Through collaborative partnerships established between current researchers and The Moton Community House (a local community center), African American women (ages 16-49yrs) from the Southeast Community of Newport News, Virginia, USA were surveyed to assess the reproducibility and consistency of fish consumption patterns (ingestion rates, exposure frequencies, weight, and fish consumption rates) ...

Olive oil phenolic compounds are potent antioxidants in vitro, but evidence for antioxidant action in vivo is controversial. We examined the role of the phenolic compounds from olive oil on postprandial oxidative stress and LDL antioxidant content. Oral fat loads of 40 mL of similar olive oils, but with high (366 mg/kg), moderate (164 mg/kg), and low (2.7 mg/kg) phenolic content, were administe...

Olive leaf spot or peacock spot, caused by the fungal pathogen Spilocaea oleagina, can cause reduced growth and yield in olive trees (Olea eurapaea). Investigations were carried out during 20072010 to measure the prevalence and severity of olive leaf spot in the northern olive growing regions of Iran. The susceptibility of ten cultivars (Amygdalifolia, Blaidy, Koronakei, Mary, Manzanillo, Missi...

Olive oil, an important component of the Mediterranean diet, is rich in polyphenols and is known to possess positive health effects relative to other dietary fats. In addition, the leaves of the olive plant (Olea europaea) contain similar phenolics (oleuropein, luteolin-7-glucoside, apigenin-7-glucoside, verbascoside and hydroxytyrosol) to those of olives and olive oil, although at higher conce...

Olive leaves have an antioxidant capacity, and olive leaf extract can protect the blood, spleen and hippocampus in lead-poisoned mice. However, little is known about the effects of olive leaf extract on lead-induced brain injury. This study was designed to determine whether olive leaf extract can inhibit lead-induced brain injury, and whether this effect is associated with antioxidant capacity....

Climate change is undoubtedly the most imminent environmental issue the world is facing today. Climate changes could heavily affect olive oil producing areas, especially in the Mediterranean basin. Olive trees are tougher than vines and can thrive on many different terrains and under various climate conditions. Researchers reported that a key area of Spanish olive oil production in Catalonia ma...

In this study, a circulating fluidized bed of 125 mm diameter and 1800 mm height was used to find the combustion characteristics of olive cake (OC) produced in Turkey. Olive cake alone and olive cake+lignite coal mixtures were burned separately. Various olive cake/lignite coal ratios were tried. A suitable feeding mechanism of olive cake to the bed was developed. On-line concentrations of O2, S...

The time-series patterns of price and quantity shown in Figure 1 of the main paper are consistent with consumer stockpiling of canned tuna and canned soup: when product prices fall for a short time, quantity spikes to a level much higher than the baseline level that is observed at regular prices. In this section I present some additional evidence that patterns of consumer purchases are consiste...

The olive fly, Bactrocera oleae (Rossi), a serious threat to the olive crop worldwide, displays ovipositon preference for some olive cultivars but the causes are still unclear. In the present work, three Portuguese olive cultivars with different susceptibilities to olive fly (Cobrançosa, Madural, and Verdeal Transmontana) were studied, aiming to determine if the olive volatiles are implicated i...

We report here the complete and annotated genome sequence of the plant-pathogenic bacterium Xylella fastidiosa subsp. pauca strain De Donno. This strain was recovered from an olive tree severely affected by olive quick decline syndrome (OQDS), a devastating olive disease associated with X. fastidiosa infections in susceptible olive cultivars.