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Innovation


Innovation


The potential of extra virgin olive oil to prevent certain diseases is directly proportional to the concept of product quality.
Italian consumers more aware of the quality. Increasingly buying extra virgin, which represents the 72% turnover for retail chains against 13% of that of olive oil; while rising to 12% the share of the brand "100% Italian".

A signal denoting a cultural growth of consumers who associate the category of extra virgin concept of product quality, who like more and more interested in their own health because.

Numerous epidemiological studies have shown that consumption of olive oil is associated with a reduced risk of some chronic degenerative diseases such as cardiovascular disease and cancer. Phenols secoiridoi, peculiar compounds of this food, may underlie the mechanisms of chemoprevention exercised olive oil on tumors. Recent studies confirm these preventive properties in animal models of carcinogenesis. It can therefore suggest that regular use of a good extra virgin olive oil rich in phenolic compounds can prevent the onset of some malignancies in humans.

And 'what emerges, and reiterated, from the work of the meeting health and prevention. New frontiers for extra virgin promoted by Coldiretti in Chieti - Foundation Campagna Amica and Italian League for the Fight Against Cancer in collaboration with Unaprol. Whose cooperation is enhanced by the product extra virgin olive adopted by LILT as a product spokesperson and symbol of the fight against cancer.

Prince of the Mediterranean diet and the elixir of life, the potential of extra virgin olive oil to prevent certain diseases is directly proportional to the concept of product quality. The higher the concentration of polyphenols stronger its ability to carry out an antioxidant.

Oxidative Stress (SO), that is generated in the body when the oxidative processes prevail over the antioxidant capacity, is considered one of the most documented contributory causes of many chronic diseases cardiovascular, brain, endocrine and oncological.

Epidemiological studies newer (EPIC) confirm the importance Healthy direct reference in extra virgin olive oil. The essential condition for the benefit, however, is the good quality extra virgin olive oil, which is derived from values ​​agronomic – climatic, productive, of proper maintenance and use in the kitchen daily.

Italians consume on average 14 pounds apiece of extra virgin olive oil, every year. The product quality is configured as a functional food that assumes at least twice a day and which can be preventive of chronic diseases, if it is of good quality, or – at the other extreme – be an ally of these, if bad quality.

The extra virgin olive oil quality is perhaps the factor that makes the leap to a dietary pattern optimal for a Mediterranean population. But there are new aspects and not a little surprising. One of these is the inhibitory effect on the growth of Helicobacter Pylori , the bacterium responsible for ulcers and gastritis. Some studies seem to demonstrate this action of extra virgin olive oil even if they require further confirmation. These beneficial effects are more expressed from the oil novel since the presence of polyphenols is much more abundant. Consume a good extra virgin helps to live better.


NATIONAL CANCER PREVENTION WEEK

16-24 March 2013
preventionFrom 16 to the 24 March to host the twelfth edition of the National Week for the Prevention of Cancer, one of the highlights of the Italian League for the Fight Against Cancer to inform properly, raise awareness and make everyone aware that prevention is the winning weapon against cancer.
Science and medicine agree that more than a third of the tumors will not grow if we ate in a different way.
A healthy diet is indeed an indispensable ally for our health. As "our" Mediterranean diet known for its health benefits, because it includes lots of fresh fruit, vegetables and cereals, fish, little meat, and especially the extra virgin olive oil, known for its protective qualities against several types of cancer (especially digestive and breast cancer). For this the bottle of extra virgin olive oil was elected testimonial historic National Week for Cancer Prevention of LILT.

It is important that each of us is food in a healthy way and follow simple rules, easy behavioral actions that help to reduce the risk of developing the disease: practicing regular physical activity, not smoking, reduce alcohol consumption. If all these were to adopt healthy lifestyles, would be achieved in a short time curability of cancer overall by more than 80 percent.

From 16 to the 24 March volunteers LILT will mobilize to be present in the major Italian and offer the bottle of extra virgin olive oil – in exchange for a modest contribution in support of the activities promoted by LILT and facilities of diagnostic equipment - accompanied by a booklet full of useful information about healthy lifestyles with tips and recipes from leading chefs national.

About 400 points Prevention (Surgeries) LILT remain open, with doctors, health workers and volunteers will be on hand to provide all those services that, over 90 year old, characterize LILT in the fight against cancer.

This year on the occasion of the National Week for the Prevention of Cancer, alongside LILT takes the field, the Foundation Campagna Amica that has always been a reference point for the development of agricultural Italian, guaranteeing their authenticity freshness and quality. Markets at the Campagna Amica across Italy, will offer citizens, with the bottle of extra virgin olive oil, the products of our agriculture. A concrete way to spread the message to a healthy diet.


The extra virgin induces a gene response to protect our body.

A Spanish research seems to indicate that an oil with a high content of polyphenols better protects our arteries. That's why bitter and spicy is good for health

R. T.
And’ known for a long time that the olive oil would increase the good cholesterol, known as HDL, and would decrease the bad, or the LDL.
The ability of HDL to drive the LDL from the blood vessel walls depends directly on the speed with which this can be transported from the arteries to the liver, where the LDL can be metabolized, making it harmless.
The speed at which this occurs is technically defined transport speed of outflow. The higher the speed, the greater the degree of protection of our arteries and more generally of the cardiovascular system.
But what determines the rate of outflow?

Here comes a study of the Hospital del Mar in Barcelona that has specifically investigated the ability of oil polyphenols affect this parameter.
Some patients, 13 throughout, already suffering from hypertension, were divided into two groups. At first they were given daily 30 ml (2 spoons) of extra virgin olive oil high in polyphenols, while the second group would have been given equal amount but in the medium-low in polyphenols.

The high content of polyphenols is understood as a product of high quality, crafts, while that in the medium-low content of polyphenols will be a standard product, commercial.

The study showed that patients who received extra virgin high in polyphenols had a response to increased gene acuni genes involved, exactly, in the speed of outflow of HDL cholesterol.
It thus explains, in addition to the anti-inflammatory and contrast against free radicals, the reason for which an extra virgin high content of polyphenols would be more effective in protecting our cardiovascular system, reducing the number of plaques in the arteries.


