March 5, 2012 | A study carried out by the Lipid Unit of the Barcelona Hospital Clinic suggests that high consumption of olive oil, and other foods rich in polyphenols may improve cognitive function and prevent neuro-degenerative diseases.
February 23, 2012 | One of few food label claims to survive a rigorous European review was the antioxidant effect of olive polyphenols, news that saw the olive extract sector surge. But nutrition expert John Finley counsels caution on such claims.
January 30, 2012 | The occasion represented a unique opportunity to hear, from the mouths of the protagonists themselves, the latest advances linking the benefits of olive oil with health and nutrition.
January 26, 2012 | According to data from the Spanish cohort of the European Prospective Investigation into Cancer and Nutrition (EPIC), fried food may not harm the heart as long as it is fried in olive oil.
January 23, 2012 | Olive oil, because of its prevalence in the Italian diet, has been singled out as the best food product to deliver Vitamin D, a key element that promotes calcium absorption and the prevention of osteoporosis.