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Food products' quality information is advertised on labels but do customers trust them? This study investigates how the consumers' Willingness-To-Pay (WTP) for food products can be increased by deploying managerial effort and advanced technologies, such as the Blockchain Technology (BT). Our model explains how revealing verified information about product quality throughout the supply chain will generate optimal consumers' WTP and maximise profit. At each echelon of a multi-echelon supply chain, a buyer holds a Bayesian belief about the quality of the input to be procured. This belief is shaped by the accuracy and veracity of the information about this quality. Managerial effort is required both to enhance quality as well as ensure full and verified information. We show why this effort must be made across the chain and how opportunistic behaviour may be circumscribed. Using empirically grounded analytics and real prices of olive oil intermediate produce from various official bodies, we show how the application of BT may be financially justified. This research shows how trust and WTP can be further enhanced through the use of BT and additional smart technologies in a supply chain, which may be projected on other supply chains of organic and sustainable food products. [ABSTRACT FROM AUTHOR]

Neuroendocrine regulation is disrupted by di-n-butyl phthalate (DBP) when exposure occurs during the critical periods of fetal development, which can lead to neurological disorders. To evaluate the toxic potential of DBP, it is necessary to conduct teratological studies, which could determine impacts on the development of the fetus. The present study was designed to understand the sequelae of neuroendocrine regulation in one-month-old pups when rats were exposed to DBP (F1–F3) in utero and during lactation. The rats received DBP (500 mg/kg BW/day) dissolved in olive oil through oral gavage from gestation day 6 to postnatal day 30, while the control group received the olive oil (vehicle) during the same timeline. Following the exposure, thyroid profile and estradiol, which were measured at GD-19, exhibited a significant decrease (P < 0.05) in dams (F0–F2). The exposure resulted in developmental outcomes, including underdeveloped fetuses, and a notable number of resorptions in experimental rats. The one-month-old pups were assessed for serum thyroid profile and testosterone and neurotransmitters in discrete brain regions, cerebral cortex, cerebellum, and hippocampus for up to three generations. The levels of dopamine and cortisol showed a significant increase (P < 0.05), but serotonin levels decreased when examined in distinct brain regions of the experimental group as compared to the control. DBP, which is considered an endocrine disruptor, had the most impact on the third generation in this study, leading to a significant decrease in testosterone levels. In summary, in utero exposure to DBP impaired the neuroendocrine system and had an antiandrogenic effect in the three successive generations. [ABSTRACT FROM AUTHOR]

This research aimed to develop a 3D-printed pasta formula that, when cooked in various-flavored waters, turns its color into appealing colors that can be used as a cooking indicator. For this aim, a new pasta formula composed of wheat flour (WF), olive oil (EVOO), and red cabbage juice (RCJ) (containing the smart material anthocyanin) was used as print inks. Rheological properties, textural profile analysis, printability and printing accuracy of various pasta dough formulations were first investigated. Subsequently, the color changing, cooking quality, flavor profile (by E-nose) and consumer acceptability of fresh and freeze-dried (FD) 3D-printed pasta cooked in various-flavored waters were evaluated. Results revealed that adding EVOO enhanced the printability and smoothness of the pasta dough. Moreover, the colors of both 3D fresh and FD pasta progressively turned from light blue (before cooking) to uniform red, red/orange, and green after cooking in lemon, orange, and chencun/alkaline waters, respectively. Additionally, cooked fresh and FD pasta showed acceptable and good cooking quality. Furthermore, significant flavor differences among cooked 3D pasta specimens were detected. This study paves the way for developing new 4D pasta products with appealing colors that can be used as a cooking indicator and enhance consumer interaction with pasta during cooking. [ABSTRACT FROM AUTHOR]

Background: The composition of extra virgin olive oil (EVOO) defines its sensory, nutritional, and human health benefits, and distinguishes it as a key component of the Mediterranean diet. Nevertheless, EVOO constituents are susceptible to degradation during processing and storage, which reduces the olive oil's quality and limits its shelf life. The present study investigated the effect of molecular filtration before storage and the effect of cool storage at 4 °C on the stability of 'Kolovi' EVOO, a variety originating from the Greek island of Lesvos, over a 24 month period. Results: Storing EVOO at 4 °C positively affected free acidity, peroxide value, K268, fruity qualities, and concentrations of hydroxytyrosol, tyrosol, ligstroside aglycone, lutein, and squalene, in comparison with the control sample stored at room temperature, particularly after 1 year. Molecular filtration significantly affected the ratio of unsaturated fatty acids to saturated fatty acids (UFAs/SFAs). Optimal preservation of parameters such as acidity value and lutein content was achieved by combining molecular filtration with refrigeration. Conclusions: The present study recommends storing EVOO in the refrigerator for up to 18 months. Based on the regulatory limits of the quality characteristics of acidity, peroxide value, K232 value and fruity sensory attributes, the shelf‐life of the protected geographical indication (PGI) 'Kolovi' EVOO can reach 2 years under cool storage (4 °C) and with molecular filtration before storage. © 2024 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Purpose: Cardiovascular disease (CVD) is the primary cause of death worldwide but there is a variation in its burden across some nations that seems to be related to dietary habits. Mediterranean populations have lower rates of morbidity and mortality from CVD. Thus, this systematic review and meta-analysis aimed to assess the impacts of the Mediterranean diet (MedDiet) enriched with olive oil on blood lipids, glycemic indices, blood pressure, and anthropometric indices. Methods: A comprehensive search of the Web of Science, PubMed (MEDLINE), Scopus, Cochrane Library, Google Scholar, Embase, and CINAHL databases until March 2024 was conducted to identify clinical trials studying the effects of MedDiet enriched with olive oil on the aforementioned parameters. Results: In total, 3303 records were retrieved. A total of 18 clinical trials met the inclusion criteria after records were screened for eligibility. According to the pooled analysis from the random-effects model, the MedDiet enriched with olive oil significantly reduced triglycerides (TG) compared with the control group (WMD = −2.40 mg/dl; 95%CI, −4.533 to −0.262; P = 0.027). Strong heterogeneity was observed. Sensitivity analysis did not change our results and no significant effect of any trial on the overall effect sizes of all variables were found. There was a concern about the reporting bias for some studies which reported some main outcomes. Conclusion: MedDiet enriched with olive oil showed no consistent effects on any of the reported markers of cardiovascular health except on TG. Systematic review registration: CRD42023424641 [ABSTRACT FROM AUTHOR]

Olive oil, one of the foods that has a wide place in production and consumption worldwide, is considered important in terms of taste and health, thanks to the components it contains. However, incorrect approaches to storing this seasonally produced food cause significant losses for many consumers. In this study, by simulating a general consumer behavior, three extra virgin olive oils (EVOO) produced annually were procured and stored under different conditions for 6 months; and the effects of time, temperature, and light parameters were examined. The phytochemical properties of olive oils were analyzed and repeated after 3 and 6 months. During the process, negative changes occurred in free fatty acid values from 0.51 ± 0.01 to 2.04 ± 0.01 (oleic acid%), total phenolic content amounts from 481.77 ± 3.24 to 96.02 ± 0.94 (mg GAE/kg oil), total antioxidant capacity from 215.93 ± 1.67 to 11.21 ± 0.17 (mg TE/kg oil), and peroxide values from 13.58 ± 0.34 to 31.96 ± 0.85 (meq O2/kg). Oleic acid ratios were between 66.37 ± 1.09% (Halhalı) and 72.97 ± 1.19% (Memecik) in all processes and samples. No defect was detected in sensory test results for up to 6 months. Among the most important phenolic components, hydroxytyrosol (max 33.18 ± 0.81 mg/kg) and tyrosol (max 3.93 ± 0.03 mg/kg) showed a fluctuating change, and oleuropein (max 7.40 ± 0.12 mg/kg) tended to decrease. Statistical results performed with all samples and parameters using principal component analysis showed that oleic acid, linoleic acid, hydroxytyrosol, total unsaturated fatty acid values, some terpenes, and C6 volatile components were the most characteristic components for the oils studied. Additionally, the results showed that time was more effective than temperature and light variables in storage. [ABSTRACT FROM AUTHOR]

