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Aug. 27, 2020

NCI Funds Effort to Develop Oleocanthal as Cancer Prevention Tool

The National Cancer Institute awarded a grant for researchers to develop the nutraceutical phenolic compound as a functional food in the prevention of breast cancer.

Aug. 10, 2020

Consuming Some Animal Products Does Not Undermine Benefits of Plant-Based Diets

Newly published research from the University of Warwick shows that plant-based diets, such as Mediterranean diet, can lower cardiovascular risks even if they include a moderate amount of animal products.

Aug. 7, 2020

E.U. Approves Italian Alternative to Nutri-Score Labeling System

Supporters hope Nutrinform, now approved for use in Europe, can challenge the controversial Nutri-Score system.

Jun. 9, 2020

Med Diet Beneficial for Bowel Disease Patients, Study Suggests

Patients suffering from IBD who adhered to the Mediterranean diet for six months benefited from a decline in their body mass index and experienced lower levels of inflammation as well as less disease activity.

May. 18, 2020

Mediterranean Diet Most Effective for Reducing Risk of Heart Disease, Study Finds

In diets other than the Mediterranean, most weight loss benefits disappeared within a year and the risk of heart disease also rose.

May. 4, 2020

40 Years of the Mediterranean Diet

After centuries of culinary tradition, the Mediterranean diet was formally defined in 1980. On its fortieth anniversary, experts reveal the health benefits that have allowed the diet to endure and look ahead to its future.

Apr. 21, 2020

EVOO Consumption in Rats Found to Reduce Risk of Cardiomyopathies

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

Olive Oil Reduces Cardiovascular Risk Markers in Fibromyalgia Patients

Regular use of olive oil in fibromyalgia patients can greatly reduce their cardiovascular risk.

Mar. 31, 2020

Olive Oil 'Indispensable' for Most Italians, Survey Reveals

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

Consuming Half a Tablespoon of Olive Oil Per Day Improves Heart Health, Study Suggests

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 in EVOO May Lead to New Applications

Microorganisms found in low concentrations in extra virgin olive oil could lead to new possibilities in biotechnology.

Mar. 4, 2020

Mediterranean Diet Changes Gut Microbiome, Improves Health in Seniors

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.

Feb. 26, 2020

How Fatty Acids in EVOO Help Mitigate Age-Related Diseases

The monounsaturated fatty acids found in olive oil have been associated with healthier aging when combined with fasting and exercise

Feb. 26, 2020

Polyphenols Shown to Have Distinct Anti-Bacterial Properties

Research on the antibacterial activity of olive varieties grown in southern Italy shows promise for natural treatments against E. coli and Pseudomonas aeruginosa.

Feb. 24, 2020

Olive Oil Could Lead to a 'Younger Brain' in the Elderly, Researchers Say

A well-known phenolic compound found in olive oil now shows an ability to reverse brain aging.

Feb. 10, 2020

Obesity a 'Looming Epidemic' in Developing Countries, World Bank Says

Poor nutritional habits and reduced physical activity are the main reasons for high obesity rates.

Feb. 6, 2020

Lupini Bean May Knock Off Soy as Leading Plant-based Protein Source

The Mediterranean bean contains more protein and fiber than its leading plant-based counterparts, soy and chickpeas, yet shares only a tiny portion of the carbohydrate count.

Feb. 3, 2020

Gelato With EVOO Is a Functional Food, Italian Researchers Say

Research carried out at the University of Naples Federico II shows that extra virgin olive oil can be added to the Italian-style artisanal ice cream as a functional ingredient.

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