Components Of Olive Oil Research Articles

Beneficial effects of olive oil and Mediterranean diet on cancer physio-pathology and incidence.

Virgin olive oil is a characteristic component and the main source of fat of the Mediterranean diet. It is a mix of high-value health compounds, including monounsaturated fatty acids (mainly oleic acid), simple phenols (such as hydroxytyrosol and tyrosol), secoiridoids (such as oleuropein, oleocanthal), flavonoids, and terpenoids (such as squalene). Olive oil consumption has been shown to improve different aspects of human health and has been associated with a lower risk of cancer. However, the underlying cellular mechanisms involved in such effects are still poorly defined, but seem to be related to a promotion of apoptosis, modulation of epigenetic patterns, blockade of cell cycle, and angiogenesis regulation. The aim of this review is to update the current associations of cancer risk with the Mediterranean diet, olive oil consumption and its main components. In addition, the identification of key olive oil components involved in anticarcinogenic mechanisms and pathways according to experimental models is also addressed.

Chemical Composition and In vitro Antidiabetic Effects of Olea europaea Linn. (Olive)

Background: Olive oil and fruits are essential components of Mediterranean diets. The olive tree is a prevalent plant species and one of the important cultivated crops of the Mediterranean region. The present study aimed to evaluate the effectiveness of olive in achieving glucose homeostasis through the inhibition of carbohydrate metabolizing enzymes using in vitro models and also determine the chemical composition of olive oil by GC/MS. Methods: The chemical composition of olive oil was determined by GC/MS and its antidiabetic activity was assessed through inhibition α-amylase and α-glucosidase enzymes in in vitro models. Results: The olive oil analysis by GC/MS yielded 41 constituents amounting to 98.21% of total oil composition. Oleic acid, 3-(octadecyloxy) propyl ester (19.34%), arachidonic acid (11.25%), oleic acid (6.07%), Docosahexaenoic Acid (DHA) (9.50%), pentadecanoic acid (5.53%), palmitic acid (3.86%), and linoleic acid (3.13%) were the major components of olive oil. Olive oil and extract produce dosedependent inhibition of α-amylase and α-glucosidase enzymes. The IC50 values for olive oil, olive extract, and acarbose were found as 210.50±4.76, 121.8±3.18, and 91.04±2.16 μg/mL, respectively, against the α-amylase enzyme. The IC50 values for olive oil, extract, and acarbose were found as 204.3±3.41, 165.04±5.27 and 116.5±2.17 μg/mL, respectively, against the α-glucosidase enzyme. Conclusion: The result of this study concluded that olive oil has oleic acid and its ester derivatives as major constituents. The study findings also confirm the traditional claim of olive use in the treatment of diabetes mellitus.

The Hydroxytyrosol Induces the Death for Apoptosis of Human Melanoma Cells.

Melanoma is the most aggressive form of skin cancer and one of the most treatment-refractory malignancies. In metastatic melanoma cell lines, we analysed the anti-proliferative and pro-apoptotic potentials of a phenolic component of olive oil, the hydroxytyrosol. In particular, through MTS assay, DeadEnd™ Colorimetric TUNEL assay, Annexin V binding and PI uptake, western blot experiment, intracellular reactive oxygen species (ROS) analysis, and the cell colony assay, we showed that the hydroxytyrosol treatment remarkably reduces the cell viability inducing the death for apoptosis of melanoma cells. Moreover, we showed that the hydroxytyrosol treatment of melanoma cells leads to a significant increase of p53 and γH2AX expression, a significant decrease of AKT expression and the inhibition of cell colony formation ability. Finally, we propose that the increased amount of intracellular reactive oxygen species (ROS) that may be related to the regulation of the pathways involved in the activation of apoptosis and in the inhibition of melanoma growth could be the strategy used by hydroxytyrosol to exert its functions in melanoma. Therefore, for its role in melanoma growth inhibition, the hydroxytyrosol treatment could deeply interfere with melanoma progression as a promising therapeutic option for the treatment of this highly invasive tumour.

