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Beyond the Calories-Is the Problem in the Processing?
Dietary Patterns and Components in Nonalcoholic Fatty Liver Disease (NAFLD): What Key Messages Can Health Care Providers Offer?
Natural Bioactive Compounds As Protectors Of Mitochondrial Dysfunction In Cardiovascular Diseases And Aging.
Oleuropein, a Bioactive Compound from Olea europaea L., as a Potential Preventive and Therapeutic Agent in Non-Communicable Diseases.
Epidemiological research
Health status and nutritional development of adopted Ethiopian children living in southern Spain: A prospective cohort study.
Sleep duration is associated with healthy diet scores and meal patterns: results from the population-based EpiHealth study.
Basic research
Waste Autochthonous Tuscan Olive Leaves (Olea europaea var. Olivastra seggianese) as Antioxidant Source for Biomedicine.
Preparation and Comparison of Effects of Different Herbal Oil Ointments as Wound-Healing Agents.
Presence of Bisphenol A and Parabens in a Neonatal Intensive Care Unit: An Exploratory Study of Potential Sources of Exposure.
The Extra-Virgin Olive Oil Polyphenols Oleocanthal and Oleacein Counteract Inflammation-Related Gene and miRNA Expression in Adipocytes by Attenuating NF-κB Activation.
Size-Resolved Single-Particle Fluorescence Spectrometer for Real-Time Analysis of Bioaerosols: Laboratory Evaluation and Atmospheric Measurements.
Randomized controlled trials
Supplementation with saury oil, a fish oil high in omega-11 monounsaturated fatty acids, improves plasma lipids in healthy subjects.
A clinical trial to evaluate the effect of the Mediterranean diet on smokers lung function.
Observational studies
Long-Term Trajectories of Body Weight, Diet, and Physical Activity From Midlife Through Late-Life and Subsequent Cognitive Decline in Women.
We are What We Eat: Impact of Food from Short Supply Chain on Metabolic Syndrome.
Association between diet quality indexes and the risk of short telomeres in an elderly population of the SUN project.

Oleuropein is the major phenolic compound in the olive tree, Olea europaea L., and is particularly abundant in unprocessed olive fruit and leaves. In an in vitro study, the olive leaf extract (OLE) from the Tuscan Olea europaea was studied in the pathogenesis of vascular disease, primarily within the endothelial cells against oxidative stress. Dried OLE presents a high content of phenolic compounds, specifically secoiridoid oleuropein (about 17%). The present study characterized the antioxidant power of OLE total polyphenols (TPs) (oleuropein as a main component) in two in vitro models by testing different doses and timings. Both, cell viability and ROS measurement curves after OLE administration to endothelial cells showed a protective effect against ROS production. In conclusion, this extract represents a potent compound that could be used for biomedical purposes, both in nutrition and as a pharmaceutical agent, expending its application and reducing waste derivates of olive leaf extract.
Another article, focused on the preventive role of Oleuropein in human chronic non-communicable diseases (NCDs). There is an increasing number of publications and current research on the beneficial effects of this polyphenol as a nutraceutical product in humans, as well as potential problems, including dosage, bioavailability and bioaccessibility. The importance of bioactive components in EVOO has been highlighted by the European Food Safety Authority (EFSA), which released a health claim in 2011 on the efficacy of oil phenols, pointing out its antioxidant, anti-inflammatory and anti-cancer activities. The objective of this review was to discuss the available data on this subject. The main conclusion was the need for future research, ideally clinical randomized trials, to clarify the mechanisms of action and beneficial effects in response to the intake of oleuropein in humans. The therapeutic effect of oleuropein is yet a question to be resolved, although evidence supports its regular intake to achieve beneficial long-term effects on NCDs.

Lastly, the following article, investigated the role of two secoiridoids, oleocanthal (OC) and oleacein (OA), in obesity-associated adipocyte inflammation through the NF-κB pathway TNF-α. EVOO polyphenols significantly reduced the expression of genes related to adipocyte inflammation, angiogenesis, oxidative stress, antioxidant enzymes, leukocytes chemotaxis and infiltration, and improved the expression of the anti-inflammatory/metabolic effector. All of these findings suggest these compounds could be novel dietary tools for the prevention of inflammatory diseases associated with obesity.

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