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Since the advent of 3D printing technology, a significant effort has been made to develop new 3D printable materials. Despite the recent progress in the field of 3D printing, the limited availability of photoactive resins has motivated continuous research endeavors to develop novel photoresins with multifunctional capabilities. Herein a biobased photoresin derived is reported from modified olive oil, designed for high‐resolution solvent‐free 4D printing with multifunctional capabilities. The physicochemical properties of the printed polymers are fine‐tuned using acrylic acid as a diluent cum comonomer. The mechanical properties of the printed polymers are similar to various soft tissues, such as ligaments, articular cartilage, and soft collagenous bone, showcasing its potential for soft tissue engineering applications. While the excellent temperature‐responsive shape memory 4D attributes coupled with exceptional antimicrobial properties toward gram‐negative and gram‐positive bacteria highlight the multifunctional nature of the printed polymers. Moreover, the printed polymers exhibited outstanding hemocompatibility and good cytocompatibility toward mouse fibroblast cells, suggesting their potential soft tissue engineering applications. In sum, the newly developed biobased resin can be employed to minimize the environmental impact of additive manufacturing while being competitive with existing fossil‐based photoresins, thereby meeting the growing demand for advanced photoresins with superior high‐resolution printing and smart properties for biomedical applications. [ABSTRACT FROM AUTHOR]

Olive family (Oleaceae) contains several species among which Olea europaea L. is mostly used for production of olive oils. Various parts of olive tree are rich source of diverse bioactive compounds such as Apigenin, elenolic acid, Hydroxytyrosol, Ligstroside, Oleoside, Oleuropein, Oleuropein aglycone, Tyrosol, etc. Among these, oleuropein, a secoiridoid is predominantly found in olive leaves and young olive fruits of different species of Oleaceae family. Scientists have adopted numerous extraction methods (conventional & latest) to increase the yield of oleuropein. Among these techniques, maceration, soxhlet, microwave-assisted, ultrasonication, and supercritical fluid methods are most commonly employed for extraction of oleuropein. Evidently, this review emphasizes on various in-vitro and in-vivo studies focusing on nutraceutical properties of oleuropein. Available literature highlights the pharmaceutical potential of oleuropein against various diseases such as obesity, diabetes, cardiovascular complications, neurodegenerative diseases, cancer, inflammation, microbial infections, and oxidation. This review will benefit the scientific community as it narrates comprehensive literature regarding absorption, metabolism, bioavailability, extraction techniques, and nutraceutical perspectives associated with oleuropein. [ABSTRACT FROM AUTHOR]

This study investigates the hepatoprotective effects of olive oil and flaxseed oil on chemically induced hepatotoxicity in rats by evaluating key biochemical parameters, including free fatty acids, iodine value, liver enzymes (ALP, ALT, AST), cholesterol, triglycerides, and HDL levels. The results demonstrated significant improvements in these markers with the administration of olive oil and flaxseed oil, either individually or in combination. The free fatty acid percentages and iodine values were consistent with the known nutritional properties of the oils. Notably, the combination of olive oil and flaxseed oil yielded the most substantial benefits, reducing ALP (115.53 ± 0.44 U/L), ALT (50.77 ± 1.46 U/L), and AST (52.12 ± 0.36 U/L) levels while improving lipid profiles by lowering cholesterol (135.4 ± 1.43 mg/dL) and triglyceride levels (57.14 ± 2.35 mg/dL) and increasing HDL levels (49.20 ± 0.45 mg/dL). These findings suggest that olive oil and flaxseed oil, due to their antioxidant and anti‐inflammatory properties, can effectively mitigate liver damage and promote lipid metabolism. The study supports the potential therapeutic application of these oils in managing liver health and preventing hepatotoxicity. [ABSTRACT FROM AUTHOR]

The European olive tree, Olea europaea L., and its polyphenols hold great therapeutic potential to treat neuroinflammation and cognitive impairment. This review examines the evidence for the anti-inflammatory and neuroprotective actions of olive polyphenols and their potential in the treatment of long COVID and neurodegenerative diseases such as Alzheimer's disease (AD), Parkinson's disease (PD), and multiple sclerosis (MS). Key findings suggest that olive polyphenols exhibit antioxidant, anti-inflammatory, neuroprotective, and antiviral properties, making them promising candidates for therapeutic intervention, especially when formulated in unique combinations. Recommendations for future research directions include elucidating molecular pathways through mechanistic studies, exploring the therapeutic implications of olive polyphenol supplementation, and conducting clinical trials to assess efficacy and safety. Investigating potential synergistic effects with other agents addressing different targets is suggested for further exploration. The evidence reviewed strengthens the translational value of olive polyphenols in conditions involving cognitive dysfunction and emphasizes the novelty of new formulations. [ABSTRACT FROM AUTHOR]

The objective of this study was to evaluate the effect of ozonized olive oil with or without laser photobiomodulation (LPBM) on the healing process of traumatic ulcers in rat tongues. Sixty male Wistar rats underwent tongue ulceration using a six-mm diameter punch. Animals were divided into four experimental groups: control-G1, LPBM-G2, Ozonized olive oil-G3, and LPBM + Ozonized olive oil-G4. Euthanasia was performed on days three, seven, and 14. Clinical analysis of the wound size and histomorphological evaluation using hematoxylin and eosin and Sirius red staining were conducted to identify edema, inflammatory infiltrates, fibroblastic cellularity, reepithelialization, and collagen characterization. Descriptive and exploratory analyses were performed using R and inferential statistics were calculated using Fisher’s exact tests, with a significance level of 5%. G2 and G3 positively modulated the repair phases clinically (p < 0.05) and histologically, showing reepithelialization, fibroblastic population, and thick collagen fiber deposition from the 3rd day of the experiment. G4 exhibited a significant difference from G1 in the clinical parameters (p < 0.05), but did not demonstrate superiority in histomorphological terms of tissue repair. Isolated use of LPBM and ozonized olive oil improved tissue repair in rat tongues. [ABSTRACT FROM AUTHOR]

Introduction: The balanced fatty acid profile of olive oil not only enhances its stability but also contributes to its positive effects on health, making it a valuable dietary choice. Olive oil's high content of unsaturated fatty acids and low content of saturated fatty acids contribute to its beneficial effects on cardiovascular diseases and cancer. The quantities of these fatty acids in olive oil may fluctuate due to various factors, with genotype being a crucial determinant of the oil's quality. Methods: This study investigated the genetic basis of oil quality by comparing the transcriptome of two Iranian cultivars with contrasting oil profiles: Mari, known for its high oleic acid content, and Shengeh, characterized by high linoleic acid at Jaén index four. Results and discussion: Gas chromatography confirmed a significant difference in fatty acid composition between the two cultivars. Mari exhibited significantly higher oleic acid content (78.48%) compared to Shengeh (48.05%), while linoleic acid content was significantly lower in Mari (4.76%) than in Shengeh (26.69%). Using RNA sequencing at Jaén index four, we analyzed genes involved in fatty acid biosynthesis. Differential expression analysis identified 2775 genes showing statistically significant differences between the cultivars. Investigating these genes across nine fundamental pathways involved in oil quality led to the identification of 25 effective genes. Further analysis revealed 78 transcription factors and 95 transcription binding sites involved in oil quality, with BPC6 and RGA emerging as unique factors. This research provides a comprehensive understanding of the genetic and molecular mechanisms underlying oil quality in olive cultivars. The findings have practical implications for olive breeders and producers, potentially streamlining cultivar selection processes and contributing to the production of high-quality olive oil. [ABSTRACT FROM AUTHOR]

The study aimed to evaluate the biosurfactants (BSs) production by SM-23 strain of Virgibacillus identified by phenotypical and WGS analysis as Virgibacillus massiliensis. We first demonstrated the lipopeptides production by Virgibacillus massiliensis specie and studied their biochemical and molecular analysis as well as their biological potential. The GC–MS analysis indicated that methyl.2-hyroxydodecanoate was the major fatty acid compound with 33.22%. The maximum BSs production was obtained in LB medium supplemented by 1% olive oil (v/v) at 30 °C and 5% NaCl with 1.92 g/l. The obtained results revealed the significant biosurfactants/bioemulsifier potential compared to triton X100 with E24 of 100%, and an emulsification stability SE of 83%. The lipopeptides types were identified by FTIR analysis. A strong antimicrobial action was observed by the produced lipopeptides by the agar diffusion method against E.coli, K. pneumoniae, S. aureus, Fusarium sp, Alternaria sp, and Phytophtora sp. The complete genome sequencing showed genes involved in the synthesis of multiple compounds identified as amphipathic cyclic lipopeptides such as locillomycin/locillomycin B/locillomycin C and bacillibactin. Our results highlighted significant lipopeptides properties displayed by V. massiliensis that can be exploited to develop a novel strategy in the formulation of natural biocidal and fungicidal agents. [ABSTRACT FROM AUTHOR]

