variety extra virgin olive oil (EVOO) by using malaxation or infusion processes to obtain flavoured virgin olive oil (FVOO) was determined. FVOO was monitored during one year of storage at room temperature in the dark. FVOO obtained malaxation process (CM) showed the lowest free acidity value, irrespective of the time of storage considered. C* values of 7.23 vs 6.38 and 6.79 were recorded for the FVOO obtained infusion process (CI) and CM FVOO, respectively. Moreover, CM exhibited the highest radical scavenging activity with IC50 values of 9.48 and 3.49 μg mL−1 at T0 in DPPH and ABTS tests, respectively. However, the addition of turmeric did not improve the bioactivity of the FVOO against key enzymes involved in metabolic syndrome. Collectively our data have demonstrated, once again, how the enrichment of EVOO with an aromatic and functional matrix such as turmeric does not always lead to an improvement in its intrinsic functional characteristics despite the fact that it may be appreciated by the consumer for its sensorial characteristics.
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- 2024
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5. Investigation the optical properties of Palestinian olive oils for different geographical regions by optical spectroscopy technique
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Ishaq Musa
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Olive oil ,UV–visible absorbance ,Photoluminescence spectroscopy ,Quality parameters ,Adulteration ,Food processing and manufacture ,TP368-456 - Abstract
Olive oil serves as a significant source of income for Palestinian farmers, both on a national and international scale. This study focuses on assessing the quality and identifying key compounds in olive oils from different regions, employing UV–visible absorption and photoluminescence spectroscopy. UV-visible absorbance analysis uncovered specific absorption bands associated with chlorophyll, and carotenoids. Additional measurements at 232, 266, 270, and 274 nm, along with K values calculations, indicated that the oils from these regions are predominantly extra virgin. Photoluminescence measurements in two and three dimensions revealed three distinct emission bands. The first, peaking at 320 nm, was linked to polyphenols, the second, a red emission at 670 nm, to chlorophyll, and the third, spanning 400–580 nm, to oxidation products and vitamin E. When examining olive oil adulteration with sunflower oil, both absorption and photoluminescence data exhibited a significant reduction in peak intensity for chlorophyll, carotenoids, and polyphenols. Additionally, this research explored pigment content in olives from various geographic origins, finding that the ratio values align with ideal standards for Extra Virgin Olive Oil (EVOO) and provided insights into the percentage of lutein within the carotenoid composition.
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- 2024
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6. Effects of olive oil on hepatic steatosis and liver enzymes: A systematic review
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Yiwei Ma, Xinyue Ding, Jie Gu, Shengmin Zhou, and Yuanrong Jiang
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Olive oil ,Hepatic steatosis ,Liver enzymes ,Non-alcoholic fatty liver disease ,Nutrition. Foods and food supply ,TX341-641 - Abstract
Hepatic steatosis, a key feature of non-alcoholic fatty liver disease, is prevalent in various conditions such as obesity and type 2 diabetes mellitus. This systematic review aims to evaluate the effectiveness of olive oil on various hepatic health-related indicators. Six randomized controlled trials using olive oil for eating or cooking were included, totaling 344 individuals with a median age of 43 years and a mean baseline body mass index of 29.4, with 57.6% being male. Study durations ranged from 4 weeks to 6 months. In all four studies assessing hepatic steatosis grading through ultrasound, significant reductions were observed in the olive oil groups. Significant decreases in aspartate transaminase and alanine transaminase levels were reported in two studies. In conclusion, olive oil shows promise in ameliorating hepatic steatosis; however, further investigations are warranted to explore the potential effects of different olive oil types or olive polyphenols on chronic liver ailments.
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- 2023
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7. Optimization of human skin keratinocyte culture protocols using bioactive molecules derived from olive oil
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Olimpia Ortiz-Arrabal, Fabiola Bermejo-Casares, Ingrid Garzón, María-Dolores Mesa-García, Carolina Gómez-Llorente, and Miguel Alaminos
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Human keratinocytes ,Tissue engineering ,Skin ,Cell culture ,Cell proliferation ,Olive oil ,Therapeutics. Pharmacology ,RM1-950 - Abstract
Skin damage due to severe burns can compromise patient life. Current tissue engineering methods allow the generation of human skin substitutes for clinical use. However, this process is time-consuming, as the keratinocytes required to generate artificial skin have a low proliferation rate in culture. In this study, we evaluated the pro-proliferative effects of three natural biomolecules isolated from olive oil: phenolic extract (PE), DL-3,4-dihydroxyphenyl glycol (DHFG), and oleuropein (OLP), on cultured human skin keratinocytes. The results showed that PE and OLP increased the proliferation of immortalized human skin keratinocytes, especially at concentrations of 10 and 5 µg/mL, respectively, without altering cell viability. In contrast, DHFG did not produce a significant improvement in keratinocyte proliferation. In normal human skin keratinocytes obtained from skin biopsies, we found that PE, but not OLP, could increase the number of keratinocyte colonies and the area occupied by these cells. Furthermore, this effect was associated with increased KI-67 and Proliferating cell nuclear antigen (PCNA) gene expression. Thus, we propose that PE positively affects keratinocyte proliferation and could be used in culture protocols to improve bioartificial skin generation by tissue engineering.
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- 2023
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8. The effect of data fusion on improving the accuracy of olive oil quality measurement
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Mohammad Reza Zarezadeh, Mohammad Aboonajmi, and Mahdi Ghasemi-Varnamkhasti
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Data fusion ,Ultrasound ,Electronic nose ,Quality ,Olive oil ,Nutrition. Foods and food supply ,TX341-641 ,Food processing and manufacture ,TP368-456 - Abstract
Olive oil is one of the healthiest and most nutritious edible oils, and it has a great potential to be adulterated. In this research, fraud samples of olive oil were detected with six different classification models by fusion of two methods of E-nose and ultrasound. The samples were prepared in six categories of adulteration. The E-nose system included eight various sensors. 2 MHz probes were used in through transmission ultrasound system. Principal Component Analysis method was used to reduce features and six classification models were used for classification. Feature with the greatest influence in the classification was “percentage of ultrasonic amplitude loss.” It was found that the ultrasound system’s data had worked more effectively than the E-nose system. Results showed that the ANN method was recognized as the most effective classifier with the highest accuracy (95.51%). The accuracy of classification in all the classification models significantly increased with data fusion.
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- 2023
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9. Effect of a dietary intervention based on the Mediterranean diet on the quality of life of patients recovered from depression: Analysis of the PREDIDEP randomized trial
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Beatriz M. Cabrera-Suárez, Francisca Lahortiga-Ramos, Carmen Sayon-Orea, Jose L. Hernández-Fleta, Ana González-Pinto, Patricio Molero, Rosario Vega-Pérez, Almudena Sánchez-Villegas, C. Cabrera, J. Pla, C. Chiclana-Actis, P. Vega-Pérez, S. Navarro, F. Ortuño, and M. Florido
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Mediterranean diet ,Quality of life ,Depression ,Olive oil ,Clinical trial ,Medicine ,Biology (General) ,QH301-705.5 - Abstract
Introduction: There is substantial evidence supporting that improving diet quality leads to improved health-related quality of life (HRQoL). Our major aim was to assess the effectiveness of a Mediterranean diet–based nutritional intervention to improve HRQoL in the context of a secondary prevention trial of depression. Secondarily to assess its effectiveness among adults aged 60 or more years. Methods: The PREDIDEP study is a 2-year multicentre, randomized, single-blinded nutritional trial. At baseline and at 1-year and 2-year follow-up, SF-36 health survey questionnaire was collected to evaluate participants' HRQoL (total and specific range for each of the 8 dimensions: 0 to 100 points). Mixed effect linear models were used to assess changes in HRQoL according to adherence to the Mediterranean diet. The trial was registered at ClinicalTrials.gov NCT03081065. Results: After 2 years of intervention, the Mediterranean Diet intervention group compared to control group (without nutritional intervention, only usual clinical care) showed an improvement in some dimensions of HRQoL such as Mental Health (7.22; 95 % CI = 2.22–12.22) (between-group difference: 6.79; 95 % CI −0.14–13.73, p = 0.055); Vitality (9.51; 95 % CI = 4.00–15.03) (between-group difference: 9.00; 95 % CI 1.75–16.25, p = 0.020); Mental Summary Component (2.83; 95 % CI = 0.55–5.11) (between-group difference: 1.17; 95 % CI = −1.96–4.30, p = 0.462); and General Health (10.70; 95 % CI = 5.58–15.81) (between-group difference: 6.20; 95 % CI = −0.89–13.28, p = 0.086). Similar results were observed for participants aged 60 or more years. Conclusion: The intervention based on Mediterranean diet in patients with previous depression seems to be effective in improving HRQoL, especially the mental dimensions. This effect is also observed among participants aged 60 or more years.
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- 2023
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10. Consumers’ willingness to pay for health claims during the COVID-19 pandemic: A moderated mediation analysis
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Lara Bou Fakhreddine, Marian García Martínez, Mercedes Sánchez, and Berta Schnettler
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Willingness to pay ,Health claims ,COVID-19 ,Risk perception ,Olive oil ,Agriculture (General) ,S1-972 ,Nutrition. Foods and food supply ,TX341-641 - Abstract
The COVID-19 pandemic has posed a substantial threat to people's lives and raised health concerns. This research explores the mediating role of consumers' attitudes towards health claims in the relationship between consumers' interest in health claims and their willingness to pay (WTP) for health claims in extra virgin olive oil (EVOO). Additionally, we examine the moderation effect of COVID-19 risk perception in the relationship between consumers' interest in and attitudes towards health claims. Data were collected through an online survey in three countries: Spain, the UK and Chile. Findings confirm the mediating role of consumers' attitudes towards health claims. Furthermore, the relationship between consumers' interest and their attitudes towards health claims was stronger when COVID-19 risk perception was higher.
