olive oil research / page 11

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.

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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Jun. 28, 2022

Olive Leaves Can Improve Oil Quality, Researchers Find

Two studies demonstrated that milling olive leaves with the olives improved the oil’s sensory attributes in industrial and small-scale experiments.

Jun. 22, 2022

Scientists Identify Gene Responsible for Olive Oil’s Aroma

Researchers determined that manipulating the 13-HPL gene could allow farmers to predict olive oil aroma or create new cultivars with specific aromas.

Jun. 15, 2022

Researchers Identify Compounds to Stem the Spread of Verticillium Wilt

In a controlled experiment, researchers from the University of Córdoba reduced the development of the disease by 70 percent.

Jun. 2, 2022

Europe’s LIFE Resilience Project Offers Tools to Mitigate Spread of Xylella

LIFE Resilience has presented the results of a four-year-long project to stop the spread of Xyella fastidiosa and identify resistant varieties.

Jun. 2, 2022

Studying Plant Reactions to Environmental Stressors Key to Sustainable Agriculture

New research into plants’ molecular response to mechanical stimulation sheds new light on their response to environmental stressors and development.

May. 24, 2022

Anna Cane Re-Elected as President of Assitol’s Olive Oil Group

Cane said she would dedicate her third term as president to olive oil research and better educating the public about extra virgin olive oil.

May. 13, 2022

Following the MedDiet Improves Depression Symptoms in Young Men

Researchers said the results demonstrate the role of a healthy diet in the treatment of depression in young adults.

May. 5, 2022

Italian EVOO Reaches the International Space Station

Astronaut Samantha Cristoforetti brought four Italian monovarietals to the ISS, which will be used for a series of experiments and food preparation.

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