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Cancer

Beneficial effects of olive oil and Mediterranean diet on cancer physio-pathology and incidence

Diabetes

Effect of olive ripening degree on the antidiabetic potential of biophenols-rich extracts of Brava Gallega virgin olive oils

Genetics and epigenetics

Epigenetic signatures underlying inflammation: an interplay of nutrition, physical activity, metabolic diseases, and environmental factors for personalized nutrition

Lifestyle

Serum Metabolites Associated with Healthy Diets in African Americans and European Americans

The effect of green Mediterranean diet on cardiometabolic risk; a randomised controlled trial

Influence of dietary patterns on contaminants bioaccessibility and intestinal transport by in vitro assays

Pregnancy

Influence of Dietary Habits and Mediterranean Diet Adherence on Sleep Quality during Pregnancy. The GESTAFIT Project

Olive oil

Effect of chlorophyll fluorescence quenching on quantitative analysis of adulteration in extra virgin olive oil

Valorization of by-products from olive oil industry and added-value applications for innovative functional foods

Characterization of Phenolic Compounds, Vitamin E and Fatty Acids from Monovarietal Virgin Olive Oils of " Picholine marocaine" Cultivar

Extra virgin olive oil and related by-products ( Olea europaea L.) as natural sources of phenolic compounds for abdominal pain relief in gastrointestinal disorders in rats

Others
Oil From Wild Olives Better at Lowering Blood Pressure, Researchers Find

MedDiet Better for Stress Management, Study Finds

Summary

This week we bring to you an important review of the components responsible for the health benefits of the Mediterranean diet, with a particular focus on olive oil, and cancer physio-pathology. This review highlights the protective effects of olive oil on certain types of cancer, such as colorectal, breast, upper gastrointestinal, bladder, lung, endometrial, ovarian, and cervical cancer, among others. The review points out various studies in which the use of olive oil reduced the risk of incidental breast and colorectal cancer up to 69% and 76%, respectively. Adherence to the Mediterranean diet was associated with a reduction of overall cancer mortality between 14% and 37% across studies with varied populations outside the Mediterranean basin. The chemopreventive effects of olive oil are mainly exerted by their phenolic content, particularly hydroxytyrosol, oleocanthal cancer, and cinnamic acid derivatives. These bio-compounds have demonstrated antineoplastic activity through the promotion of apoptosis, modulating epigenetic patterns, blocking the cell cycle, and attenuating angiogenesis. Moreover, it has been observed that the biocompounds of olive oil may act synergistically, among themselves and/or with chemotherapeutic agents, which may ultimately result in enhanced anticarcinogenic effects.
Based on the anti-inflammatory properties of olive oil, a study with animal models tested its potential to attenuate abdominal pain in mice with induced colitis. In this study, oral administration of extra virgin olive oil and two olive milling by-products (olive wastewater retentate and dry olive pomace free from stone residues) demonstrated a clear effect against colitis-induced visceral hypersensitivity in rats. Although the three preparations had different phenolic contents, the authors concluded that their efficacy in reducing visceral pain in colitic rats was comparable and successful. Such results may open up new therapeutic compounds for inflammatory bowel disease and add to the already vast evidence on the beneficial effects of extra virgin oil on inflammatory diseases.

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