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- 2023
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11. Mitigating properties of vitamin E and olive oil on the teratomorphogenic impacts of lambda-cyhalothrin in developing chick embryos
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Kashifa Sadaf, Khawaja Raees Ahmad, Syeda Nadia Ahmad, Urooj Kanwal, Sadia Suleman, Zainab Aslam, Iram Inayat, Saira Siddique, and Muhammad Ali Kanwal
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Teratology ,Lambda cyhalothrin ,Vitamin E ,Olive oil ,Gallus domesticus ,Morphological abnormalities ,Toxicology. Poisons ,RA1190-1270 - Abstract
Embryonic toxicity of lambda-cyhalothrin (LCH) and the mitigating properties of extra virgin olive oil (EVO) and vitamin E were investigated in golden black variety of chick embryos. Fifty fertilized eggs distributed in 5 groups received their respective group treatments at zero days of incubation were recovered after 14 days of incubation and fixed in fixative for 48 h for further studies. Results showed that treatment with LCH caused embryonic death, growth retardation and developmental abnormalities such as limbic developments, reduced muscular growth, and embryonic cataract. Post treatment with vitamin E and EVO alone significantly improved all these developmental defects. Morphometric readings also showed that embryos treated with combined dose of vitamin E and EVO had more resemblance towards the control group embryo. These findings suggested that the use of vitamin E and EVO together during pregnancy have the potential to curtail these accidental, environmental and work place exposures of LCH.
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- 2022
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12. Towards energy efficient scheduling in the olive oil extraction industry: Comparative assessment of energy consumption in two management models
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Claudio Perone, Roberto Romaniello, Alessandro Leone, Antonio Berardi, and Antonia Tamborrino
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Energy use efficiency ,Overall equipment effectiveness ,Olive oil ,Batch process ,Continuous process ,Engineering (General). Civil engineering (General) ,TA1-2040 - Abstract
Although olive oil is one of the most important food products throughout the Mediterranean region, the main consideration in configuring and operating extraction plants is still the quantity of crop that will be brought by the individual growers, who are often of small and medium size. On this basis, the common configuration is the batch processing line (Ba-PL) for small and medium capacities, with malaxers arranged in parallel, or in larger-capacity industrial mills, the arrangement of malaxers in series for simulation of continuous processing (Co-PL). A review of literature to date reveals that there have been no assessments of the energy use and scheduling strategies for these two processes, therefore the current study undertakes such assessment and comparison of the Ba-PL and Co-PL configurations, within a single mill facility. The results show that energy output for Ba-PL was 105,570.00 MJ day−1 based on inputs of 3212.76 MJ day−1, while outputs from Co-PL reached 422,280.00 MJ day−1 from inputs of 6740.38 MJ day−1. Given that the yield of oil is almost the same in the two processes, the Net Energy (NE) for Ba-Pl then results as 10,2357.24 MJ day−1 versus 41,5539.62 MJ day−1 for the Co-PL configuration, and moreover the later process is seen to achieve almost double the Energy Use Efficiency, at 62.65 versus 32.86 in Ba-PL. Finally, the Overall Equipment Effectiveness (OEE) analysis of performance for the two processes shows values of 93.1 % for the Co-PL configuration but only 51.2 % for Ba-PL, due mainly to dead times in throughput on the Ba-PL machinery, resulting in a 44.7 % decrease in the values for the Performance parameter. The conclusion is that to meet the needs of small producers, there must be new management approaches and improvement in the energy use for batch processing. Some strategies could be: – measure the oil content and moisture in input batches using rapid, non-destructive methods, so that homogeneous batches can be pooled before processing; – reduce dead time by developing automated systems for pumping the olive paste from the malaxers to the separation decanter; – even in the case that they are non-homogenous, consider pooling undersized batches so as to avoid mass flows far below the malaxer capacities.Throughout the Mediterranean, olive oil production using batch processing remains very substantial, therefore further studies are required for the identification and evaluation of solutions for optimising this process.
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- 2022
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13. New evidence for dietary fatty acids in the neutrophil traffic between the bone marrow and the peripheral blood
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Almudena Ortega-Gomez, Sergio Lopez, Lourdes M. Varela, Sara Jaramillo, Francisco J.G. Muriana, and Rocio Abia
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Olive oil ,Butter ,Dietary fatty acids ,High-fat diets ,Neutrophil mobilisation ,Bone marrow inflammation ,Nutrition. Foods and food supply ,TX341-641 - Abstract
Chronic administration of a high-fat diet in mice has been established to influence the generation and trafficking of immune cells such as neutrophils in the bone marrow, the dysregulation of which may contribute to a wide range of diseases. However, no studies have tested the hypothesis that a short-term, high-fat diet could early modulate the neutrophil release from bone marrow at fasting and at postprandial in response to a high-fat meal challenge, and that the predominant type of fatty acids in dietary fats could play a role in both context conditions. Based on these premises, we aimed to establish the effects of different fats [butter, enriched in saturated fatty acids (SFAs), olive oil, enriched in monounsaturated fatty acids (MUFAs), and olive oil supplemented with eicosapentaenoic (EPA) and docosahexaenoic (DHA) acids] on neutrophil navigation from bone marrow to blood in mice. The analysis of cellular models for mechanistic understanding and of postprandial blood samples from healthy volunteers for translational purposes was assessed. The results revealed a powerful effect of dietary SFAs in promotion the neutrophil traffic from bone marrow to blood via the CXCL2-CXCR2 axis. Dietary SFAs, but not MUFAs or EPA and DHA, were also associated with increased neutrophil apoptosis and bone marrow inflammation. Similar dietary fatty-acid-induced postprandial neutrophilia was observed in otherwise healthy humans. Therefore, dietary MUFAs might preserve bone marrow health and proper migration of bone marrow neutrophils early in the course of high-fat diets even after the intake of high-fat meals.
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- 2022
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14. Modulation of biomarkers associated with risk of cancer in humans by olive oil intake: A systematic review
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Heloisa Rodrigues Pessoa, Lilia Zago, Cintia Chaves Curioni, and Danielly C. Ferraz da Costa
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Olive oil ,Phenolic compounds ,Olive oil polyphenols ,Cancer risk ,Cancer biomarkers ,Genetic markers ,Nutrition. Foods and food supply ,TX341-641 - Abstract
This systematic review summarized the role of olive oil intake in modulation of cancer risk biomarkers in healthy adults. A total of four randomized clinical trials with crossover design were included with intervention periods ranging from three to eight weeks, none of them at high risk of bias. meta-analysis was not performed because the studies were heterogeneous. Results showed that continuous olive oil intake was associated with the reduction of oxidized DNA bases, IL-8, TNF-α, and 8-OH deoxyguanosine, but did not affect ethene-DNA adducts. In summary, this study showed a potential role of olive oil intake by healthy individuals for prevention and repair of cancer-related DNA damage, through lower levels of markers of oxidative DNA damage and inflammation. High levels of these molecules are present and linked with tumor initiation and other carcinogenesis-related events. Therefore, olive oil is a promising agent for cancer risk reduction. To make this association robust, more intervention studies are needed, especially high-quality randomized controlled trials evaluating similar biomarkers over longer periods of time.
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- 2022
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15. Fish oil blunts lung function decrements induced by acute exposure to ozone in young healthy adults: A randomized trial
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Hao Chen, Haiyan Tong, Wan Shen, Tracey S. Montilla, Martin W. Case, Martha A. Almond, Heather B. Wells, Neil E. Alexis, David B. Peden, Ana G. Rappold, David Diaz-Sanchez, Robert B. Devlin, Philip A. Bromberg, and James M. Samet
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Ozone ,Pulmonary effects ,Cardiovascular effects ,Fish oil ,Olive oil ,Environmental sciences ,GE1-350 - Abstract
Background: Over one-third of the U.S. population is exposed to unsafe levels of ozone (O3). Dietary supplementation with fish oil (FO) or olive oil (OO) has shown protection against other air pollutants. This study evaluates potential cardiopulmonary benefits of FO or OO supplementation against acute O3 exposure in young healthy adults. Methods: Forty-three participants (26 ± 4 years old; 47% female) were randomized to receive 3 g/day of FO, 3 g/day OO, or no supplementation (CTL) for 4 weeks prior to undergoing 2-hour exposures to filtered air and 300 ppb O3 with intermittent exercise on two consecutive days. Outcome measurements included spirometry, sputum neutrophil percentage, blood markers of inflammation, tissue injury and coagulation, vascular function, and heart rate variability. The effects of dietary supplementation and O3 on these outcomes were evaluated with linear mixed-effect models. Results: Compared with filtered air, O3 exposure decreased FVC, FEV1, and FEV1/FVC immediately post exposure regardless of supplementation status. Relative to that in the CTL group, the lung function response to O3 exposure in the FO group was blunted, as evidenced by O3-induced decreases in FEV1 (Normalized CTL −0.40 ± 0.34 L, Normalized FO −0.21 ± 0.27 L) and FEV1/FVC (Normalized CTL −4.67 ± 5.0 %, Normalized FO −1.4 ± 3.18 %) values that were on average 48% and 70% smaller, respectively. Inflammatory responses measured in the sputum immediately post O3 exposure were not different among the three supplementation groups. Systolic blood pressure elevations 20-h post O3 exposure were blunted by OO supplementation. Conclusion: FO supplementation appears to offer protective effects against lung function decrements caused by acute O3 exposure in healthy adults.