Nuclear magnetic resonance (NMR) metabolomic analysis was applied to investigate the differences within nineteen Sicilian Nocellara del Belice monovarietal extra virgin olive oils (EVOOs), grown in two zones that are different in altitude and soil composition. Several classes of endogenous olive oil metabolites were quantified through a nuclear magnetic resonance (NMR) three-experiment protocol coupled with a yet-developed data-processing called MARA-NMR (Multiple Assignment Recovered Analysis by Nuclear Magnetic Resonance). This method, taking around one-hour of experimental time per sample, faces the possible quantification of different class of compounds at different concentration ranges, which would require at least three alternative traditional methods. NMR results were compared with the data of traditional analytical methods to quantify free fatty acidity (FFA), fatty acid methyl esters (FAMEs), and total phenol content. The presented NMR methodology is compared with traditional analytical practices, and its consistency is also tested through slightly different data treatment. Despite the rich literature about the NMR of EVOOs, the paper points out that there are still several advances potentially improving this general analysis and overcoming the other cumbersome and multi-device analytical strategies. Monovarietal EVOO's composition is mainly affected by pedoclimatic conditions, in turn relying upon the nutritional properties, quality, and authenticity. Data collection, analysis, and statistical processing are discussed, touching on the important issues related to the climate changes in Sicily and to the specific influence of pedoclimatic conditions. [ABSTRACT FROM AUTHOR]

Meaning in sensory language is often built through figurative mechanisms, such as synesthetic metaphors, where a sensorial domain is used to talk about perceptions from a different sense, as in sweet[taste]texture[touch]. The motivation of synesthetic transfers of meaning has been studied in general and literary language, resulting in attempts to reveal universal patterns regarding the directionality of meaning transfer and sensorial conceptual preference. However, those universals have not been proven in any sensory Language for Specific Purposes (LSP). We a sensory LSP corpus of olive oil tasing notes in English to explore the nature of these metaphors, test existent models and explanatory accounts and identify tendencies present in synesthetic meaning transfers. The computer-assisted semi-automatic scalable methodology followed consists of the innovative quasi-simultaneous identification of semantic incongruences and the classification of synesthetic expressions in the discourse according to the source and target sensorial domains. Results show the inadequacy of existent models to explain synesthetic behavior in olive oil tasting language. The patterns found are discussed in the light of cognitive constraints and LSP genre analysis to conclude that a multi-causal approach is needed to explain the motivation of synesthetic transfers of meaning. [ABSTRACT FROM AUTHOR]

Olea europaea L. is the source of virgin olive oil (VOO). During its extraction, a high amount of by-products (pomace, mill wastewaters, leaves, stones, and seeds) is originated, which possess an environmental problem. If the generation of waste cannot be prevented, its economic value must be recovered and its effects on the environment and climate change must be avoided or minimized. The bioactive compounds (e.g., phenols, pectins, peptides) of these by-product fractions are being investigated as nutraceutical due to the beneficial properties it might have. In this review, the aim is to summarize the in vivo studies carried out in animals and humans with bioactive compounds exclusively obtained from olive by-products, aiming to demonstrate the potential health benefits these products can exert, as well as to describe its use in the food industry as bioactive ingredient. Several food matrices have been fortified with olive by-products fractions, leading to an improvement of properties. Animal and human studies suggest the benefits of ingesting olive-derived products to promote health. However, the investigation until now is scarce and consequently, well-designed human studies are required in order to fully address and confirm the safety and health-promoting properties of olive oil by-products. [ABSTRACT FROM AUTHOR]

Olive oil is not only an essential culinary element in the diet of Mediterranean countries, but it is also becoming an increasingly attractive element from a tourism perspective. The olive grove landscape, ancient olive trees, and oil mills are increasingly attracting tourists eager to experience this type of tourism. This research analyzes the profile of the oleotourist in the four designations of the province of Córdoba (Spain). SARIMA models have been applied to predict oleotourism demand, resulting in a growing demand, which will create jobs in the towns dedicated to this cultivation. The main problem is the seasonality of this demand, which can be corrected by creating complementary activities such as olive oil festivals, cooking workshops, or tasting sessions. A logit model has also been developed to determine which variables influence the probability of being satisfied with the oleotourism experience, with environmental conservation and travel cost being the most influential. Regarding the bivariate analysis, motivation and satisfaction with the trip are closely related, as is the personal classification of the oleotourist; the more they know about the world of olive cultivation, the more satisfied they are with their experience. [ABSTRACT FROM AUTHOR]

Olive leaves are generated in large quantities in olive oil and table olive factories. This waste is currently used for multiple purposes, one of them being the extraction of bioactive substances, in particular phenolic compounds. The aims of this study were (i) to obtain a new polyphenolic extract from potassium hydroxide (KOH) -treated olive leaves; and (ii) to reduce acrylamide formation in black olives by using this extract. The results showed that olive leaves and leafless branches of the Manzanilla cultivar treated with 10 g/L KOH provide a solution that, concentrated under vacuum, had >6000 mg/L hydroxytyrosol and >2000 mg/L of hydroxytyrosol 4-glucoside. Moreover, the residual material generated after the treatment with KOH could be used for agronomic purposes, due to its high potassium content. The employment of this non-bitter extract during the darkening step of black ripe olive processing then resulted in darker fruits with higher potassium content. Likewise, the addition of the extract into the packing brine reduced the acrylamide formation by up to 32%, although this effect was batch-dependent. KOH olive extract could be useful for the reduction in acrylamide in black ripe olives along with the enrichment of this product in phenolic compounds and potassium. [ABSTRACT FROM AUTHOR]

The flavoring of olive oils with aromatic plants is commonly used to enrich the oils with aromatic and antioxidant compounds. Origanum majorana L. was applied as a flavoring agent for extra virgin olive oil (EVOO), at concentrations of 20 g L−1 and 40 g L−1, via ultrasound-assisted maceration. The aim of this study was to evaluate the impact of flavoring on the EVOOs' quality indices, oxidative stability, and antioxidant, antiradical and antifungal activities, as well as on the oils' volatile and phenolic profile. The flavored EVOO maintained the quality indices (free fatty acids, peroxide value, extinction coefficients) below the maximum permitted levels, whereas the addition of marjoram enhanced the oxidative stability, the levels of chlorophyll and b-carotene and the total phenolic content. The incorporation of marjoram into the EVOO did not have a significant impact on the antioxidant and antiradical activities. Concerning the antifungal activity, no Zygosaccharomyces bailli cell growth was observed for two weeks in a mayonnaise prepared with the flavored EVOO at a 40 g L−1 concentration. SPME-GC-MS analysis revealed the presence of 11 terpene compounds (hydrocarbon and oxygenated monoterpenes) that had migrated from marjoram in the flavored EVOO. Twenty-one phenolic compounds were tentatively characterized by LC-QToF-MS in the EVOO samples; however, hesperetin and p-coumaric acid, originating from marjoram, were only detected in the flavored EVOO. [ABSTRACT FROM AUTHOR]

The improvement of the extra virgin olive oil (EVOO) extraction process involves the proper management of endogenous enzymes of the olive fruit and all the technological conditions that can affect their activities. Coratina and Peranzana cultivars were processed to assess the influence of different technologies for fruit breaking (crushing and stoning) with and without controlled oxygen addition during this critical phase. The study of volatile compounds revealed that the enzymes that are responsible for their genesis during the technological process were significantly affected by oxygen addition in both the systems of fruit crushing. The results from the stoning technology proved that the quality improvement was a consequence of the prevention of the seed breaking and the oxidation catalyzed by the olive stone enzymes. In Peranzana EVOOs, it was possible to increase the aldehyde concentration up to 97% using stoning technology with a 0.2 L/min oxygen addition compared with traditional crushing. At the same time, non-significant reductions in phenolic compounds were detected when comparing crushing and stoning with and without the addition of oxygen, and similar trends were observed for the two studied cultivars. The sensory analyses confirmed the differences in phenolic and volatile composition detected in the EVOO samples. [ABSTRACT FROM AUTHOR]

