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Cardiovascular Disease

The Role of Specific Components of a Plant-Based Diet in Management of Dyslipidemia and the Impact on Cardiovascular Risk

Association between diet quality indices and arterial stiffness in youth with type 1 diabetes: SEARCH for Diabetes in Youth Nutrition Ancillary Study


Free Amino Acids in Three Pleurotus Species Cultivated on Agricultural and Agro-Industrial By-Products

Health Care

Preventive effect of extra virgin olive oil on pressure injury development: A randomized controlled trial in Turkey


Exploitation of some natural products for prevention and/or nutritional treatment of SARS-CoV2 infection

Antiviral Functional Foods and Exercise Lifestyle Prevention of Coronavirus

Analysis of the Impact of the Confinement Resulting from COVID-19 on the Lifestyle and Psychological Wellbeing of Spanish Pregnant Women: An Internet-Based Cross-Sectional Survey

Cognitive functioning

Impact of Physical Activity Practice and Adherence to the Mediterranean Diet in Relation to Multiple Intelligences among University Students
Fragility Fractures

Is a Healthy Diet Also Suitable for the Prevention of Fragility Fractures?

Molecular Biology

The effect of oleuropein on apoptotic pathway regulators in breast cancer cells

Nutrition and Lifestyle

The MEDGICarb-Study: Design of a multi-center randomized controlled trial to determine the differential health-promoting effects of low- and high-glycemic index Mediterranean-style eating patterns

Adherence to the MIND diet is associated with 12-year all-cause mortality in older adults

Oxidative Stress and Cellular Aging

Virgin Olive Oil Extracts Reduce Oxidative Stress and Modulate Cholesterol Metabolism: Comparison between Oils Obtained with Traditional and Innovative Processes

Association between favourable changes in objectively measured physical activity and telomere length after a lifestyle intervention in pediatric patients with abdominal obesity.

Olive Cultivation

Temporal Variation of Phenolic and Mineral Composition in Olive Leaves Is Cultivar Dependent

Physical Activity

How Health Habits Influence the Physiological Response During a Physical Activity in Extreme Temperatures?

Other News
Research shows cardioprotective qualities of Australian extra virgin olive oil
Olive oil raises HDL while lowering blood pressure
Which cooking oil is the healthiest?


This week we bring to you a review of the potential benefits of functional foods for the prevention of coronavirus disease 2019 (COVID-19). In the last few months, the novel coronavirus (SARS-CoV-2) has caused a public health challenge of global concern. Since then, multiple efforts have been made to find effective strategies to prevent COVID-19. Functional foods, such as olive oil (OO) and extra-virgin olive oil (EVOO), have been suggested as potential nutraceuticals to prevent the contraction and further spread of COVID-19. Several antioxidative and anti-inflammatory properties of OO and EVOO have been linked to antibacterial and antiviral activity. In the particular case of EVOO, these properties are attributed to its high phenolic content which enhances the immune system against certain virus including respiratory syncytial virus (RSV), influenza A and B, parainfluenza, or herpes. In this review, olive leaf extract supplementation (20 g, containing 100 mg oleuropein) reduced by 28% the number of sick days reported by athletes prone to upper respiratory infections, and a regular intake of olive leaf extracts was responsible for a 33% reduction of upper respiratory infections. It seems that the antiviral mechanisms attributed to OO and EVOO impede viral envelope function (membrane-specific proteins involved in multiple phases of the virus life cycle), thus an effective mechanism against the SARS-CoV-2. A dose of 20–30 g/day of OO or EVOO has been recommended to boost the immune response, which may have even greater effects if combined with physical activity.

Other unique and highly relevant results were found when applying extra virgin olive oil to prevent pressure injuries. In the COVID-19 context, many hospitalized patients have limited mobility and therefore at higher risk of suffering from pressure injuries. A recent study in Turkey has examined the effects of topically applied EVOO for the prevention of pressure ulcers in patients admitted to the Intensive Care Unit. The results of the study determined that patients treated with EVOO had reduced their development of pressure injuries by 50% in comparison to the control group (routine nursing care for pressure injuries provided by nurses). The potential mechanisms behind pressure injury prevention attributed to EVOO may be: reduced friction, higher skin hydration, and most likely its anti‐inflammatory activity, all of which promote local blood flow. Although multiple pharmacological products are available for the prevention of pressure ulcers, the use of EVOO may be an effective and affordable method for developing countries.

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