A review of the evolution in the research of antioxidants in olives and olive oil during the last four decades

Olives and olive oil have established, through centuries, strong bonds with the prosperity and well being of the Mediterranean people. Numerous studies have featured them as main antioxidant sources, based on their phenolic profile, which includes phenolic acids and alcohols, polyphenols, lignans, secoiridoids, oleacein and oleocanthal. Several factors, such as cultivar, fruit maturation, processing methods, storage conditions etc. affect the presence of these significant constituents in the products. Re-use of olive mill waste water has been studied to enrich the phenolic profile of the final product. Olive oil is considered a functional food with extensive use in the food industry. The biological effects of olives and virgin olive oil components include protection against cardiovascular diseases, anti-inflammation action, neuro and endothelial protection etc. Research studies, in vitro and in vivo, in humans and in animals have been performed to better understand the metabolism and bioactivity of olives and olive oil phenolics. Olives and olive oil antioxidants are not only absorbed by the body, but can also attach to the lining of the digestive tract, contributing to the health impact afforded by these products. Laboratory methods and techniques used so far for the qualitative and quantitative identification of these compounds are cited.

The effect of cultivar and harvest season on the n-alkane and the n-alkene composition of virgin olive oil

Linear hydrocarbons such as n-alkanes and n-alkenes are contained in the unsaponifiable fraction and are one of the less studied class of components in olive oil. This work was conducted in two subsequent harvest seasons (2016–2017 and 2017–2018) and attentioned the oils of nine olive cultivars: Cassanese, Coratina, Itrana, Leccino, Nociara, Ottobratica, Pendolino, Picholine and Sinopolese grown in the same geographical area (Rizziconi) of the region of Calabria (South Italy). Seven out of the nine cultivars were allochthonous for the geographical area where the experiment was conducted. Height n-alkanes with odd-carbon chain number, seven n-alkanes with even-carbon chain number and three n-alkenes were detected in the following elution order: heneicosane, docosane, tricosene, tricosane, tetracosene, tetracosane, pentacosene, pentacosane, hexacosane, heptacosane, octacosane, nonacosane, triacontane, entriacontane, dotriacontane, tritriacontane, tetratriacontane, pentatriacontane. The cultivar variable produced very high significant differences, this was particularly evident for Sinopolese oil showing a total n-alkanes and n-alkenes content of 260 and 290 mg/kg respectively for the first and the second harvest season, whereas Ottobratica and Picholine oils contained less than 100 mg/kg and Cassanese and Itrana oils contained less than 50 mg/kg. The highest n-alkene content was found in the oil of Ottobratica 1.97–161 mg/kg, Picholine 2.34–1.99 mg/kg and in Sinopolese 1.93–2.91 mg/kg. The odd/even ratio was less than 3 for Picholine and Sinopolese and less than 5 for all other cultivars. Docosane was 12.30 and 17.61 mg/kg for Sinopolese and less than 2 mg/kg for all other cultivars. Harvest season did not influence significantly the n-alkanes and n-alkenes content.

Multidimensional gas chromatographic‒Mass spectrometric method for separation and identification of triacylglycerols in olive oil.

A 'heart-cut' multidimensional gas chromatography‒mass spectrometry (H/C MDGC‒MS) method for separation and identification of triacylglycerols (TAGs) in extra virgin olive oil was developed. A GC configuration, comprising a non-polar first dimension (1D) column (15 m length) and a mid-polarity second dimension (2D) column (9 m length), was employed. Standard TAGs were used to test and demonstrate the H/C MDGC method, for identification of TAG components and to validate the method. Various chromatographic conditions such as column flow and temperature program were evaluated. The 1D separation resulted in overlap of some standard TAG peaks. These overlapped 1D regions of the standard TAGs were H/C to 2D for further separation and resulted in clearly distinguished individual TAG component peaks. The 1D separation of olive oil TAGs displayed three major peaks and four minor peaks. The application of the H/C MDGC method to olive oil TAGs resulted in the separation of each sampled 1D region into two or more TAG peaks. TAG components in olive oil resolved on the 2D column were identified based on characteristic mass fragment ions such as [M-RCO2]+, [RCO+128]+, [RCO+74]+ and RCO+ and comparison of their mass spectra with that of the standard TAGs. Sixteen olive oil TAGs were identified by MS after 2D separation. The repeatability of the H/C method was evaluated in terms of retention time shift and area response in the 2D and found to be <0.02% and <8% RSD respectively.