Olive oil production and consumption has been increasing due to its organoleptic properties and health benefits. Consequently, waste generation also raised leading to environmental concerns. Nevertheless, this waste contains high amounts of bioactive compounds with potential to be extracted, recovered, and applied, following circular economy policies. New extractive technologies, especially green ones, are important for the success of this venture. This review focuses on the olive oil production chain, from the tree to olive oil and the respective waste/by-products, presenting and discussing emergent and green methodologies to recover and give new life to bioactive compounds that are usually discarded. Oleuropein, hydroxytyrosol, and other related compounds are molecules with important biological activities. They can be recovered in high concentrations through such technologies and used successfully in different industries to meet the sustainability and circular economy principles of the chain. [ABSTRACT FROM AUTHOR]

Simple Summary: The Mediterranean area produces the largest quantity of olive oil worldwide. Olive oil is used in feed formulations for several animal species, being economically more feasible and sustainable than other vegetable oils. Reducing the dependence on fish oil is critical for the sustainable development of the aquaculture industry; therefore, there is increased interest towards the inclusion of alternative vegetable proteins and oils in fish diets. Moreover, some essential oils that are rich in antioxidants and bioactive compounds, such as rosemary essential oil, can be supplemented in the fish diet to decrease the occurrence of oxidative processes and preserve the shelf life of fillet which contains high levels of polyunsaturated fatty acids. Any innovation in fish feeding requires a careful analysis of the expected benefits in terms of increased efficiency, cost reduction, and fish quality improvement. This study aimed to investigate the effects of using olive oil (OO) in a partial replacement of fish oil (FO), with or without supplementation with rosemary essential oil (RO), on the growth performances and flesh quality traits of farmed Dicentrarchus labrax. Sea bass were fed with the experimental diets for 200 days; afterwards, they were caught and stored in ice (0–2 °C) for up to 17 days. The specific growth rate (SGR) and feed conversion rate (FCR) were calculated. Fillets were analyzed for physical features, chemical composition, fatty acid profile, and malondialdehyde (MDA) concentration on days 0, 5, 10, and 17 of storage. The fillets were assessed for sensory properties according to the QIM and Torry Scheme methods. No statistical differences between groups were found for the final average body weight, SGR, FCR and the flesh chemical composition. Supplementation with RO reduced (p < 0.05) MDA concentration, thus improving the shelf life of fish by up to 10 days. The sensory score (QIM) increased linearly (p < 0.05) with storage time; for cooked fillet, the Torry Scheme score decreased (p < 0.05) with storage time. The economic analysis of feed cost has proven the feasibility of using olive oil as local feed ingredient in the partial replacement of fish oil. [ABSTRACT FROM AUTHOR]

ABSTRACT In the present investigation, the impact of natural ghee, olive oil and synthetic margarine on the fertility parameters of male rabbits was evaluated by examining semen quality, fertility hormones, antioxidant markers, lipid profile, and liver and kidney functions. Eighty male rabbits were randomly allotted into four groups (20 rabbits each, four replicates/group). The basal diet supplemented the control group; the margarine group was fed a 10% margarine diet, the ghee group was fed a 10% ghee diet, and the olive oil group was fed a 10% olive oil diet. In the margarine group, the semen quality parameters, total testosterone levels, free testosterone, luteinizing hormone (LH) and antioxidant enzyme levels as catalase showed a significant reduction compared to other groups. At the same time, they were enhanced in ghee and olive oil groups. A substantial increase of triglyceride (TAG), low‐density lipoprotein (LDL) and cholesterol, with a decrease of high‐density lipoprotein (HDL) levels, were observed in the margarine group contrasted to ghee and olive oil groups. The ghee and the olive oil‐treated group showed strong immunoreactions of androgen, FSH, LH receptors and mild caspase 3 in testicular tissue compared to the margarine‐treated group. Finally, histopathological examination of rabbit testicular tissue showed proliferation of basal spermatogenic cells, increased luminal spermatid of seminiferous epithelium, and proliferation of interstitial cells in normal interstitial tissue in the ghee and olive oil treated group. Still, it showed severe vacuolation and necrosis in the basal luminal seminiferous epithelium and congestion of blood vessels in the margarine group. This present study revealed that the health influence of olive oil and ghee is better than margarine on male fertility parameters. [ABSTRACT FROM AUTHOR]

Background: Clinical and preclinical studies have shown that extra virgin olive oil (EVOO), a major component of the Mediterranean diet, has beneficial effects on brain aging and cognition. Individuals with Down syndrome develop age-dependent cognitive decline and synaptic dysfunction. However, whether EVOO intake is beneficial in Down syndrome is not known. Objective: In this study, by implementing a mouse model of Down syndrome, we aimed to investigate the effect that chronic administration of EVOO has on memory, synaptic function, and neuroinflammation. Methods: Starting at 4 months of age Ts65dn mice were randomized to receive EVOO for 5 months in their diet, after which they were tested for learning and memory impairment. After euthanasia, synaptic function was measured in freshly obtained hippocampal slices, whereas brain tissues were assessed for inflammatory biomarkers. Results: Compared with controls, mice receiving EVOO had a significant improvement in learning and spatial memory. Additionally, field potential recordings showed that treated mice had an improvement in synaptic function. Finally, array analysis showed that EVOO modulated the expression levels of several inflammatory biomarkers. Conclusions: Chronic administration of EVOO to a mouse model of Down syndrome has beneficial effects on memory impairments, synaptic function deficits and neuroinflammation. Our findings provide additional support for the potential therapeutic effects of EVOO also in individuals with Down syndrome. [ABSTRACT FROM AUTHOR]

Olive oil is appreciated worldwide for its unique nutritional and organoleptic properties. It is rich in unsaturated fatty acids and antioxidants, which are well-known for their health benefits. The qualitative characteristics of olive oil can be adversely affected by various biotic and abiotic factors. Particularly, microbial pathogens, such as mold fungi, can cause the deterioration of the oil and, thus, be a serious risk to consumer health. In this study, the effectiveness of DNA-based methods, i.e., endpoint PCR, Real-Time PCR (RT-PCR), and loop-mediated isothermal amplification (LAMP), all based on the ITS2-28S region, were used to evaluate the fungal contamination of samples of extra virgin olive oil. All the DNA techniques were able to detect, albeit at different levels, fungal infections affecting some of the basic quality parameters of the olive oils analyzed. However, compared to endpoint PCR and/or RT-PCR, the LAMP assay greatly simplified and accelerated the identification of pathogenic mold in the oil samples. This may encourage the olive oil industry to adopt this method in order to offer the consumer an oil with specific health parameters and therefore guarantee the safety and quality of this precious food product. [ABSTRACT FROM AUTHOR]

Polylactic acid (PLA) was modified with three types of modified vegetable oils (MVOs), which are the epoxidized soybean oil (ESBO), maleinized sunflower oil (MSO), and maleinized olive oil (MOO), at different weight fractions. A corotating twin screw extruder was used to produce composite materials by the melt‐mixing process. The effect of MVO content, from 2.5% to 10%, on the morphology, mechanical properties, density, and water absorption was investigated in detail. The addition of ESBO and maleinized vegetable oils leads to a slight decrease in the density of PLA from 1.252 to 1.231 g/cm3. As the concentration of MVO in PLA increases, the amount of water absorption also increases, and the highest water absorption value was observed in P10MSO. The FTIR spectra of all concentrations of the MOO and MSO have two peaks at 1781 and 1861 cm−1, attributed to the C=O stretching which is related to maleic acid copolymerization. In general, the elastic modulus (EM) was slightly changed by the addition of MVOs to PLA, while the tensile strength (TS) decreased. Due to the plasticizing effect of MVOs, an increase in the Izod impact strength was obtained. [ABSTRACT FROM AUTHOR]

