Papers, studies and theses
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The Effects of an Olive Fruit Polyphenol-Enriched Yogurt on Body Composition, Blood Redox Status, Physiological and Metabolic Parameters and Yogurt Microflora
In the present study we investigated the effects of an olive polyphenol-enriched yogurt on yogurt microflora, as well as hematological, physiological and metabolic parameters, blood redox status and body composition. In a randomized double-blind, crossover design, 16 (6 men, 10 women) nonsmoking volunteers with non-declared pathology consumed either 400 g of olive fruit polyphenol-enriched yogurt […]
Tags: olive polyphenols, yogurt, dairy, health, lipids, lactic acid bacteria, Medoliva©
March 12, 2023
Positive postprandial glycaemic and appetite-related effects of wheat breads enriched with either α-cyclodextrin or hydroxytyrosol/α-cyclodextrin inclusion complex
https://link.springer.com/article/10.1007/s00394-022-02913-zcyclodextrin_or_hydroxytyrosola-cyclodextrin_inclusion_complex
Hydroxytyrosol: Bioavailability, toxicity, and clinical applications
Abstract Many beneficial properties have been attributed to the Mediterranean diet. Over the years, researchers have attempted to learn which foods and which food components are responsible for good health. One of these components is hydroxytyrosol, an important phenolic compound present in olive oil. Hydroxytyrosol is a molecule of high interest to the pharmaceutical industry due to […]
Tags: Cancer, Chronic diseases, hydroxytyrosol, inflammation, olive oil, Reactive oxygen species (ROS).
Scientific Opinion onthe substantiation of health claims related to polyphenolsin oliveandprotection of LDL particles from oxidative damage (ID 1333, 1638, 1639, 1696, 2865), maintenance of normal blood HDL-cholesterol concentrations(ID 1639), maintenance of normal blood pressure (ID 3781), “anti-inflammatory properties” (ID 1882), “contributes to the upper respiratory tract health” (ID 3468), “can help to maintain a normal function of gastrointestinal tract” (3779),and “contributesto body defences against external agents” (ID 3467)pursuant to Article 13(1) of Regulation (EC) No 1924/2006
Scientific Opinion on the substantiation of health claims related to polyphenols in olive and protection of LDL particles from oxidative damage (ID 1333, 1638, 1639, 1696, 2865), maintenance of normal blood HDL cholesterol concentrations (ID 1639), maintenance of normal blood pressure (ID 3781), “anti-inflammatory properties” (ID 1882), “contributes to the upper respiratory tract health” (ID […]
Potential Health Benefits of Olive Oil and Plant Polyphenols
Abstract Beneficial effects of natural plant polyphenols on the human body have been evaluated in a number of scientific research projects. Bioactive polyphenols are natural compounds of various chemical structures. Their sources are mostly fruits, vegetables, nuts and seeds, roots, bark, leaves of different plants, herbs, whole grain products, processed foods (dark chocolate), as well […]
Tags: Olive oil, Olea europea, polyphenols, oleuropein, hydroxytyrosol, anticancer therapy
Olive oil consumption and its repercussions on lipid metabolism
Abstract Consumption of highly processed foods, such as those high in trans fats and free sugars, coupled with sedentarism and chronic stress increases the risk of obesity and cardiometabolic disorders, while adherence to a Mediterranean diet is inversely associated with the prevalence of such diseases. Olive oil is the main source of fat in the […]
Tags: dietary habits, fatty acids, fatty liver, hydroxytyrosol, lipid metabolism, olive oil
Extra virgin olive oil: More than a healthy fat
Abstract The beneficial effects of a Mediterranean diet on human health and, in particular, on lowering risk of cardiovascular disease, has been mainly attributed to its high content to extra virgin olive oil (EVOO). While its main fatty acid, oleic acid, is considered important to these effects, EVOO has other biological properties that depend on, […]
Hydroxytyrosol: A natural compound with promising pharmacological activities
Abstract Hydroxytyrosol is a phenolic phytochemical with antioxidant properties in vitro. It is a natural compound that can be found in olive leaves and oil. The main dietary source of hydroxytyrosol is extra virgin olive oil. Due to its bioavailability, chemical properties and easy formulation along with its lack of toxicity, hydroxytyrosol is considered an […]
Tags: hydroxytyrosol|Molecular pathways|Pharmacological activity
Impact of phenolic-rich olive leaf extract on blood pressure, plasma lipids and inflammatory markers: a randomised controlled trial
Abstract Purpose: Dietary polyphenols have been demonstrated to favourably modify a number of cardiovascular risk markers such as blood pressure (BP), endothelial function and plasma lipids. We conducted a randomised, double-blind, controlled, crossover trial to investigate the effects of a phenolic-rich olive leaf extract (OLE) on BP and a number of associated vascular and metabolic […]
Tags: Blood pressure|Cardiovascular disease|Oleuropein|Olive leaf|Plasma lipids|Polyphenols
Oleic Acid and Hydroxytyrosol Inhibit Cholesterol and Fatty Acid Synthesis in C6 Glioma Cells
Abstract Recently, the discovery of natural compounds capable of modulating nervous system function has revealed new perspectives for a healthier brain. Here, we investigated the effects of oleic acid (OA) and hydroxytyrosol (HTyr), two important extra virgin olive oil compounds, on lipid synthesis in C6 glioma cells. OA and HTyr inhibited both de novo fatty […]