Article
Food Science & Technology
Susana Gonzalez-Ramila, Raquel Mateos, Joaquin Garcia-Cordero, Miguel A. Seguido, Laura Bravo-Clemente, Beatriz Sarria
Summary: The study found that regular consumption of olive pomace oil (OPO) can reduce total cholesterol, LDL cholesterol, and waist circumference. It also found that malondialdehyde levels decreased after OPO intake in healthy subjects. In contrast, the consumption of sunflower oil led to an increase in apolipoprotein B and the apolipoprotein B/Apo A ratio. OPO intake may improve cardiometabolic risk in both healthy and hypercholesterolemic subjects.
Article
Food Science & Technology
Daisuke Suzuki, Yuko Sato, Akane Mori, Hirotoshi Tamura
Summary: The combination of OA-LLE and SAFE provides a new approach for extracting aroma compounds from EVOO, which helps to better understand its native aroma profile.
NPJ SCIENCE OF FOOD
(2021)
Article
Agriculture, Multidisciplinary
Alessandra De Bruno, Rosa Romeo, Amalia Piscopo, Marco Poiana
Summary: This study characterized the transfer and changes of bioactive compounds in olives during olive oil production process. Significant differences were found in phenolic composition and antioxidant activity among cultivars in different matrices. This research provides new insights into the availability of bioactive compounds in different portions from olive oil extraction and the antioxidant potential of different olive varieties.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2021)
Article
Plant Sciences
Claudio Di Vaio, Giulia Graziani, Anna Gaspari, Lucia De Luca, Alessandra Aiello, Aurora Cirillo, Antonio Bruno, Raffaele Romano, Alberto Ritieni
Summary: Campania, known for its ideal pedo-climatic conditions and diverse varietal heritage, produces oils with high typicity, each distinct from the others. A study on the minor autochthonous cultivar Oliva Bianca from Campania found high levels of anthocyanins, secoiridoids, and oleic acid in the oil, potentially offering beneficial effects on human health.
Review
Biochemistry & Molecular Biology
Alexandra Virginia Bounegru, Constantin Apetrei
Summary: This review discusses the recent progress in using devices based on electrochemical (bio)sensors to evaluate the bioactive compounds in olive oil, highlighting the advantages and limitations of these methods. It aims at achieving a portable, practical and rapid miniature device for analyzing the quality of virgin olive oil at different stages in the manufacturing process.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2021)
Article
Food Science & Technology
Carolina Maria Viola, Romina Torres-Carro, Maria Cecilia Verni, Eliana del Valle Leal, Stefano Dall'Acqua, Francisca Rodrigues, Elena Cartagena, Maria Rosa Alberto, Mario Eduardo Arena
Summary: The reuse of agricultural waste, such as olive processing residue, can help mitigate environmental pollution. This study found that extracts from olive residue were effective in reducing biofilm formation by Pseudomonas aeruginosa and Staphylococcus aureus, two bacterial strains that contaminate food. The extracts also exhibited antioxidant and antibacterial activities. The presence of phenolic compounds in the extracts, such as luteolin and oleuropein derivatives, contributed to their antipathogenic effects.
Article
Agronomy
Anja Novoselic, Dora Klisovic, Igor Lukic, Marina Lukic, Karolina Brkic Bubola
Summary: The study found that adding an appropriate amount of olive leaf during olive oil extraction can increase oil yield, extractability, pigments concentration, and positive sensory attributes. However, excessive addition of leaf may have negative effects on the phenolic composition of the oil.
Review
Food Science & Technology
L. Melguizo Rodriquez, R. Illescas-Montes, V. J. Costela-Ruiz, O. Garcia-Martinez
Summary: The activation of brown adipose tissue by phenolic compounds in extra virgin olive oil can have beneficial effects on obesity. These compounds enhance thermogenesis through different signaling pathways mediated by molecules such as AMP-activated protein kinase (AMPK), peroxisome proliferator-activated receptor gamma coactivator-1 alpha (PGC1 alpha), or sirtuin 1 (Sirt1).