The extra virgin olive oil is helpful for diabetics.

Thanks to monounsaturated fatty acids can reduce by one third the fat accumulation in the liver. The positive effects begin to be felt after just eight weeks

The extra virgin olive oil reduces the risk of diabetes type 2.
To say a search of the University Federico II of Naples. The work was presented at the Congress of the European Society for the Study of Diabetes (Easd), held in Berlin.

The team involved 45 patients with type 2, with good glycemic control, subjecting for eight weeks to four different types of intervention: one group followed a diet rich in carbohydrates and fiber with a low glycemic index; the second added to this diet exercise of mild intensity, twice a week.

For the third group was chosen diet rich in monounsaturated fatty acids preferring the consumption of olive oil to the bread and pasta; at last, the fourth group has added to this diet exercise mild.

According to research monounsaturated fatty acids alone or in combination with exercise, reduce the accumulation of fat 24-30%, while diets with many fibers decreased liver fat by 4 to the 6%, alone or associating the physical movement.

“The effect on fat in the liver was consistent – says Angela Rivellese, responsible for the study – Monounsaturated fatty acids are therefore extremely useful for diabetics, which undergo fatty liver in 80% of cases: steatosis fact is related to insulin resistance, may be involved in the onset and progression of diabetes, and may have other deleterious consequences on health”.

Monounsaturated fatty acids, which is rich in olive oil, but also almonds, hazelnuts and pistachios, “probably work because they promote the consumption of fat in the liver”, says Rivellese, recommends that patients with type 2 “4-5 tablespoons of olive oil a day as a condiment, within a diet with the right number of calories. Do not exceed and maintain a healthy body weight remains the main goal of healthy eating


A little oil, many carotenoids. The benefits of olive oil extend increasingly.

Dressings with a high content of monounsaturated fatty acids have the ability to assimilate many more carotenoids, equal oil ingested

The Iowa State University and Ohio Stata conducted a study, funded by Diperatimento American agriculture, to understand how fat may influence the absorption of carotenoids from vegetables.
A search important because carotenoids, Lutein in Particolare, Lycopene, beta-carotene e zeaxantina, are associated with a lower risk for cardiovascular diseases, cancer and macular degeneration.
The studio, published in the journal Molecular Nutrition & Food Research, has involved 29 People who have been given a different diet.
The salads are indeed been seasoned with: butter, as a source of saturated fat, rapeseed oil, as a source of monounsaturated fat and corn oil, as a polyunsaturated fatty. Three levels of seasoning: 3, 8 the 20 grams.
The results have shown that already at the lowest dose, 3 grams, oil monounsaturated fats could to absorb the increased amount of carotenoids. The butter was able to get the same effect only 8 grams, while the corn oil had the need to 20 grams.
“If you want to use more fruit and vegetables, you need to match them correctly with fat-based dressings – said Mario Ferruzzi, author of the study and associate professor of food science at Purdue University - a salad without dressing, there is a reduction of calories, but you lose some of the health benefits of vegetables”.
Goodness their researchers have acknowledged that the extra virgin oil is rich in monounsaturated fats. Dress the salad with olive oil then allows us to absorb all the nutrients of lettuce without excessively burdening the body with excessive amounts of fat.


Will the extra virgin olive oil to defeat AIDS? The EU will bet

An antioxidant molecule in the oil reduces the ability of the virus to infect cells in the mucosa. The efficiency in vitro would be of 100%. The upheaval so significantly the risk of sexually transmitted infection

Within five years could be on the market a drug to protect against sexual transmission of HIV. And’ the bet launched last 10 July by Jose Alcami Institute of Health Carlos III of Madrid.
The discovery is indeed very important because it would safeguard millions of lives. Suffice it to say that each year occur in sub-Saharan Africa 3 million HIV infections.
The project, selected from over a hundred received EU, receive 1,8 million euro over the next two years. These studies allow us to investigate the in vitro experiments already made but also to understand the mechanisms of inhibition as causing protection from infection, so you can study a drug to market quickly.
The already known antioxidant properties dell'idrossitorosolo is added as an additional. This phenol secoiridoide would indeed shown, in vitro, the ability to inhibit the replication of the virus with an efficiency of 100%. His ability inflammatory, moreover, would reduce local irritation, and therefore the chances of infection of the mucosa.
The hydroxytyrosol may thus be useful for the development of antiviral and anti-inflammatory gel that could prevent HIV infection. According Alcami, preclinical results are very encouraging, being demonstrated the ability antiviral and anti-inflammatory in vitro and also in humanized mice. European funding will be used to begin the "phase two" on macaques to determine the exact mechanism of action and degree of protection.
You will have full results in two years, but is expected to have the preliminary results within one year.
A Spanish company is working to research, for the chemical synthesis and the obtaining of the degree of purity necessary, and account, in addition to soon patent the discovery, also from marketing the drug within five years.
In this sense,, Alcami Jose has already contacted some NGOs and African governments to start human clinical trials. In African populations, where HIV and AIDS have a devastating epidemic that affects over 20% of the adult population, the woman will have the ability to be adequately protected with a single system of prophylaxis that would, unlike contraceptives, more likely to be culturally accepted.
One problem, however, not only African. In Spain, as in Italy, I'm 3500 about, new HIV infections each year, especially among young people.
The experiment involved, in addition to Spanish researchers, a dozen researchers at the Atomic Energy Research Hospital in Paris and the San Raffaele Hospital in Milan


Oil and heart, allies for life

The effects of daily doses standards with different doses of polyphenols, oxidative damage to lipids and LDL cholesterol and lipid profile. The study Euro Olive it raises consumption
of Gianluigi Pagano

In early February there was the opportunity to attend an important event organized by the Cno olivicltori, but it was not possible. It trattatva enhancement of extra virgin olive oil, a noble intention, the more that was centered on Healthy and nutritional value of the oil obtained from the olive.