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- 2022
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16. Physicochemical properties and microstructure of composite surimi gels: The effects of ultrasonic treatment and olive oil concentration
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Yufeng Lu, Yajun Zhu, Tao Ye, Yongtao Nie, Shaotong Jiang, Lin Lin, and Jianfeng Lu
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Ultrasonic treatment ,Surimi gel ,Olive oil ,Gelation properties ,Chemistry ,QD1-999 ,Acoustics. Sound ,QC221-246 - Abstract
This study was conducted to evaluate the effects of extra virgin olive (EVO) oil incorporation on the physicochemical properties and microstructure of surimi gels subjected to ultrasound-assisted water-bath heating. As the oil content was increased from 0 to 5 g/100 g, the breaking force and gel strength of the surimi gels significantly decreased, while the whiteness level exhibited the opposite tendency irrespective of the heating method. Compared with the traditional water-bath heating method, the ultrasonic heating promoted the unfolding of the α-helix structure and intensified the formation of β-sheet content and non-covalent bonds (ionic bonds, hydrogen bonds, and disulfide bonds), especially disulfide bonds, which contributed to the further crosslinking of the proteins and to gelation, thereby improving the gels’ strength. In addition, smaller cavities and compact microstructures were observed in the low-oil (≤3 g/100 g) surimi gels under ultrasonic treatment, which effectively prevented water migration in the gel network and resulted in a high water holding capacity and uniform water distribution. However, the ultrasonic treatment barely remedied the poor microstructures of the high-oil (>3 g/100 g) surimi gels owing to oil coalescence, which weakened the protein–protein interaction. In conclusion, ultrasonic treatment combined with water-bath heating significantly improved the gelation properties of the low-oil surimi gels, although it did not remarkably improve those of the high-oil gels. The choice of a suitable oil concentration could be of great importance for the production and functioning of surimi products via ultrasound-assisted treatments.
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- 2022
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17. Consumption of yogurt enriched with polar lipids from olive oil by-products reduces platelet sensitivity against platelet activating factor and inflammatory indices: A randomized, double-blind clinical trial
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Smaragdi Antonopoulou, Maria Detopoulou, Elizabeth Fragopoulou, Tzortzis Nomikos, Αnastasia Mikellidi, Mary Yannakoulia, Adamantini Kyriacou, Evdokia Mitsou, Demosthenes Panagiotakos, and Costas Anastasiou
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Yogurt ,Polar lipids ,Platelet-activating factor ,Platelets ,Subclinical inflammation ,Olive oil ,Nutrition. Foods and food supply ,TX341-641 ,Nutritional diseases. Deficiency diseases ,RC620-627 - Abstract
Background and aims: Several studies have reported the positive cardio-metabolic effects of yogurt consumption. The addition of olive oil’s bioactive extracts into yogurt can result to a functional food with pleiotropic properties against cardiovascular diseases. A polar lipid extract of olive pomace (OOPLE) that contains platelet activating factor receptor (PAF-R) antagonists, has been stated not only to inhibit the development of atherosclerotic plaques in hypercholesterolemic rabbits but also to regress the already formed plaques. The present study aims to investigate the effect of the daily intake of an OOPLE-enriched low-fat yogurt, on the metabolic profile, ex vivo platelet aggregation and markers of thrombosis and inflammation, in healthy, mainly overweight volunteers. Methods and results: A randomized, three-arm, double-blind, placebo-controlled, parallel-group, 8 weeks duration, clinical trial was performed in apparently healthy adults (35–65 years old). Group A (control group) consumed at most one yogurt every two weeks, Group B (plain yogurt) consumed one serving of plain yogurt every day and Group C (enriched yogurt) consumed one serving of yogurt, enriched with OOPLE, daily. Enriched yogurt intake resulted in lower levels of IL-10 and to lower platelet sensitivity against PAF, compared to the other two groups (p-values
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- 2022
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18. Arabica coffee and olive oils mitigate malathion-induced nephrotoxicity in rat: In silico, immunohistochemical and biochemical evaluation
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Khalid M. Al-Asmari, Hisham N. Altayb, Atef M. Al-Attar, Safa H. Qahl, Saed A. Al-Thobaiti, and Isam M. Abu Zeid
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Malathion ,Arabica coffee oil ,Olive oil ,Nephrotoxicity ,Immunohistochemistry ,In silico ,Biology (General) ,QH301-705.5 - Abstract
Malathion (MAL) is an organophosphate insecticide that disrupts the body's antioxidant system; it is one of the earliest organophosphate insecticides extensively used as dust, emulsion, and vapor control a wide variety of insect pests under different conditions. This experimentation aims to evaluate the influence of Arabica coffee oil and olive oil on MAL-induced nephrotoxicity in male rat. 6 sets bearing the same number of animals were applied to this experiment. Each set comprised 10 rats. The first set of rats was used as the control group; rats in the second set were exposed to MAL measured at 100 mg/kg body weight for 7 weeks. Animals in the third and fourth set were treated with 400 mg/kg body weight of Arabica coffee oil and olive oil, and 100 mg/kg body weight of MAL. The fifth, together with the sixth set, were fed with a similar proportion of Arabica coffee oil and olive oil as administered to the third set of rats. After the experimental duration, rats of group 2 showed severe biochemical alterations, including significant increases of creatinine, uric acids, and urea nitrogen (BUN), resulting in marked decreases in serum albumin values and total protein (TP). Severe histopathological and immunohistochemical alterations of kidney tissues were observed in exposed MAL-intoxicated rats. Administration of these oils reduced the detected biochemical, histopathological modifications caused by MAL intoxication. Two active ingredients in Arabica coffee oil (oleic acid) and olive oil (hydroxytyrosol) showed good cyclooxygenase-2 (COX 2) interaction. Moreover, oleic acid from coffee oil and olive oil exhibited impressive association with xanthine oxidase (XO). The current finding showed that coffee oil and olive oil could be appraised as possible and a likely deterrence component against nephrotoxicity brought about by MAL.
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- 2022
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19. Beneficial effects of Jerusalem artichoke powder and olive oil as animal fat replacers and natural healthy compound sources in Harbin dry sausages
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Yinglian Zhu, Liping Guo, Wenting Tang, and Qingli Yang
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Jerusalem artichoke powder ,olive oil ,fat replacer ,LF-NMR ,Raman spectroscopy ,Animal culture ,SF1-1100 - Abstract
This study aimed to improve the nutritional quality of Harbin dry sausages using natural plant-based Jerusalem artichoke powder (JAP) and olive oil as animal fat replacers. Low-fat Harbin dry sausages were manufactured with 2 different formulations containing JAP and olive oil as pork fat replacers. The texture, rheological properties, microstructure, water holding capacity, muscle protein structure, physicochemical indices, microbiological characteristics, and sensory evaluation of the sausages were analyzed. The result showed that Harbin dry sausages with JAP and olive oil were healthier than control sausages based on the lower fat content and improved fatty acid composition. Scanning electron microscopy showed gel network formation in sausages with a high JAP content. Low-field nuclear magnetic resonance illustrated that the water-holding capacity of the modified sausages was improved, suggesting that the replacers enhanced protein gel formation by changes in C–H stretching and bending vibrations, a reduction in α-helixes, and increases in β-sheets and random coils accompanying the exposure of reactive groups and microenvironment of the tertiary structure. Dynamic rheological and texture tests indicated that the replacers improved the elasticity of sausages. The reduction of fat and addition of replacers significantly enhanced lipid oxidative resistance. Overall, JAP and olive oil improved the fatty acid composition, gel structure, lipid oxidative resistance, and sensory quality of the sausages. These results may contribute to the development of healthy meat products to further reduce animal fat.