Background: Aged heart is defined via structural and mitochondrial dysfunction of the heart. However, there is still no potent compound to improve cardiac function abnormalities in aged individuals. Olive oil (OLO), as an oil with monounsaturated fatty acids, has diverse protective effects on the cardiovascular system, including anti-inflammatory, anti-diabetic, and mitigating effects on blood pressure. In the present study, we evaluated the protective effects of OLO against aging-related cardiac dysfunction. Methods: Male Wistar rats were randomly divided into three groups: Control, D-galactose-induced aging rats (D-GAL group), and aging rats treated with OLO (D-GAL + OLO group). Aging in rats was induced by intraperitoneal injection of D-GAL at 150 mg/kg dose for eight weeks and the D-GAL + OLO group was treated with oral OLO by gavage for eight weeks. The heart tissues were harvested to assay the oxidative stress, molecular parameters, and histological analysis. Results: The D-GAL given rats indicated increased cardiomyocyte diameter as cardiac hypertrophy marker (21 ± 0.8, p < 0.001), an increased Malondialdehyde (MDA) level (27 ± 3, p < 0.001), a reduced Superoxide dismutase (SOD) (p < 0.001, 18.12 ± 1.3), and reduction in gene expression of Sirtuin 1 (SIRT1) (p < 0.05, 0.37 ± 0.06), Peroxisome proliferator-activated receptor-gamma coactivator (PGC)-1α (p < 0.001, 0.027 ± 0.04), and Transcription Factor A, Mitochondrial (TFAM) (p < 0.001, 0.023 ± 0.01), Bcl2 (p < 0.001, 0.04 ± 0.004) and an increase in gene expression of Bax (p < 0.001, 23.5 ± 5.4) in comparison with the control animals. Treatment with OLO improved cardiac hypertrophy (14 ± 0.4, p < 0.001), MDA (22 ± 2.5, p < 0.01), SOD (p < 0.001, 34.9 ± 2), SIRT1 (p < 0.05, 1.37 ± 0.46), PGC-1α (p < 0.001, 1.11 ± 0.1), TFAM (p < 0.01, 0.23 ± 0.02), Bcl2 (p < 0.05, 0.35 ± 0.05) and Bax genes (p < 0.01, 0.1 ± 0.03). Conclusions: Overall, OLO protects the heart against D-GAL-induced aging via increasing antioxidant effects, and enhancing cardiac expression of SIRT1, PGC-1α, TFAM, Bcl2 and Bax genes. [ABSTRACT FROM AUTHOR]

Introduction: The balanced fatty acid profile of olive oil not only enhances its stability but also contributes to its positive effects on health, making it a valuable dietary choice. Olive oil's high content of unsaturated fatty acids and low content of saturated fatty acids contribute to its beneficial effects on cardiovascular diseases and cancer. The quantities of these fatty acids in olive oil may fluctuate due to various factors, with genotype being a crucial determinant of the oil's quality. Methods: This study investigated the genetic basis of oil quality by comparing the transcriptome of two Iranian cultivars with contrasting oil profiles: Mari, known for its high oleic acid content, and Shengeh, characterized by high linoleic acid at Jaén index four. Results and discussion: Gas chromatography confirmed a significant difference in fatty acid composition between the two cultivars. Mari exhibited significantly higher oleic acid content (78.48%) compared to Shengeh (48.05%), while linoleic acid content was significantly lower in Mari (4.76%) than in Shengeh (26.69%). Using RNA sequencing at Jaén index four, we analyzed genes involved in fatty acid biosynthesis. Differential expression analysis identified 2775 genes showing statistically significant differences between the cultivars. Investigating these genes across nine fundamental pathways involved in oil quality led to the identification of 25 effective genes. Further analysis revealed 78 transcription factors and 95 transcription binding sites involved in oil quality, with BPC6 and RGA emerging as unique factors. This research provides a comprehensive understanding of the genetic and molecular mechanisms underlying oil quality in olive cultivars. The findings have practical implications for olive breeders and producers, potentially streamlining cultivar selection processes and contributing to the production of high-quality olive oil. [ABSTRACT FROM AUTHOR]

The imbalance in oxidant production and chronic inflammation are the main mechanisms that lead to the detrimental effects of diabetes on skin wound healing. Thus, administration of antioxidants could improve diabetic wound healing. This study aimed to understand the effects of extra virgin olive oil (EVOO) or hydroxytyrosol (HT) in skin wound healing under diabetic conditions. Skin wounds in streptozotocin‐induced diabetic mice were topically treated with HT. Some diabetic animals were fed with a diet rich in EVOO. Wounds were harvested 7 days later. In in vitro assays, fibroblasts and macrophages were treated with high levels of glucose and HT. The EVOO or HT promoted wound closure and collagen deposition in diabetic mouse wounds. The EVOO or HT reduced the number of infiltrated neutrophils, tumour necrosis factor‐α, lipid peroxidation, and nuclear factor erythroid 2‐related factor 2 in diabetic mouse wounds. The EVOO or HT also increased the number of macrophages with anti‐inflammatory phenotype and interleukin‐10 in diabetic mouse wounds. In the in vitro assays, HT promoted the fibroblast migration, collagen gel contraction, and switched macrophages to an anti‐inflammatory phenotype under high glucose conditions. In conclusion, the diet supplementation with EVOO or topical application of HT promotes skin wound healing under diabetic conditions and can be a possible therapeutic tool for the treatment of those lesions. [ABSTRACT FROM AUTHOR]

We are pleased to introduce the new Sustainable Liquid Diesterquat MICROCARE® Quat LDG, an innovative conditioner in the market for eco-conscious product formulations. In a world increasingly committed to sustainability and environmental respect, this diesterquat emerges as the ideal solution for formulators aiming to satisfy today's consumer demands while maintaining high standards of effectiveness and quality. MICROCARE® Quat LDG is a novel eco-friendly liquid diesterquat derived from olive oil. The chemical composition of this conditioner consists mainly of diolethyldimonium chloride, glyceryl oleate, oleyl alcohol, and glycerin. These essential ingredients are sustainably sourced from RSPO-certified palm oil raw materials, upholding high environmental standards. Our formulation is 100% active, maximising efficacy and minimising waste. MICROCARE® Quat LDG is a multifunctional ingredient that stands out for its remarkable adaptability in a wide range of personal care applications, from hair and skin care to wet wipes. [ABSTRACT FROM AUTHOR]

Squalene is a bioactive compound with significant health benefits, predominantly found in extra virgin olive oil (EVOO) and its processing by-products. This critical review explores the analytical determination of squalene in EVOO and various by-products from olive oil production, highlighting its potential as a valuable ingredient in functional foods. An overview of existing analytical methods is provided, focusing on different approaches to sample preparation before analytical determination, evaluating their effectiveness in quantifying squalene concentrations. Studies not primarily centered on analytical methodologies or squalene quantification were excluded. A critical gap identified is the absence of an official method for squalene determination, which hinders comparability and standardization across studies, underscoring the importance of developing a reliable, standardized method to ensure accurate quantification. The valorization of squalene involves advocating for its extraction from olive oil processing by-products to enhance sustainability in the olive oil industry. By recovering squalene, the industry can not only reduce waste but also enhance functional food products with this health-promoting compound. Additionally, there is a need for economically sustainable and environmentally friendly extraction techniques that can be scaled up for industrial application, thus contributing to a circular economy within the olive oil sector. [ABSTRACT FROM AUTHOR]

In this study, olive pit agro-waste from the olive oil industry is valorized by incorporating it as an additive in a polyethylene terephthalate glycol (PETG) matrix to develop bio-based composite materials for large format additive manufacturing (LFAM). The olive pits were first ground into olive pit powder (OPP) and then functionalized by polymerizing poly(butylene adipate-co-terephthalate) PBAT on their surface, resulting in a hydrophobic, modified olive pit powder (MOPP) with enhanced compatibility with the PETG matrix. OPP and MOPP composites were compounded and 3D-printed via Fused Granular Fabrication (FGF) using 5, 10, and 15 wt.% concentrations. The PBAT coating increased the degradation temperature and specific heat capacity of the material, contributing to a lower melt viscosity during printing, as confirmed by MFR, MDSC, and TGA analyses. Tensile testing revealed that MOPP composites generally exhibited superior mechanical properties compared to OPP composites, likely due to the improved compatibility between PBAT on the MOPP surface and the PETG matrix. SEM analysis further validated these findings, showing a highly irregular and porous fracture surface in OPP composites, while MOPP composites displayed a smooth surface with well-integrated MOPP in the PETG matrix. [ABSTRACT FROM AUTHOR]