Background: Constipation is prevalent after bariatric surgery and glucagon-like-peptide 1 (GLP-1) analogues. Increasing fat content in the distal small intestine and colon can enhance colonic peristalsis, potentially alleviating symptoms of constipation. Aim: We investigated whether oleic acid can ameliorate constipation in patients undergoing bariatric surgery or receiving GLP-1 analogues. Methodology: Fourteen adults with chronic constipation according to Rome IV criteria following bariatric surgery or GLP-1 analogues were on stable treatment for constipation for more than 4 weeks. This randomized double-blind crossover trial compared microcapsules containing 21.25 g of oleic acid delivered in the distal small intestine or the stomach. The primary outcome was changed in the number of bowel motions over 24 h. Exploratory endpoints included alterations in straining, diarrhoea, faecal leakage over 24 h and hunger, fullness, nausea and calorie intake for the 3 h after ingesting the microcapsules. Findings: Receiving oleic acid into the distal small intestine increased number of bowel movements per day (2.5 vs 1.1, p = 0.009) and caused softer stool consistency (p = 0.03). 9/14 of the control group passed motions and 13/14 of the intervention group passed motions in 24 h (p = 0.059). No significant differences were observed in straining (p = 0.65), rapid bowel movements (p = 0.08), accidental leakage (p = 0.32), hunger, fullness, nausea or food intake between the groups (all p > 0.05). There were no disparities in safety profile between groups. Conclusion: Microcapsules containing oleic acid delivered to the distal small intestine appear to be a safe and effective relief from chronic constipation in patients undergoing bariatric surgery and/or receiving GLP-1 analogues. [ABSTRACT FROM AUTHOR]

Lubricants play a pivotal role in human reproductive health, particularly concerning their impact on sperm parameters. In this systematic review, we assess the implications of both synthetic and natural or organic lubricants on sperm health and fertility, based on a compilation of 20 distinct studies. Synthetic lubricants, including K‐Y Jelly, Replens, and Astroglide, predominantly containing ingredients like methylparaben and glycerin, have been linked to detrimental effects on sperm motility and chromatin integrity. Chemical characteristics, notably osmolality and pH, are central to understanding these effects. Despite the World Health Organization's osmolality recommendation of 380 mOsm/kg, many commercial products surpass this. Natural solutions offer varied results, while olive oil exhibits unfavorable effects on sperm health, egg white proves non‐toxic, potentially benefitting sperm health. Conversely, Pre‐Seed, widely endorsed in the research community, generally demonstrates minimal adverse impact on sperm. The review highlights the significance of lubricant selection in evidence‐based reproductive strategies. Lubricants have a marked effect on sperm health. In this systematic review encompassing 20 studies, synthetic products such as K‐Y Jelly and Astroglide often compromise sperm attributes due to their ingredients and chemistry. On the other hand, natural options vary: Olive oil poses risks, while egg white appears neutral. Pre‐Seed, a research‐favored product, presents minimal concerns. This review emphasizes the need for evidence‐based lubricant selection in reproductive planning. [ABSTRACT FROM AUTHOR]

The oxidative stability index is one of the most used and reliable parameters to determine the quality of vegetable oil, biodiesel, and various foods. However, the leading commercially available equipment has a considerably high cost. Nevertheless, block digesters are more financially accessible and are present in most food analysis laboratories. Thus, the proposal of this study allowed us to obtain results very similar to those provided by Rancimat, based on the association between a digester block and a conductivity sensor, assisted by a low-cost and high-efficiency microcontroller, added to a simple graphical interface. Comparing the results between both techniques, it was possible to determine the oxidative stability index with reasonable equivalence and its variation as a function of temperature with a deviation of less than 10% for olive oil. This work helps disseminate oxidative stability analysis and contributes to institutions, researchers, and teachers with limited access to financial resources. [ABSTRACT FROM AUTHOR]

Once the coronavirus pandemic was declared by government authorities in March 2020 and several measures were adopted around the world to limit the effects of COVID-19, the limit agroeconomic processing affected important operations such as not being able to prepare the olive trees for the next harvest. This lack of processes has caused the consumer to perceive an increase in prices due to the shortage of product and the growing demand for olive oil around the world. This research paper, through the use of advanced statistical and econometric techniques, attempts to perform a specific analysis and understand the persistence of the data and the trend of global olive oil prices. Artificial intelligence techniques such as neural network models are also used to predict long-term price behavior. Using ARFIMA (p, d, q) model, the results suggest a non-mean reversion behavior, suggesting that the shock is expected to be permanent, causing a change in trend. This result is in line with that obtained using machine learning techniques, where the forecast suggests an increase of the prices around + 11.36% in the next 12 months. [ABSTRACT FROM AUTHOR]

Fluorescence spectroscopy is a fundamental tool in life sciences and chemistry, with applications in environmental monitoring, food quality control, and biomedical diagnostics. However, analysis of spectroscopic data with deep learning, in particular of fluorescence excitation-emission matrices (EEMs), presents significant challenges due to the typically small and sparse datasets available. Furthermore, the analysis of EEMs is difficult due to their high dimensionality and overlapping spectral features. This study proposes a new approach that exploits domain adaptation with pretrained vision models, along with a novel interpretability algorithm to address these challenges. Thanks to specialised feature engineering of the neural networks described in this work, we are now able to provide deeper insights into the physico-chemical processes underlying the data. The proposed approach is demonstrated through the analysis of the oxidation process in extra virgin olive oil (EVOO), showing its effectiveness in predicting quality indicators and identifying the spectral bands and thus the molecules involved in the process. This work describes a significantly innovative approach to deep learning for spectroscopy, transforming it from a black box into a tool for understanding complex biological and chemical processes. [ABSTRACT FROM AUTHOR]

Background: The health benefits of the Mediterranean diet are partially attributed to the polyphenols present in extra virgin olive oil (EVOO), which have been shown to have anti-cancer properties. However, the possible effect that EVOO could have on Chronic Lymphocytic Leukemia (CLL) has not been fully explored. Methods: This study investigates the anti-CLL activity of EVOO through a computational multi-level data analysis procedure, focusing on the identification of shared biological functions between them. Specifically, publicly available data from genomics, transcriptomics and proteomics related to EVOO consumption and CLL were collected from several resources and analyzed through a computational pipeline, highlighting common molecular mechanisms and biological processes. Computational verification of a number of the highlighted functional terms associating CLL and EVOO has been performed as well. Results: Our investigation revealed four molecular pathways and three biological processes that overlap between mechanisms associated with CLL and those impacted by the consumption of EVOO. To further investigate the common biological functions, we focused on AKT1-related terms, aiming to investigate the potential importance of AKT1 in the anti- CLL effects associated with EVOO. Conclusions: Overall, the results provide valuable insights into the potential beneficial effect of EVOO in CLL and highlight EVOO's bioactive compounds as promising candidates for future investigations. [ABSTRACT FROM AUTHOR]

Introduction: Huntington's disease (HD) is a hereditary neurodegenerative disorder that primarily affects the striatum, a brain region responsible for movement control. The disease is characterized by the mutant huntingtin (mHtt) proteins with an extended polyQ stretch, which are prone to aggregation. These mHtt aggregates accumulate in neurons and are the primary cause of the neuropathology associated with HD. To date, no effective cure for HD has been developed. Methods: The immortalized STHdhQ111/Q111 striatal cell line, the mHtt-transfected wild-type STHdhQ7/Q7 striatal cell line, and N2a cells were used as Huntington's disease cell models. Flow cytometry was used to assess cellular reactive oxygen species and transfection efficiency. The CCK-8 assay was used to measure cell viability, while fluorescence microscopy was used to quantify aggregates. Immunoblotting analyses were used to evaluate the effects on protein expression. Results: Polyphenols are natural antioxidants that offer neuroprotection in neurological disorders. In this study, we provide evidence that oleuropein, the primary polyphenol in olive leaves and olive oil, enhances cell viability in HD cell models, including. STHdhQ7/Q7 STHdhQ7/Q7 striatal cells, N2a cells ectopically expressing the truncated mHtt, and STHdhQ111/Q111 striatal cells expressing the full-length mHtt. Oleuropein effectively reduced both soluble and aggregated forms of mHtt protein in these HD model cells. Notably, the reduction of mHtt aggregates associated with oleuropein was linked to increased proteasome activity rather than changes in autophagic flux. Oleuropein seems to modulate proteasome activity through an unidentified pathway, as it did not affect the 20S proteasome catalytic β subunits, the proteasome regulator PA28γ, or multiple MAPK pathways. Discussion: We demonstrated that oleuropein enhances the degradation of mHtt by increasing proteasomal protease activities and alleviates mHtt-induced cytotoxicity. Hence, we propose that oleuropein and potentially other polyphenols hold promise as a candidate for alleviating Huntington's disease. [ABSTRACT FROM AUTHOR]