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- 2020
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20. Determining the correlation between olive oil consumption, BMI, and waist circumference in the adult Saudi population
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Najla F. AlKhattaf, BSND, Areej M. Alraddadi, BSND, Marya A. Aljarbou, BSND, Mawaddah A. Arnauti, BSND, Aljawharah M. Alfaleh, BSND, and Sahar A. Hammouda, PhD
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Body mass index ,Cross-sectional study ,Obesity ,Olive oil ,Waist circumference ,Medicine (General) ,R5-920 - Abstract
الملخص: أهداف البحث: تهدف هذه الدراسة إلى استكشاف العلاقة بين التناول الغذائي لزيت الزيتون، ومؤشر كتلة الجسم ومحيط الخصر. طرق البحث: في هذه الدراسة المقطعية، قمنا بتوظيف ٢٠٠ مشارك في الفئة العمرية من ٢٠ إلى ٣٠ عاما باستخدام معايير الإدراج والاستبعاد المحددة مسبقا. تم جمع البيانات الديموغرافية عن طريق استبانة، في حين تم جمع البيانات الغذائية عن طريق الاسترجاع الغذائي لمدة ٢٤ ساعة لمدة يومين. تم قياس البيانات الأنثروبومترية لمؤشر كتلة الجسم ومحيط الخصر، وأخيرا، تم إدخال جميع المعلومات في برامج للتحليل الإحصائي. النتائج: لم نجد فرقا كبيرا في مؤشر كتلة الجسم ومحيط الخصر بين المستهلكين لزيت الزيتون بشكل مرتفع أو منخفض. كان تناول الكربوهيدرات أعلى بشكل ملحوظ بين المستهلكين زيت الزيتون بشكل منخفض. على الرغم من أن المستهلكين لزيت الزيتون بشكل مرتفع يستهلكون كمية أعلى من السعرات الحرارية، إلا أنهم لديهم مؤشر كتلة جسم مماثل مقارنة بمستهلكين زيت الزيتون بشكل منخفض. الاستنتاجات: توفر هذه الدراسة بيانات خط الأساس حول تناول زيت الزيتون بين مجموعة سعودية تتراوح أعمارهم بين ٢٠ إلى ٣٠ سنة. تشير الدراسة إلى أن تناول كمية كبيرة من زيت الزيتون قد يكون له دور في الحفاظ على وزن الجسم. Abstract: Objective: This study aimed to explore the correlation between dietary intake of olive oil, body mass index (BMI), and waist circumference (WC). Methods: In this cross-sectional study, we recruited 200 participants aged 20–30 years using pre-determined inclusion and exclusion criteria. Demographic data was collected via a questionnaire, while dietary data was collected for two days using a 24-hour dietary recall. Anthropometric data such as BMI and WC were collected, and all the information was entered into the Diet Organizer software and statistical package for social sciences (SPSS) software for statistical analysis. The test results were assessed on the basis of a significance level of 95% (p
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- 2020
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21. In-tube dynamic extraction a green solventless alternative for a sensitive headspace analysis of volatile organic compounds in olive oils
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Wiebke Kaziur-Cegla, Lena Wykowski, Maik.A. Jochmann, Karl Molt, Andreas Bruchmann, and Torsten.C. Schmidt
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In-tube extraction ,Microextraction ,GC-MS ,Olive oil ,Food fraud ,Linear discriminant analysis ,Chemistry ,QD1-999 - Abstract
To analyze the volatile organic compounds of olive oils, an automated, robust and sensitive and solventless in-tube extraction dynamic headspace (ITEX-DHS) GC–MS method was developed, optimized and validated. 21 VOCs, typically appearing in olive oils and extra virgin olive oils, were used to develop the method. The extraction procedure was optimized for incubation time, incubation temperature, number of extraction cycles and desorption volume. Repeatability was between 1 and 9% for all analytes, except octanal (11%), and a good recovery (84–118%) was found. The ITEX-DHS method allowed VOC analysis in olive oils at much smaller concentration than in previous studies using solid phase microextraction, with limits of detections from 0.1 to 68.6 µg kg−1. In terms of an application, a linear discriminant analysis (LDA) was conducted including 31 olive oil samples from five different geographical origins, which led to 90.3% correct predictions.
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- 2022
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22. Effect of cutting time and cooking temperature on physicochemical properties of chicken breast meat emulsion sausage with olive oil
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Dong-Jin Shin, Dong-Gyun Yim, Jeong A. Kwon, Sung-Su Kim, Hyun Jung Lee, and Cheorun Jo
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olive oil ,emulsification ,cutting time ,cooking temperature ,chicken sausage ,Animal culture ,SF1-1100 - Abstract
ABSTRACT: This study aimed to optimize the emulsification of olive oil in chicken sausage production at varying cutting times (30, 45, and 60 s) and cooking temperatures (63, 73, and 83°C). Pork backfat sausages were prepared as controls, using the same variables. The quality attributes of the sausages were analyzed, and the distribution of lipid droplets was identified using confocal laser scanning microscopy. The combinations of cutting time and cooking temperature in olive oil sausages showed different emulsifying characteristics. Meat emulsion with olive oil at a cutting time of 60 s and cooking temperature of 73°C showed the highest emulsion stability with lowest water and lipid loss (2.49%, P < 0.05). The pH values were lower for olive oil samples than for the controls (5.9 vs. 6.2, P < 0.05). Cutting time of 60 s and cooking temperature of 73°C generated higher hardness, gumminess, and chewiness in olive oil sausages (P < 0.05). The replacement of pork backfat with olive oil resulted in a higher b*, C*, and h values, as well as lower lipid oxidation (P < 0.05). In addition, microstructural images exhibited a finer distribution of lipid droplets in olive oil sausages with a cutting time of 60 s. In conclusion, chicken sausage at a cooking temperature of 73°C and cutting time of 60 s was optimal for producing sausages with olive oil. Given the condition, the sausages produced from olive oil had better emulsion and oxidative stability than sausages produced from pork backfat.
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- 2022
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23. Accounting for circular economy principles in Life Cycle Assessments of extra-virgin olive oil supply chains - Findings from a systematic literature review.
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Cinardi G, D'Urso PR, Arcidiacono C, and Ingrao C
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- Agriculture methods, Olive Oil
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This study was conceived with the aim of exploring applications of the circular economy (CE) principles in the olive oil sector, with the lens of Life Cycle Assessment (LCA). To that end, the authors performed a systematic literature review (SLR), from a pre-determined set of keywords that were searched for in the two most comprehensive databases of peer-reviewed journals, namely Scopus and Web-of-Science. From the screening process provided by the PRISMA model, a total of fifteen papers were selected that formed the final review sample, most of which included research on production systems in the Mediterranean region. To facilitate a comparative analysis of the findings from those studies, the latter were grouped into clusters, considering their characteristics and methodological approaches. Five articles were classified as dealing with 'closed-loop' systems wherein the resources from the valorisation of by-products were reintegrated into the same production system. The remaining articles were categorised as related to 'open loop' systems since by-products were utilised in processes and systems outside olive oil production. Notably, the 'closed-loop' systems showed the best LCA outcomes. Identified hotspots within the sector included the agricultural and packaging phases. Although comparing LCA applications is challenging due to the inherent nature of the method and researcher autonomy in selecting basic characteristics, valuable best practices emerged from the analysis of the current state of the art. These practices included valorisation of olive pomace (OP) by converting it into biogas to meet the energy needs of the system processes themselves, the collection of waste cooking oil to convert it into biodiesel, and the use of organic farming techniques in olive production. OP oil extraction emerged as a widespread practice enhancing system sustainability. Moreover, increasing industrial symbiosis by promoting proximity amongst plants was documented by this SLR to be a key factor in strengthening system sustainability., Competing Interests: Declaration of competing interest The authors declare the following financial interests/personal relationships which may be considered as potential competing interests: Grazia Cinardi reports financial support was provided by University of Catania. If there are other authors, they declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier B.V. All rights reserved.)
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- 2024
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24. Olive oil with high polyphenolic content induces both beneficial and harmful alterations on rat redox status depending on the tissue
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Paraskevi Kouka, Fotios Tekos, Zoi Papoutsaki, Panagiotis Stathopoulos, Maria Halabalaki, Maria Tsantarliotou, Ioannis Zervos, Charitini Nepka, Jyrki Liesivuori, Valerii N. Rakitskii, Aristidis Tsatsakis, Aristidis S. Veskoukis, and Demetrios Kouretas
- Subjects
Olive oil ,Biophenols ,Blood ,Tissues ,Redox status ,Real life exposure scenario ,Toxicology. Poisons ,RA1190-1270 - Abstract
Olive oil (OO) possesses a predominant role in the diet of Mediterranean countries. According to a health claim approved by the European Food Safety Authority, OO protects against oxidative stress‑induced lipid peroxidation in human blood, when it contains at least 5 mg of hydroxytyrosol and its derivatives per 20 g. However, studies regarding the effects of a total OO biophenols on redox status in vivo are scarce and either observational and do not provide a holistic picture of their action in tissues. Following a series of in vitro screening tests an OO containing biophenols at 800 mg/kg of OO was administered for 14 days to male Wistar rats at a dose corresponding to 20 g OO/per day to humans. Our results showed that OO reinforced the antioxidant profile of blood, brain, muscle and small intestine, it induced oxidative stress in spleen, pancreas, liver and heart, whereas no distinct effects were observed in lung, colon and kidney. The seemingly negative effects of OO follow the recently formulated idea in toxicology, namely the real life exposure scenario. This study reports that OO, although considered a nutritional source rich in antioxidants, it exerts a tissues specific action when administered in vivo.