The conference will be held in Rome had not been able to play for the inability of Professor Gaddi to travel from Bologna to Rome. Happens, unfortunately. And so now, pending re-organize the meeting, was held a virtual conference, interviewing and networking and Youtube on the statements of the President of the NOC, Gennaro Sicolo, recalled that the increase of production and especially consumption in recent years, especially in non-producing countries, where consumption has increased in recent 10 years of 68%.

This should not invite, said President, to easy optimism, indeed must force us to vigilance to prevent unscrupulous manufacturers from passing as Italian oil quality is not what this.

Sicolo did not deny the problem, "That damages alike - said – consumers and honest producers, but consumers should get used to turn to producers controlled and certified by organizations serious, without regard only to saving for a product so valuable to health such as extra virgin olive oil ".

Prof.. Antonio Gaddi, Director of the Center for the Study of Atherosclerosis and Metabolic Diseases "GC Descovich" University of Bologna, together with Danilo Benedetto, expert in metabolism of lipids and lipoproteins in the elderly, recalled that the olive oil, the main source of fat in the Mediterranean diet, has a recognized role in cardiovascular risk reduction, both through its richness in oleic acid, monounsaturated fatty acid, factors both photochemical and fatty acids, but especially by the presence of polyphenols, as shown by the study EuroLive,.

This research has in fact given the evaluation of the effects of daily doses of standard olive oil, with different doses of polyphenols, oxidative damage to lipids and LDL cholesterol and lipid profile.

The effects of the intake of olive oil with varying concentrations of polyphenols, found on 200 volunteers, breasts, male, from 6 European cities (Barcelona 32; Copenhagen 33, Kuopio, 31, Bologna 31, Potsdam 40, Berlin 34) were in fact:

– increase proportional to the concentration of HDL cholesterol;
– proportional reduction of the index total cholesterol / HDL total cholesterol with increasing concentration of polyphenols;
– reduction in the level of triglycerides;
– reduction, proportional to the increase of concentration of polyphenols, of stress markers
ossidativi.

There are no reported adverse events related to the intake of olive oil; it is instead shown that a daily dose of 25 ml. olive oil reduces the risk factors of circulating lipids and increases antioxidant activity of glutathione, which represents the greater protection of the cell against the oxidative stress.

In addition to, the daily consumption of oil with medium and high polyphenol content reduces the damage

oxidative lipid and, especially brings substantial benefits linked to the increase of HDL cholesterol (the so-called good cholesterol).

For proper prevention of cardiovascular risk, next to a call to lifestyles that include smoking cessation, a 'regular aerobic exercise and a diet rich in fruits and vegetables and low in sugar, animal fats as provided by the Mediterranean Diet, should therefore also recommended regular intake of 25 ml. daily of olive oil of good quality, in particular in subjects at high cardiovascular risk.

This led EFSA, the European Food Safety Authority to affirm that this guideline applies to the entire population.

This recommended medical science, not less than the taste, for once in perfect agreement.


Olive oils? Prevent childhood diseases

Prominent role for extra virgin, largely because of the quality of the fat. According to several scholars, including the pediatrician and neonatologist Giuseppe Caramia, represent a solid coverage of preventive medicine
"The essential polyunsaturated fatty acids are contained in the extra virgin olive oil in percentage proportions similar to those of breast milk," said Professor Giuseppe Caramia, Emeritus Chief of Pediatrics and Neonatology. "With the numerous minor constituents, such as squalene, phenols, polyphenols, tocoferoli, chlorophyll and various vitamins (A, D, And, K) measurably influence the child's welfare. That's why, added, the basic element of the Mediterranean diet is considered a food nutraceutical, the best gift we can offer to our body to enjoy a healthy and make us, with food, life tasty and enjoyable "concluded.

Obviously not all oils are equal. To benefit from the contribution healthy extra virgin olive oil, you need to buy a bottle traced to ensure its quality. "The underwriting syndicate of Extra Virgin Olive Oil Quality (CEQ) is committed since its birth in a battle over control of the quality of the oil, "said Elia Fiorillo, President of the Consortium of Guarantee. "Our members comply with guidelines that set the standard very restrictive on the different steps of the production. Our battle is above all cultural: one side is in fact necessary that people know the nutritional properties of the oil, so that they can take advantage; the other is crucial that such properties are preserved through scrupulous controls ".

Professor Caramia also recalled that the FDA recognizes the characteristics salutiste of extra virgin olive oil, recommending daily use of two tablespoons (23g). According to experts, in fact,, olive oil is useful in the prevention of cardiovascular disease.

The Consortium for years on a battle aimed at the realization of a product of superior. The partners, following different categories of olive oil sector, comply with the guidelines defined by the Consortium, that ensure quality standards through very restrictive. All steps, ranging from production to packaging and exposure in the distribution, are critical to ensure a high quality oil. If properly stored, indeed, extra virgin defended well by the physiological process of oxidation and preserves its nutritional and health-conscious, its real added value.


Extra virgin against the risk of stroke

The research is based on a French epidemiological study on 8000 patients in three different cities. People who were clinically followed for five years
Ernesto Vania
The olive oil appears to be in degrees to prevent stroke in elderly people, or in the over 65 year old.
And 'the result of a study conducted in France and, precisely, at the University of Bordeaux and the National Institute of Health and Medical Research (INSERM) Bordeaux,
Research, published in Neurology (official journal of the American Academy of Neurology), examined the clinical data on 7625 people at least 65 years living in three French cities. The participants had no previous stroke and were in good health.
The patients were divided into three categories of consumption: nothing, moderate and intense.
Category “nothing” interested in those subjects who did not use extra virgin olive oil; category “moderate” was used when the oil was used as a condiment. At Last, category “intense” applied to those situations where the oil was used almost always.
Dr. Samieri and colleagues as well as the volunteers reported that they used the extra virgin olive oil as a dressing or more frequently (categories moderate and intense) saw the danger of dropping stroke 41% compared to those not used it (Category nothing).
These findings were performed excluding items such as physical activity, body mass index and other risk factors for stroke.
Ernesto Vania
published in Traces > Bless you
the 18 June 2011 TN n. 24 Year 9


EXTRA VIRGIN & Bless you

The adoption of healthy lifestyles is essential prerequisite to maintain a good state of health is understood as a state of mental well-being in a given social context. Have seen a gradual increase in diseases related to the welfare society such as the overweight body, obesity, atherosclerosis, diabetes, neurodegenerative diseases. The 23% Italian children are overweight, the 12% is obese. This reality is opposed to nutritional deficiency of other countries in a global context characterized by a progressive depletion of mineral resources.