The present work deals with the chemical properties of vegetable oils commonly used for deep‐frying, for example, sunflower, corn, cotton, canola, and olive oils. Ten deep‐frying cycles were carried out for 20 min each. Oil degradation was measured by peroxide values (PVs) and was highly correlated with the presence of conjugated‐diene and conjugated‐triene structures. Frying cycles caused two alternative reactions, which both impacted the PV. In one reaction, there was an increase in PV with the oxidation of the unsaturated bonds, and in the second stage, there was a decrease in the cleavage of the double‐bond oxide. Additionally, the point of returns (PRs) and activation energy (Ea) were determined for the two stages. The PRs were eight cycles for olive and corn, five cycles for canola, four cycles for sunflower, and three cycles for cotton oil. In terms of ER, the olive and cotton oils had the highest ER and were most resistant to decomposition, and the associated activation energy formation of peroxide decomposition products. The corn oil was the least resistant to decomposition. In addition, this work demonstrated a novel analytical technique that showed the correlation between the total value of conjugated diene‐triene structures and PV, using a titration method. The correlation was high confidence for the regression, recovery, and U95. This significant correlation is useful for measuring the PV of oils subjected to other processes. [ABSTRACT FROM AUTHOR]

Fatty acid composition is an essential aspect of the qualitative assessment of olive oil. A method for evaluating and trending fatty acid composition of olive varieties directly from a limited amount of drupes, has been proven reliable in comparison with traditional oil analysis. No significant difference was detected between the two methods for the 27 cultivars tested, despite presenting decidedly different acid compositions. The results obtained, crossed with those of oil yield, can represent a useful resource to set the harvest calendars by choosing the most suitable time for the production of superior quality oils and for reducing the risk of pathogen infections or pest attack. For three cultivars, the acid composition was evaluated during three ripening phases (green, veraisoned and veraisoned to black). The different behaviors suggest it is the genotype that determines this -still little known-physiological trait in olive. An interesting finding was that the oils from drupes harvested in August showed linolenic acid values higher than the limit (1.00%) set in the international standards for the classification of olive oils, requesting further investigation. [ABSTRACT FROM AUTHOR]

Extra virgin olive oil (EVOO) represents a significant source of monounsaturated fatty acids (MUFA) and vitamin E, but it is also considered a functional food, due to the content of peculiar bioactive molecules, such as phenolic compounds, being able to modulate various processes related to aging and the most common metabolic and degenerative diseases. A lot of experimental research has focused on some of these components, but in most cases, the studies were performed in vitro testing compounds at non-physiological concentrations and achieving results that cannot easily be translated in vivo. Recent clinical studies demonstrated that in vivo these compounds are able to regulate physiological functions and prevent several pathological events including metabolic and cardiovascular diseases (CVDs), which represent the main causes of death worldwide. This review aims to sum up the major evidence on the beneficial effects of EVOO phenolic compounds in vivo on these pathologies, describing and evaluating the efficacy in relation to the mechanisms of diseases of the whole phenolic fraction and some of its specific components. [ABSTRACT FROM AUTHOR]

Tyrosol and hydroxytyrosol are powerful phenolic antioxidants occurring in olive oil and in by-products from olive processing. Due to their high polarity, esterification or other lipophilization is necessary to make them compatible with lipid matrices. Hydroxytyrosol methyl carbonate is a more effective antioxidant than dibutylhydroxytoluene or α-tocopherol and together with tyrosol methyl carbonate exerts interesting pharmacological properties. The purpose of this work was the enzymatic preparation of alkyl carbonates of tyrosol and hydroxytyrosol. A set of 17 hydrolases was tested in the catalysis of tyrosol methoxycarbonylation in neat dimethyl carbonate to find an economically feasible alternative to the recently reported synthesis of methyl carbonates catalyzed by Novozym 435. Novozym 435 was, however, found to be the best performing catalyst, while Novozym 735, pig pancreatic lipase, lipase F-AK and Lipex 100T exhibited limited reactivity. No enzyme accepted 1,2-propylene carbonate as the acylation donor. Under optimized reaction conditions, Novozym 435 was used in the batch preparation of tyrosol methyl carbonate and hydroxytyrosol methyl carbonate in quantitative yields. The enzymatic methoxycarbonylation of tyrosol and hydroxytyrosol can also be used as a method for their selective protection in enzymatic syntheses of phenylethanoid glycosides catalyzed with enzymes comprising high levels of acetyl esterase side activity. [ABSTRACT FROM AUTHOR]

Fibromyalgia (FM) is a chronic syndrome of unknown etiology, although many studies point to inflammation, oxidative stress, and altered mitochondrial metabolism as some of the cornerstones of this disease. Despite its socioeconomic importance and due to the difficulties in diagnosis, there are no effective treatments. However, the use of non-drug treatments is increasingly becoming a recommended strategy. In this context, the effects of supplementation of FM patients with an olive (poly)phenol, vitamin C, and vitamin B preparation were investigated in this work, analyzing complete blood count, biochemical, lipid, and coagulation profiles, and inflammation and oxidation status in blood samples. To gain a better understanding of the molecular mechanisms and pathways involved in the etiology of FM, a proteomic study was also performed to investigate the mechanisms of action of the supplement. Our results show that the nutraceutical lowers the lipid profile, namely cholesterol, and improves the oxidative status of patients as well as their quality of life, suggesting that this product could be beneficial in the co-treatment of FM. ClinicalTrials.gov (ID: NCT06348537). [ABSTRACT FROM AUTHOR]

Olive oil adulteration is has ever been increasing in China in recent years. In this study, a portable non-destructive testing instrument was developed to detect the extra virgin olive oil adulteration using the visible/near-infrared spectroscopy. The instrument was consisted mainly of a multi-spectral acquisition module, a control and display module, a power supply module, and peripheral circuits. And then, the transmission spectrum of the adulterated sample was collected, according to the characteristics of extra virgin olive oil. Firstly, corn oil, peanut oil, rapeseed oil, and soybean oil from eight origins were used as the adulterated oils, and then mixed with the extra virgin olive oil from three origins in Spain, Italy, and Greece. 339 adulterated extra virgin olive oil samples were prepared with the mass fractions of 0, 1%, 3%, 6%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, 50%, 55%, and 60%, respectively. Secondly, a self-built spectral acquisition system was used to collect transmission spectra of the samples. Finally, partial least squares regression, support vector regression, and error backpropagation neural network models were used to analyze the feasibility of adulteration detection. The results show that the correlation coefficients of the calibration set were between 0.947 and 0.987 after spectral preprocessing. RMSEC values were between 0.031 and 0.063. The correlation coefficients of the validation set were between 0.956 and 0.990, and RMSEP values were between 0.026 and 0.063. The characteristic wavelengths for olive oil adulteration detection were extracted using the successive projection. A multi-channel spectral sensor was finally selected to contain 18 bands. A portable and low-cost olive oil adulteration detection instrument was designed, according to the physical characteristics of extra virgin olive oil. The spectral data of adulterated oil was collected by the R&D device. The quantitative analysis models were established for the olive oil adulteration rate using partial least squares regression, support vector regression, and error back propagation neural network. The prediction models were compared as well. The support vector regression model shared the best fit and optimal prediction, with the correction and validation set coefficients of determination of 0.989 and 0.965, and root mean square errors of 0.020 and 0.037, respectively. The prediction model with the support vector regression models was loaded into the detection device, in order to verify the accuracy and stability of the model and detection device. Within the range of 0-60% adulteration rate, three types of extra virgin olive oil adulterated samples were failed to coincide with the concentration of the model training set samples, which were randomly configured every 10%. The stability of the device was characterized by the coefficient of variation in the three predicted adulteration rates of the extra virgin olive oil. Within the range of adulteration rates, the average coefficient of variation was 0.019 in the adulterated samples, indicating the better adaptability and consistency of the model. The testing instrument showed the a highly stable performance with little fluctuation in the prediction over multiple tests. The accuracy of the device was verified to analyze the residuals between the predicted and the true values of the adulterated samples. The maximum absolute value was 4.43 for the residuals of the adulterated samples. The stability and accuracy of the portable device were achieved to analyze the adulteration rate of extra virgin olive oil, fully meeting the needs of on-site testing. [ABSTRACT FROM AUTHOR]