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- 2020
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25. Safety Assessment of a Hemp Extract using Genotoxicity and Oral Repeat-Dose Toxicity Studies in Sprague-Dawley Rats
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Margitta Dziwenka, Robert Coppock, McCorkle Alexander, Eddie Palumbo, Carlos Ramirez, and Stephen Lermer
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Cannabis sativa ,cannabinoids ,cannabidiol ,CBD ,toxicology ,olive oil ,Toxicology. Poisons ,RA1190-1270 - Abstract
Cannabinoids are extracted from Cannabis sativa L. and are used for a variety of medicinal purposes. Recently, there has been a focus on the cannabinoid Cannabidiol (CBD) and its potential benefits. This study investigated the safety of a proprietary extract of C. sativa, consisting of 9% hemp extract (of which 6.27% is CBD) and 91% olive oil. The mutagenic potential of the hemp extract was evaluated with the AMES assay inclusive of a hepatic drug metabolizing mix (S9) rich in CYP enzymes. The test article did not elicit evidence of bacterial mutagenicity. GLP compliant 14-day and a 90-day toxicity study were conducted. Olive oil was used as a control. The 90-day study had a 28-day recovery period. Treatments for the 14-day non-recovery range-finding study were 0, 1000, 2000 and 4000 mg test article/kg body weight (bw)/day for 14 days. There was a non-statistically significant (p > 0.05) decrease in body weights for the male and female rats receiving the test article. Hypoactivity, hyperactivity, reduced food consumption and piloerection were observed in the rats receiving 4000 mg test article/kg bw. Histopathology showed an increase in the size of liver cells (hypertrophy) around the central vein (centrilobular) in Groups 3 (3/10) and 4 (5/10) that correlated with increased liver weights. In the 90-day study, 8 groups of rats were dosed with 0, 200, 400 and 800 mg test article/kg bw/day. Groups 5 to 8 had a 28-day recovery. There were no test article-linked changes in clinical observations, physical examinations, Functional Observation Battery, ophthalmology, Motor Activity Assessment, hematology, clinical chemistries and macropathology (all groups). With the exception of the liver and adrenal gland, no test article-linked pathology was observed. For all rats receiving the test article, histopathology showed hypertrophy of liver cells around the central vein. The increase of liver weight is most likely caused by hypertrophy due to up-regulation of the hepatic drug metabolizing enzymes. The hepatocellular hypertrophy was completely reversed in 28 days and was not considered to be an adverse effect. Vacuolization of the adrenal zona fasciculata was observed in the control and 800 mg test article/kg bw groups. The vacuolization of the zona fasciculata was of the same incidence and severity in treatment and control male rats and correlated with an increased in the weights of the adrenal glands. In addition, a statistically significant increase (p
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- 2020
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26. Substitution of dietary monounsaturated fatty acids from olive oil for saturated fatty acids from lard increases low-density lipoprotein apolipoprotein B-100 fractional catabolic rate in subjects with dyslipidemia associated with insulin resistance: a randomized controlled trial.
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Desjardins LC, Brière F, Tremblay AJ, Rancourt-Bouchard M, Drouin-Chartier JP, Corbeil J, Lemelin V, Charest A, Schaefer EJ, Lamarche B, and Couture P
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- Humans, Male, Female, Middle Aged, Adult, Double-Blind Method, Dietary Fats, Dyslipidemias diet therapy, Apolipoprotein B-100 blood, Olive Oil, Fatty Acids blood, Insulin Resistance, Fatty Acids, Monounsaturated, Cross-Over Studies
- Abstract
Background: The substitution of monounsaturated acids (MUFAs) for saturated fatty acids (SFAs) is recommended for cardiovascular disease prevention but its impact on lipoprotein metabolism in subjects with dyslipidemia associated with insulin resistance (IR) remains largely unknown., Objectives: This study aimed to evaluate the impact of substituting MUFAs for SFAs on the in vivo kinetics of apolipoprotein (apo)B-containing lipoproteins and on the plasma lipidomic profile in adults with IR-induced dyslipidemia., Methods: Males and females with dyslipidemia associated with IR (n = 18) were recruited for this crossover double-blind randomized controlled trial. Subjects consumed, in random order, a diet rich in SFAs (SFAs: 13.4%E; MUFAs: 14.4%E) and a diet rich in MUFAs (SFAs: 7.1%E; MUFAs: 20.7%E) in fully controlled feeding conditions for periods of 4 wk each, separated by a 4-wk washout. At the end of each diet, fasting plasma samples were taken together with measurements of the in vivo kinetics of apoB-containing lipoproteins., Results: Substituting MUFAs for SFAs had no impact on triglyceride-rich lipoprotein apoB-48 fractional catabolic rate (FCR) (Δ = -8.9%, P = 0.4) and production rate (Δ = 0.0%, P = 0.9), although it decreased very low-density lipoprotein apoB-100 pool size (PS) (Δ = -22.5%; P = 0.01). This substitution also reduced low-density lipoprotein cholesterol (LDL-C) (Δ = -7.0%; P = 0.01), non-high-density lipoprotein cholesterol (Δ = -2.5%; P = 0.04), and LDL apoB-100 PS (Δ = -6.0%; P = 0.05). These differences were partially attributed to an increase in LDL apoB-100 FCR (Δ = +1.6%; P = 0.05). The MUFA diet showed reduced sphingolipid concentrations and elevated glycerophospholipid levels compared with the SFA diet., Conclusions: This study demonstrated that substituting dietary MUFAs for SFAs decreases LDL-C levels and LDL PS by increasing LDL apoB-100 FCR and results in an overall improved plasma lipidomic profile in individuals with IR-induced lipidemia., Trial Registration: This trial was registered as clinicaltrials.gov as NCT03872349., (Copyright © 2024 American Society for Nutrition. Published by Elsevier Inc. All rights reserved.)
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- 2024
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27. Compared with What?-The Illusion of Olive Oil as "Heart-Healthy".
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Olluri A
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- Humans, Olive Oil, Plant Oils, Heart, Illusions
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- 2024
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28. Treatment of cutaneous sarcoidosis with tofacitinib 2% ointment and extra virgin olive oil
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Mariam Alam, MD, Victoria Fang, MD, PhD, and Misha Rosenbach, MD
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cutaneous sarcoidosis ,JAK inhibitor ,JAK-STAT ,oleocanthal ,olive oil ,tofacitinib ,Dermatology ,RL1-803 - Published
- 2021
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29. May bioactive compounds from the olive fruit improve the postprandial insulin response in healthy adults?
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Estefania Sanchez-Rodriguez, Laura Alejandra Vazquez-Aguilar, Sara Biel-Glesson, Jose Ramon Fernandez-Navarro, Juan Antonio Espejo-Calvo, Jose Maria Olmo-Peinado, Rafael de la Torre, Monserrat Fito-Colomer, Maria Isabel Covas, Concepcion Romero, Manuel Brenes, Emilio Martinez de Victoria, Angel Gil, and Maria Dolores Mesa
- Subjects
Gastrointestinal hormones ,Insulin sensitivity ,Olive oil ,Phenolic compounds ,Triterpenic acids ,Nutrition. Foods and food supply ,TX341-641 - Abstract
Scope. The postprandial effects of virgin olive oils (VOOs) enriched with phenolic compounds and triterpenes from the olive fruit on plasma glucose and insulin (primary outcomes), and gastrointestinal hormones responses were evaluated in healthy adults. Methods and results: Single doses (30 mL) of three oils were evaluated: optimized polyphenols-rich VOO (OVOO); functional olive oil (FOO): OVOO enriched with triterpene acids; and VOO with low content of polyphenols. Postprandial plasma insulin release was lower after the intake of the FOO compared to VOO, while plasma glucose levels were lower after the intake of the VOO compared to OVOO. Matsuda's index of insulin sensitivity improved after the intake of FOO and OVOO, while the insulinogenic index and gastric inhibitory polypeptide (GIP) tended to improve after the intake of OVOO. Conclusion: The enrichment of VOOs with bioactive compounds from the olive fruit increases its benefits, improving postprandial insulin release and peripheral tissue sensitivity.
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- 2021
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30. Legal blends between olive oil and other vegetable oils: Quantification of olive oil and identification of 'virgin olive oils', 'refined olive oils' and 'olive pomace oils'
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Giovanni Presti, Salvatore Giuliano, Eleonora Gulotta, and Maria Monfreda
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Olive oil ,Legal blend ,Principal component analysis ,Soft independent models of class analogy ,Partial least squares ,Analytical chemistry ,QD71-142 - Abstract
The development of a standardized method for quantification of olive oil in legal blends with other vegetable oils is required for the marketing of these products according to the European Legislation and, therefore, to protect the consumer.In this paper triacylglycerols, fatty acids, waxes, squalene and the total esterified sterols were analysed and processed by chemometrics tools. PCA highlighted a trend in separation of samples according to their percentage of olive oil. Quantification was done by PLS, giving a prediction error lower than 5% in a calibration range from 25% to 80% of olive oil. Therefore, the proposed method is suitable to resolve legal blends.Furthermore, although not yet required by the EU legislation, a method was developed for the identification of ''virgin olive oils'', ''refined olive oils'' and ''olive pomace oils'' in blends, using SIMCA; 86.67% of the external test set was correctly classified.
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- 2021
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31. Hydroxytyrosol as anti-parkinsonian molecule: Assessment using in-silico and MPTP-induced Parkinson’s disease model
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Anjana Pathania, Rajnish Kumar, and Rajat Sandhir
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Dopamine ,Hydroxytyrosol ,Monoamine oxidase ,Parkinson’s disease ,In silico ,Olive oil ,Therapeutics. Pharmacology ,RM1-950 - Abstract
3-Hydroxytyrosol (HXT) is a natural polyphenol present in extra virgin olive oil. It is a key component of Mediterranean diet and is known for its strong antioxidant activity. The present study evaluated the potential of HXT as an anti-parkinsonian molecule in terms of its ability to inhibit MAO-B and thereby maintaining dopamine (DA) levels in Parkinson’s disease (PD). In-silico molecular docking study followed by MMGBSA binding free energy calculation revealed that HXT has a strong binding affinity for MAO-B in comparison to MAO-A. Moreover, rasagiline and HXT interacted with the similar binding sites and modes of interactions. Additionally, molecular dynamics simulation studies revealed stable nature of HXT-MAO-B interaction and also provided information about the amino acid residues involved in binding. Moreover, in vitro studies revealed that HXT inhibited MAO-B in human platelets with IC50 value of 7.78 μM. In vivo studies using MPTP-induced mouse model of PD revealed increase in DA levels with concomitant decrease in DA metabolites (DOPAC and HVA) on HXT treatment. Furthermore, MAO-B activity was also inhibited on HXT administration to PD mice. In addition, HXT treatment prevented MPTP-induced loss of DA neurons in substantia nigra and their nerve terminals in the striatum. HXT also attenuated motor impairments in PD mice assessed by catalepsy bar, narrow beam walk and open field tests. Thus, the present findings reveal HXT as a potential inhibitor of MAO-B, which may be used as a lead molecule for the development of therapeutics for PD.
