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Patterns of Change in Dietary Habits and Physical Activity during Lockdown in Spain Due to the COVID-19 Pandemic

Children and adolescents

Quality of life related to health and habits: Differences between adolescents in rural and urban environments

Erosion of the Mediterranean diet among adolescents: evidence from an Eastern Mediterranean Country

Adherence to the Mediterranean diet and weight status in children: the role of parental feeding practices

Dietary behaviour

Differential response to a 6-month energy-restricted treatment depending on SH2B1 rs7359397 variant in NAFLD subjects: Fatty Liver in Obesity (FLiO) Study

Short Dietary Intervention with Olive Oil Increases Brown Adipose Tissue Activity in Lean but not Overweight Subjects

The role of diet in secondary stroke prevention

Phenolic compounds in olive oil

Impact of the malaxation temperature on the phenolic profile of cv. Cobrançosa olive oils and assessment of the related health claim

The decrease in the health benefits of extra virgin olive oil during storage is conditioned by the initial phenolic profile

Protective effects of olive oil phenolics oleuropein and hydroxytyrosol against hydrogen peroxide-induced DNA damage in human peripheral lymphocytes

Basic research

Extra Virgin Olive Oil Phenols Vasodilate Rat MesentericResistance Artery via Phospholipase C (PLC)-CalciumMicrodomains-Potassium Channels (BK Ca) Signals

Olive leaf extract impairs mitochondria by pro-oxidant activity in MDA-MB-231 and OVCAR-3 cancer cells

Metabolome classification via GC/MS and UHPLC/MS of olive fruit varieties grown in Egypt reveal pickling process impact on their composition

Review of some adulteration detection techniques of edible oils

Other news


This week the OHIS team would like to highlight the positive health results of a short dietary intervention with olive oil on brown adipose tissue (BAT). BAT has been widely used as a potential target for treating metabolic disorders due to its positive role in body adiposity, glucose and lipid metabolism. During four weeks of intervention, participants were encouraged to increase their regular olive oil consumption by replacing all other forms of vegetable oil, while maintaining their habitual diet and levels of physical activity. Along with a significant increase in BAT activity, the authors observed an increase in plasma leptin, secretin, and fibroblast growth factor 21 (FGF21). However, among obese/overweight individuals this increase was limited to secretin and FGF21. Moreover, the authors determined that a low leptin concentration at baseline was predictive of greater BAT activity after the intervention. This data further supports the inclusion of olive oil in clinical interventions to boost BAT activity and improve overall health outcomes of individuals with metabolic diseases.

Antioxidant capacity and the radical-scavenging activity are the biological basis for the health benefits attributed to olive oil and olive leaves. Excess reactive oxygen species (ROS) have been linked to the risk of developing diseases such as cancer, rheumatoid arthritis, neurodegenerative disease, and other chronic conditions. To further determine the antioxidant capacity of olive oil compounds, an in vitro study tested the overall properties of oleuropein and hydroxytyrosol. In this experimental study, both compounds were capable of suppressing DNA oxidative stress damage. Furthermore, when in vitro cells were pretreated with either compound, primary DNA damage was prevented. After comparing both compounds, hydroxytyrosol revealed better anti-oxidant performance. As demonstrated by this study, olive oil has numerous health properties, but in particular it fulfills the body’s need for antioxidant nutrients.

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