This round-up looks at the latest health and nutrition research on the benefits of probiotics and extra virgin olive in overweight and obese individuals, including L. bulgaricus's effects in lowering blood triglyceride levels in overweight individuals,...
A new study reports that an olive fruit water phytocomplex drink, rich in hydroxytyrosol, could improve aspects of performance and acute exercise recovery.
Hydroxytyrosol from olives may reverse the negative effects of a high fat diet on both mitochondrial function and liver health, suggests new data from a study using seabass.
Genosa took the opportunity at Vitafoods to showcase its new olive extract, that blends natural hydroxytyrosol with omega-3 oils to boost antioxidant and anti-inflammatory properties.
Could wild olive oil have health benefits to rival its cultivated counterpart? An animal study from the University of Seville shows that oil from the ancient Acebuche olive species could reduce arterial hypertension.
Using a nanocarrier delivery system, the olive oil-derived extract Hydroxytyrosol can act as a protective agent against Parkinson’s-related neurodegeneration, according to a new study from the Centre for Nutraceuticals, University of Westminster.
Olive oil enriched with bioactive compounds extracted from olive fruit and leaves had a positive effect on blood pressure and cholesterol levels in rats, according to a new study.
Manufacturers prefer mono-unsaturated vegetable oils for frying potatoes – but which ones are best at preserving potato nutrients and keeping acrylamide to a minimum?
Research linking olive oil nutrients to a lower risk of brain cancer could be shelved as government cuts to science funding may mean further research is impossible.
A study on a standardized olive fruit extract shows promise for consumers at risk of arterial stiffness, as measured by a reduction in triglycerides. The extract showed less effect when measured with a vascular index.
As Spanish hydroxytyrosol extract producer Genosa appoints Cambridge Commodities as its UK distributor, anecdotal evidence indicates that the interest in olive polyphenol extracts ignited five years ago by EFSA’s positive scientific opinion is far from...
Healthy ageing and the insights garnered from micronutrient studies could help drive demand for products that reduce inflammation and ease oxidative stress on the body, according to industry experts.
Olive oil phenol hydroxytyrosol has been shown to be highly bioavailable and to lower oxidised LDL (low density lipoprotein) levels when incorporated into biscuits, suggesting functional food applications could be on the horizon for this EFSA-backed polyphenol.
Vegetables that are deep-fried in extra virgin olive oil contain more healthy phenols and antioxidants than raw or boiled vegetables - important properties that reduce the risk of cancer and type 2 diabetes, Spanish researches have found.
Supplementing the diet with olive oil polyphenols may beneficially affect gene expression linked to brain function, says a new nutrigenomic study from Italy.
Dietary supplementation with olive oil may protect blood vessels from the deleterious effects of air pollution, suggests a new study from the US Environment Protection Agency.
Eating a Mediterranean-style diet with extra-virgin olive oil may lower the risk of developing breast cancer, according to a new analysis of a trial in Spain.
A group has been formed to fund clinical research and promote the health benefits of oleocanthal – a polyphenol found in extra virgin olive oil (EVOO).
Polyphenols from olive oil may reduce LDL cholesterol levels and the build-up of LDL in the arterial walls (LDL atherogenicity) in healthy young men, says a new study from Europe.
Supplementation with olive leaf extract could improve vascular functions and reduce inflammatory cytokines linked to heart disease, according to new human trial data.
A phenolic compound known as oleocanthal can selectively kill cancerous cells while leaving healthy cells intact, say researchers, who suggest their novel findings may explain why olive oil is linked to decreased cancer risk.
The benefits of the Mediterranean diet have been firmly established – we all know that we should eatmore fresh fruit and vegetables, use olive oil, eat whole grains, nuts and pulses, a few dairy products and a little meat – but why do we know it?FoodNavigator...
Polyphenols and antioxidants from olives are to be transformed into functional foods used to fight Alzheimer’s and brain ageing as part of a three-year German research project.
A Mediterranean diet that includes extra-virgin olive oil or nuts may help to reverse symptoms of metabolic syndrome, but cannot be linked to prevention of developing the condition, a long-term study claims.
The combination of unsaturated fats in olive oil and nitrite-rich leafy salad or vegetables may be what gives the Mediterranean diet its healthy edge, according to new research in mice.
French raw material supplier Fytexia wants to more than double its US business within five years by bringing the benefits of the Mediterranean Diet to North America, as it opens a sales office in the New York City area and a warehouse in Salt Lake City,...
A natural phenolic compound found in olive oil may be the key to its reported ability to protect against the development of Alzeimer's disease, say researchers.
Dispatches from the 6th International Congress on Vegetarian Nutrition
People following an energy unrestricted plant-based diet supplemented with extra-virgin olive oil or nuts can reduce their risk of a major cardiovascular event by 30% compared with people following a purely low-fat diet, according to a “landmark” new...
Supplementing the diet with olive oil may improve the function of cells lining blood vessels in people with atherosclerosis, says a new study from the US and Italy.
The creators of OliveHeart, a novel polyphenol-rich extra virgin olive oil claimed to help reduce oxidized LDL ‘bad’ cholesterol - a key risk factor for atherosclerosis - are promising to turn the ultra-traditional olive oil market on its head.
Japanese CoEnzymeQ10 leader, Kaneka, is finding success in new product formats like olive oil for the heart health nutrient, even as its health claims have joined the long list of rebuttals under the EU’s new uber-strict system.
Spanish firm Probeltebio has joined a growing list of players in the olive oil extract space that has been hot ever since olive extract polyphenols won a rare botanical antioxidant health claim from the European Food Safety Authority (EFSA).
Fatty acids and phytochemicals found in fish oil and olive oil have been shown to block cellular mechanisms involved in the development of acute pancreatitis, say researchers.
Global coEnzymeQ10 leader, Kaneka Corporation, is teaming with Italian olive oil specialist, Costa d’Oro, over a coQ10 olive oil that will make antioxidant and anti-ageing claims.
In recent months the European Food Safety Authority (EFSA) has come under increasing pressure to moderate its scientific approach to the assessment of health claims from parts of the industry and the academic community.
A former Italian government research project has been spun off into a start-up company specialising in naturally extracted olive oil extracts, as competition heats up in the European Food Safety Authority (EFSA)-approved cardiovascular benefitting category.
Early results from a Spanish cohort study featuring 7500 people with heart disease risk have found Mediterranean diets high in virgin olive oil (VOO) and nuts are more effective in reducing heart disease event likelihood than drug treatments.
Formulating ‘microbeads’ with alginate and chitosan may increase the uptake of antioxidants from herbs such as raspberry and olive leaf, says a new study from the Balkans.
Daily doses of polyphenol-rich olive oil may boost levels of an antibody that counters oxidized LDL cholesterol, thereby reducing the risk of artery hardening and heart disease, suggest new data from a pan-European study.
Olive oil, oleuropein and cafeic acid may enhance fat-oxidation and optimize cardiac energy metabolism in obesity, and improve oxidative stress in the heart, according to a new study on rats.
Antioxidant- rich waste products from olive oil production could be extracted for use as a functional ingredient in other oils and foods, according to a new study.