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- 2021
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32. No-added-oil mediterranean diet: A novel aging deceleration diet?
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Mohammed Abrahim
- Subjects
Low-fat diet ,Caloric restriction ,Olive oil ,Mediterranean diet ,Aging ,No-added-oil ,Geriatrics ,RC952-954.6 - Abstract
The Mediterranean diet has been associated with reduced morbidity and mortality as well as increased longevity. This dietary pattern relies heavily on fresh vegetables and fruits, whole grains, nuts, and occasionally fish and olive oil. Olive oil, despite being calorie-dense and nutrient-poor, was hailed as the hallmark of the healthy Mediterranean diet. Yet, caloric restriction and a low-fat diet are also associated with reducing aging-related chronic diseases and increasing life expectancy. Accordingly, the author proposes a novel variant of the Mediterranean diet termed no-added-oil Mediterranean diet and hypothesizes that such a novel diet could potentially slow down the aging process via reducing the bioaccessibility and density of the calories without significantly jeopardizing meal volume, fiber, or antioxidant content. Further research is needed to test this proposed novel dietary approach.
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- 2021
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33. Olive oil reduces chronic psychological stress-induced skin aging in mice through the NF-κB and NRF2 pathways
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Bruna Romana-Souza and Andréa Monte-Alto-Costa
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Olive oil ,Psychological stress ,Aging ,Skin ,Oxidative damage ,Collagen ,Nutrition. Foods and food supply ,TX341-641 - Abstract
The aim of this study was to investigate whether oral administration of olive oil could attenuate chronic stress-induced signs of aging in mouse skin. The mice were subjected to daily rotational stress and treated with olive oil until the time of euthanasia (28 days). Murine dermal fibroblast cultures were exposed to increased epinephrine levels plus olive oil. Olive oil reduced catecholamine synthesis in the stressed mice. Moreover, olive oil inhibited stress-mediated increases in reactive oxygen species production, lipid peroxidation and protein carbonylation in mouse skin. Olive oil also inhibited stress-induced increases in matrix metalloproteinase-8 protein expression and collagen deposition in mouse skin. Additionally, olive oil reduced nuclear factor kappa B protein expression in the skin of stressed mice. In cultured dermal fibroblasts, olive oil abolished the increase in reactive oxygen species production and nuclear translocation of activated nuclear factor kappa B induced by high epinephrine levels. In conclusion, olive oil may attenuate stress-induced signs of aging in mouse skin.
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- 2019
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34. Rich oleocanthal and oleacein extra virgin olive oil and inflammatory and antioxidant status in people with obesity and prediabetes. The APRIL study: A randomised, controlled crossover study
- Abstract
Oleocanthal and oleacein are olive oil phenolic compounds with well known anti-inflammatory and anti-oxidant properties. The main evidence, however, is provided by experimental studies. Few human studies have examined the health benefits of olive oils rich in these biophenols. Our aim was to assess the health properties of rich oleocanthal and oleacein extra virgin olive oil (EVOO), compared to those of common olive oil (OO), in people with prediabetes and obesity.
- Published
- 2023
35. Effect of a dietary intervention based on the Mediterranean diet on the quality of life of patients recovered from depression: Analysis of the PREDIDEP randomized trial
- Abstract
INTRODUCTION: There is substantial evidence supporting that improving diet quality leads to improved health-related quality of life (HRQoL). Our major aim was to assess the effectiveness of a Mediterranean diet-based nutritional intervention to improve HRQoL in the context of a secondary prevention trial of depression. Secondarily to assess its effectiveness among adults aged 60 or more years. METHODS: The PREDIDEP study is a 2-year multicentre, randomized, single-blinded nutritional trial. At baseline and at 1-year and 2-year follow-up, SF-36 health survey questionnaire was collected to evaluate participants' HRQoL (total and specific range for each of the 8 dimensions: 0 to 100 points). Mixed effect linear models were used to assess changes in HRQoL according to adherence to the Mediterranean diet. The trial was registered at ClinicalTrials.govNCT03081065. RESULTS: After 2years of intervention, the Mediterranean Diet intervention group compared to control group (without nutritional intervention, only usual clinical care) showed an improvement in some dimensions of HRQoL such as Mental Health (7.22; 95% CI=2.22-12.22) (between-group difference: 6.79; 95% CI -0.14-13.73, p=0.055); Vitality (9.51; 95% CI=4.00-15.03) (between-group difference: 9.00; 95% CI 1.75-16.25, p=0.020); Mental Summary Component (2.83; 95% CI=0.55-5.11) (between-group difference: 1.17; 95% CI=-1.96-4.30, p=0.462); and General Health (10.70; 95% CI=5.58-15.81) (between-group difference: 6.20; 95% CI=-0.89-13.28, p=0.086). Similar results were observed for participants aged 60 or more years. CONCLUSION: The intervention based on Mediterranean diet in patients with previous depression seems to be effective in improving HRQoL, especially the mental dimensions. This effect is also observed among participants aged 60 or more years.
- Published
- 2023
36. Method for the analysis of volatile compounds in virgin olive oil by SPME-GC-MS or SPME-GC-FID
- Abstract
During the course of the EU H2020 OLEUM project, a harmonized method was developed to quantify volatile markers of the aroma of virgin olive oil with the aim to support the work of sensory panel test to assess the quality grade. A peer validation of this method has been carried out, with good results in terms of analytical quality parameters. The method allows the quantification of volatile compounds by SPME-GC with two possible detectors, flame ionization detector and mass spectrometry, depending on the technical facilities of the labs applying this method. The method was optimized for the quantification of 18 volatile compounds that were selected as being markers responsible for positive attributes (e.g. fruity) and sensory defects (e.g. rancid and winey-vinegary). The quantification is carried out with calibration curves corrected by the internal standards. Additionally, a protocol is provided to prepare the calibration samples. This procedure enhances reproducibility between labs since one of the main sources of errors is the application of different procedures in calibration.
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- 2023
37. Olive oil and its derivatives for promoting performance, health, and struggling thermal stress effects on broilers.
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Mahasneh ZMH, Abdelnour S, Ebrahim A, Almasodi AGS, Moustafa M, Alshaharni MO, Algopish U, Tellez-Isaias G, and Abd El-Hack ME
- Subjects
- Animals, Olive Oil, Antioxidants, Wastewater, Chickens, Olea chemistry
- Abstract
Olive oil (OL) production is the most significant agro-industrial business and has a high impact on the economy of numerous Mediterranean countries. However, OL extraction results in massive amounts of byproducts, including a solid residue (olive cake or olive pomace) and an aqueous stage (olive mill wastewater), which have serious environmental effects due to their hazardous nature and excessive organic content. Despite these byproducts causing environmental pollution, they can be applied for animal feeding. According to the literature, OL or its derivatives have been used to promote broiler performance, feed utilization, and health status in broilers as growth promoters or protein sources. Furthermore, using OL and its derivatives could improve heat resistance in stressed broilers via struggling thermal stress effects. In this framework, we highlighted the use of OL and its byproducts in broiler feeding to promote performance and health status. Additionally, the role of these byproducts and OL in combating thermal stress is investigated for sustainable strategy and promoting circular economy in broiler industry., (Copyright © 2023 The Authors. Published by Elsevier Inc. All rights reserved.)
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- 2024
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38. Flame retardant and superoleophilic polydopamine/chitosan-graft (g)-octanal coated polyurethane foam for separation oil/water mixtures.
- Author
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MohammadAlizadeh A and Elmi F
- Subjects
- Polyurethanes, Olive Oil, Flame Retardants, Chitosan, Petroleum, Aldehydes, Indoles, Polymers
- Abstract
The discharge of crude petroleum oils and their derivatives poses serious environmental challenges, which can be mitigated through oil/water separation. In this study, polyurethane (PU)/polydopamine (PDA)/chitosan-graft (g)-octanal foam was prepared by immersing of PU foam in PDA and chitosan-g-octanal solutions. The fabricated PU foam exhibited thermal stability, flame retardancy, and hydrophobicity/superoleophilicity. The coated PU foam can selectively absorb heavy and light oils from dynamic and static oil/water mixtures. The maximum sorption capacity for olive oil was found to be as high as 41.48 g/g. PU/PDA/chitosan-g-octanal foam also demonstrated excellent flame retardancy and the ability to quickly extinguish fire, as confirmed by the limiting oxygen index (LOI) test., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier B.V. All rights reserved.)
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- 2024
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39. Evaluation of bigel systems as potential substitutes to partially replace pork backfat in semi-dry sausages.
