Background: Prolonged use of cyclosporine A for prevention of allograft rejection is associated with nephrotoxicity development. Naringenin and olive oil are beneficial dietary antioxidants with potential renoprotective properties. This study aimed to evaluate the therapeutic effect of naringenin and olive oil in alleviating cyclosporine induced nephrotoxicity in rats by the assessment of renal...

BACKGROUND Olive oil and fish oils are known to possess beneficial properties for human health. We investigated whether different oils and fatty acids alone were able to decrease oxidative stress induced on corneal cells. METHODS In our in vivo study, rats were fed with marine oils rich in polyunsaturated fatty acids (PUFA) or refined olive oil during 28 days. At the end of the protocol, corn...

Epidemiological and clinical studies have reported that olive oil reduces the incidence of cardiovascular disease. However, the mechanisms involved in this beneficial effect have not been delineated. The endothelium plays an important role in blood pressure regulation through the release of potent vasodilator and vasoconstrictor agents such as nitric oxide (NO) and endothelin-1 (ET-1), respecti...

The Olive tree (Olea europaea L.), a native of the Mediterranean basin and parts of Asia, is now widely cultivated in many other parts of the world for production of olive oil and table olives. Olive is a rich source of valuable nutrients and bioactives of medicinal and therapeutic interest. Olive fruit contains appreciable concentration, 1-3% of fresh pulp weight, of hydrophilic (phenolic acid...

The olive tree is a member of the Oleaceae family, which contains the genera Fraxinus, Forsythia, Forestiera, Ligustrum and Syringa, as well as the genus Olea. Commercial olives are products of the Olea europaea L. species. There are roughly 20 species of Olea found throughout tropical and subtropical regions of the world, but only O. europaea L. produces edible fruit. The fruit of olive trees ...

The possibility to improve the nutritional value of olive oil by enriching it in phenolic compounds from olive leaves (e.g., oleuropein) by ultrasonic maceration was studied. The experimental design used led to the following optimal extraction conditions: ultrasonic power of 60 W, temperature of 16°C and sonication duration of 45 min. The high total phenolic content (414.3 ± 3.2mg of oleuropein...

Storage is a very important step of any food, including olive oil. In fact, olive oil shelf life can be influenced by different factors, from olive quality to processing technologies, however, the selection of proper storage conditions, including packaging, can be of great importance. The Mediterranean diet is recommended as food model for the prevention of various chronic-degenerative patholog...

Olive oil production is associated with extremely polluting byproducts causing serious environmental problems in most Mediterranean countries. These highly polluting residues are currently disposed of in the soil, rivers or lakes or where treatment methods have been applied, they were proven insufficient or nonfeasible under the Greek situation. On the other hand strict EU environmental legisla...

Olive oil, the main source of fat in the Mediterranean diet, is a functional food which besides having a high level of monounsaturated fatty acid contains several minor components with biological properties. For some olive oil minor components, such as the antioxidant phenolic compounds, a large body of studies, mainly experimental or in animal models, have been performed. Randomized, controlle...

This study was carried out to study some quality indices (acid value, peroxide value and UV absorption K232nm, K270nm and ∆K) of virgin olive oil of three varieties (Coratina, Koronakii and Picual) at two stages of ripening. Also, organoleptic tests, phenolic content, αtocopherol and oxidative stability measured by Rancimat method at 100 ̊C were determined. Fatty acid composition and volatile co...