Hydroxytyrosol Inhibits Protein Oligomerization and Amyloid Aggregation in Human Insulin.

Hydroxytyrosol (HT), one of the main phenolic components of olive oil, has attracted considerable interest for its biological properties, including a remarkable antioxidant and anti-inflammatory power and, recently, for its ability to interfere with the amyloid aggregation underlying several human diseases. We report here a broad biophysical approach and cell biology techniques that allowed us to characterize the molecular mechanisms by which HT affects insulin amyloid aggregation and the related cytotoxicity. Our data show that HT is able to fully inhibit insulin amyloid aggregation and this property seems to be ascribed to the stabilization of the insulin monomeric state. Moreover, HT completely reverses the toxic effect produced by amyloid insulin aggregates in neuroblastoma cell lines by fully inhibiting the production of toxic amyloid species. These findings suggest that the beneficial effects of olive oil polyphenols, including HT, may arise from multifunctional activities and suggest possible a application of this natural compound in the prevention or treatment of amyloid-associated diseases.

Identification of seed storage proteins as the major constituents of the extra virgin olive oil proteome

Proteins are minor components of extra virgin olive oil (EVOO), but the nature of the olive oil proteome is still elusive. In this paper, we have uncovered the EVOO proteome for the first time. Seed storage proteins of globulin-type were identified as the most abundant proteins in EVOO, which also contains an active 13-lipoxygenase and several potential allergenic proteins, including the “panallergen” profilin. We validated our proteomic data by Western blotting and enzyme activity assays. Our data also demonstrated that the seed is the main source of proteins in EVOO, while the contribution of the pulp is uncertain and needs further verification. The impact of EVOO proteins on its stability and quality, and on human health is discussed.

Addition of olive oil to diet of rats with mild pre-gestational diabetes impacts offspring β-cell development.

Maternal diabetes impairs fetal development and increases the risk of metabolic diseases in the offspring. Previously, we demonstrated that maternal dietary supplementation with 6% of olive oil prevents diabetes-induced embryo and fetal defects, in part, through the activation of peroxisome proliferator-activated receptors (PPARs). In this study, we examined the effects of this diet on neonatal and adult pancreatic development in male and female offspring of mothers affected with pre-gestational diabetes. A mild diabetic model was developed by injecting neonatal rats with streptozotocin (90 mg/kg). During pregnancy, these dams were fed a chow diet supplemented or not with 6% olive oil. Offspring pancreata was examined at day 2 and 5 months of age by immunohistochemistry followed by morphometric analysis to determine number of islets, α and β cell clusters and β-cell mass. At 5 months, male offspring of diabetic mothers had reduced β-cell mass that was prevented by maternal supplementation with olive oil. PPARα and PPARγ were localized mainly in α cells and PPARβ/δ in both α and β cells. Although Pparβ/δ and Pparγ RNA expression showed reduction in 5-month-old male offspring of diabetic rats, Pparβ/δ expression returned to control levels after olive-oil supplementation. Interestingly, in vitro exposure to oleic acid (major component of olive oil) and natural PPAR agonists such as LTB4, CPC and 15dPGJ2 also significantly increased expression of all Ppars in αTC1-6 cells. However, only oleic acid and 15dPGJ2 increased insulin and Pdx-1 expression in INS-1E cells suggesting a protective role in β-cells. Olive oil may be considered a dietary supplement to improve islet function in offspring of affected mothers with pre-gestational diabetes.