The food industry is encouraged to develop new sustainable foodstuffs, and agri-food by-products can serve as valuable ingredients in these formulations. In this work, olive pomace (OP), a by-product of olive oil production, was incorporated as an ingredient in pasta. The changes in the nutritional composition and consumer acceptance were assessed, aiming to scale up the production. OP contains dietary fibre (55%), fat (9%), α-tocopherol (43 mg/kg), and oleic acid (76%) after moisture elimination. For that, the following two drying procedures were tested: 40 °C for 48 h (OP40) and 70 °C for 24 h (OP70). Both samples were sieved to remove the stone pieces. Drying at 70 °C (OP70) was the fastest method, revealed a better nutritional profile than OP40, and was the product selected for the incorporation into the pasta. The enriched pasta, containing 7.5% of OP70, was compared to a control. It showed an improved nutritional value with higher contents of fat, ash, fibre, vitamin E, oleic acid, phenolics, and flavonoids, a composition related to potential health benefits. Consumers appreciated the appearance, colour, shine, and aroma of the obtained pasta, making it a prototype with commercial viability. However, several improvements need to be implemented, namely, at the textural levels. Corrective actions, such as the optimisation of the amount of incorporated OP, the use of other ingredients for flavour masking, and textural adjustments, are advisable, thereby making this product more appealing and accepted by a larger number of consumers. This prototype can be a good approach for the circular economy, environmental sustainability, and food security. [ABSTRACT FROM AUTHOR]

Food evaluation is a topic central to consumer research and food marketing. However, there is little consensus regarding how consumers combine sensory stimuli, product information, and visual impressions to shape their evaluation. Moreover, the bulk of research relies on studies based on questionnaires and declarative responses, raising questions about subliminal processes and their hierarchy in an evaluation process. To address this gap in the literature, we conducted a study with more than 400 participants in Morocco and Tunisia and investigated how factors such as flavor/taste, product information, and packaging design in a variety of olive oils influence visual attention and are reflected in willingness to pay (WTP). We implemented incentivization through an auction to reduce the hypothetical bias in stated WTP values. The results revealed that, compared to tasting the oils, the provision of cognitive information led to an increase in consumers' WTP. However, a drastic increase in WTP occurred when the consumers were exposed to package designs, overshadowing the formerly dominant effects of product attributes. These findings support theories suggesting a visual perceptual processing advantage due to the picture superiority effect–a picture says a thousand words. Further, it underlines the importance of graphic design in food marketing. The findings have ramifications for food marketing, product development, and pricing strategies. [ABSTRACT FROM AUTHOR]

Ozone serves as a potent oxidizing agent and a universal antiseptic, extensively employed in industries such as food, pharmaceuticals, and cosmetics due to its ability to dissolve in water and decompose into oxygen. This study aimed to treat virgin olive oil (VOO) with the ozonation process prior to its incorporation into a sunscreen product, and to discover any new potentially useful properties by comparing it with a sunscreen containing non-ozonated olive oil. The comparison was based on physicochemical properties, physical appearance, and sun protection factor (SPF) value. VOO treated with 0.017 mole/L ozone was tested for various physicochemical properties such as color, viscosity, refractive index, acid value, iodine value, peroxide value, saponification value, and oxidative stability. The composition was analyzed using gas chromatography (GC) and gas chromatography – mass spectrometry (GC-MS). The properties of ozonated olive oil (OOO) differed from VOO in terms of viscosity and flow behavior. An increase in shear rate significantly reduced the viscosity of OOO, while VOO maintained a constant viscosity and exhibited Newtonian flow behavior. When OOO was incorporated into sunscreen products, it enhanced the spreadability of the product on the skin, resulting in a significantly higher SPF value. The ability of a sunscreen to spread evenly on the skin and form a continuous thin film is crucial for effective protection against the sun’s rays. These findings highlight the potential of OOO in enhancing the photoprotection efficacy of sunscreen products by providing valuable data for its incorporation into formulations aiming to improve sun protection. Future research could focus on long-term stability and potential side effects of OOO in cosmetic formulations. [ABSTRACT FROM AUTHOR]

AbstractLutein, zeaxanthin, and mesozeaxanthin, collectively termed as macular pigments, are key carotenoids integral to optimized central vision of the eye. Therefore, nutraceuticals and functional foods have been developed commercially using carotenoid rich flowers, such as marigold and calendula or single celled photosynthetic algae, such as the Dunaliella. Industrial formulation of such products enriched in macular pigments have often suffered from serious bottlenecks in stability, delivery, and bioavailability. The two chief factors largely responsible for decreasing the shelf-life have been solubility and oxidation of these pigments owing to their strong lipophilic nature and presence of conjugated double bonds. In this regard, oil-based formulations have often been found to be more suitable than powder-based formulations in terms of shelf life and targeted delivery. In some cases, addition of phenolic acids in the formulations have also augmented the product value by enhancing micellization. In this regard, a novel proprietary formulation of these pigments has been developed in our laboratory utilizing marigold extracts in a colloidal solution of extra virgin olive oil and canola oil fortified with antioxidants like thyme oil, tocopherol, and ascorbyl palmitate. This review article presents an updated insight into the stability and bioavailability of industrially manufactured macular carotenoids together with their safety and solubility issues. [ABSTRACT FROM AUTHOR]

The imbalance in oxidant production and chronic inflammation are the main mechanisms that lead to the detrimental effects of diabetes on skin wound healing. Thus, administration of antioxidants could improve diabetic wound healing. This study aimed to understand the effects of extra virgin olive oil (EVOO) or hydroxytyrosol (HT) in skin wound healing under diabetic conditions. Skin wounds in streptozotocin‐induced diabetic mice were topically treated with HT. Some diabetic animals were fed with a diet rich in EVOO. Wounds were harvested 7 days later. In in vitro assays, fibroblasts and macrophages were treated with high levels of glucose and HT. The EVOO or HT promoted wound closure and collagen deposition in diabetic mouse wounds. The EVOO or HT reduced the number of infiltrated neutrophils, tumour necrosis factor‐α, lipid peroxidation, and nuclear factor erythroid 2‐related factor 2 in diabetic mouse wounds. The EVOO or HT also increased the number of macrophages with anti‐inflammatory phenotype and interleukin‐10 in diabetic mouse wounds. In the in vitro assays, HT promoted the fibroblast migration, collagen gel contraction, and switched macrophages to an anti‐inflammatory phenotype under high glucose conditions. In conclusion, the diet supplementation with EVOO or topical application of HT promotes skin wound healing under diabetic conditions and can be a possible therapeutic tool for the treatment of those lesions. [ABSTRACT FROM AUTHOR]

Tourism, which has a wide literature, is also represented by wine, olive oil and cheese under gastronomy as a niche genre. Recently, the increasing interest of tourists in these foods, especially cheese, has triggered the development of cheese tourism through the creation of routes along with the increase in festivals and events. In parallel with this rapid development, the interest of academics has begun to turn towards cheese tourism. Researchers state that there are more than 1,000 types of cheese around the world. Turkey also makes significant contributions to these cheese varieties with its known types such as Ezine cheese, Kars kashar cheese, Erzurum civil cheese. However, it is also possible to mention many undiscovered cheese types that are produced using traditional methods. This study, which was carried out for an exploratory purpose, was carried out with the aim of examining the production process of kandirif cheese, which is produced with traditional methods in the Erzurum region, and to introduce this type of cheese to tourism by contributing to its sustainability. In this context, interviews were conducted with eight kandirif cheese producers, the number of which is gradually decreasing. As a result, it has been determined that this cheese is a unique and traditional type of cheese that has been produced only in Kekikli village for many years, but is not very well known. Kandirif cheese should first be protected by registering a geographical indication, its sustainability should be ensured and after the necessary infrastructures are created, it should be introduced to tourism through a route. This special cheese should be seen as a touristic product, it should be given the necessary value and its loss should be prevented. The most important supporters in this regard will be kandirif cheese producers, who have sales and marketing reservations. Because producers have stated that they can be leading entrepreneurs in economic development through tourism. [ABSTRACT FROM AUTHOR]