Simple Summary: This study involved 2745 participants from a southern Italian cohort. The objective was to investigate the link between the consumption of extra virgin olive oil and the risk of mortality from all causes and, in particular, from gastrointestinal cancers and other cancers. The study found that individuals who consumed more than 50 g of extra virgin olive oil per day had a 60 percent lower risk of death from gastrointestinal cancers than those who consumed less than 30 g per day. Furthermore, daily consumption of 50 g of extra virgin olive oil was associated with a 50 percent lower risk of death from other cancers compared to the lowest consumption category. This study concluded that higher olive oil consumption in this cohort of Italian Mediterranean adults was linked to a reduced risk of cancer and all-cause mortality, probably due to the health benefits of the Mediterranean diet. Background/Objectives: This study investigates the association between extra virgin olive oil (EVOO) consumption and mortality risk in a cohort of Italian adults adhering to the Mediterranean diet. Methods: In a 17-year follow-up study involving participants from Castellana Grotte, Italy (2005–2023), we analyzed dietary intake and mortality data. Participants were categorized into three EVOO consumption groups: <30 g/day, 30–50 g/day, and >50 g/day. Mortality Hazard Ratios (HR) and Subdistribution Hazard Ratios (SHR) were calculated to assess the relationship between EVOO intake and all-cause and cancer mortality. Results: Higher EVOO consumption was associated with significantly reduced cancer and all-cause mortality. Specifically, the daily intake of 30–50 g of EVOO was linked to a 24% lower risk of all-cause mortality (HR 0.77; 95% CI 0.63–0.93), while the consumption of more than 50 g/day was associated with a 20% reduction (HR 0.80; 95% CI 0.65–0.98). The most pronounced benefit was observed for gastrointestinal cancers, with a 60% lower mortality risk for those consuming over 50 g/day (SHR 0.39; 95% CI 0.21–0.73). A 50% reduction in mortality risk from other cancers was also noted for the highest consumption category (SHR 0.50; 95% CI 0.31–0.81). Conclusions: The findings support the beneficial role of EVOO in reducing cancer mortality, particularly with higher consumption levels. The results underscore EVOO's potential as a dietary intervention for cancer prevention, aligning with the Mediterranean diet's overall health benefits. Further research is needed to confirm these findings and explore the underlying mechanisms. [ABSTRACT FROM AUTHOR]

Extra virgin is the most valuable commercial category among olive oils, and its quality is influenced by various factors, among which the olive fruit plays a fundamental role. The olives that enter the mill exhibit significant variability in physical and chemical characteristics, potentially impacting the quality of the extracted oil. Therefore, selecting the olives in post‐harvest could be a crucial step, especially for differentiating the final product and producing high‐quality oil. This work aimed to conduct post‐harvest densimetric sorting of the olives. For this purpose, a saline solution was used with different concentrations of salt over the 3 days of harvesting, which made it possible to divide the initial olive batch into two sub‐batches with different densities. The respective oil was extracted from each sub‐batch, called low‐ and high‐density oils, respectively, and then appropriate physical–chemical analyses were performed to characterize both the olives and the oils. Although both oils were classified as extra virgin, significant differences were observed, with higher concentrations of phenolic and volatile compounds associated with positive sensory attributes in the low‐density oils. Densimetric sorting of olives could represent a novel approach in the field of extra virgin olive oil production, enabling potential differentiation of the final product. Practical Applications: The results obtained in the study could be applied at an industrial level to classify olives in the post‐harvest phase. This could allow to produce extra virgin olive oils (EVOOs) with different chemical and sensory characteristics, particularly in terms of volatile and phenolic compounds. This would make it possible to diversify the production of EVOO, satisfy the diverse needs of consumers, allow producers to be more competitive in the market, and, in general, improve the overall quality of the final product. [ABSTRACT FROM AUTHOR]

Objective(s): In this study, we aimed to investigate the protective effect of Thymoquinone (THQ) against testicular damage caused by Methotrexate (MTX). Materials and Methods: This study consists of 5 groups: Control, Olive oil, THQ, MTX, and MTX+THQ. At the end of the experiment, spermiogram analysis was performed on the rats. In addition, testicular tissues were taken and histopathology, immunohistochemistry, and biochemistry analysis were performed. Biochemical analyses were performed on the serums. Results: According to the results obtained, spermiogram values, Johnson's testicular biopsy score, SOD, CAT, GPx, FSH, LH, and testosterone values were statistically significantly decreased in the MTX group compared to the control group. In the MTX+THQ group, spermiogram values, Johnson's testicular biopsy score, SOD, CAT, GPx, FSH, LH, and testosterone values increased statistically significantly compared to the MTX group. NRF2 and HO-1 immunoreactivity were statistically significantly decreased in the MTX group compared to the control group. In the MTX+THQ group, NRF2 and HO-1 immunoreactivity were statistically significantly increased compared to the MTX group. The level of MDA, which is important in lipid damage, and the level of biochemistry results of TNF-a, IL1-β, and IL-6, which are important markers, and the results of p-NF-kB and P38 immunoreactivity were statistically significantly increased in the MTX group compared to the control group. In the MTX+THQ group, these parameters showed a significant decrease compared to the MTX group. Conclusion: According to these results, it is thought that THQ will play a protective role against infertility caused by chemotherapy-induced testicular damage. [ABSTRACT FROM AUTHOR]

In the present study, the influence of heating on the evolution of oxidative indices, antioxidant activity, phenolic and volatile compounds in monovarietal extra virgin olive oils (EVOOs) obtained from Leccino, Istarska bjelica, and Buža cultivars was investigated. The samples were submitted to heating in an air oven (180 °C and 220 °C), simulating usual roasting conditions typical for Mediterranean cuisine. The decreases in the oxidative indicators, phenolic and volatile compounds were more pronounced at higher heating temperatures, underlining the temperature dependency of the oxidative degradation during heating conditions. Despite this, it must be emphasized that a significant amount of phenolic compounds and antioxidative activity remained preserved after the heating treatment. Each oil cultivar showed some specificity during the course of the thermal degradation. Hydroxytyrosol acetate among phenolic compounds and octanal, (E)-2-octenal, hexanal, 3-pentanone, and 1-penten-3-one among the volatiles were underlined as possible markers of thermal oxidation. Principal component analysis revealed that the content of volatile compounds in monovarietal EVOO samples distinguished samples primarily by the heating temperature, while the changes in the phenolic compounds were cultivar-dependent aside from being influenced by the temperature of heating. [ABSTRACT FROM AUTHOR]

Due to its high sensitivity to numerous variability sources, it is hard to define the typicity of a monovarietal virgin olive oil (VOO) according to its phenolic profile. In this study, we aimed to identify the features of phenolic composition that are persistent and minimally affected by variability sources, making them potential varietal markers. We separately analyzed three databases of monovarietal VOO phenolic compositions, determined by liquid chromatography, from three different cultivars. The first database was produced from the original data of the Bosana cultivar. The other two were obtained through a systematic analysis of scientific literature on Coratina and Frantoio cultivars. Several statistical tools, including coefficient of variability, correlations, and linear regression models, were used to find recurring proportions or ratios unaffected by variability sources suitable to define typical varietal traits. Some proportions between molecules, mostly within the same phenolic class, remain constant. Strong correlations between (i) flavonoids were observed in Bosana and Frantoio VOOs (R2 = 0.87 and 0.77, respectively), (ii) oleacein-oleocanthal (Bosana, R2 = 0.81) (iii) oleuropein aglycon-ligstroside aglycon (Frantoio, R2 = 0.88), and (iv) lignans (Coratina, R2 = 0.84). These traits could be useful tools for defining the typicity of monovarietal VOOs. [ABSTRACT FROM AUTHOR]

Lycopene, a lipophilic antioxidant, was extracted from a Moroccan industrial tomato peels by-product using essential oils (EOs) as eco-friendly solvents. Peppermint essential oil (PEO), rosemary essential oil (REO), verbena essential oil (VEO), and thyme essential oil (TEO) were used as solvents. The highest extraction yield was obtained with REO. Response surface methodology (RSM) combined with a Box-Behnken design was used to maximize the extraction yield of lycopene. Optimal conditions were determined as follows: a solvent-to-material ratio of 35:1 (mL/g), a time of 60 min and a temperature of 60 °C. As a plant-based antioxidant, the lycopene extract was added to refined olive oil (ROO) to evaluate its oxidative stability during 5 months of storage at 40 °C. ROO enriched with lycopene extract at a concentration of 1 mg/g showed the lowest degree of oxidation, as evidenced by the lowest values of peroxide value, p-anisidine value, total oxidation value, free acidity, and specific extinction coefficients K232 and K270, compared to ROO containing 0.5 mg/g of lycopene extract and ROO containing 0.2 mg/g of BHA + BHT. The results of this study demonstrate that EOs are effective solvents for producing a value-added lycopene extract that can be an effective alternative to synthetic antioxidants. The study also highlights the synergistic effect of lycopene extract on ROO oxidation stability, shelf life and nutritional value. [ABSTRACT FROM AUTHOR]

