olive oil research / page 16
Nov. 17, 2022
Some Ultra-Processed Foods Are Addictive, Like Tobacco
Foods high in refined carbohydrates and added fats trigger some of the hallmarks of addictive behaviors in consumers.
Nov. 14, 2022
Researchers Study How Lack of Chill Hours Impacts Olive Development, Oil Quality
The lack of chill hours has resulted in longer flowering periods, more oil accumulation and distinct oil chemistry in olives grown in the subtropical climate of Tenerife.
Nov. 9, 2022
Olive Council Publishes Document Archive
The database includes historical trade standards, quality measuring methods and best practices for table olive and olive oil production.
Nov. 3, 2022 World
Study Sheds Light on Environmental Impact of Global Food Production
Oct. 31, 2022 News Briefs
New Research Finds No Link Between Diet and Reduced Dementia Risk
Oct. 26, 2022 Food & Cooking
Oct. 24, 2022 Health
Researchers Review Benefits of Mediterranean Diet to Reduce Obesity
Oct. 24, 2022 World
Researchers in Spain Investigate Positive Organoleptic Attributes of EVOO
Oct. 24, 2022
Following MedDiet Fortified With Polyphenols Reduces Visceral Adiposity
An 18-month trial showed a polyphenol-rich Med Diet might exceed the benefits of a traditional MedDiet against visceral adipose tissue accumulation.
Oct. 17, 2022
Olive Oil Aisles Result in Superior Supermarket Sales
Grouping all the olive oils in a single aisle and providing information about them resulted in an 18-percent increase in sales. Extra virgin olive oil sales rose 13 percent.
Oct. 12, 2022
Study: Med Diet Adherence Linked with Lower Intestinal Inflammation
Researchers theorized that fiber-rich foods associated with the MedDiet created an ecological advantage for certain microbes to flourish and contributed to lower levels of inflammation.
Oct. 12, 2022
Hot Weather Weakens Plant Immune System, Study Finds
Uncertainty exists among scientists worldwide about why plants’ defenses against pathogens fade away under rising temperatures. However, the cure may lie in genetics.
Oct. 10, 2022
One-Third of Global Olive Oil Production Comes from Intensive Farming
A report found that high-density groves account for 3 percent of cultivation, but 36 percent of olive oil production.
Oct. 6, 2022
Lithuanian Firm Seeks Patent for Drug to Prevent Xylella
Quantum Satis Engeneering’s chief executive said the treatment would kill the bacteria in infected trees and work as a preventative in healthy ones.
Sep. 29, 2022
Following MedDiet Linked to Healthier Brain Activity
Researchers found lower levels of six metabolites known to lower cognitive function in study participants following the Mediterranean diet.
Sep. 22, 2022
Spanish Ministers Highlight Importance of Researching Health Benefits of Olive Oil
The ministers of agriculture and science pledged more funds to research and announced ambitions for Spain to become a leading global food science hub.
Sep. 21, 2022
Studies Indicate Labels Like Nutri-Score Help Consumers Make Healthy Choices
With Europe set to choose a mandatory food labeling system in the next six months, Nutri-Score remains the front-runner.
Sep. 9, 2022
Two major studies in the United States and Italy link premature death and colorectal cancer to highly processed food consumption.
Aug. 23, 2022
Researchers Find a Way to Expedite Photosynthesis
By manipulating the genes that affect photosynthesis, the researchers increased yields in soybeans by 20 percent. The process could be repeated in other crops.
Aug. 1, 2022
Climate Change Taking a Toll on Andalusian Olive Oil Production
Experts said farmers and producers must invest in modern irrigation infrastructure and prevent soil degradation to mitigate the impacts of climate change on Spanish producers.
Jul. 19, 2022
A New Spectroscopy Method to Determine Bitterness and Pungency in Olive Oil
A new study shows that fluorescence excitation-emission matrices can be used to predict virgin olive oil organoleptic characteristics.
Jul. 18, 2022
Adding Water During Olive Oil Production Lowers Quality, Researchers Find
Arbequina extra virgin olive oil produced without added water had higher levels of polyphenol and better oxidative stability than oils produced with added water.
Jul. 13, 2022
Consuming EVOO Results in More Polyphenols in Breast Milk, Study Finds
The study is reportedly the first to evaluate the possible vertical transmission of polyphenols to the offspring of laboratory rats fed extra virgin olive oil during pregnancy and lactation.