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2021)
Article
Biochemistry & Molecular Biology
Enrique Jacobo Diaz-Montana, Ramon Aparicio-Ruiz, Maria T. Morales
Summary: Flavoring virgin olive oil with herbs like rosemary and basil can change its flavor and preserve its stability by retarding its oxidation process. The compounds in these herbs migrate into the oil and contribute to its unique aroma. Furthermore, these herbs also have antioxidant properties.
Article
Food Science & Technology
Julian Lozano-Castellon, Jose Fernando Rinaldi de Alvarenga, Anna Vallverdu-Queralt, Rosa M. Lamuela-Raventos
Summary: This review examines the effect of cooking on EVOO, including the modification of its fatty acids and minor compounds; the interaction between EVOO and food matrices; the migration of components from the oil to food and vice versa; and how EVOO may enhance the stability and health properties of the cooked food.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2022)
Article
Green & Sustainable Science & Technology
Federica Angile, Gaetano Alessandro Vivaldi, Chiara Roberta Girelli, Laura Del Coco, Gabriele Caponio, Giuseppe Lopriore, Francesco Paolo Fanizzi, Salvatore Camposeo
Summary: The agricultural sector is facing a global decrease in water supply and water quality, especially in the Mediterranean olive growing areas. This study used NMR Spectroscopy and multivariate data analysis to evaluate the metabolic profiling of oils produced under different irrigation schemes. The results showed that using a deficit irrigation strategy combined with saline reclaimed water source can increase the content of both saturated and unsaturated fatty acids in extra virgin olive oils (EVOOs).
Article
Agriculture, Dairy & Animal Science
A. Ianni, D. Innosa, E. Oliva, F. Bennato, M. A. Saletti, F. Pomilio, M. Sergi, G. Martino
Summary: This study evaluated the phenolic composition, antioxidant potential, and lipolytic events in goat milk supplemented with olive leaves. The results showed that the supplementation improved the phenolic content and antioxidant activity of the milk, while also reducing the accumulation of free fatty acids. Additionally, 19 phenolic compounds were identified in the milk, suggesting a potential inhibitory action on lipolytic enzymes.
JOURNAL OF DAIRY SCIENCE
(2021)
Review
Biochemistry & Molecular Biology
Alejandra Vazquez-Aguilar, Estefania Sanchez-Rodriguez, Celia Rodriguez-Perez, Oscar Daniel Rangel-Huerta, Maria D. Mesa
Summary: Metabolomics approaches are used to study the metabolic effects of virgin olive oil and its minor bioactive compounds on human, animal, and in vitro models.
Article
Chemistry, Applied
Agnese Taticchi, Sonia Esposto, Gianluca Veneziani, Antonio Minnocci, Stefania Urbani, Roberto Selvaggini, Beatrice Sordini, Luigi Daidone, Luca Sebastiani, Maurizio Servili
Summary: The study found that the application of high vacuum technology in the processing of virgin olive oil has significant effects on the physicochemical properties of the olive paste and oil, including improving the coalescence of oil droplets, increasing the phenolic content, and reducing some volatile molecules related to off-flavors in the oil.