ABSTRACT This study aimed to study the impact of Ferulago angulata (Schlecht) Boiss (known as an antioxidant known as Chavir) extract, obtained through ultrasound‐assisted extraction (UAE), on the physicochemical, antioxidant and sensory properties of virgin olive oil (VOO) during a 90‐day storage period at room temperature. For this purpose, different concentrations of Chavir extract (100, 200 and 300 ppm) were added to VOO. Key parameters, including total phenol content (TPC), extract composition by HPLC‐DAD and quality indicators like acidity value (AV), p‐anisidine value (p‐AV) and UV indices (parameters: K232, K270 and ΔK), were determined. AVs increased overall during the storage period, but adding Chavir extract at 300 ppm appeared to counteract the rise in free fatty acids, suggesting a potential role in reducing hydrolysis. p‐AVs decreased in unflavoured and flavoured samples, indicating reduced oxidation in Chavir‐flavoured VOO. K232 values exhibited a decline in the presence of flavouring agents and their concentrations. In contrast, the values of K270 showed an increase over the storage period, which indicated the formation of aldehyde and ketones in the second oxidation step. All samples maintained ΔK values below permissible limits (≥ 0.01), signifying good stability. The sensory evaluation emphasised positive attributes such as bitterness, fruitiness and pungency, indicating the high quality of VOO. The addition of Chavir extract further enhanced all of these positive characteristics, particularly at the 300 ppm concentration. However, a gradual decline was observed in all these attributes over time. Notably, the Chavir extract played a crucial role in delaying the formation of secondary oxidation products, which contribute to negative attributes like rancidity in VOO. Moreover, adding Chavir extract increases oxidative stability, infuses the positive qualities in VOO and provides valuable insights into its potential applications for enhancing the overall quality of VOO during storage. This enhancement not only helps maintain high quality and nutritional value but also makes the product more appealing to consumers. [ABSTRACT FROM AUTHOR]

Since the advent of 3D printing technology, a significant effort has been made to develop new 3D printable materials. Despite the recent progress in the field of 3D printing, the limited availability of photoactive resins has motivated continuous research endeavors to develop novel photoresins with multifunctional capabilities. Herein a biobased photoresin derived is reported from modified olive oil, designed for high‐resolution solvent‐free 4D printing with multifunctional capabilities. The physicochemical properties of the printed polymers are fine‐tuned using acrylic acid as a diluent cum comonomer. The mechanical properties of the printed polymers are similar to various soft tissues, such as ligaments, articular cartilage, and soft collagenous bone, showcasing its potential for soft tissue engineering applications. While the excellent temperature‐responsive shape memory 4D attributes coupled with exceptional antimicrobial properties toward gram‐negative and gram‐positive bacteria highlight the multifunctional nature of the printed polymers. Moreover, the printed polymers exhibited outstanding hemocompatibility and good cytocompatibility toward mouse fibroblast cells, suggesting their potential soft tissue engineering applications. In sum, the newly developed biobased resin can be employed to minimize the environmental impact of additive manufacturing while being competitive with existing fossil‐based photoresins, thereby meeting the growing demand for advanced photoresins with superior high‐resolution printing and smart properties for biomedical applications. [ABSTRACT FROM AUTHOR]

Olive family (Oleaceae) contains several species among which Olea europaea L. is mostly used for production of olive oils. Various parts of olive tree are rich source of diverse bioactive compounds such as Apigenin, elenolic acid, Hydroxytyrosol, Ligstroside, Oleoside, Oleuropein, Oleuropein aglycone, Tyrosol, etc. Among these, oleuropein, a secoiridoid is predominantly found in olive leaves and young olive fruits of different species of Oleaceae family. Scientists have adopted numerous extraction methods (conventional & latest) to increase the yield of oleuropein. Among these techniques, maceration, soxhlet, microwave-assisted, ultrasonication, and supercritical fluid methods are most commonly employed for extraction of oleuropein. Evidently, this review emphasizes on various in-vitro and in-vivo studies focusing on nutraceutical properties of oleuropein. Available literature highlights the pharmaceutical potential of oleuropein against various diseases such as obesity, diabetes, cardiovascular complications, neurodegenerative diseases, cancer, inflammation, microbial infections, and oxidation. This review will benefit the scientific community as it narrates comprehensive literature regarding absorption, metabolism, bioavailability, extraction techniques, and nutraceutical perspectives associated with oleuropein. [ABSTRACT FROM AUTHOR]

This study investigates the hepatoprotective effects of olive oil and flaxseed oil on chemically induced hepatotoxicity in rats by evaluating key biochemical parameters, including free fatty acids, iodine value, liver enzymes (ALP, ALT, AST), cholesterol, triglycerides, and HDL levels. The results demonstrated significant improvements in these markers with the administration of olive oil and flaxseed oil, either individually or in combination. The free fatty acid percentages and iodine values were consistent with the known nutritional properties of the oils. Notably, the combination of olive oil and flaxseed oil yielded the most substantial benefits, reducing ALP (115.53 ± 0.44 U/L), ALT (50.77 ± 1.46 U/L), and AST (52.12 ± 0.36 U/L) levels while improving lipid profiles by lowering cholesterol (135.4 ± 1.43 mg/dL) and triglyceride levels (57.14 ± 2.35 mg/dL) and increasing HDL levels (49.20 ± 0.45 mg/dL). These findings suggest that olive oil and flaxseed oil, due to their antioxidant and anti‐inflammatory properties, can effectively mitigate liver damage and promote lipid metabolism. The study supports the potential therapeutic application of these oils in managing liver health and preventing hepatotoxicity. [ABSTRACT FROM AUTHOR]

Oleogels are semi-solid materials that consist primarily of liquid oil immobilized in a network of organized structural molecules, which provide stability and maintain the oil in the desired shape. Due to their structure, oleogels can stabilize large amounts of liquid, making them excellent carriers for active substances, both lipophilic and hydrophilic. This study presents the synthesis methodology and investigations of olive oil-based oleogels, which are among the healthiest and most valuable vegetable fats, rich in unsaturated fatty acids and antioxidants such as vitamin E. Two types of surfactants were used: TWEEN 80, which lowers surface tension and stabilizes emulsions, and SPAN 80, which acts in oil-dominated phases. The oleogels were enriched with lidocaine, an active substance commonly used as a pain reliever and local anesthetic. This research characterized the obtained oleogels regarding their medical applications, paying particular attention to the influence of surfactant type and amount as well as the active substance on their physicochemical properties. Structural analyses were also conducted using Fourier transform infrared (FTIR) spectroscopy, alongside rheological and sorption studies, and the wettability of the materials was evaluated. The stability of the obtained oleogels was verified using the MultiScan MS20 system, allowing for an assessment of their potential suitability for long-term pharmaceutical applications. The results indicated that SPAN-stabilized oleogels exhibited better stability and favorable mechanical properties, making them promising candidates for medical applications, particularly in pain relief formulations. [ABSTRACT FROM AUTHOR]

The European olive tree, Olea europaea L., and its polyphenols hold great therapeutic potential to treat neuroinflammation and cognitive impairment. This review examines the evidence for the anti-inflammatory and neuroprotective actions of olive polyphenols and their potential in the treatment of long COVID and neurodegenerative diseases such as Alzheimer's disease (AD), Parkinson's disease (PD), and multiple sclerosis (MS). Key findings suggest that olive polyphenols exhibit antioxidant, anti-inflammatory, neuroprotective, and antiviral properties, making them promising candidates for therapeutic intervention, especially when formulated in unique combinations. Recommendations for future research directions include elucidating molecular pathways through mechanistic studies, exploring the therapeutic implications of olive polyphenol supplementation, and conducting clinical trials to assess efficacy and safety. Investigating potential synergistic effects with other agents addressing different targets is suggested for further exploration. The evidence reviewed strengthens the translational value of olive polyphenols in conditions involving cognitive dysfunction and emphasizes the novelty of new formulations. [ABSTRACT FROM AUTHOR]

The phenolic composition of virgin olive oil (VOO) primarily depends on the phenolic content of the olive fruit. The purpose of this work was to characterize the first metabolic step in the synthesis of tyrosol (Ty) and hydroxytyrosol (HTy), whose derivatives are by far the predominant phenolics in both olive fruit and VOO. To this end, two genes encoding tyrosine/DOPA decarboxylase enzymes, OeTDC1 and OeTDC2, have been identified and functionally and physiologically characterized. Both olive TDC proteins exclusively accept aromatic amino acids with phenolic side chains, such as tyrosine and 3,4-dihydroxyphenylalanine (DOPA), as substrates to produce tyramine and dopamine, respectively. These proteins exhibited a higher affinity for DOPA than for tyrosine, and the catalytic efficiency of both proteins was greater when DOPA was used as a substrate. Both olive TDC genes showed a fairly similar expression profile during olive fruit ontogeny, with OeTDC1 consistently expressed at higher levels than OeTDC2. Expression was particularly intense during the first few weeks after fruit set, coinciding with the active accumulation of Ty and HTy derivatives. The data suggest that both olive TDCs are responsible for the initial step in the synthesis of the most important phenolics, both quantitatively and functionally, in VOO. [ABSTRACT FROM AUTHOR]