Study of the In Vitro Digestion of Olive Oil Enriched or Not with Antioxidant Phenolic Compounds. Relationships between Bioaccessibility of Main Components of Different Oils and Their Composition.

The changes provoked by in vitro digestion in the lipids of olive oil enriched or not with different phenolic compounds were studied by proton nuclear magnetic resonance (1H NMR) and solid phase microextraction followed by gas chromatography/mass spectrometry (SPME-GC/MS). These changes were compared with those provoked in the lipids of corn oil and of virgin flaxseed oil submitted to the same digestive conditions. Lipolysis and oxidation were the two reactions under consideration. The bioaccessibility of main and minor components of olive oil, of phenolic compounds added, and of compounds formed as consequence of the oxidation, if any, were matters of attention. Enrichment of olive oil with antioxidant phenolic compounds does not affect the extent of lipolysis, but reduces the oxidation degree to minimum values or avoids it almost entirely. The in vitro bioaccessibility of nutritional and bioactive compounds was greater in the olive oil digestate than in those of other oils, whereas that of compounds formed in oxidation was minimal, if any. Very close quantitative relationships were found between the composition of the oils in main components and their in vitro bioaccessibility. These relationships, some of which have predictive value, can help to design lipid diets for different nutritional purposes.

Olive oil attenuates oxidative damage by improving mitochondrial functions in human keratinocytes

• HP-EVOO application on HaCaT cells might improve the defensive system by increasing the antioxidant capacity. • HP-EVOO helps HaCaT cells to maintain mitochondrial function against the H2O2 damage. • HP-EVOO improves mitochondrial membrane potential (MMP) continuity for ATP production. • HP-EVOO has beneficial effects on skin health by decreasing oxidative stress and by providing higher MMP to maintain mitochondrial function of the keratinocytes. The balanced presence of polyunsaturated fatty acids and specific bioactive components of high-polyphenol extra virgin olive oil (HP-EVOO)result in the presumed health benefit. Enrichment of its principal polyphenols is shown to be protective in oxidative damage and improves mitochondrial dysfunction. We investigated the effect of different concentrations of HP-EVOO applications on mitochondrial functions and antioxidant defense status on human keratinocyte cells (HaCaT) under the H2O2 induced stress conditions. Our data showed that HP-EVOO has prominentantioxidant capacityin 2%, 5% and 10% HP-EVOO groups (p = 0.000) especially under H2O2 toxicity. Mitochondrial gradients for ATP production were preserved with the increase in mitochondrial membrane potential (MMP) with 2% (p = 0.001), 5% (p = 0.000), 10% (p = 0.003) EVOO application, which resulted in improving cell viability.Hereby, it was concluded that EVOO might have a beneficial effect on skin health by increasing antioxidant status and by providing higher MMP to maintain the mitochondrial function of the keratinocytes in our study.

Impact of the Co-Administration of N-3 Fatty Acids and Olive Oil Components in Preclinical Nonalcoholic Fatty Liver Disease Models: A Mechanistic View.

Nonalcoholic fatty liver disease (NAFLD) is present in approximately 25% of the population worldwide. It is characterized by the accumulation of triacylglycerol in the liver, which can progress to steatohepatitis with different degrees of fibrosis, stages that lack approved pharmacological therapies and represent an indication for liver transplantation with consistently increasing frequency. In view that hepatic steatosis is a reversible condition, effective strategies preventing disease progression were addressed using combinations of natural products in the preclinical high-fat diet (HFD) protocol (60% of fat for 12 weeks). Among them, eicosapentaenoic acid (C20:5n-3, EPA) and docosahexaenoic acid (C22:5n-3, DHA), DHA and extra virgin olive oil (EVOO), or EPA plus hydroxytyrosol (HT) attained 66% to 83% diminution in HFD-induced steatosis, with the concomitant inhibition of the proinflammatory state associated with steatosis. These supplementations trigger different molecular mechanisms that modify antioxidant, antisteatotic, and anti-inflammatory responses, and in the case of DHA and HT co-administration, prevent NAFLD. It is concluded that future studies in NAFLD patients using combined supplementations such as DHA plus HT are warranted to prevent liver steatosis, thus avoiding its progression into more unmanageable stages of the disease.

