olive oil research / page 47
Nov. 4, 2016
New Method for Identifying Olive Cultivars
The identification olive cultivars according to the appearance of leaves and fruit is expected to serve as the basis for a phone app and contributions to a new international olive tree database.
Sep. 12, 2016
Oleocanthal, a Polyphenol in Olive Oil, Positively Impacts Human Melanoma Cells
According to new research, oleocanthal may be a potent anticancer agent for aggressive melanoma skin cancers.
Sep. 6, 2016
Recent study findings suggested that oleuropein possesses neuroprotective effects in an in vitro model of PD when administered preventively as a pre-treatment.
Aug. 25, 2016 Production
Strategy to Contain Xylella Fastidiosa Organically Shows Promise
Aug. 15, 2016 Food & Cooking
Aug. 10, 2016 N. America
Jun. 30, 2016 World
Jun. 10, 2016 Health
Innovations, Discoveries and Breakthroughs in Ancient Olympia
Jun. 6, 2016
Following on the emergence of Keurig-like devices for everything from juices and soups to marijuana, an Italian startup has designed a counter-top appliance for pressing your own olive oil on the spot.
May. 19, 2016
UC Davis Researcher Advises ‘Opt Out of Olive Oil’
A faculty member at the University of California, Davis School of Medicine wrote a post on her department's blog urging people to avoid the use of olive oil.
May. 11, 2016
New Phenolic Compounds Found in EVOO
New phenolic compounds belonging to the oleuropein and ligstroside aglycon family have been discovered in oils from the Koroneiki and Mission olive varieties.
Apr. 27, 2016
Best Practices for Producing Flavored Olive Oil
The polyphenol content of flavored olive oil produced by addition of herbs to crushed olives before the malaxation step was almost three times higher than that of untreated olive oil.
Apr. 16, 2016
UC Davis and the University of Jaén Sign Collaboration Agreement
The schools come together in Jaén with a shared vision to create a worldwide network of esteemed universities dedicated to the advancement of the olive oil sector.
Apr. 16, 2016
Differences of Canola and Olive Oil Examined at 'Olearum' Congress
Olearum, a nonprofit association, celebrates its 9th annual congress in Jaén, Spain. Members, residents of Jaén and even a few international attendees showed to attend workshops and learn the benefits of olive oil over canola.
Apr. 4, 2016
Increased Attention on Olive Oil Volatile Compounds
Increased attention is being paid to the study of volatile compounds in virgin olive oil and their interactions with the sensory profile.
Mar. 10, 2016
Researchers in Spain Finding Ways to Make Fat in Chocolate and Meats Healthier
Health experts and the EU are pushing us to trade saturated fat for mono and polyunsaturated fats. It is not easy to give up our favorite foods, so Spain is finding ways to make them healthier.
Mar. 7, 2016
University of Jaén Aspires to Be Global Reference for Olive Oil Sector
The university’s newly appointed social council president, Castillo de Canena’s Francisco Vañó, affirmed the school’s goals at the recent World Olive Oil Exhibition in Madrid.
Mar. 2, 2016
World Olive Oil Consumption Increased by 73 Percent Over a Generation
Global olive oil usage has increased by 73 percent over the last 25 years according to an analysis by the Italian farmer's group Coldiretti.
Feb. 24, 2016
Fourth Report on Agri-Food Crimes in Italy
The 4th report on agri-food crimes in Italy, prepared by Eurispes, Coldiretti and the Observatory on Crime in Agriculture was presented at Coldiretti headquarters in Rome.
Feb. 1, 2016
Study on Fruit Fly Control Wins Research Award
A winning paper proposes on an efficient, economically viable, and environmentally friendly solution to an old problem.
Feb. 1, 2016
New Research Shows Olive Oil, Virgin or Not, Can Reduce Risk of Heart Disease
Researchers from the University of Glasgow have developed a new way of measuring subtle changes in heart health over just a few weeks by looking at studying protein patterns in urine, a method known as proteomics.
Feb. 1, 2016
Role of Olive Oil in the Hallmarks of Aging
A review article looks at the role of monounsaturated fatty acids and polyphenols in EVOO on the aging process at the cellular and molecular levels.
Dec. 29, 2015
EVOO Effective in Lowering High Blood Pressure
Two tablespoons of phenol-rich EVOO can be effective in lowering blood pressure, according to a University of California at Davis Olive Center review.