The objective of this study was to evaluate the effect of ozonized olive oil with or without laser photobiomodulation (LPBM) on the healing process of traumatic ulcers in rat tongues. Sixty male Wistar rats underwent tongue ulceration using a six-mm diameter punch. Animals were divided into four experimental groups: control-G1, LPBM-G2, Ozonized olive oil-G3, and LPBM + Ozonized olive oil-G4. Euthanasia was performed on days three, seven, and 14. Clinical analysis of the wound size and histomorphological evaluation using hematoxylin and eosin and Sirius red staining were conducted to identify edema, inflammatory infiltrates, fibroblastic cellularity, reepithelialization, and collagen characterization. Descriptive and exploratory analyses were performed using R and inferential statistics were calculated using Fisher’s exact tests, with a significance level of 5%. G2 and G3 positively modulated the repair phases clinically (p < 0.05) and histologically, showing reepithelialization, fibroblastic population, and thick collagen fiber deposition from the 3rd day of the experiment. G4 exhibited a significant difference from G1 in the clinical parameters (p < 0.05), but did not demonstrate superiority in histomorphological terms of tissue repair. Isolated use of LPBM and ozonized olive oil improved tissue repair in rat tongues. [ABSTRACT FROM AUTHOR]

This study reports a comparative analysis of the polyphenolic composition and nutraceutical properties of different olive mill wastewater (OMWW) and corresponding extra virgin olive oil (EVOO) extracts. Specifically, four OMWWs and corresponding EVOOs from cultivars Frantoio (A) and Leccino (B) obtained from different crushing seasons (early-stage (A1 and B1) and later-stage (A2 and B2)) were analyzed. Employing HPLC-DAD and LC-MS methods, the primary polyphenol content was identified and quantified. Overall, OMWW extracts showed a greater polyphenolic content compared to corresponding EVOO extracts, with OMWW B1 displaying the highest levels of polyphenols. The antiradical properties of extracts towards radical species (DPPH, ABTS, O2−, and HOCl−) were demonstrated in vitro, revealing a correlation with polyphenolic content. In fact, OMWW B1 and B2 demonstrated the strongest antiradical activity. Exploring nutraceutical properties of OMWWs, the intestinal permeation of the main polyphenols in a co-culture model (Caco-2 and HT29-MTX cell lines) was assessed, with tyrosol achieving a permeation of almost 60%. Furthermore, the involvement in the inflammation process has been evaluated in cell studies on THP1-derived macrophages by immunocytochemistry, demonstrating that OMWW B1 may exert an anti-inflammatory effect by modulating specific phenotype expression on macrophages. In conclusion, this study provides evidence supporting the reuse of OMWWs as a source of polyphenols with nutraceutical properties. [ABSTRACT FROM AUTHOR]

The study aimed to evaluate the biosurfactants (BSs) production by SM-23 strain of Virgibacillus identified by phenotypical and WGS analysis as Virgibacillus massiliensis. We first demonstrated the lipopeptides production by Virgibacillus massiliensis specie and studied their biochemical and molecular analysis as well as their biological potential. The GC–MS analysis indicated that methyl.2-hyroxydodecanoate was the major fatty acid compound with 33.22%. The maximum BSs production was obtained in LB medium supplemented by 1% olive oil (v/v) at 30 °C and 5% NaCl with 1.92 g/l. The obtained results revealed the significant biosurfactants/bioemulsifier potential compared to triton X100 with E24 of 100%, and an emulsification stability SE of 83%. The lipopeptides types were identified by FTIR analysis. A strong antimicrobial action was observed by the produced lipopeptides by the agar diffusion method against E.coli, K. pneumoniae, S. aureus, Fusarium sp, Alternaria sp, and Phytophtora sp. The complete genome sequencing showed genes involved in the synthesis of multiple compounds identified as amphipathic cyclic lipopeptides such as locillomycin/locillomycin B/locillomycin C and bacillibactin. Our results highlighted significant lipopeptides properties displayed by V. massiliensis that can be exploited to develop a novel strategy in the formulation of natural biocidal and fungicidal agents. [ABSTRACT FROM AUTHOR]

Background: The prevalence of Alzheimer disease (AD) is expected to increase, especially in Indonesia. Despite lacking a cure, extra-virgin olive oil, abundant in neuroprotective compounds, offers promise in delaying cognitive decline by opposing oxidative stress in the aging brain. Research indicates its capacity to bolster long-term cognitive function and memory. Objectives: We examined the impact of olive oil and its derivatives on AD through a comprehensive analysis of experimental studies in mouse and worm models. Materials & Methods: Thirteen relevant articles were selected from the initial pool based on specific inclusion criteria. Data were extracted regarding study design, intervention types, model species used, cognitive outcomes, and findings. The reliability of the selected studies was ensured by evaluating their methodological quality and risk of bias. Results: Our systematic review of 13 selected experimental studies involving mice and worm models provides insights into the potential impact of olive oil and its extracts on AD. Findings suggest that these interventions may exhibit neuroprotective properties, positively influencing cognitive function and mitigating AD-related outcomes in the experimental models studied. Conclusion: Experimental studies on mice and worm models suggest that olive oil and its extracts may present neuroprotective benefits and positively influence cognitive function in AD contexts. Further research involving human subjects is essential to validate these findings and explore their practical implications in AD prevention and management. [ABSTRACT FROM AUTHOR]

In this work, by using water steam only, two antioxidant extracts were obtained from olive leaves (Olea europaea L.), a by-product of olive oil chain. Olive leaf extracts (OLEs) were tested as such (water extract: WE) and partially purified with ethyl acetate (ethyl acetate [EA] extract). Total phenols were 7.4 mg/mL and 3.8 mg/mL in WE and EA final solutions, respectively, evidencing a different composition by high-performance liquid chromatography analysis. Both extracts were evaluated in vitro in comparison to pure hydroxytyrosol (Hy). A 2,2-diphenyl-1-picrylhydrazyl (DPPH) EC50 of 57.6, 76.5, and 39.7 µg/mL and a ferric reducing antioxidant power EC50 of 84.8, 69.9, 41.2 µg/mL were determined for WE, EA, and Hy solution, respectively. The Rancimat induction time determined at 120°C in a lard sample with 200-ppm total phenol equivalent addition of WE, EA, and Hy was 8.92 h, 12.74 h, and 7.27 h, respectively (vs. 2.24 h for lard only). Extracts were added at the same dose (200 ppm) to minced beef patties that were put in closed containers under controlled air headspace composition (NA, natural air; HOA, modified air with 80% O2 ; and 20% N2) and stored at 4°C up to 10 days. Extracts showed significant effectiveness in contrasting decrease of O2 level in containers as well as pH and color changes of patties. A significant increase (expressed as mg of malondialdehyde MDA/kg; thiobarbituric acid-reactive substance (TBARS) assay was conducted in control samples at an interval of 0–10 days (from 0.52 to 0.78 mg of MDA/kg in NA samples; and from 0.55 to 1.31 mg of MDA/kg in HOA samples), while minimal changes were observed in treated samples. These findings suggest a potential use of OLEs for maintaining quality and oxidative stability of beef patties during storage. [ABSTRACT FROM AUTHOR]