Awareness to take up necessary food model, widely supported by numerous scientific data, is a need to plan for action to be taken from the earliest years of age, in order to build a food culture oriented towards the consumption of foods high functional value.

The extra virgin olive oil is for its organoleptic and nutraceutical a food with high health value. E 'was detected by now numerous studies that its members perform many actions on biological functions with preventive action in the onset of various diseases, in particular cardiovascular diseases, cancer and neuro-degenerative.

As for cardiovascular disease scientific evidence indicate that the extra virgin olive oil is able to modulate many parameters involved in the process atherothrombotic. Phenolic compounds present in virgin olive oil, in particular hydroxytyrosol, are able to reduce the production of pro-inflammatory substances and platelet aggregation which are peculiar elements of thrombus formation that can occlude the vessel partially or totally resulting in ischemia and necrosis of the organ perfused. These biological actions adds the strong antioxidant activity carried out by these substances to various molecular structures: being lipophilic substances enter inside the cell and are able to interact with oxidizing substances implicated in the processes that contribute to oxidation of biological macromolecules such as lipids, the protein, DNA, receptors that play a central role in the pathogenesis of atherosclerotic disease, cancer, diabetes, aging. An analysis of some experimental work in cell cultures treated with polyphenols can be drawn indications: there is a selectivity of phenol towards the substrate, that is, they act in a different way depending on the structure, modest structural variations can determine different responses, Another observation is the increased transcription of several genes involved in the synthesis of enzyme systems to counter the oxidative process.

These observations next to the complexity of identifying the bioavailability and the distribution of these substances in various tissues, lead to deepen the knowledge to get there early for a job application.

Regarding tumors, geographical correlation studies that analyze the eating habits in relation to the distribution in a territory (there is some complexity in the conduct of studies in vivo, for ethical reasons) showed a reduction in the incidence of mortality for major types of cancer (breast, colon, prostate, utero) in countries like Italy, Spain and Greece, where olive oil is the main source of fat compared to the countries of Northern Europe.

There is a close correlation between diet and cancer, ie the diet is able to modulate a greater or lesser carcinogenesis: in particular the high consumption of saturated fat promotes the development of certain types of cancer in experimental animals as a diet containing monounsaturated fatty acids, such as oleic acid, has no influence on the process tumor. Laboratory studies are testing the anticancer properties of minor components of extra virgin olive oil, in particular the mechanisms through which are engaged in the prevention of oxidative damage of DNA, reduction of the expression of oncogenes, antiproliferative and tumor-inducing apoptosis (programmed cell death) of neoplastic cells.

Also with regard to neurodegenerative diseases there are interesting prospects particularly because the aging population is correlated with a higher incidence of onset of Alzheimer's disease, vascular dementia, Parkinson's disease.

The high intake of monounsaturated fatty acids associated with the action of polyphenols, how you can accomplish with the intake of olive oil, is associated with a reduction of cognitive decline, effect linked to the role of fatty acids in maintaining the structural integrity of the membranes of neurons and to the antioxidant action of polyphenols towards oxygen free radicals, highly unstable compounds that bind to the structures of the nerve cell altering. Recently, a study conducted in Frankfurt has shown neuroprotective properties of hydroxytyrosol content in virgin olive oil and wastewater from the mill. The researchers conducted this study first in vitro, adding to the cell cultures of brain of mice an olive extract rich in hydroxytyrosol. Then they subjected the cells to oxidative stress (iron ions): cells treated with hydroxytyrosol reacted better to insult (less reduction of ATP). They conducted the test in vivo by subjecting the mice to a power supply for 12 days containing wastewater crusher. Even here have noted an increased resistance of the nerve cells to oxidative stress.

L 'hiring an extra virgin olive oil quality induces a strengthening of cellular structures as the ability to resist oxidative damage induced by oxygen free radicals.

There are other areas of research that identify the natural components of extra virgin olive biological functions useful in preventing diabetes, Osteoporosis, dermatological diseases etc ... that will be detailed in the various sections.

Are so many beneficial aspects. Many skills are known, others need to be developed. But we must not forget that the extra virgin olive oil is not a drug, is a functional food, that is equipped with high value nutritional and health that is still a staple of the Mediterranean diet can exert beneficial properties both protection and of reducing the symptoms related to certain diseases.

Source: Oil and Health


Absorption and movement of mineral elements in olive
What happens if there is too much water in the soil? Which the dynamics of nitrogen and potassium after a year of charge? Need to know the answers to produce the quantity and quality

of Alberto Grimelli

The olive tree is a hardy plant, but in some circumstances may also struggle.
To understand how and when you need to know that most of the nutrients are absorbed only in the first 2,5 mm of the root and occurs in a oscillatory, following two different dynamics, one active and one passive alternating.
The passive absorption, through ion channels, however, would be possible only in the presence of appropriate levels of nutrients near the root absorbent, then, in the case of nutritional deficiencies, its effects are manifest not only for the absolute deficiency of the component but also because the olive tree could exploit, to absorb, only the active system which is expensive in terms of energy.
In addition to, the sensitivity of the olive asphyxiation radical is likely to change significantly the supply of nutrients by the plant, because a shortage of oxygen around the roots will cause the system to hang absorption active. Even, according to research experiences, in conditions of low concentrations of elements in the soil and in conditions of water stagnation you might have a net outflow of nutrients, in particular potassium, from the plant to disperse in the soil.
The land, therefore, is not an inert medium and should be, even if you carry out regular foliar fertilization, to monitor and, if necessary, restore the fertility of the soil to prevent problems and nutritional imbalances.