The diversity of traditional food products passes down from one generation to another, and contributes to the formation of the cultural identity and gastronomic patrimony. The know-how employed and the variety of preparation techniques reflect the origins, and the references of consumers. This study aims to detail the different steps and practices used by Tunisian women during preparation of the traditional salted and dried meat product known as "kaddid", and to study its physicochemical and microbial properties. For this purpose, 400 women were interviewed in 8 regions of Tunisia. The results of this survey described the different traditional Tunisian processes, and recipes used for the preparation of kaddid. The outcomes highlighted significant differences in the preparation of kaddid between regions. Kaddid can be made from sheep (89% of respondents), beef (22% of respondents), camel or goat (3% of respondents) and various parts may be used depending on the local food habits. 70% of the interviewed used dry salting combined with seasoning as salting mode. After sun drying, kaddid is frozen until use or traditionally preserved through post-processing steps which consist of frying then storing in sealed jars filled with olive oil (31% according to the respondents) or simply at room temperature in hermetically sealed glass jars. In order to study the physicochemical and microbial characteristics of kaddid, a sample was prepared based on the results of the survey, according to the most commonly used recipe. The pH (5.77±0.03), water activity (0.54±0.001), and moisture (23.67±0.17) values were considered suitable for the safety and stability of the product. The lipid oxidation rate of kaddid expressed in terms of TBARS (0.55±0.02 mg MDA/kg) content was much lower than the upper limit of rancidity (2mg MDA/kg). The results showed a significant effect of the kaddid processing on reducing the initial microbial load of raw meat (p<0.05). The microbiological characterization showed that molds, yeasts, and Staphylococcus presented the dominant population, while Lactic bacteria was present in low numbers in kaddid samples. [ABSTRACT FROM AUTHOR]

Background: Sweetgum oil has been traditionally used to treat wounds, respiratory tract problems, osteoarthritis and various stomach ailments. In this study, the effects of sweetgum oil on ethanol-induced chronic gastritis in rats were investigated. Methods: Thirty Wistar albino rats were divided into 5 groups. Group 1 served as control and received no treatment. Except for control, all animals received oral doses of 8 g/kg of 56% ethanol twice a week for 4 weeks to induce gastritis. Group 2, the ethanol group received only ethanol. Group 3 was treated with the conventional treatment of 20 mg/kg omeprazole daily for 2 weeks. Group 4 was treated with 150 mg/kg of sweetgum oil dissolved in olive oil daily for 2 weeks. Group 5 was treated orally with 0.6 ml olive oil daily for 2 weeks. Result: Histopathological and immunohistochemical examinations were performed on the stomach samples. Ethanol caused severe erosive ulcerative lesions in the gastric mucosa and inflammatory cell infiltrations in the propria mucosa. In immunohistochemical examination, marked increases in interleukin-10 (IL-10), interleukin-1ß (IL-ß) and platelet endothelial cell adhesion molecule 1 (PECAM-1) expressions were observed in this group. Omeprazole treatment significantly reduced these pathological findings. Sweetgum oil provided significant improvement in histopathological and immunohistochemical findings, but the protection was not as effective as omeprazole. Moderate healing effects were also observed with olive oil. Sweetgum oil has a curative effect on chronic gastritis, although it is not as effective as omeprazole. Moreover, olive oil has a curative effect on gastritis. [ABSTRACT FROM AUTHOR]

Aromatized olive oils were prepared by the addition of ginger and turmeric spices and their combination (ginger + turmeric) with two different forms: powder and extracts. The spices were incorporated to olive paste at kneading stage (co‐processing) or directly to olive oil as infusion (maceration) (5% for powder, 3% for extract; w/w). Aromatization provided a lower peroxide value accompanied by a longer induction period, increased total phenolic content, and enhanced antioxidant activity. The use of turmeric as a powder may be advantageous for use in vegetable oils, especially because the bioactive antioxidant compounds it contains are hydrophobic. In another way, it was also the reason why the alcoholic extract of ginger gave more effective results than turmeric, which had a higher extraction yield than ginger. For both the co‐processing and maceration methods, ginger powder and extract induced the strongest radical scavenging activity in oil. The pungent taste was more marked in turmeric‐aromatized oils and spicy taste in ginger‐aromatized oils. The use of these two spices together incorporated the bioactive components into the oil while balancing the burning effect of ginger, making it more possible to benefit from its high antioxidant effect. Practical Applications: Aromatization of olive oil by maceration and co‐processing not only enriched it with bioactive components but also improved oxidative stability with quality indices such as free acidity and peroxide. In terms of quality indices and oxidative stability, maceration had advantages over co‐processing. However, co‐processing was more effective in terms of total phenolic and radical scavenging activity. At the industrial level, the incorporation of an aromatic material at one step of the process, that is, co‐processing or co‐milling, can be advantageous in terms of application without requiring extra time for the aromatization. [ABSTRACT FROM AUTHOR]

Olive Quick Decline Syndrome (OQDS) associated with Xylella fastidiosa subsp. pauca is one of the most destructive diseases of olive trees in the Salento Peninsula (Southern Italy), particularly on the cultivars Cellina di Nardò and Ogliarola Salentina. This study proposes the NuovOlivo protocol as a management strategy to permit coexistence between X. fastidiosa subsp. pauca and olive drupes and extra-virgin oil production. Thirty-two private olive orchards affected by OQDS and cultivated following the standard agronomic techniques in use in the area were surveyed during the 2019–2023 olive-growing seasons. Tested cultivars included Cellina di Nardò, Ogliarola Salentina, Coratina, Ascolana Tenera, Nociara, Leccino, and Bella di Cerignola. At the beginning of the protocol application, the susceptible plants showed OQDS symptom severity of 40–80% and did not produce olives or oil, while the resistant(?)/tolerant cultivars exhibited a 2–8% leaf scorch and a drupe production less than 1–2 kg/plant. After the removal of dry branches in January–February, plants were sprayed two times per year (preferably in March and October) with NuovOlivo®, a mixture of aqueous botanical extracts esterified in the presence of sodium hydroxide with vegetable oils and activated at the time of use with sodium bicarbonate. In all the orchards, a slow-release fertilizer was distributed, and weeds were controlled by mowing or chopping. Upon eventual appearance, the dry twigs were removed. Treated olive trees produced new vegetation, rebuilt their foliage, reduced OQDS symptoms, and turned out cluster inflorescence and drupes. The drupes yield was 6.67–51.36 kg per plant, with an average of 13.19% in extra-virgin olive oil (free acidity 0.01–0.2%). Plants used as controls showed OQDS symptoms and were unproductive, and newly formed shoots were desiccated. The proposed protocol promotes, supports, and restores new vegetation, flowers, fruits, and oil production of the treated olive plants affected by OQDS without losing susceptible olive plants. The Apulian landscape and economy, based on olive presence and production, could be also safeguarded. [ABSTRACT FROM AUTHOR]

This study aimed to investigate whether the maternal administration of minocycline, a tetracycline antibiotic known to have anti-inflammatory and neuroprotective properties in models of neural injury, reduces inflammation and neural cell death in a fetal rat model of myelomeningocele (MMC). E10 pregnant rats were gavaged with olive oil or olive oil + retinoic acid to induce fetal MMC. At E12, the dams were exposed to regular drinking water or water containing minocycline (range, 40-140 mg/kg/day). At E21, fetal lumbosacral spinal cords were isolated for immunohistochemistry and quantitative gene expression studies focused on microglia activity, inflammation, and apoptosis (P < 0.05). There was a trend toward decreased activated Iba1+ microglial cells within the dorsal spinal cord of MMC pups following minocycline exposure when compared to water (H 2 O) alone (P = 0.052). Prenatal minocycline exposure was correlated with significantly reduced expression of the proinflammatory cytokine, IL-6 (minocycline: 1.75 versus H 2 O: 3.52, P = 0.04) and apoptosis gene, Bax (minocycline: 0.71 versus H 2 O: 1.04, P < 0.001) among MMC pups. This study found evidence that the maternal administration of minocycline reduces selected markers of inflammation and apoptosis within the exposed dorsal spinal cords of fetal MMC rats. Further study of minocycline as a novel prenatal treatment strategy to mitigate spinal cord damage in MMC is warranted. [ABSTRACT FROM AUTHOR]