Luteolin is a natural flavonoid, which exists in many plants, including onions, broccoli, carrots, peppers, celery, olive oil, and mint. Luteolin is a dietary flavonoid with potent uric acid‐lowering and antioxidant bioactivities. To date, the mechanism by which luteolin alleviates hyperuricemia nephropathy (HN) still needs to be better defined. This study aims to evaluate the therapeutic efficacy of luteolin in a preclinical mouse model and in vitro. Luteolin was administered in the HN mice induced by the combination of potassium oxonate and hypoxanthine to evaluate the potential renoprotective effects in vivo. The NRK‐52E cells were stimulated with adenosine for in vitro evaluation. Hematoxylin and eosin staining, biochemical analysis, immunoblotting, immunofluorescence, and immunohistochemistry were performed for the histopathologic and mechanistic investigations. The results suggest that luteolin attenuated tubular dilation and epithelial atrophy in the renal tissue of HN mice. Further, luteolin improved biochemical indicators concerning renal functions and oxidative stress in vivo. Mechanistically, luteolin reduced the renal expressions of KIM‐1 and caspase‐3. Luteolin activated renal SIRT1/6 cascade and its downstream Nrf2‐mediated antioxidant pathway. Furthermore, luteolin elevated the renal expressions of ATP‐binding cassette subfamily G isoform 2 protein (ABCG2) and organic anion/cation transporters. In addition, livers of luteolin‐treated HN mice exhibited robust inhibition of xanthine oxidase. Together, our study shows that luteolin alleviates renal injury in the HN mice by activating urate excretion and Nrf2/HO‐1/NQO1 antioxidant pathways and inhibiting liver xanthine oxidase activity. Thus, luteolin may be a potential agent for the treatment of HN. [ABSTRACT FROM AUTHOR]

Protected denomination of origin (PDO) designations require tools to enable differentiation, as each PDO aims to establish its own distinct and exclusive identity. This necessity becomes particularly challenging in those regions where PDO territories are very close to each other, as is the situation with the extra virgin olive oil (EVOO) PDOs in Catalonia. The proximity of these territories can make it difficult to perceive the uniqueness of each area solely on the basis of the evaluation of a few general sensory descriptors. This study examines whether the frequency of use of different secondary attributes, established by the Official Tasting Panel of Virgin Olive Oils of Catalonia, can effectively differentiate PDOs. Thus, a total of 1330 EVOOs from the five Catalan PDOs, produced during the 2012–2020 period, have been analyzed by the Official Tasting Panel of Virgin Olive Oils of Catalonia. The results of the statistical analysis, using this historical database of samples, show that the frequency of the attributes does not occur randomly, but is significantly influenced by the production area and the olive cultivars associated with each PDO. These findings highlight the importance of incorporating specific secondary descriptors into the bidding specifications of PDOs, which can be a useful discriminant tool. [ABSTRACT FROM AUTHOR]

Simple Summary: Consumption of extra virgin olive oil (EVOO) is associated with many beneficial effects on human health as a result of its phenolic-derived compounds. This review explores the hepatoprotective properties and mechanisms of action of tyrosol and oleocanthal from extra virgin olive oil. Both compounds demonstrate antioxidant, anti-inflammatory, and modulatory effects on liver metabolism that improve chronic liver diseases, such as dysfunction-associated steatotic liver disease (MASLD) and liver fibrosis, and their progression to liver cancer. Mechanistic studies have suggested that these compounds exert their hepatoprotective effects through the regulation of multiple cellular pathways, including those involved in the antioxidant response and lipid metabolism. Understanding these mechanisms may provide valuable information for the development of therapeutic agents based on their chemical structures that are useful to improve liver health and prevent liver-related disorders. The Mediterranean diet and consumption of EVOO are associated with multiple beneficial effects for human health, e.g. reduction in cardiovascular risk and mortality, improvement in the lipid profile, and the prevention of chronic diseases, such as cancers and neurodegenerative diseases. In EVOO, more than 30 different phenolic-derived compounds have been identified, representing one of the most promising bioactive classes in olive oil. This review explores the hepatoprotective properties of two of these compounds, tyrosol and oleocanthal, focusing on their mechanisms of action. Recent studies have shown that these compounds, which share a similar chemical structure with a hydroxyl group attached to an aromatic hydrocarbon ring, can potentially mitigate chronic liver diseases, such as MASLD and liver fibrosis, as well as their progression to liver cancer. Consequently, they deserve attention for future pharmacological drug development. In vitro and in vivo studies have suggested that these compounds exert these effects through the regulation of cellular pathways involved in antioxidant response, lipid metabolism, transcription factor activity, and NF-κB signaling. Understanding the mechanisms underlying the hepatoprotective properties of tyrosol and oleocanthal may provide valuable information for the development of therapeutic agents based on their chemical structures capable of targeting chronic liver diseases. [ABSTRACT FROM AUTHOR]

Nuclear magnetic resonance (NMR) metabolomic analysis was applied to investigate the differences within nineteen Sicilian Nocellara del Belice monovarietal extra virgin olive oils (EVOOs), grown in two zones that are different in altitude and soil composition. Several classes of endogenous olive oil metabolites were quantified through a nuclear magnetic resonance (NMR) three-experiment protocol coupled with a yet-developed data-processing called MARA-NMR (Multiple Assignment Recovered Analysis by Nuclear Magnetic Resonance). This method, taking around one-hour of experimental time per sample, faces the possible quantification of different class of compounds at different concentration ranges, which would require at least three alternative traditional methods. NMR results were compared with the data of traditional analytical methods to quantify free fatty acidity (FFA), fatty acid methyl esters (FAMEs), and total phenol content. The presented NMR methodology is compared with traditional analytical practices, and its consistency is also tested through slightly different data treatment. Despite the rich literature about the NMR of EVOOs, the paper points out that there are still several advances potentially improving this general analysis and overcoming the other cumbersome and multi-device analytical strategies. Monovarietal EVOO's composition is mainly affected by pedoclimatic conditions, in turn relying upon the nutritional properties, quality, and authenticity. Data collection, analysis, and statistical processing are discussed, touching on the important issues related to the climate changes in Sicily and to the specific influence of pedoclimatic conditions. [ABSTRACT FROM AUTHOR]

Meaning in sensory language is often built through figurative mechanisms, such as synesthetic metaphors, where a sensorial domain is used to talk about perceptions from a different sense, as in sweet[taste]texture[touch]. The motivation of synesthetic transfers of meaning has been studied in general and literary language, resulting in attempts to reveal universal patterns regarding the directionality of meaning transfer and sensorial conceptual preference. However, those universals have not been proven in any sensory Language for Specific Purposes (LSP). We a sensory LSP corpus of olive oil tasing notes in English to explore the nature of these metaphors, test existent models and explanatory accounts and identify tendencies present in synesthetic meaning transfers. The computer-assisted semi-automatic scalable methodology followed consists of the innovative quasi-simultaneous identification of semantic incongruences and the classification of synesthetic expressions in the discourse according to the source and target sensorial domains. Results show the inadequacy of existent models to explain synesthetic behavior in olive oil tasting language. The patterns found are discussed in the light of cognitive constraints and LSP genre analysis to conclude that a multi-causal approach is needed to explain the motivation of synesthetic transfers of meaning. [ABSTRACT FROM AUTHOR]

Olea europaea L. is the source of virgin olive oil (VOO). During its extraction, a high amount of by-products (pomace, mill wastewaters, leaves, stones, and seeds) is originated, which possess an environmental problem. If the generation of waste cannot be prevented, its economic value must be recovered and its effects on the environment and climate change must be avoided or minimized. The bioactive compounds (e.g., phenols, pectins, peptides) of these by-product fractions are being investigated as nutraceutical due to the beneficial properties it might have. In this review, the aim is to summarize the in vivo studies carried out in animals and humans with bioactive compounds exclusively obtained from olive by-products, aiming to demonstrate the potential health benefits these products can exert, as well as to describe its use in the food industry as bioactive ingredient. Several food matrices have been fortified with olive by-products fractions, leading to an improvement of properties. Animal and human studies suggest the benefits of ingesting olive-derived products to promote health. However, the investigation until now is scarce and consequently, well-designed human studies are required in order to fully address and confirm the safety and health-promoting properties of olive oil by-products. [ABSTRACT FROM AUTHOR]

Once the coronavirus pandemic was declared by government authorities in March 2020 and several measures were adopted around the world to limit the effects of COVID-19, the limit agroeconomic processing affected important operations such as not being able to prepare the olive trees for the next harvest. This lack of processes has caused the consumer to perceive an increase in prices due to the shortage of product and the growing demand for olive oil around the world. This research paper, through the use of advanced statistical and econometric techniques, attempts to perform a specific analysis and understand the persistence of the data and the trend of global olive oil prices. Artificial intelligence techniques such as neural network models are also used to predict long-term price behavior. Using ARFIMA (p, d, q) model, the results suggest a non-mean reversion behavior, suggesting that the shock is expected to be permanent, causing a change in trend. This result is in line with that obtained using machine learning techniques, where the forecast suggests an increase of the prices around + 11.36% in the next 12 months. [ABSTRACT FROM AUTHOR]