In order, but, adjust the fertilization with the various means that are offered to us today (fertilizing the ground, fertigation, Foliar fertilization) you should also consider the movements of the mineral elements in the plant and in particular in those organs, as the leaves, which act as accumulators of nutrients, also called sources (sources) As consumers, also said wells (sink).

The young leaves, for the first weeks, are certainly sink but the tendency for accumulation of mineral elements ceases in the hardening phase of the core. It can assist in this phenological phase to a contraction of the content in nitrogen and phosphorus that can be labeled in the presence of a high fruit load. A fine estate, however, the leaves return to accumulate these mineral elements, in a more accentuated in the case of a low production load, a critical period for the olive tree, also because, in this period, it has the primary induction Gem, namely a first stimulus for this to go to good use and not in wood. Of note as, in years to download, the annual recovery of nitrogen and phosphorus in the leaves is much more relevant, intensity and length, reaching even the following spring.
Not all of the mineral elements have, however, the behavior of nitrogen and phosphorus. In fact football, magnesium, manganese and iron but not translocate accumulate only in the leaves.
The element is certainly more mobile potassium, whose content in the leaves is a function of the season and the fruit load. In addition to, right in the potassium content in the leaves during the primary physiological induction gives you a high influence on the productivity of the following year.

of Alberto Grimelli
19 February 2011 Teatro Naturale n. 7 Year 9


The extra virgin? It's good when eaten for breakfast
A study conducted at the University of Cordoba, and published in the journal BMC Genomics indicates the first morning as a perfect time to take advantage of the virtues of olive oil

of Ernesto Vania

And’ of about 7 months ago the news of a study, conducted at the University of Cordoba and directed by the Spaniard Francisco Perez-Jimenez, recently published in the journal BMC Genomics, that examined the properties of olive oil.

20 patients involved in the study and metabolic syndrome, often associated with a higher exposure to the risk of developing cardiovascular disease and diabetes type 2.
Patients were divided into two groups:

– 10 Patients have been the first group to which it was effected administration, for the duration of the experiment, a breakfast of olive oil phenols
– 10 patients formed the control group, was administered to these oil but other, such as that of seeds.

The trial lasted six weeks, between the two groups, the only difference in the diet was made up from breakfast, while for the other meals of the day the diet was administered equal.
For both groups was no possibility of taking any form of supplementation, from drugs to vitamin and mineral supplements.

After the period of administration was carried out an investigation on the two genetic groups.
The study showed that the diet based on olive oil had influence on 98 genes, many of which are involved in inflammatory processes. A diet rich in phenols, then, was able to lower the risk of inflammatory states.

of Ernesto Vania
27 November 2010 Teatro Naturale n. 42 Year 8


In a study conducted at the University of Tunisia and Saudi compounds minor olive oil would appear to protect the liver by the action of oxidizing a herbicide
of Marisa Giuliani

Two research topic at the University of Monastir (Tunisia) e del King Saud University (Saudi Arabia) have shown that olive oil protects the liver against oxidative actions developed by an exogenous agent outside the 2,4 D (noto erbicida).

The research was conducted on 80 laboratory mice.
The researchers separated the rats in different groups: a control group, a group fed with olive oil, a group fed with a lipophilic extract of olive oil, a group fed with a hydrophilic extract of olive oil.
The mice were then exposed to acid 2,4 D, noto erbicida, also known for its oxidative damage of liver tissue and in fact all the rats treated with the herbicide showed signs of significant liver damage.

However, in the two groups, one fed with olive oil as such and one with hydrophilic extract, was found a significant increase in the activity of antioxidant enzymes and decreased markers of liver injury.

Speaking of results, responsible for this search, Prof Hammami said: “The hydrophilic fraction of olive oil seems to be more effective in reducing oxidative stress induced, indicating that the hydrophilic extract may exert a direct antioxidant effect on liver cells.”

Bibliography:

A. Nakbi, The. Tayeb, A. Grissa, M. Issaoui, S. Dabbou, I. Chargui,M. Ellouz, A. Miled, M. Hammami; “Effects of olive oil and its fractions on oxidative stress and the liver’s fatty acid composition in 2,4-Dichlorophenoxyacetic acid- treated rats”, Published online ahead of print, two:10.1186/1743-7075-7-80; Nutrition & Metabolism

Authors:
of Marisa Giuliani
30 October 2010 Teatro Naturale n. 38 Year


Twelve Beliefs to debunk:

  1. L’ extra virgin olive oil has more fat seeds.
    FALSE
    All oils contain the same amount of fat and make 9 K / cal per gram. The extra virgin olive oil is not more calories than seed, on the contrary, because it is more flavorful and viscous it simply a smaller amount.
  2. The extra virgin olive oil is heavier and therefore less digestible than seed oils.
    FALSE
    The extra virgin olive oil is the most digestible of the other oils and has no contraindications.
  3. L'Seed oil is the oil more suitable for frying.
    FALSE
    The extra virgin olive oil is more resistant to high temperatures.
  4. The pan is a pan suitable for frying.
    FALSE
    The shape of the container is wide and low that the oil content has a large contact surface with the air, ossidandosi quickly. And’ preferable to use a container narrow and deep.
  5. The extra virgin olive expired is harmful to health.
    FALSE
    It is not harmful, has lower nutritional and organoleptic characteristics can present not pleasant.
  6. The transparent glass bottles are the most suitable container for the storage of oil.
    FALSE
    The dark glass bottles, containers of aluminum or tinplate or stainless steel are the most suitable because the oil is protected by the light that catalyzes the oxidation very quickly.
  7. Any environment is suitable for storage of extra virgin olive oil.
    FALSE
    Storage should be in temperature-constant (+ 15/18 °C, in the dark, avoiding her proximity of substances easily absorbed by the oil (scented detergents, vinegar, cold cuts, etc.),. The packages used during everyday use, should be kept away from heat sources, locked with care.
  8. The quality of extra virgin olive oil is determined only by natural factors.
    FALSE
    The factors identified by the cultivation of the olive and the preservation of the olives before milling , a decisive influence on the characteristics of the oil, for which quality stems from the field, and is preserved in the mill.
  9. An extra virgin olive oil quality is also typical.
    FALSE
    And’ typical only if it possesses the organoleptic characteristics (flavor, odor, color) peculiar, resulting essentially from the geographical and varietal characteristics from which it originates.
  10. Amaro is a characteristic sensory negative of extra virgin olive oil.
    FALSE
    And’ a characteristic flavor of oil from olives predominantly green just turning color, so it is a positive character.
  11. The Spicy is a characteristic sensory negative of extra virgin olive oil.
    FALSE
    And’ a stinging sensation characteristic of oils obtained at the beginning of the campaign and still green, so it is a positive character.
  12. The acidity of extra virgin olive oil is perceived by the taste.
    FALSE
    Is not perceptible at gustatory, but only through a chemical analysis, and represents the percentage of oleic acid free.