Oleic acid and hydroxytyrosol present in olive oil promote ROS and inflammatory response in normal cultures of murine dermal fibroblasts through the NF-κB and NRF2 pathways.

Few studies have evaluated the effects of olive oil on normal tissues like skin and its components. Hence, we investigated whether olive oil could increase the production of ROS and oxidative damage in murine dermal fibroblast cultures in a short-term exposition. In addition, we evaluated the role of oleic acid and hydroxytyrosol, which are the two most important components of olive oil, in the associated mechanisms of action, and the metabolism of long-chain fatty acids from olive oil. To study this, neonatal murine dermal fibroblasts (NMDF) were incubated with olive oil, oleic acid, or hydroxytyrosol for 24 or 72h. The NMDF incubated with olive oil or oleic acid showed an increase in the production of ROS after 24h, lipid peroxidation, and protein carbonylation after 72h, as well as increased expression of nuclear factor-kappa B (NF-κB) p65 and cyclooxygenase-2 (COX-2) after 72h. However, NMDF treated with olive oil or hydroxytyrosol demonstrated an increase in the expression of nuclear factor-erythroid2-related factor 2 (NRF2) and heme oxygenase-1 (HO-1) after 72h. In addition, NMDF treated with olive oil also showed an increase in the protein expression of diacylglycerol acyltransferase1 (DGAT1), which promotes triacylglycerol synthesis, and in the levels of triacylglycerols. The microscopic analysis showed Nile red-positive lipid droplets inside olive oil-treated NMDF after 72h. Moreover, gas chromatography-mass spectrometry demonstrated high levels of oleic acid in the olive oil-treated NMDF after 72h. In conclusion, oleic acid present in the olive oil promotes the production of ROS and oxidative damage in murine dermal fibroblasts, which leads to NF-κB p65 and COX-2 expression, while hydroxytyrosol promotes NRF2 and HO-1 expression. In addition, NMDF area capable of absorbing long-chain fatty acids derived from olive oil, which promotes the synthesis and the accumulation of triacylglycerols into cytoplasm of NMDF through DGAT1 activation.

Chlorogenic acid in Viscum album callus is a potential anticancer agent against C6 glioma cells

Background: Chlorogenic acid (CA), a polyphenolic component of fruits, vegetables, coffee, wine, and olive oil, has beneficial effects on human heath, including antioxidant and anticancer effects. However, its precise effects on glioma have not been examined. Objective: Our study aimed to explore the anticancer effects of CA obtained from Viscum album callus on C6 glioma cell migration and proliferation. Materials and Methods: Anticancer potency was analyzed by the 2,3-bis-(2-methoxy-4-nitro-5-sulfophenyl)-2H-tetrazolium-5-carboxanilide salt assay to assess the ability to inhibit cell growth and proliferation. Cell mobility was investigated based on the Boyden chamber and the scratch wound healing assay. Factors involved in cell cycle progression were evaluated by mRNA and protein expression. Cell death was determined by staining with specific dyes and fluorescence microscopy. Results: CA significantly reduced C6 glioma cell proliferation and migration. Furthermore, it induced reactive oxygen species generation and apoptotic cell death. Treatment with CA also suppressed extracellular signal-regulated kinase ½ (ERK½) phosphorylation and the gene expression of cyclins E and A. Conclusion: Our results show that CA may regulate glioma cell migration and proliferation via modulation of ERK½ phosphorylation and cell cycle regulation. Thus, it might be a potent anticancer agent in preventing progression of glioma.

Role of Oleic Acid in the Gut-Liver Axis: From Diet to the Regulation of Its Synthesis via Stearoyl-CoA Desaturase 1 (SCD1).