Olive oil is not only an essential culinary element in the diet of Mediterranean countries, but it is also becoming an increasingly attractive element from a tourism perspective. The olive grove landscape, ancient olive trees, and oil mills are increasingly attracting tourists eager to experience this type of tourism. This research analyzes the profile of the oleotourist in the four designations of the province of Córdoba (Spain). SARIMA models have been applied to predict oleotourism demand, resulting in a growing demand, which will create jobs in the towns dedicated to this cultivation. The main problem is the seasonality of this demand, which can be corrected by creating complementary activities such as olive oil festivals, cooking workshops, or tasting sessions. A logit model has also been developed to determine which variables influence the probability of being satisfied with the oleotourism experience, with environmental conservation and travel cost being the most influential. Regarding the bivariate analysis, motivation and satisfaction with the trip are closely related, as is the personal classification of the oleotourist; the more they know about the world of olive cultivation, the more satisfied they are with their experience. [ABSTRACT FROM AUTHOR]

Xylella fastidiosa subsp. pauca (Xfp) is a significant threat to Mediterranean agriculture, particularly impacting olive trees in southern Italy, causing Olive Quick Decline Syndrome. Resistant olive cultivars, such as 'Leccino' and 'Fs-17', have been identified as alternatives to restore the oliviculture within the infected areas. 'Frantoio' and 'Cipressino' are included in ongoing studies on genetic resistance to Xfp. The mechanization of olive harvesting is essential for reducing production costs in the olive oil sector. Two systems, trunk shakers and over-the-row machines, are used depending on the tree density and canopy structure, with super-high-density systems offering advantages in terms of cost and efficiency. This study investigates the feasibility of using simple and non-destructive indices to assess the optimal mechanical harvesting time. Different physical ripening indices, including detachment force, fresh weight, pigmentation, and firmness, were measured on four olive cultivars ('Fs-17', 'Leccino', 'Frantoio', 'Cipressino') in southern Italy over two years. The study found that the pigmentation index had a strong relationship with the detachment index, particularly for 'Fs-17', and 'Leccino', providing a reliable non-destructive measure for optimal harvesting time. The results indicate that the optimal harvesting times for mechanical harvesting are early September for 'Cipressino', early October for 'Fs-17', and mid-October for 'Frantoio' and 'Leccino'. [ABSTRACT FROM AUTHOR]

Background: The mucosa of oral cavity is the mucous membrane which covers the tissues of the mouth cavity. In order to repair damage from a local aggressor, many cell strains and their byproducts work together throughout the vital physiological process of wound healing. This process culminates in tissue repair and starts relatively early in the inflammatory phase. . The supplements of cinnamon and olive oil can dramatically raise blood levels of antioxidants while lowering those of inflammatory indicators like C-reactive protein. Objective: The aim of the study was to determine the local histological effect of topical application of cinnamon and olive oil extract on the rabbit oral mucosa Patients and Methods: 20 adult male rabbits that weight about 700-900 Kg and age about (6-8) months where used in this experimental study. Ulcer induction: Prior to the creation of the ulcers, rats were fixed on their backs and all animals were anaesthetized and induction the ulcer with round filter papers 5.5 mm in diameter were soaked in 15 ml of 50% acetic acid. In order to create round ulcer, an acid-soaked filter paper was pressed onto the right buccal mucosa for 60 seconds. Then divided the groups according to the healing time with 10 rabbits as a control group left healed normally and 10 rabbits as an experimental group that daily used mixture of cinnamon extract and olive oil ready extract topically applied on the traumatic ulcer. The animals were sacrificed along three- and seven-days healing periods and then prepared H&E stain for analyzed the results. Results: In comparison to the control group, the histological results of oral ulcers that were created and treated with a daily application of a herbal mixture consisting of cinnamon extract and olive oil extract showed greater epithelization, reduced inflammation, and increased angiogenesis, all of which sped up the healing process. Furthermore, there was a noteworthy distinction in the formation of extracellular matrix and collagen fiber synthesis between the experimental and control groups. Conclusion: Topical treatment using ready herbal extracts of olive oil and cinnamon was more successful in facilitating the recovery of traumatic ulcers. [ABSTRACT FROM AUTHOR]

The oxidative stability index is one of the most used and reliable parameters to determine the quality of vegetable oil, biodiesel, and various foods. However, the leading commercially available equipment has a considerably high cost. Nevertheless, block digesters are more financially accessible and are present in most food analysis laboratories. Thus, the proposal of this study allowed us to obtain results very similar to those provided by Rancimat, based on the association between a digester block and a conductivity sensor, assisted by a low-cost and high-efficiency microcontroller, added to a simple graphical interface. Comparing the results between both techniques, it was possible to determine the oxidative stability index with reasonable equivalence and its variation as a function of temperature with a deviation of less than 10% for olive oil. This work helps disseminate oxidative stability analysis and contributes to institutions, researchers, and teachers with limited access to financial resources. [ABSTRACT FROM AUTHOR]

Lubricants play a pivotal role in human reproductive health, particularly concerning their impact on sperm parameters. In this systematic review, we assess the implications of both synthetic and natural or organic lubricants on sperm health and fertility, based on a compilation of 20 distinct studies. Synthetic lubricants, including K‐Y Jelly, Replens, and Astroglide, predominantly containing ingredients like methylparaben and glycerin, have been linked to detrimental effects on sperm motility and chromatin integrity. Chemical characteristics, notably osmolality and pH, are central to understanding these effects. Despite the World Health Organization's osmolality recommendation of 380 mOsm/kg, many commercial products surpass this. Natural solutions offer varied results, while olive oil exhibits unfavorable effects on sperm health, egg white proves non‐toxic, potentially benefitting sperm health. Conversely, Pre‐Seed, widely endorsed in the research community, generally demonstrates minimal adverse impact on sperm. The review highlights the significance of lubricant selection in evidence‐based reproductive strategies. Lubricants have a marked effect on sperm health. In this systematic review encompassing 20 studies, synthetic products such as K‐Y Jelly and Astroglide often compromise sperm attributes due to their ingredients and chemistry. On the other hand, natural options vary: Olive oil poses risks, while egg white appears neutral. Pre‐Seed, a research‐favored product, presents minimal concerns. This review emphasizes the need for evidence‐based lubricant selection in reproductive planning. [ABSTRACT FROM AUTHOR]

Corneal ulcers represent an anxious problem in animals and humans. The alkali burn corneal ulcer is severe and may be associated with damage to most of the corneal structure. The healing of the corneal ulcer is mainly complicated by the impairment of vision. The striving to find a new therapy that promotes the healing of corneal injuries with the maintenance of the power of vision is the main aim of most studies. The current study was conducted to evaluate the effect of hesperidin with or without olive oil after its deposition under the bulbar conjunctiva on the healing of induced alkali burn corneal ulcers. For carrying out the study, 18 New Zealand albino rabbits were included. They were divided into three equal groups. Group I (control) received 0.5 ml of normal saline 0.9% under the bulbar conjunctiva 5 times at one-week intervals. Group II (H) received 0.5 ml of hesperidin nanovesicles subconjunctivally 5 times at one-week intervals. Group III (HO) received 0.5 ml of nanovesicles of hesperidin with olive oil under the bulbar conjunctiva 5 times one week apart. The right eye of animals was subjected to induction of corneal ulcer using 1% NaOH before the commencement of treatment. The left eye was used as a negative control one. The animals were examined clinically (lacrimation, neovascularization, pus formation, corneal perforation, measurement of corneal ulcer), and with fluorescein test staining every week just before each treatment. The animals were examined on days 1, 8, 15, 22, 29, 36 post corneal ulcer induction. At the end of the experiment, the treated and nontreated eye samples were collected for histopathological and electron microscopy examination. The results showed an improvement in the total clinical score in groups H and HO especially in the fifth week, while the control group displayed increasing in the inflammatory process of the injured eye throughout the time of experiment. There was a significant difference between both of H and HO groups and the control group in the third, fourth, and fifth weeks. The results of the histopathological and electron microscopy revealed the superiority of hesperidin with olive oil over hesperidin alone in promoting the healing of corneal ulcers (p= 0.045). The current study concluded that the subconjunctival injection of hesperidin with or without olive oil has a beneficial and promoting effect in the healing and regeneration of alkali burn corneal ulcers in rabbits. Moreover, subconjunctival injections can ensure long-term drug maintenance compared to topical methods, which in turn saves time and effort. [ABSTRACT FROM AUTHOR]