We thank Dr.. Benedict Orlandi for their valuable contribution and we hope that more and more we want to help educate the consumer to buy with confidence and greater awareness.

Giuseppe Danielli
Newsfood.com


The extra virgin olive oil acts directly on DNA
The biophenols olive oil can alter the expression of genes related to atherosclerosis

R. T.
The polyphenols in virgin olive oil may help to modify the expression of some genes related to atherosclerosis.

It is an interesting discovery, explains the researcher Maria Isabel Covas Institut Municipal d'Investigacio Medica in Barcelona, because "to know which genes can be modulated by diet could help people to correctly select foods best suited to them".

Scholars enrolled three groups of healthy volunteers. The first followed a traditional Mediterranean diet with extra virgin olive oil rich in polyphenols, the second has followed a Mediterranean diet with a low oil content of polyphenols and the third group has followed its usual power.

After three months, the first group showed less activity of genes related to atherosclerosis in peripheral blood mononuclear cells, Also in this group polyphenols showed to have a great impact on the expression of genes that influence coronary heart disease.

Not only, the consumption of olive oil in the context of a Mediterranean diet also showed to have a positive effect on the oxidation of DNA, insulin resistance, on inflammation and carcinogenesis.

Bibliography:

Valentini Konstantinidou, Maria Isabel Covas-, Daniel Muñoz-Aguayo, Look Khymenets, Rafael de la Torre, Guillermo Saez, Maria del Carmen Tormos, Estefania Toledo, Amelia Marti, Valentina Ruiz-Gutiérrez, Maria Victoria Ruiz Mendez, and Montserrat Fito, “In vivo nutrigenomic effects of virgin olive oil polyphenols within the frame of the Mediterranean diet: a randomized controlled trial”, FASEB J. 2010 24: 2546-2557, published online as doi:10.1096/fj.09-148452

of R. T.
17 July 2010 Teatro Naturale n. 28 Year 7


The extra virgin olive oil? Good also to prevent ulcerative colitis

Many now speak, and with conviction, the role of functional food just oil obtained from olives. Some do not dare to even call it a nutraceutical product. Certainly it is good
Carlotta Baltini Roversi
Overdo it does not make sense and is even counterproductive, as has repeatedly supported a great scholar like Professor Francesco Visioli. Yet one thing you are sure, define the extra virgin olive oil a functional food is not so out of reality. On the contrary, it is true that recourse to extra virgin olive oil in their diet do just fine. It is not correct, however, – or at least it is unwise – define a nutraceutical food. And’ a gamble that it is better not to do.

What is certain is that many now are studying in depth. As in the case of researchers from the University of East Anglia, which, in occasione della Digestive Disease Week di New Orleans, presented a study which emrge that the use olive oil is good because it will help prevent ulcerative colitis.

Andrew Hart, in particular, suoii with some colleagues have examined something like 25 thousand people between 40 and the 65 years inhabitants of Norfolk, UK. These people were recruited for scientific purposes for voluntary. None of the study participants had ulcerative colitis and all, in particular, had compiled, in a detailed daily diary, foods consumed.

In 2004, 22 participants had developed ulcerative colitis and the researchers were able to compare these data with those related to eating habits. Well, is thus found that people who consumed olive oil usually had a 90% lower risk of getting ulcerative colitis.

"Oleic acid seems to help prevent the development of ulcerative colitis by blocking certain chemicals bowel that aggravate the inflammation that underlies the disease". And’ As reported Andrew Hart, the author of the research.

What emerges from all this? That two tablespoons of extra virgin olive oil a day, A maximum of three, can contrubuire to determine a protective effect for health.

of Carlotta Baltini Roversi
08 May 2010 Teatro Naturale n. 18 Year 8


Here's one more reason to embrace the Mediterranean diet and choose the extra virgin as a condiment for our dishes, combining taste and eating well to full advantage of our health:

a team of experts coordinated by Gary Beauchamp and Paul Breslin of the Monell Chemical Senses Center, Philadelphia, oil has found a new molecule, baptized oleocantale, with the same anti-inflammatory properties of ibuprofen.

According to what is reported today in Nature oleocanthal could be the secret weapon that allows the oil to be among the healthiest foods, and that makes the Mediterranean diet, the centerpiece of which is virgin, is much praised not only gourmet but also by doctors and nutritionists. The discovery oleocantale is due to the good fork that Beauchamp, during a meeting held molecular gastronomy in Sicily, in front of a delicious dish seasoned with extra virgin olive oil, had an intuition. Something in the oil gives throat taste acrid, stinging like ibuprofen, anti-inflammatory that inhibits enzymes Cox 1 and Cox 2. So the expert has decided to get on the trail of the molecule responsible for the tingling in my throat as oil, and has isolated the oleocantale. To prove that he was the architect of this aldehyde pungent taste dell'extravergine the expert has tested various types of oil taste more or less strong finding proportionally smaller or larger amounts of oleocantale. Also rebuilding in a laboratory "facsimile" synthetic molecule has shown that it is capable of giving its pungent taste the same. In a second step the researchers tested the effectiveness oleocantale to see if the organoleptic properties in common with ibuprofen is not hiding any similarity in their powers. And so it is: Indeed the oleocantale, like ibuprofen, inhibits Cox 1 and 2. It is plausible that regular consumption of olive oil is beneficial to health because it exposes us constantly to anti-inflammatory effects oleocantale. Experts speculate that fact, such as aspirin, also oleocantale long term has protective effects on the body.

