Apr. 5, 2021
Nutrition could become a useful tool for physicians trying to mitigate the impacts of neurodegenerative diseases, according to researchers.
Mar. 11, 2021
While the results of the study confirm previous findings, the message from researchers is new: The type of olive oil used in cardiovascular health studies is an important variable.
Feb. 19, 2021
High-quality and simple ingredients are at the heart of an insider’s guide to the Mediterranean diet.’
Dec. 7, 2020
The bioaccessibility of polyphenols and the antioxidant capacity of olive pomace oil is positively affected by the micronization of its particles. Scientists think the discovery could lead to the production of olive pomace oil with greater health benefits.
Dec. 2, 2020
Researchers in Spain found that consuming olive oil made from the wild Acebuche variety may significantly lower excessive arterial pressure and combat the consequences of retinal hypertension.
Nov. 24, 2020
New research demonstrated how the long-term consumption of high-phenolic, early-harvest extra virgin olive oil mitigates the effects of amnestic mild cognitive impairment in elderly people.
Nov. 5, 2020
Researchers say olive oil rich in polyphenols could become a food additive ingredient for improving food safety and increasing protection for humans and livestock.
Oct. 20, 2020
Olive oil consumption is associated with benefits for the prevention of peripheral arterial disease, while pomace oil could promote its development.
Sep. 28, 2020
Italy, the Czech Republic, Greece, Latvia, Hungary, Cyprus and Romania asked the E.U. to take a new approach to the subject of front-of-pack labeling.
May. 18, 2020
In diets other than the Mediterranean, most weight loss benefits disappeared within a year and the risk of heart disease also rose.
Apr. 21, 2020
The research found that rats consuming a diet enriched with extra virgin olive oil had lower levels of an enzyme associated with cardiomyopathies than rats that were not.
Apr. 13, 2020
Regular use of olive oil in fibromyalgia patients can greatly reduce their cardiovascular risk.
Mar. 31, 2020
More than 60 percent of respondents said they would never give up extra virgin olive oil, citing its taste, health benefits and cultural importance.
Mar. 11, 2020
Eating more than half a tablespoon of olive oil daily could lower the risk of a heart attack by 20 percent, say researchers at Harvard’s TH Chan School of Public Health.
Mar. 6, 2020
Microorganisms found in low concentrations in extra virgin olive oil could lead to new possibilities in biotechnology.
Mar. 4, 2020
A new study adds to research that shows adhering to a Mediterranean diet is beneficial for the gut microbiome, which in turn, strongly influences general wellness and aging.