Article
Agriculture, Multidisciplinary
Ana Morales-Sillero, Enrico Maria Lodolini, Maria Paz Suarez, Victor Navarrete, Maria Rocio Jimenez, Laura Casanova, Luca Gregori, Pilar Rallo, Daniel Martin-Vertedor
Summary: The study shows that applying calcium concentrations increases fruit calcium content, decreases sodium and potassium levels, and improves mechanical properties without causing phytotoxicity. Foliar treatments also increase oil content and certain phenols in the pulp of the olives.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2021)
Article
Nutrition & Dietetics
Panos Papandreou, Charalampos Agakidis, Maria Scouroliakou, Thomai Karagiozoglou-Lampoudi, Adriana Kaliora, Nick Kalogeropoulos, Tania Siahanidou
JOURNAL OF PARENTERAL AND ENTERAL NUTRITION
(2020)
Article
Nutrition & Dietetics
Efstathia Papada, Charalampia Amerikanou, Alastair Forbes, Andriana C. Kaliora
EUROPEAN JOURNAL OF NUTRITION
(2020)
Article
Medicine, General & Internal
Efstathia Papada, Charalampia Amerikanou, Aristea Gioxari, Nick Kalogeropoulos, Andriana C. Kaliora
Article
Biochemistry & Molecular Biology
E. Fragopoulou, P. Detopoulou, E. Alepoudea, T. Nomikos, N. Kalogeropoulos, S. Antonopoulou
Summary: The study found that SFA were related to increased PAF biosynthesis and decreased Lp-PLA2 only in women, while MUFA were inversely associated with PAF biosynthesis and positively with Lp-PLA2. The pattern of high MUFA and low n6 was associated with reduced PAF biosynthesis and/or increased catabolism, suggesting that fatty acids play a role in amplifying or reducing inflammation.
PROSTAGLANDINS LEUKOTRIENES AND ESSENTIAL FATTY ACIDS
(2021)
Article
Nutrition & Dietetics
Aristea Gioxari, Charalampia Amerikanou, Efstathia Papada, Evangelia Zioga, Andreas D. Georgoulis, George Bamias, Andriana C. Kaliora
Article
Nutrition & Dietetics
Agathi Ntzouvani, Smaragdi Antonopoulou, Elizabeth Fragopoulou, Meropi D. Kontogianni, Tzortzis Nomikos, Anastasia Mikellidi, Marianna Xanthopoulou, Nick Kalogeropoulos, Demosthenes Panagiotakos
Summary: This study found that consumption of enriched farmed gilthead sea bream did not have a greater effect on coagulation markers in adults compared to conventionally fed fish.
Article
Biochemistry & Molecular Biology
Konstantinos Tsiantas, Thalia Tsiaka, Georgios Koutrotsios, Eleni Siapi, Georgios I. Zervakis, Nick Kalogeropoulos, Panagiotis Zoumpoulakis
Summary: In this study, LC-MS methods were found to be more suitable for detecting ergothioneine and lovastatin in mushrooms compared to UV-Vis methods. P. citrinopileatus mushrooms contained the highest amount of ergothioneine, while A. bisporus mushrooms had the highest levels of lovastatin. Mushrooms produced on olive oil and wheat straw substrates had the highest ergothioneine content, while mushrooms from grape marc-based substrates had the highest lovastatin content.
Article
Anthropology
Maria Roumpou, Ioannis Voskos, Nick Kalogeropoulos, Eleni Mantzourani
Summary: This study reveals evidence of bee product exploitation in Cyprus during the Neolithic and Chalcolithic periods. Through systematic sampling and lipid residue analysis of ceramic containers, chemical evidence of beeswax residues was found. These findings push back the date for the use of Apis mellifera in Cyprus to the second half of the 5th millennium BC.
ARCHAEOLOGICAL AND ANTHROPOLOGICAL SCIENCES
(2021)
Article
Food Science & Technology
Dimitra Tagkouli, Georgios Bekiaris, Stella Pantazi, Maria Eleni Anastasopoulou, Georgios Koutrotsios, Athanasios Mallouchos, Georgios I. Zervakis, Nick Kalogeropoulos
Summary: The study found that Pleurotus ostreatus had higher concentrations but fewer volatile compounds in fresh samples compared to P. eryngii. Roasting resulted in elimination of some volatiles and formation of new compounds. Principal component analysis successfully differentiated among mushroom species and strains, but not among different cultivation substrates.