The consumption of an olive oil rich diet has been associated with the diminished incidence of cardiovascular disease and cancer. Several studies have attributed these beneficial effects to oleic acid (C18 n-9), the predominant fatty acid principal component of olive oil. Oleic acid is not an essential fatty acid since it can be endogenously synthesized in humans. Stearoyl-CoA desaturase 1 (SCD1) is the enzyme responsible for oleic acid production and, more generally, for the synthesis of monounsaturated fatty acids (MUFA). The saturated to monounsaturated fatty acid ratio affects the regulation of cell growth and differentiation, and alteration in this ratio has been implicated in a variety of diseases, such as liver dysfunction and intestinal inflammation. In this review, we discuss our current understanding of the impact of gene-nutrient interactions in liver and gut diseases, by taking advantage of the role of SCD1 and its product oleic acid in the modulation of different hepatic and intestinal metabolic pathways.

Oleuropein-enriched chocolate by extra virgin olive oil blunts hyperglycaemia in diabetic patients: Results from a one-time 2-hour post-prandial cross over study.

Oleuropein, a component of extra virgin olive oil (EVOO), reduces post-prandial glycemia with a mechanism counteracting oxidative stress-mediated incretin down-regulation. In this study we evaluated if the intake of an oleuropein-enriched chocolate could have positive effects on glycaemia and insulin levels in patients with type 2 diabetes mellitus (T2DM) and healthy subjects (HS). Twenty-five consecutive T2DM patients and 20 HS were recruited. Participants were randomized to receive 40g oleuropein-enriched chocolate by EVOO or 40g control chocolate spread in a cross-over design. Serum glucose, insulin, glucagon-like peptide-1 (GLP1), and dipeptidyl-peptidase-4 (DPP4) were measured before and 2h after chocolate intake. In T2DM, the pairwise comparisons showed that intake of oleuropein-enriched chocolate was associated with a significantly less increase of blood glucose compared to control; GLM analysis showed a significant difference for treatments with respect to glucose (p=0.04), GLP1 (p<0.001) and DPP-4 activity (p=0.01). In HS, the pairwise comparisons showed that, after oleuropein-enriched chocolate intake, blood glucose concentration and DPP4 activity did not change; conversely a significant increase was observed for insulin and GLP1. After control chocolate intake, a significant increase for blood glucose, insulin levels and DPP4 activity were observed while GLP1 did not change. The study shows that using EVOO as source of oleuropein administration of 40g oleuropein-enriched chocolate is associated with a modest increase or no change of glycemia in T2DM and HS respectively, via an incretin-mediated mechanism.

Emulsion Stabilization with Talc Microparticles

Oil-in-water and water-in-oil stable emulsions have been obtained depending on the type of an oil (saturated hydrocarbon or olive oil) with the use of talc microparticles. This is explained by the inhomogeneity of talc microparticle surface, which has basal hydrophobic and lateral hydrophilic faces. The amphiphilic components of olive oil can be adsorbed on the lateral faces of the particles, thereby making them completely hydrophobic. In the case of saturated hydrocarbons (hexane and octane) the type of emulsion is predetermined by oil volume fraction OO in a liquid phase and the order of wetting talc particles by water and oil. As the oil fraction is increased or decreased, inversion of the phases is observed at OO = 0.54–0.60. In the range of OO values from 0.54 to 0.60, the emulsion is coarse and unstable. The optimal concentration of talc microparticles, at which stable emulsions with an average droplet diameter of 150 μm are formed, is 8.8–21.5 g/100 mL of a liquid phase.

