olive oil research / page 10

Nov. 17, 2022

Some Ultra-Processed Foods Are Addictive, Like Tobacco

Foods high in refined carbohydrates and added fats trigger some of the hallmarks of addictive behaviors in consumers.

Nov. 14, 2022

Researchers Study How Lack of Chill Hours Impacts Olive Development, Oil Quality

The lack of chill hours has resulted in longer flowering periods, more oil accumulation and distinct oil chemistry in olives grown in the subtropical climate of Tenerife.

Nov. 9, 2022

Olive Council Publishes Document Archive

The database includes historical trade standards, quality measuring methods and best practices for table olive and olive oil production.

Oct. 24, 2022

Following MedDiet Fortified With Polyphenols Reduces Visceral Adiposity

An 18-month trial showed a polyphenol-rich Med Diet might exceed the benefits of a traditional MedDiet against visceral adipose tissue accumulation.

Oct. 17, 2022

Olive Oil Aisles Result in Superior Supermarket Sales

Grouping all the olive oils in a single aisle and providing information about them resulted in an 18-percent increase in sales. Extra virgin olive oil sales rose 13 percent.

Oct. 12, 2022

Study: Med Diet Adherence Linked with Lower Intestinal Inflammation

Researchers theorized that fiber-rich foods associated with the MedDiet created an ecological advantage for certain microbes to flourish and contributed to lower levels of inflammation.

Oct. 12, 2022

Hot Weather Weakens Plant Immune System, Study Finds

Uncertainty exists among scientists worldwide about why plants’ defenses against pathogens fade away under rising temperatures. However, the cure may lie in genetics.

Oct. 10, 2022

One-Third of Global Olive Oil Production Comes from Intensive Farming

A report found that high-density groves account for 3 percent of cultivation, but 36 percent of olive oil production.

Oct. 6, 2022

Lithuanian Firm Seeks Patent for Drug to Prevent Xylella

Quantum Satis Engeneering’s chief executive said the treatment would kill the bacteria in infected trees and work as a preventative in healthy ones.

Sep. 29, 2022

Following MedDiet Linked to Healthier Brain Activity

Researchers found lower levels of six metabolites known to lower cognitive function in study participants following the Mediterranean diet.

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Sep. 22, 2022

Spanish Ministers Highlight Importance of Researching Health Benefits of Olive Oil

The ministers of agriculture and science pledged more funds to research and announced ambitions for Spain to become a leading global food science hub.

Sep. 21, 2022

Studies Indicate Labels Like Nutri-Score Help Consumers Make Healthy Choices

With Europe set to choose a mandatory food labeling system in the next six months, Nutri-Score remains the front-runner.

Sep. 9, 2022

Negative Health Impacts of Ultra-Processed Foods Go Beyond Their Nutritional Profiles, Researchers Say

Two major studies in the United States and Italy link premature death and colorectal cancer to highly processed food consumption.

Aug. 23, 2022

Researchers Find a Way to Expedite Photosynthesis

By manipulating the genes that affect photosynthesis, the researchers increased yields in soybeans by 20 percent. The process could be repeated in other crops.

Aug. 1, 2022

Climate Change Taking a Toll on Andalusian Olive Oil Production

Experts said farmers and producers must invest in modern irrigation infrastructure and prevent soil degradation to mitigate the impacts of climate change on Spanish producers.

Jul. 19, 2022

A New Spectroscopy Method to Determine Bitterness and Pungency in Olive Oil

A new study shows that fluorescence excitation-emission matrices can be used to predict virgin olive oil organoleptic characteristics.

Jul. 18, 2022

Adding Water During Olive Oil Production Lowers Quality, Researchers Find

Arbequina extra virgin olive oil produced without added water had higher levels of polyphenol and better oxidative stability than oils produced with added water.

Jul. 13, 2022

Consuming EVOO Results in More Polyphenols in Breast Milk, Study Finds

The study is reportedly the first to evaluate the possible vertical transmission of polyphenols to the offspring of laboratory rats fed extra virgin olive oil during pregnancy and lactation.

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