Article
Chemistry, Applied
Georgios Koutrotsios, Dimitra Tagkouli, Georgios Bekiaris, Andriana Kaliora, Thalia Tsiaka, Konstantinos Tsiantas, Iordanis Chatzipavlidis, Panagiotis Zoumpoulakis, Nick Kalogeropoulos, Georgios Zervakis
Summary: The study showed that using grape marc plus wheat straw as substrate for mushroom cultivation can increase mushroom biological efficiency and shorten production cycles, resulting in higher levels of antioxidants, triterpenic acids, free amino acids, lovastatin, and ergosterol in the fruit bodies. Additionally, glucans, resveratrol, and fatty acids content did not vary significantly among mushrooms from the three substrates examined, while ergothioneine was significantly higher in fruit bodies grown on wheat straw.
Article
Pharmacology & Pharmacy
Stamatia-Angeliki Kleftaki, Stamatia Simati, Charalampia Amerikanou, Aristea Gioxari, Chara Tzavara, Georgios Zervakis, Nick Kalogeropoulos, Alexander Kokkinos, Andriana C. Kaliora
Summary: The study found that Pleurotus eryngii can improve postprandial blood sugar levels and appetite sensations in obese individuals, while also regulating ghrelin levels. This effect may be attributed to the bioactive polysaccharides in Pleurotus eryngii, which inhibit the activity of enzymes catalyzing carbohydrate hydrolysis, causing delayed gastric emptying and glucose absorption.
PHARMACOLOGICAL RESEARCH
(2022)
Article
Chemistry, Multidisciplinary
Ioanna Prapa, Amalia E. Yanni, Anastasios Nikolaou, Nikolaos Kostomitsopoulos, Nick Kalogeropoulos, Eugenia Bezirtzoglou, Vaios T. Karathanos, Yiannis Kourkoutas
Summary: This study found that dietary intervention with pistachio nuts in streptozotocin-induced diabetic rats resulted in changes in plasma and visceral adipose tissue fatty acid profiles, with an increase in monounsaturated fatty acids (MUFA) and oleic acid, and a decrease in polyunsaturated fatty acids (PUFA), total omega 6, and 18:2 omega 6. In addition, the pistachio diet also had a positive impact on gut microbiota.
APPLIED SCIENCES-BASEL
(2022)
Article
Food Science & Technology
Filio Petsini, Agathi Ntzouvani, Maria Detopoulou, Vasiliki D. Papakonstantinou, Nick Kalogeropoulos, Elizabeth Fragopoulou, Tzortzis Nomikos, Meropi D. Kontogianni, Smaragdi Antonopoulou
Summary: Eating farmed fish fed with an olive-pomace enriched diet affects PAF metabolism and markers of inflammation and oxidative stress, but has similar effects to conventionally fed farmed fish.
Article
Nutrition & Dietetics
Charalampia Amerikanou, Sotirios Karavoltsos, Aristea Gioxari, Dimitra Tagkouli, Aikaterini Sakellari, Efstathia Papada, Nick Kalogeropoulos, Alastair Forbes, Andriana C. Kaliora
Summary: This study investigated the blood levels of metals in inflammatory bowel disease (IBD) patients and their associations with clinical and inflammatory markers. The results showed that there were more abnormalities of circulating metals in Crohn's disease (CD) patients compared to ulcerative colitis (UC) patients and healthy controls. Zinc and selenium were lower in CD patients, while iron was negatively associated with disease activity in UC patients. Thallium, a hazardous metal, was positively associated with disease activity in UC patients.
FRONTIERS IN NUTRITION
(2022)
Article
Humanities, Multidisciplinary
Kyriaki Koupadi, Stamatis C. Boyatzis, Maria Roumpou, Nick Kalogeropoulos, Despoina Kotzamani
Summary: A multi-analytical approach was used to investigate organic remains preserved on eight copper alloy artifacts from the Byzantine Collection of the Benaki Museum with an Egyptian provenance. The study identified a wide range of fatty acid oxidation products in the samples, suggesting multiple uses of plant oils in medieval Egypt.