Assessment of Tunisian virgin olive oils via synchronized analysis of sterols, phenolic acids, and fatty acids in combination with multivariate chemometrics

Olive oil composition and connection between effective physicochemical factors characterizing accessions from different Tunisian farming sites viz. Chemlali Sfax, Chemalali Medenine, and Zalmati Medenine, located in the centre and the south of Tunisia, was probed in this study. The relationship between olive oil composition and physicochemical characteristics from different Tunisian cultivars, namely, Chemlali Sfax, Chemlali Medenine, and Zalmati Medenine, located in the centre and the south of Tunisia, was investigated using multivariate statistical analysis. Multiple linear regressions (MLR) and artificial neural network (ANN) methodologies were employed to expose hidden relationships between oxidative stability and olive oil components such as fatty acids, phenolic acids, and sterol contents. Obtained results showed not only that the selected components are dependent on geographical location and varietal origin of olive oils, but also that fatty acids (C16:1, C17:1, C18:0, C18:1, and C18:2), specific phenols (p-hydroxyphenylacetic, o-coumaric, and gallic acids), and sterols (campestanol, stigmasterol, and sitostanol) are directly implied in the oxidative stability variation. However, ANN analysis allowed to obtain more accurate models with higher robustness (R2> 98%). The combined analytical approaches, MLR and ANNs, could be considered as an adequate experimental model to restrain the influence of olive oil components in characterization of olive oil quality. Here, we have addressed the aim of using different analytical instruments in this field and the application of chemometrics for sterols, phenolic acids, and fatty acid analysis.

TYPE–II DIABETES MELLITUS;

Background: Diabetes Mellitus is the global health problem all over the world. The millions of people facing morbidity and mortality due to poor glycemic control with their complications. Now a days many researchers working on the benefits of natural remedies to control and cure different diseases like diabetes, hypertension, dyslipidemia etc. Aims &amp; Objectives: To evaluate the therapeutic efficacy of (combination of olive oil &amp; garlic) on glycemic control with comparison conventional allopathic therapy. Study Design: Prospective Randomized control Trial (RCT). Setting: Institute of Biochemistry Sindh University Jamshoro. Period: Three months from 15th July to 15th October 2017. Methodology: Collaboration of diabetic clinic medical wards LUMHS Jamshoro. Total 160 patients recruited and divided into two groups control and case study group. Anti-diabetic drugs were given both group with same dose and balanced diet, formulated capsules containing 1.1 ml of olive oil &amp; 500mgs of garlic powder were given only patients of case study group for 12 weeks. Fasting blood sugar levels were analyzed by glucose oxidase method at zero level, level – I, level – II, while HbA1c% was detected by micro lab at zero level &amp; level – II. Results: The results of our study; shows that serum fasting level significantly (p value = &lt;0.001) reduce in case study group as compared to control group, glycemic control significant (p= &lt;0.001) better observed in case study group as compare with control group. Conclusion: Our study concluded that components of olive oil and garlic have hypoglycemic effects with good glycemic control. With proper usage of garlic and olive oil in diet of diabetic patients can maintain glycemic control with in normal limits.

Improving the prediction of the fatty acid profile of olive oils by considering statistically relevant harvests and agro‐climatic variables

Fatty acids are the major components in extra virgin olive oil, and they are considered as a quality parameter to its authentication. As fraudulent practices are the most important problem in this sector, fast, reliable and cost-effective techniques, such as Raman spectroscopy, have been successfully applied, in combination with chemometrics, to determine the fatty acid profile of oils. The huge amount of information provided by Raman spectra is reduced in a few orthogonal components of principal component analysis (PCA). The goodness-of-fit of the statistical models including only these PCA factors is considerably increased by introducing dummy variables, associated with the harvest, and some agro-climatic variables (temperature, humidity, wind speed, radiation, precipitation and evapotranspiration). Many of these additional variables are statistically relevant in models using either the global sample or subsamples of Andalusian provinces or olive varieties. The regression models using only Raman spectral information are clearly improved by the consideration of harvesting time and agro-climatic data, a useful result as trade standard applying to olive oils limits values for disaggregated fatty acids to authenticate olive oils. Nevertheless, the effect (or the statistical relevance) of these variables depends on the specific type of fatty acid, geographical region (province) or olive variety. © 2019 Society of Chemical Industry.