Bibliography. Beauchamp G et al. Ibuprofen-like activity in extra-virgin olive oil enzymes in an inflammation pathway are inhibited by oleocanthal, a component of olive oil. Nature 2005;437


Extra virgin olive oil: of the Mediterranean diet

Let's clarify the truth, myths and falsehoods .... Talk to the expert

In the fight against fat are witnessing a war where no holds barred, now one, now another, succumb more and more foods deemed dangerous to health and diet.
But there is a “fat”, pride of the Italian tradition and cornerstone of the Mediterranean diet, that too often we substitute, for no reason, with other fats. It is the extra virgin olive oil.

As is always good to keep in mind, but, you should not rely on the “hearsay” and be strong instead of news and reliable information and clear scientific evidence.
That's why we again turned to an experienced exceptional, Prof. Fabio Galvano – Nutritionist and Professor of Applied Sciences Dietary at the University of Catania.

Prof. Galvano, we can consider the extra virgin olive oil as the fat ideal?
"Ideal is an adjective that poorly suited to food, However, the extra virgin olive oil for its nutritional and organoleptic characteristics is probably the best of the fats that nature provides us ».

Good news, therefore.
And yet, often, the extra virgin olive oil still encounters a certain mistrust among consumers.
"It 's true. Unfortunately on extra virgin olive circulate some legends. This is also due to the real campaign of misinformation that, from the years of economic boom, began to promote the use of alternative fats such as industrial cheaper seed oils and margarines ».

We want to try to disprove some commonplace on extra virgin olive oil?
"We start with the first charge: is loosely defined "heavy". It is not clear what the term, but if by "heavy" means the calorie intake well then the extra virgin olive oil brings, like all other fats, 9 kcal/g.
Only the butter has a caloric slightly lower because contains a small amount of water. Probably in the collective extra virgin olive oil has become "heavy" because seed oils and margarine were misleadingly described as "light" advertising ".

Eh, the power of advertising ...
But, advertising apart, is often heard to object that would not be suitable for frying. It's true?
"Even this statement is false, but it is necessary to preface some concepts. When using fat in the kitchen must avoid reaching the so-called smoke point, or the temperature at which the oil starts to smoke ".

Because?
"Why reached the point of smoke form toxic compounds".

How to avoid anything?
"Theoretically, you should obtain a cooking thermometer or use fryers equipped with thermostat; use extra virgin olive oil or, in alternativa, peanut oil and not to exceed the 170-180 ° C.
But we must point out that the temperature of the cooking domestic hardly reach the smoke point, However one of the most common mistakes is just to use insufficient quantities of oil favoring overheating ».

Then, as sometimes we hear, it is advisable to fry in plenty of oil ...
"Right. But it is even more important to minimize the frequency of fries and, above, never reuse oil ».

Returning with extra virgin olive what is its smoke point?
"Given the huge variety available in the market, you can specify only a reference value of approximately 180 ° C. But the real peculiarity of extra virgin olive oil is the presence of polyphenols, powerful antioxidants that increase its stability when exposed to high temperatures ".

We talk about difficult ... Polyphenols, what is it?
"They are compounds that, besides possessing biological antioxidant and anti-inflammatory, determine important organoleptic. To be clear, are those substances that give a slight bitterness and that sting slightly throat '.

Already, the oil that stings the throat. There are those who gave battle on this field, boasting the virtues of their product as “delicate” where is that, often, quest'aggettivo implies “best”…
But an oil that stings the throat is not considered overly acidic, therefore of poor quality?
"This is another legend. Acidity is one of the quality parameters of olive oils, which according to it are classified in extra virgin, virgin oil, olive oil and olive pomace. The higher the acidity, the lower the quality of the oil. However, the acidity is not perceptible to the taste and is determined in the laboratory. The consumer then confuses the acidity with spicy, it is instead a valuable parameter sensory conferred by polyphenols ».

But these polyphenols are also present in seed oils?
Do Not. Let us remember that olive oil is the only fat obtained from a fruit and it acquires all the wealth organoleptic conferred by over 230 minor compounds. However, their presence causes the olive oil, unlike that of seeds, not organoleptically neutral and transfer flavor to fried. This is generally unwelcome to the chefs that are then used to advise against use in frying. But there is no contraindication that is not an exclusively gastronomic. Moreover polyphenols prolong shelf life of olive oil '.

So what are the biological properties of polyphenols in extra virgin olive oil?
"Given that there are still no definitive scientific evidence, clinical and epidemiological studies attribute with extra virgin olive oil a preventive effect against many chronic diseases, including cardiovascular disease and certain types of cancer. In this sense it would seem that the polyphenols, for their strong antioxidant activity and anti-inflammatory, have a crucial role in conferring with extra virgin olive these protective properties ».

Clarified this important point, what are the other peculiarities nutritional olive oil?
"The predominance of monounsaturated fatty acids, particularly of oleic acid. Clinical studies indicate that both the oleic acid is the polyphenols would be able to decrease cholesterol so-called "bad" (LDL) and increase the "good", ie HDL. In addition to, both prevent the oxidation of LDL that is the first step of the formation of arteriosclerotic plaque ».

And yet, always advertising, tells us that there are also other types of fats that have these properties, it is true?
Do Not. Rather we must remember that margarines contain partially hydrogenated fatty acids that have the opposite effect, or reduce the good cholesterol raising the bad '.