Olive trees not only produce olives but also generate a substantial amount of waste and by-products, including leaves, pomace (the solid remains after pressing olives for oil), and wastewater from the olive oil-making process. The waste products, particularly the leaves, contain bioactive compounds, especially phenolic compounds, known for their health benefits, such as high antioxidant potential and the ability to reduce inflammation. These compounds have shown promise in preventing and treating cancer. This review, based on in vitro evidence, provides a detailed description and discussion of the mechanisms through which these compounds from olive leaves can prevent development, the ways they might act against cancer cells, and their potential to increase the sensitivity of tumor cells to conventional anticancer therapy. The possible synergistic effects of these compounds suggest that olive leaf extracts may offer a promising approach for cancer treatment, compared with isolated compounds, thus providing novel possibilities for cancer therapy. [ABSTRACT FROM AUTHOR]

This research can be considered as the first complete survey for the valorization of new olive genotypes cultivated in the South-East of Tunisia as well as their oils. The study aimed to characterize the phytochemical composition of virgin olive oil produced from two olive cultivars, namely Nourgou and Gousalani. The pomological characterization of fruits, the quality criteria and the phytochemical profile were quantified. Additionally, antioxidant activity was evaluated using Ferric reducing antioxidant power (FRAP) and Oxygen radical absorbance capacity (ORAC) tests to also obtain a bioactive characterization of these monovarietal olive oils. The obtained results revealed that the analyzed olive oils samples can be classified into Extra Virgin category (EVOO) according to the regulated physicochemical characteristics. Our findings showed a significant variability in the chemical parameters of the analyzed EVOO likely associated with the genetic potential, mainly for chlorophylls contents (1.37–1.64 mg/kg), in carotenoids pigments (3.97–10.86 mg/kg), in α-tocopherol (175.59–186.87 mg/kg), in sterols (1036.4–1931.4 mg/kg) in oleic acid (65.33–68.73%), in palmitic acid (C16:0) (13.32–17.48%), in linoleic acid (C18:2) (11.06–13.47%). Additionally, the HPLC-MS/MS analysis showed that the two EVOOs analyzed contained appreciable amounts of total polyphenols, ranging from 348.03 up to 516.16 mg/kg, in Nourgou and Gousalani oils, respectively. Regarding the individual phenolic compounds, the EVOO samples were mainly characterized by phenolic alcohols, phenolic acids, secoiridoids, verbascoside, flavonoids and phenolic aldehydes. The prevalent simple phenolics detected were secoiridoids with the dominance of the oleuropein aglycone in Gousalani oil. In addition, findings from in vitro antioxidant assays (FRAP and ORAC) revealed that the two studied oils possessed a powerful antiradical activity and a good reducing power capacity. In conclusion, these new EVOOs exhibited a superior quality compared to other Tunisian varieties, considering their antiradical activity and reducing power capacity. [ABSTRACT FROM AUTHOR]

Simple Summary: Olive oil production generates high amounts of coproducts that can be exploited for other purposes. Olive oil coproducts are rich in polyphenols, which have beneficial effects when added to cow, pig, and chicken diets. Products rich in polyphenols also have potential benefits for animal welfare through many mechanisms. These include antioxidant activities and a reduction in oxidative stress, which is linked to aging and many diseases. To the best of our knowledge, there are no studies on the use of olive oil flour in dog diets. First, we demonstrated that introducing a dose of 11.5 mg/kg body weight of olive flour rich in polyphenols (MOP®) to the diet of dogs decreased oxidative stress, reduced the levels of d-ROMs, and led to increasing trends in the amount of blood antioxidants. Olive oil coproducts and their phenolic extracts have shown beneficial effects when added to the diets of food-producing animals, whereas data on their effects on pets are scarce. The aim of this study was to evaluate the effects of dietary supplementation with olive flour (MOP®) on oxidative blood biomarkers in dogs. Thirty dogs were recruited and divided into two groups. Both groups were fed the same kibble feed twice daily. The treatment group (T) also received canned wet feed supplemented with 11.5 mg/kg of body weight of organic olive flour per day, whereas the control group (C) received the same wet feed without any supplementation. The findings showed that oil-free olive pulp flour supplementation led to a significant decrease in d-ROMs (p < 0.044) in the blood of the T group (from 101.26 to 86.67 U CARR), whereas no significant changes were observed in the C group. An increasing OXY trend was found in the blood of the T group. Polyphenols in olive flour at a dose of 11.5 mg/kg of body weight contributed to lowering the oxidative stress threshold in dogs, reducing the levels of d-ROMs in dogs and leading to increasing trends in the amount of blood antioxidants. The use of olive pulp flour in dog diets has proven to be beneficial for their health and could also reduce the waste associated with olive oil production. [ABSTRACT FROM AUTHOR]

Summary: Cooking is an essential aspect of everyday life. Cooking oils and methods exert enormous effects on the nutritional, physicochemical, microbial qualities, and bioactive compounds of vegetables. Most of them are either directly or indirectly related to human health. Hence, the present investigation was undertaken to find out the effect of two cooking methods (traditional and steam cooking) and four selected culinary oils (soybean oil, mustard oil, extra virgin olive oil, and extra virgin coconut oil) on the cooked vegetables. The results indicated that steam‐cooked mixed vegetables retained more nutrients than traditional ones. The traditional cooking method of preparing mixed vegetables with soybean oil revealed higher amounts of crude fat, 26.90 ± 0.10%, whereas steam cooking and traditionally cooked vegetables without oils showed lower amounts of crude fat, 1.21 ± 0.04%, and 1.94 ± 0.04%, respectively. The highest crude fibre from 5.68 ± 0.20 to 6.48 ± 0.02% was recorded by the steam‐cooked vegetables in comparison with traditionally prepared mixed vegetables. Traditionally cooked vegetables with mustard oil showed a higher crude protein (13.30 ± 0.10%). The mixed vegetables that were steam‐cooked using extra virgin olive oil revealed a decreased percent of carbohydrates, 49.42 ± 0.03%. Most of the essential minerals especially for the human body like Ca, Mg, Fe, Cu, and Zn were found notable in both traditional and steam‐cooking processes using extra virgin olive oil, and mustard oil. The leading bioactive compound ß‐carotene 67.04 ± 0.04 mg/100 g was noted by the steam‐cooked vegetables with mustard oil. The highest anthocyanin 32.69 ± 0.02 mg/100 g and ascorbic acid 42.31 ± 0.01 mg/100 g were recorded in the steam‐cooked vegetables without culinary oils. Steam‐cooking with extra virgin coconut and olive oil resulted in high total carotenoid and phenolic content (31.60 ± 0.05 and 3.11 ± 0.04 mg/100 g, respectively). However, the findings suggest that culinary oils used in the present study retained more essential minerals and bioactive compounds than soybean oil. Only sufficient amount of edible oil may be used for vegetables cooking and proper functioning of fat‐soluble vitamins. [ABSTRACT FROM AUTHOR]

Background: The effect of an intervention based on Mediterranean diet on reducing recurrence risk or subsyndromal depressive symptoms in recovered depressed patients has not been explored. Methods: The PREDIDEP study was a two-year randomized trial designed to assess the effect of the Mediterranean Diet enriched with extra virgin olive oil on depression recurrence. At baseline and at four, eight, 16, 20, and 24 months of follow-up, depressive symptoms were evaluated through the Beck Depression inventory. Cox regression analysis was fitted to assess the role of dietary intervention on the risk of depression recurrence. Mixed effects linear models were used to assess changes in depressive subsyndromal symptoms according to the intervention. Results: After two years of intervention, the dietary intervention group (n = 103) compared to the control group (n = 93) showed no differences regarding depression recurrence risk as main outcome. As secondary outcomes, an improvement of depressive symptoms was yielded at four (−2.15; 95% CI = −4.00 to −0.29) and eight months (−2.42; 95% CI = −4.17 to −0.67) in the intervention group, with no changes in control group. Moreover, at 20 months, significant differences were found between groups (−3.35; 95% CI = −6.08 to −0.61). Conclusions: An intervention with Mediterranean diet in patients with previous depressive episodes might contribute to the reduction of depressive subsyndromal symptoms. [ABSTRACT FROM AUTHOR]

