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Children and youth people

Waist-to-height ratio and skipping breakfast are predictive factors for high blood pressure in adolescents

Mental health

A Randomized Clinical Trial of Greek High Phenolic Early Harvest Extra Virgin Olive Oil in Mild Cognitive Impairment: The MICOIL Pilot Study

Adherence to Dietary Patterns and Risk of Incident Dementia: Findings from the Atherosclerosis Risk in Communities Study

Polyphenol intake and cognitive decline in the Seguimiento Universidad de Navarra (SUN) Project.


Obesity
Dietary Quality Changes According to the Preceding Maximum Weight: A Longitudinal Analysis in the PREDIMED-Plus Randomized Trial



Cardiovascular and metabolic syndrome

Adherence to a Mediterranean diet associated with lower blood pressure in a US sample: Findings from the Maine-Syracuse Longitudinal Study

The effect of olive leaf extract on cardiovascular health markers: a randomized placebo-controlled clinical trial

Efficacy of different dietary patterns on lowering of blood pressure level: an umbrella review

Quality of life and social factors

Mediterranean diet and quality of life in women treated for breast cancer: A baseline analysis of DEDiCa multicentre trial

Biomarkers

Daily Use of Extra Virgin Olive Oil with High Oleocanthal Concentration Reduced Body Weight, Waist Circumference, Alanine Transaminase, Inflammatory Cytokines and Hepatic Steatosis in Subjects with the Metabolic Syndrome: A 2-Month Intervention Study

Bromatology

Olive oil varieties and ripening stages containing the antioxidants hydroxytyrosol and derivatives in compliance with EFSA health claim

Basic research

Effect of vegetable oils with different fatty acid composition on high-fat diet-induced obesity and colon inflammation
Awards
https://times-age.co.nz/wairarapas-liquid-gold-wins-big-at-olive-awards/

https://www.total-croatia-news.com/lifestyle/47253-istria-is-the-world-s-best-olive-oil-region

Other news
https://www.oliveoiltimes.com/basics/5-things-everyone-should-know-about-olive-oil/86241

http://www.greekliquidgold.com/index.php/en/news/405-women-in-olive-oil-new-group-becomes-a-global-movement

https://www.oliveoiltimes.com/business/rising-adversity-in-olive-oil-sector-gives-rise-to-new-olive-council-in-cordoba/86240

Summary:
Naturally occurring phenols such as those in fruits, vegetables, cereals, tea and coffee are common in healthy diets. These components have been ascribed to extra virgin olive oil (EVOO) and explain its health properties. Oleocanthal is one of the most abundant phenolic compounds found in EVOO, which in conjunction with similar compounds confer EVOO its anti-inflammatory and anti-oxidant properties. Moreover, extra virgin olive oil intake is associated with reduced cardiovascular risk, in part due to its phenolic compounds. In an intervention study on 23 subjects with metabolic syndrome and hepatic steatosis, extra virgin olive oil with a high oleocanthal concentration was administered daily for 2 months. The results showed that extra virgin olive oil supplementation was associated with a reduction in body weight, waist circumference, body mass index, and had beneficial effects on metabolic parameters, inflammatory cytokines and abdominal fat distribution.

The European Food Safety Authority (EFSA) has recently authorised a health claim to designate olive oils that contain at least 250 mg/Kg of specific phenolic compounds, a concentration that only EVOO and VOO of the highest quality may contain. A study on this subject set out to identify which olive varieties, and at what maturation state (green, turning, and mature), could yield an EVOO that complies with the novel EFSA health claim. Half a dozen varieties of industries most commonly used olives for olive oil production were analyzed, including Picual, Cornicabra, Hojiblanca, Picudo, Lechín and Arbequina. The authors conclude that certain olives at specific maturation states, described at length in this article, do in fact produce an EVOO that surpasses the total phenolic content established in the EFSA health claim. These results could be used to guide the olive oil industry to produce EVOOs of greater antioxidant content with possible implications on cardiovascular disease risk.
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