Then we can eat freely extra virgin olive oil?
Do Not. As good, extra virgin olive oil is still a fat and calories provided by fat should not exceed 30% of total calories of the diet '.

We're a little’ confused; which is therefore the message for consumers?
"The message is that the diet, rather than a single food, is the key to the health of a population. In this sense there is clear scientific evidence that indicate the Mediterranean diet as a dietary pattern that can prevent many chronic diseases. The extra virgin olive oil makes an important contribution along with other typical foods of the Mediterranean diet such as fruit, vegetables, vegetable, cereals and fish '.

Well. Thanks. But let us say goodbye with one last question: how can you be sure to buy an extra virgin olive oil quality?
"This question is impossible to answer. Some consumers know personally the local producer and they trust. For those who buy at the supermarket would recommend not to skimp too much on the price: spend a little more does not give us certainty about the quality but increases the chance to buy a good oil '.

(Luigi World & Stefania Del Principe – with the collaboration of Dr.. Fabio Galvano)


Bitter and spicy is better

Only the "real" oil corresponds to these qualities and has several health benefits. Unlike what almost no flavor and color elected as preferred by the majority of consumers

Who has ever offended because the radicchio is bitter or why provolone is spicy? No One, indeed want them so. The oil of olives, instead, for a collective buzz, who are not foreign powers in the industry, seems should be preferred "sweet", no pinch and preferably colorless as water, as an accessory to the meal that should not disturb.
I understand the transhumance reindeer in Scandinavia for food, migration of eels in the Sargasso Sea to spawn, but this "movement" of humans toward an oil "odorless, tasteless, colorless "I
incomprehensible. Animals move by instinct; Homo Sapiens (or should know) moves to the intelligence "personal" and after identifying advantages and objectives. I'll try to give intelligence "personal" reasons to choose scented oil, spicy and bitter (if the variety it provides). These three words correspond to the same health benefits; if oil does not have them is useless to use it. The EEC with the EC and 640 the 2008 makes the cornerstones for the evaluation of the quality of the oil. Mind: there are excellent oils not bitter but must be "naturally sweet" like that of the Ligurian Taggiasca, Biancolilla Sicilian and other, and not obtained from the chemical-physical to satisfy erroneous suggestions collective purposes mercenary. The scent is given by way of lipoxygenase. In short if the oil smells of tomato, almond, artichoke means that still has not been degraded and that its health properties are intact. The spicy is given by antioxidants (polyphenols or biophenols) that slow cell aging, such as vitamin E (alpha-tocopherol). This information is critical for the consumer: more pinches and more keeps you young. The plant Olea Europaea also lives 4000 years because it is the largest producer of antioxidants then knows how to stay young. It is not clear why the values ​​of polyphenols can stand on plastic cups of tea and not on the labels of the oil; rather it understands all right: if it wished it legge, how much oil would still be on the market?
Bitterness is present in the fruit dall'oleuropeina. If you bite a drupe fresh taken from the tree to feel justifiably bitter. Dall'oleuropeina then formed, during the kneading in the mill, powerful antioxidants (p-HPEA-EA and 3,4 DHPE to-EDA) that the entire scientific world are the most active natural remedies against cancer, cellular aging etc.. At the table, if we are not careful we know that we can take poison three times a day. In the case of the oil we can choose whether to take three times a day health or nothing, pleasure or boredom.
Cultivar Moraiolo love as in Umbria, Coratina in Puglia, Frantoio in Tuscany, Bosa in Sardinia have made great Italian cuisine; no one would speak of Umbrian cuisine, Puglia, Tuscan or Sardinian without that oil fruity, spicy and also deliciously bitter. Goodbye Magic Flute oil "odorless, tasteless, colorless ". The music has changed: scented, spicy and even bitter, Thanks!

Links:
www.frantoicelletti.com
www.monocultivaroliveoil.com


Another point in favor of olive oil: fights Alzheimer's

The oleocantale, a natural compound present in extra virgin, could prevent and help combat the damage to brain cells caused by neurotoxic protein responsible for neurodegenerative disease

Alzheimer's is one of the most common diseases and subtle modern era, a disease that progressively lose consciousness of self and the environment around us.

Responsible for Alzheimer's disease would be the ADDLs, highly toxic proteins that bind with the neural synapses of the brain disturbing the functioning of nerve cells, leading to memory loss, cell death, and the global alteration of brain function.

Binding of ADDLs to synapses of nerve cells is the first crucial step in the beginning of Alzheimer's. The oleocantale, a compound found in extra virgin olive oil, however, alters the structure of ADDLs by making it more difficult to link with the synapses.

“Translational studies are still needed to link these laboratory results with clinical practice, but I am confident” said Prof.. Small, professor of neurobiology and physiology, membro del Alzheimer’s Disease Center, at Northwestern University.

Just Klein and his colleagues had identified the proteins in the ADDLs 1998, leading to a major change in knowledge about the causes, the progression and treatment of Alzheimer's disease. Also known as beta-amyloid oligomers, the fact ADDLs are structurally different from the amyloid plaques that accumulate in the brains of Alzheimer's patients.

Based on some studies in vitro the team of researchers at Northwestern found that the introduction of oleocantale increases the size of the proteins ADDLs reducing the ability of the synapses of hippocampal neurons.
The ippocampo, a part of the brain intimately involved in learning and memory, is one of the first areas affected by Alzheimer's disease.

An unexpected result is that the oleocantale would make more ADDLs can attack by antibodies, with the result of increasing the effectiveness of treatments of immunotherapy.
Breslin, one of the researchers involved in the project, commented on the implications of the results. “If the antibody treatment of Alzheimer's disease is enhanced by oleocantale, the effectiveness antitoxic and immunology of this compound can lead to a useful treatment for a disease incurable. Only future clinical trials will however provide this certainty. "

The research will be published on the number in the output 15 October of the journal "Toxicology and Applied Pharmacology".

of Alberto Grimelli
03 October 2009 TN 34 Year 7


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