- Author
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Zampouni K, Filippou A, Papadimitriou K, and Katsanidis E
- Subjects
- Animals, Swine, Dietary Fats, Taste, Carrageenan, Water, Pork Meat, Red Meat analysis, Meat Products analysis
- Abstract
Bigels prepared with olive oil oleogels admixed with κ-carrageenan or κ-carrageenan and gelatin hydrogels (BG1 and BG2, respectively) were characterized with respect to microstructure and textural properties and were used as pork backfat alternatives in semi-dry sausages. Stable oleogel-in-hydrogel type bigels were formed, with BG2 having higher hardness values. Control sausages (CF) were formulated with 20% pork backfat and sausage treatments B1F and B2F had 50% of the pork backfat substituted by BG1 and BG2 bigels, respectively. Moisture, water activity, texture, microbial counts, sensorial and nutritional attributes of the resulting sausages were assessed during fermentation and after pasteurization and storage. Substituted sausages had increased weight loss, moisture, and water activity. Color evaluation revealed that the treatments with bigels exhibited the same trend in color formation and no differences were recorded in L* and a* values of the sausages. Total viable counts and lactic acid bacteria populations were not affected by the addition of bigel systems. Regarding the texture parameters, B2F semi-dry sausages exhibited similar values of hardness and cohesiveness to CF. Sausages formulated with bigels exhibited a reduction in energy (20%), fat (27%), saturated fatty acids (30%) and cholesterol (∼6%) content. B2F sausages had similar liking scores with CF, and they did not show any undesirable sensory attributes. The results demonstrate that bigels are a promising fat alternative to manufacture semi-dry meat products with lower fat content and a better nutritional profile., Competing Interests: Declaration of Competing Interest The authors declare no conflict of interest., (Copyright © 2023 Elsevier Ltd. All rights reserved.)
- Published
- 2024
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40. No Observed Difference in Inflammatory and Coagulation Markers Following Diets Rich in n-6 Polyunsaturated Fat vs Monounsaturated Fat in Adults With Untreated Hypercholesterolemia: A Randomized Trial.
- Author
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Prater MC, Scheurell AR, Paton CM, and Cooper JA
- Subjects
- Adult, Humans, Female, Male, C-Reactive Protein, Interleukin-1beta therapeutic use, Interleukin-6, Thromboplastin therapeutic use, Tumor Necrosis Factor-alpha therapeutic use, Cholesterol, LDL, Cholesterol, Dietary Fats, Diet, Olive Oil, Lipids, Inflammation, Triglycerides, Lipoproteins, HDL, Plasminogen Inactivators therapeutic use, Hypercholesterolemia, Cardiovascular Diseases
- Abstract
Background: Inflammatory and prothrombotic responses are hallmark to the progression of cardiovascular disease and may be influenced by the type of dietary fat. Cottonseed oil (CSO) is rich in n-6 polyunsaturated fats and improves traditional cardiovascular disease risk factors such as cholesterol profiles. However, some clinicians are still hesitant to promote n-6 polyunsaturated fats consumption despite growing evidence suggesting they may not be independently pro-inflammatory., Objective: To investigate the inflammatory and coagulation marker responses to an 8-week diet intervention rich in either CSO or olive oil (OO) (OO is rich in monounsaturated fat) in adults with untreated hypercholesterolemia., Design: This was a secondary analysis of a parallel-arm randomized clinical trial with the main outcome of cholesterol measures., Participants/setting: Participants included in this analysis were 42 sedentary adults aged 30 to 75 years (62% women) in the Athens, GA, area, between May 2018 and June 2021, with untreated hypercholesterolemia or elevated blood lipids and body mass index >18.5. Hypercholesterolemia was defined as at least two blood lipid levels in a borderline undesirable/at risk range (total cholesterol level ≥180 mg/dL, low-density lipoprotein cholesterol level ≥110 mg/dL, high-density lipoprotein cholesterol level <50 mg/dL, or triglyceride level ≥130 mg/dL), or at least one in an undesirable range (total cholesterol level ≥240 mg/dL, low-density lipoprotein cholesterol level ≥160 mg/dL, high-density lipoprotein cholesterol level <40 mg/dL, or triglyceride level ≥200 mg/dL)., Intervention: Participants were randomly assigned to either the CSO or OO group in a partial outpatient feeding trial. Meals from the study provided approximately 60% of their energy needs with 30% of energy needs from either CSO or OO for 8 weeks. Participants fulfilled their remaining energy needs with meals of their choosing., Main Outcome Measures: Fasting plasma concentrations of inflammatory markers, including C-reactive protein, tumor necrosis factor-α, interleukin-6, and interleukin-1β were measured at baseline and 8 weeks. Markers of coagulation potential, including plasminogen activator inhibitor-1, and tissue factor were measured at the same time points., Statistical Analyses Performed: Repeated measures linear mixed models were used with treatment and visit in the model for analyses of all biochemical markers., Results: There were no significant differences in fasting C-reactive protein (P = 0.70), tumor necrosis factor-α (P = 0.98), interleukin-6 (P = 0.21), interleukin-1β (P = 0.13), plasminogen activator inhibitor-1 (P = 0.29), or tissue factor (P = 0.29) between groups across the intervention., Conclusions: Inflammation and coagulation marker responses to diets rich in CSO vs OO were not significantly different between groups, and neither group showed changes in these markers in adults with untreated hypercholesterolemia. This provides additional evidence suggesting that dietary n-6 polyunsaturated fats may not promote inflammation compared with monounsaturated fatty acids, even in adults at increased risk for cardiovascular disease., (Copyright © 2024 Academy of Nutrition and Dietetics. Published by Elsevier Inc. All rights reserved.)
- Published
- 2024
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41. Synergistic formulation approach for developing pea protein and guar gum enriched olive oil-in-water emulsion gels as solid fat substitutes: Formulation optimization, characterization, and molecular simulation.
- Author
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Kamer DDA
- Subjects
- Olive Oil chemistry, Emulsions chemistry, Gels chemistry, Water chemistry, Fat Substitutes chemistry, Pea Proteins, Olea, Galactans, Mannans, Plant Gums
- Abstract
This study aimed to optimize the formulation of olive oil-in-water (O/W) emulsion gels by incorporating Pea Protein (PP) and Guar Gum (GG) as alternative options for solid fats. The optimum rheological (consistency index, apparent viscosity, recovery) and texture (firmness) properties of the emulsion gels were obtained using a mixture of 2 % PP, 1 % GG, 60 % Olive Oil (OO), and 37 % Water (W). The blend of PP2/GG1 showed the highest results for recovery and firmness, 111.27 % and 33.89 g, respectively. PP/GG blend emulsion gels exhibited higher absolute ζ-potential values, ranging between -72.3 and -77.4 mV. The polydispersity index (PDI) ranged from 0.185 to 0.535, with the most uniform distributions found in the PP/GG blend emulsion gels. Strong phase separation resistance indicated strong stability of PP-GG complex emulsion gels. Higher PP concentrations decreased emulsion oxidation. FTIR and XRD research showed that PP and GG interact strongly, indicating good compatibility. The free binding energy of the most stable configuration of the molecules was -6.8 kcal mol
-1 , indicating a high affinity. PP interacted with GG through 9 amino acid residues, with notable residues being Asp 224, Thr 235, Ala 332, Ile 334, and Arg 336, and their respective interaction distances ranged between 2.69 Å and 3.87 Å., Competing Interests: Declaration of competing interest The author declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2023 Elsevier B.V. All rights reserved.)- Published
- 2024
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42. Paper spray mass spectrometry profiling of olive oil unsaponifiable fraction for commercial categories classification.
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Talarico IR, Bartella L, Rocio-Bautista P, Di Donna L, Molina-Diaz A, and Garcia-Reyes JF
- Subjects
- Olive Oil chemistry, Ions, Plant Oils analysis, Food Analysis methods, Tandem Mass Spectrometry
- Abstract
A new method for a fast molecular profiling of olive oil unsaponifiable fraction has been developed. This approach, based on paper spray mass spectrometry, allows obtaining MS data with only a few minutes of analysis and without significant solvent and disposable consumption. Tandem mass spectrometry and high-resolution mass spectrometry experiments have been performed to identify the main ions detected. The MS data coming from the analyses of sixty-three samples of three different olive oil categories: extra virgin olive oil (EVOO), virgin olive oil (VOO), and pomace olive oil (POO), have been used to test the discriminative potential. Both unsupervised (PCA and HCA) and supervised (kNN and LDA) chemometric procedures have been applied with good results in prediction. The same approach was tested using direct infusion mass spectrometry data to confirm the ability of paper spray fingerprinting to classify different olive oils correctly., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2023 The Authors. Published by Elsevier B.V. All rights reserved.)
- Published
- 2024
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43. Effect of Extra Virgin Olive Oil on Anthropometric Indices, Inflammatory and Cardiometabolic Markers: a Systematic Review and Meta-Analysis of Randomized Clinical Trials.