Extra virgin olive oil is a product with high commercial value mainly due to its unique quality and bioactive properties. It is commonly adulterated with other less expensive edible oils, making it necessary to develop and study rapid, cheap, and accurate analytical methods to identify extra virgin olive oil adulteration. In this respect, the current study aims to evaluate the application of electrochemical impedance spectroscopy to identify the adulteration of extra virgin olive oil with canola and sunflower oils. The experimental observations were processed through principal component analysis followed by hierarchical clustering to identify groups of treatments with similar behavior. Results have demonstrated that the approach could successfully classify the non-adulterated samples in a separate cluster in relation to the adulterated samples. An empirical equivalent electrical circuit parameter has suggested that the method is able to identify adulteration with 2% of the adopted edible oils and provided a clear distinction between the two adulterants. Overall, the study demonstrated the feasibility of the technique to identify the adulteration of extra virgin olive oil with the two adulterants. However, further studies are necessary to identify the limit of detection clearly and improve the quantification of adulterants added to the control samples. [ABSTRACT FROM AUTHOR]

The olive oil sector in the European Union has recently exhibited an increase in the production of eco-friendly olive oil, which is consistent with the policy goals of increasing the production of eco-friendly products and addressing environmental degradation. Under current Common Agricultural Policy (CAP) 2023–2027 regulations, environmental policy in the European Union is predominantly of the command-and-control type with less emphasis on market-based policies. We study the design of environmental policy by comparing an emission tax (market-based policy) and a relative binding standard (command-and-control policy) in an industry where firms are transforming themselves into eco-friendly firms. We argue that an emission tax is a more flexible and efficient policy in this type of industry. Results underscore the role market-based environmental policies can play in promoting the European Union's policy goals. Additionally, results are applicable to olive oil producers globally, but also other industries transitioning into the production of eco-friendly products. [ABSTRACT FROM AUTHOR]

This research aimed to identify the probiotic features of Yarrowia lipolytica strains isolated from olive oils in Turkey. The in vitro survival capabilities of Y. lipolytica strains in gastric and pancreatic solutions were assessed. The hydrophobicity of Y. lipolytica strains was determined to be between 25.8% and 46.08% for xylene, 22.5% and 45.85% for chloroform, and 14.83% and 37.09% for ethyl acetate. In addition, auto-aggregation values were measured as 11.07–60.35%; 16.28–67.70% and 42.89–85.21% after 2, 4 and 24 h of incubation, respectively. The Y. lipolytica strains tested in this study demonstrated aggregation ability against the pathogens Escherichia coli ATCC 25922, Salmonella typhimurium ATCC 14028, Staphylococcus aureus ATCC 25923 and Listeria monocytogenes ATCC 7644. Antibiotic resistance and hemolytic activities were also checked to ensure the safety of the Y. lipolytica. Cholesterol removal by Y. lipolytica strains ranged from 12.30% to 47.42%, and their free radical scavenging activity varied between 2.85% and 39.10%. Out of 13 Y. lipolytica samples from 10 different olive oil sources, Y. lipolytica Y6, Y7, and Y11 exhibited the best strains with probiotic potential properties. This study discovered that Y. lipolytica with probiotic properties can be isolated in olive oil samples, a finding that has not been previously documented in the literature and may have potential industrial applications [ABSTRACT FROM AUTHOR]

Olive growing is undergoing a transition from traditional cultivation systems to a more technological model characterized by increased mechanization and a higher density of plants per hectare. This shift implies the use of less vigorous varieties that can adapt to the new system. Most traditional varieties are highly vigorous, and breeding programs can provide solutions to this challenge. This study investigates the parental effect on different agronomic and olive oil characteristics and its role in breeding programs. The objectives were to evaluate and characterize different agronomic and olive oil traits in the progenies from 'Arbosana' × 'Sikitita' cross and its reciprocal cross 'Sikitita' × 'Arbosana'. The results showed a high variability of the characters evaluated in the progenitors of the reciprocal crosses. The highest coefficients of variation were observed in traits related to ripening index, phenolic compounds, polyunsaturated fatty acids, and Δ5-avenasterol, with phenolic content exhibiting the greatest variability. No statistically significant maternal effect was detected for any of the evaluated traits, although a slight positive maternal effect was systematically observed in the mean values of the evaluated traits. These results suggest that the maternal effect on olive is quite subtle, although due to a slight tendency of the maternal effect in the descriptive analyses, future studies are suggested to understand in depth the possible maternal effect on olive breeding. [ABSTRACT FROM AUTHOR]

The research addresses challenges in food safety related to the migration of contaminants from plastics to food. It focused on the physicochemical and sensory degradation of olive oils packaged in polyethylene terephthalate (PET) and subjected to thermal exposure at 40 °C and 60 °C for several weeks and a subsequent 12 months of storage, as well as the stability and migration of compounds from the PET packaging itself. Olive oils (OO) from Spanish supermarkets (a mixture of refined and virgin, with commercial identifications of mild and intense) were selected and subjected to thermal treatments at 40 °C and 60 °C for 1, 2, and 3 weeks, followed by 12 months of storage. The treatments were conducted through the following two independent experiments: Experiment A focused on immediate analysis post-thermal treatment, while Experiment B included a 12-month storage period post-thermal treatment. The presence of antimony (Sb) was analyzed using acid digestion with nitric acid (HNO3) and high-resolution inductively coupled plasma mass spectrometry (HR-ICP-MS), while the metals cadmium (Cd), copper (Cu), lead (Pb), and iron (Fe) were analyzed using inductively coupled plasma mass spectrometry (ICP-MS). The PET characterization was assessed using Fourier transform infrared spectroscopy in the mid-infrared range (FT-IR/MIR), carbonyl index, and differential scanning calorimetry (DSC). The results showed increases in the acidity index by 0.29%, the peroxide value by 25.92%, and the K268 coefficient by 51.22% between the control sample and the most severe treatments, with more pronounced effects observed after 12 months. Sensory quality declined, with reduced intensity of the "fruity" attribute and increased presence of the "rancid" defect. PET degradation was reflected in an increase in the carbonyl index and greater structural amorphization. Fe was the predominant metal, and Sb concentration increased after thermal treatments. The lack of studies on the raw consumption of oils packaged in PET and the concerns about the migration of compounds from the packaging to the food highlight the relevance of this research. This study provides new insights into the effects of thermal exposure and storage on the migration of PET contaminants into oils, contributing to the development of strategies to ensure food safety and product quality. [ABSTRACT FROM AUTHOR]

Dehydrated integral forage palm cladode flour (FPF) presents a promising nutritional and functional approach to enriching fettuccine-type pasta. This study investigated the use of microwave-dehydrated FPF (at 810 W) as a partial wheat flour substitute (0, 5, 10, 15, and 20% w/w) in fresh and dry fettuccine-type pasta. The thermomechanical properties of flour blends and the technological and sensory attributes of the resulting pasta were evaluated. FPF displayed a high protein (15.80%), mineral (15.13%), dietary fiber (67.35%), and total soluble phenolic compound (251 mg EAG·100 g−1) content. While water absorption (~58%) and dough stability remained consistent across formulations, a decrease in maximum torque during heating was observed (p < 0.05). Fettuccine-type pasta containing 10% FPF exhibited an acceptable optimal cooking time, solid loss, weight gain, and textural properties for both fresh and dry pasta. Sensory evaluation revealed acceptability above 63% for pasta with 10% FPF, with a slight preference for the fresh version. Fresh pasta flavored with garlic and extra virgin olive oil (garlic and oil pasta) achieved a sensory acceptance rate of 79.67%. These findings demonstrate the potential of FPF for fettuccine-type pasta production, contributing desirable technological characteristics and achieving acceptable sensory profiles. [ABSTRACT FROM AUTHOR]