- Author
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Morvaridzadeh M, Cohen AA, Heshmati J, Alami M, Berrougui H, Zoubdane N, Pizarro AB, and Khalil A
- Subjects
- Humans, Olive Oil, Randomized Controlled Trials as Topic, Inflammation Mediators, Cardiovascular Diseases prevention & control, Insulins
- Abstract
Background: A large body of literature associated extra virgin olive oil (EVOO) consumption with low risk of cardiovascular disease and mortality. However, findings from clinical trials related to EVOO consumption on blood pressure, lipid profile, and anthropometric and inflammation parameters are not univocal., Objectives: The aim of this systematic review and meta-analysis was to evaluate the effect of EVOO consumption on cardiometabolic risk factors and inflammatory mediators., Methods: We searched PubMed/MEDLINE, Scopus, and Cochrane up through 31 March, 2023, without any particular language limitations, in order to identify randomized controlled trials (RCTs) that examined the effects of EVOO consumption on cardiometabolic risk factors, inflammatory mediators, and anthropometric indices. Outcomes were summarized as standardized mean difference (SMD) with 95% confidence intervals (CIs) estimated from Hedge's g and random-effects modeling. Heterogeneity was assessed by Cochran Q-statistic and quantified (I
2 )., Results: Thirty-three trials involving 2020 participants were included. EVOO consumption was associated with a significant decrease in insulin (n = 10; SMD: -0.28; 95% CI: -0.51, -0.05; I2 = 48.57%) and homeostasis model assessment of insulin resistance levels (HOMA-IR) (n = 9; SMD: -0.19; 95% CI: -0.35, -0.03; I2 = 00.00%). This meta-analysis indicated no significant effect of consuming EVOO on fasting blood glucose, triglycerides, total cholesterol, low density lipoproteins, very low density lipoproteins, high density lipoproteins, Apolipoprotein (Apo) A-I and B, lipoprotein a, blood pressure, body mass index, waist circumference, waist to hip ratio, C-reactive protein, interleukin-6, interleukin-10, and tumor necrosis factor α levels (P > 0.05)., Conclusions: The present evidence supports a beneficial effect of EVOO consumption on serum insulin levels and HOMA-IR. However, larger well-designed RCTs are still required to evaluate the effect of EVOO on cardiometabolic risk biomarkers. This study was registered in PROSPERO as CRD42023409125., (Copyright © 2023 American Society for Nutrition. Published by Elsevier Inc. All rights reserved.)- Published
- 2024
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- View/download PDF
44. The Question of Cholesterol: Will Olive Oil Answer?
- Author
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Visioli F
- Subjects
- Olive Oil, Dietary Fats, Plant Oils, Cholesterol, HDL, Cholesterol, Dietary Fats, Unsaturated
- Published
- 2024
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- View/download PDF
45. Olive oil attenuates oxidative damage by improving mitochondrial functions in human keratinocytes
- Author
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Nuray Yazihan, Sevginur Akdas, Yusuf Olgar, Derya Biriken, Belma Turan, and MucahitTaha Ozkaya
- Subjects
Antioxidant ,Keratinocyte ,Mitochondria ,Olive oil ,Oxidative stress ,Nutrition. Foods and food supply ,TX341-641 - Abstract
The balanced presence of polyunsaturated fatty acids and specific bioactive components of high-polyphenol extra virgin olive oil (HP-EVOO)result in the presumed health benefit. Enrichment of its principal polyphenols is shown to be protective in oxidative damage and improves mitochondrial dysfunction. We investigated the effect of different concentrations of HP-EVOO applications on mitochondrial functions and antioxidant defense status on human keratinocyte cells (HaCaT) under the H2O2 induced stress conditions. Our data showed that HP-EVOO has prominentantioxidant capacityin 2%, 5% and 10% HP-EVOO groups (p = 0.000) especially under H2O2 toxicity. Mitochondrial gradients for ATP production were preserved with the increase in mitochondrial membrane potential (MMP) with 2% (p = 0.001), 5% (p = 0.000), 10% (p = 0.003) EVOO application, which resulted in improving cell viability.Hereby, it was concluded that EVOO might have a beneficial effect on skin health by increasing antioxidant status and by providing higher MMP to maintain the mitochondrial function of the keratinocytes in our study.
- Published
- 2020
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46. Change in some quality parameters and oxidative stability of olive oils with regard to ultrasound pretreatment, depitting and water addition
- Author
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Ghayth Rigane, Amira Yahyaoui, Ayşenur Acar, Sami Mnif, Ridha Ben Salem, and Derya Arslan
- Subjects
Olive oil ,Ultrasound treatment ,Oxidative stability ,Antioxidant activities ,Phenolic compounds ,Biotechnology ,TP248.13-248.65 - Abstract
Ultrasound pretreatment with different times (0, 4, 8, 10 min) on olive paste previous malaxation of olive oil extraction along with depitting and water application procedures were studied. The effects of these procedures on oil yield, quality parameters and oxidative stability have been studied. Therefore, the olive oil yield increase with increasing time of ultrasound treatment. On the other hand, the application of ultrasound did not adversely affect the quality characteristics, as well as the antioxidant activity, when comparing with untreated paste. Furthermore, the oxidative stability data, we can conclude that ultrasound treatment can affect the olive oil oxidative stability. This study could provide useful information for industry to produce olive oil with high yield and quality.
- Published
- 2020
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- View/download PDF
47. Application of high resolution melting combined with DNA-based markers for quantitative analysis of olive oil authenticity and adulteration
- Author
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Elsa Chedid, Myrto Rizou, and Panagiotis Kalaitzis
- Subjects
Olive oil ,Quantitative authentication ,High resolution melting ,Molecular markers ,SSRs ,SNPs ,Nutrition. Foods and food supply ,TX341-641 ,Food processing and manufacture ,TP368-456 - Abstract
A plethora of biotechnological methodologies is used to authenticate quality olive oils. Among the DNA-based approaches, SNPs and SSRs combined with high resolution melting (HRM) provide certain advantages such as speed, simplicity and reliability. SNP-HRM and SSR-HRM were used for the authentication of monovarietal olive oils as well as the quantification of varietal composition in olive oil DNA admixtures and olive oil blends of two different cultivars. The SSR-HRM was more efficient in distinguishing monovarietal olive oils while the SNP-HRM assay was more reliable in discriminating olive oil blends. HRM was also used for the detection of adulteration of olive oil with oils of different plant origin by using plastid trnL indels and SNPs. The trnL-indels-HRM showed higher discrimination power than the trnL-SNP-HRM in determining adulteration in olive oil. These results indicate that traceability of adulteration might be more reliable than authentication of the varietal origin in olive oil blends.
- Published
- 2020
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48. Oleuropein overrides liver damage in steatotic mice
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Silvano Junior Santini, Cristiana Porcu, Giovanni Tarantino, Fernanda Amicarelli, and Clara Balsano
- Subjects
Hepatic steatosis ,NAFLD ,Oxidative stress ,Oleuropein ,Phenolic compound ,Olive oil ,Nutrition. Foods and food supply ,TX341-641 - Abstract
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 damage, in the presence of hepatic steatosis.We evaluated the effects of Ole in female and male mice fed normal diet (ND) or high fat diet (HFD) for 8 weeks, adding or not Ole for the following 8 weeks.Ole induced a decrease in body, liver and heart weights and had an anti-inflammatory and antioxidant effects in HFD mice. Interestingly, in presence of the unhealthy diet, antioxidant effects of Ole overcome sex-related differences, improving liver damage.
- Published
- 2020
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49. Different oils used as supplement during lactation causes endocrine-metabolic dysfunctions in male rats
- Author
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Fernanda Torres Quitete, Patricia C. Lisboa, Egberto Gaspar de Moura, and Elaine de Oliveira
- Subjects
Metabolic programming ,Coconut oil ,Olive oil ,Fish oil ,Soybean oil ,Lactation ,Nutrition. Foods and food supply ,TX341-641 - Abstract
Some oils considered healthy are commonly used, even in critical periods of life. We studied the effects of maternal supplementation with soybean, olive, fish and coconut oils during lactation on the male rat offspring metabolism. Dams and pups were divided: Soybean oil (control); Olive Oil (OO); Fish Oil (FO) and Coconut Oil (CO). Dams received the oils through gavage (0.5 g/kg BW) during lactation, as a supplement. At weaning, OO pups showed obesity. Milk from CO dams presented higher triglycerides. Milk from OO and CO dams presented more cholesterol and calories. At weaning, FO and CO pups presented hypotriglyceridemia. At PN180, OO and CO offspring showed obesity and hyperleptinemia. OO offspring had higher lean mass. CO offspring presented hyperphagia. OO, FO and CO offspring had higher T3. Oils used as supplement during lactation alter milk composition and induces short and long-term endocrine-metabolic dysfunctions in the progeny.
- Published
- 2018
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50. Olive oil combined with Lycium barbarum polysaccharides attenuates liver apoptosis and inflammation induced by carbon tetrachloride in rats
- Author
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Yun-Yun Chiang and Jane C.-J. Chao
- Subjects
Olive oil ,Lycium barbarum polysaccharides ,Apoptosis ,Inflammation ,Liver fibrosis ,Nutrition. Foods and food supply ,TX341-641 - Abstract
Olive oil and Lycium barbarum polysaccharides were considered to be hepatoprotective for liver fibrosis. This study investigated anti-apoptotic, anti-inflammatory and anti-fibrotic effects of olive oil and/or Lycium barbarum polysaccharides (LBP) on CCl4-induced liver fibrosis in rats. The results showed that CCl4 caused liver fatty change, cell death, inflammation and collagen accumulation. The olive oil-treated groups reduced hepatic transforming growth factor (TGF)-β1 and tissue inhibitors of metalloproteinase (TIMP)-1 levels. The LBP-treated groups inhibited hepatic caspase-9 and caspase-3 activities, decreased hepatic tumor necrosis factor (TNF)-α levels, increased hepatic interleukin (IL)-10 levels and IL-10/TNF-α ratios, and reduced hepatic TGF-β1 and TIMP-1 levels. Olive oil combined with LBP suppressed liver apoptotic markers, inhibited liver inflammatory markers, and attenuated hepatic TGF-β1 levels. Therefore, LBP improves liver apoptotic, inflammatory and fibrotic markers, while olive oil combined with LBP has better effects on anti-apoptosis and anti-inflammation compared with olive oil treatment in rats with CCl4-induced liver fibrosis.
- Published
- 2018
- Full Text
- View/download PDF
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