Olive Consumption Research Articles

Herramientas CAD/CAE en la caracterización tecnológica del Patrimonio Histórico Industrial: Aplicación a una prensa de aceite de oliva

<p>The olive tree with its fruit, the olive, has been throughout history a culture whose importance has generated a widespread culture along the Mediterranean Sea. Since the days of ancient Egypt until today, its transformation to the consumption of olives, table olives or vegetable fat, has evolved hand in hand with contemporary techniques known. As for obtaining olive oil, fruit or the pressing of the pulp obtained after milling, is a critical point in its manufacture. This process is the goal of this communication which will present a technical analysis of an oil press. This is expected to achieve greater depth of knowledge of the techniques employed in the sector of olive oil.</p>

Anti-inflammatory and anti-arthritic effects of pentacyclic triterpenoids maslinic acid through NF-κB inactivation.

Consumption of olives (Olea europaea L.), including table olives and oil, is associated with low incidence of inflammation-related diseases. In this study, the effects of maslinic acid (MA), the main constituent of olive pomace, on the expression of genes and proteins involved in inflammatory activity in RAW 264.7 cells were investigated. Furthermore, the effect of MA on carrageenan-induced paw edema and collagen antibody induced arthritis in mice was determined. We confirmed the suppressive effects of MA on LPS-induced tumor necrosis factor α production and on the expression of inflammatory response associated genes in RAW 264.7 cells. We also clarified the suppressive effect of MA on LPS-induced nuclear factor-kappa B activation as well as the phosphorylation of IκB-α. Furthermore, MA (200 mg/kg in the edema model or 100 mg/kg in the arthritis model) exerted anti-inflammatory and antiarthritis effects as shown by the suppression of paw edema, arthritis score, inflammatory cells, and destruction of synovium in knee joints. Olive products containing MA are useful as a new preventive and therapeutic food ingredient for inflammatory and arthritic diseases.

Impact of Consumption of Olive and Argane Oils on Anthropometric Profile of Postmenopausal Women in Morocco

Impact of Consumption of Olive and Argane Oils on Anthropometric Profile of Postmenopausal Women in Morocco

Investigations into the genotoxic potential of olive extracts

The phenolic anti-oxidant 3-hydroxytyrosol (HT) is a major constituent of olives and olive oil. Published data showed it was negative in the Ames test at concentrations up to 5μL per plate, but did induce chromosomal aberrations in human lymphocytes. HIDROX, an olive extract containing approximately 2.4% HT, was reported as both positive and equivocal in an Ames test in different papers from the same laboratory. Negative results for micronucleus induction in vivo in both an acute study and as part of a 90-day rat toxicity study were also reported for HIDROX.Given the widespread use and consumption of olives, olive oil and olive extracts, it was important to obtain more data. Here we confirm that pure HT, and an olive extract containing 15% HT, both induced micronuclei in cultured cells in vitro, but show that these responses were either due to high levels of cytotoxicity or to reaction of HT with culture medium components to produce hydrogen peroxide. Another extract (H40) containing 40% HT also induced micronuclei in vitro, probably via the same mechanism. However, both extracts were negative in robust Ames tests.The 15% HT formulated extract did not induce micronuclei in rat bone marrow after 4 weeks of dosing up to 561mg HT/kg/day. H40 produced increased rat bone marrow micronucleus frequencies at 250 and 500mg HT/kg/day in a 90-day toxicity study, but the results were questionable for various reasons. However, when two different batches of this extract were tested in acute micronucleus studies at doses up to 2000mg HT/kg, giving plasma exposures that exceeded those in the 90-day study, negative results were obtained. Based on weight of evidence it is concluded that the olive extracts tested are not genotoxic at high doses in vivo, and any genotoxic risks for human consumers are negligible.

Dietary intake and major food sources of polyphenols in a Spanish population at high cardiovascular risk: The PREDIMED study

Epidemiological data have shown an inverse association between the consumption of polyphenol-rich foods and the risk of cardiovascular disease or overall mortality. A comprehensive estimation of individual polyphenol intake in nutritional cohorts is needed to gain a better understanding of this association. The aim of this study was to estimate the quantitative intake of polyphenols and the major dietary sources in the PREDIMED (PREvención con DIeta MEDiterránea) cohort using individual food consumption records. The PREDIMED study is a large, parallel-group, multicentre, randomised, controlled 5-year feeding trial aimed at assessing the effects of the Mediterranean diet on the primary prevention of cardiovascular disease. A total of 7200 participants, aged 55-80 years, completed a validated 1-year food frequency questionnaire (FFQ) at baseline. Polyphenol consumption was calculated by matching food consumption data from the FFQ with the recently developed Phenol-Explorer database on polyphenol content in foods. The mean total polyphenol intake was 820 ± 323 mg day⁻¹ (443 ± 218 mg day⁻¹ of flavonoids and 304 ± 156 mg day⁻¹ of phenolic acids). Hydroxycinnamic acids were the phenolic group with the highest consumption and 5-caffeoylquinic acid was the most abundantly ingested individual polyphenol. The consumption of olives and olive oil was a differentiating factor in the phenolic profile of this Spanish population compared with other countries. In Mediterranean countries, such as Spain, the main dietary source of polyphenols is coffee and fruits, but the most important differentiating factor with respect to other countries is the consumption of polyphenols from olives and olive oil.

Sensory Properties and Consumer Acceptance of Imported and Domestic Sliced Black Ripe Olives

Table olives are healthy and nutritious products with high contents of monounsaturated fatty acids, phenolics, vitamins, minerals, and fiber. Understanding sensory cues affecting consumer preferences would enable the increase of olive consumption. The objectives of this study were to characterize the sensory properties of commercial sliced black ripe olives from different regions, including California, Egypt, Morocco, Portugal, and Spain, and to examine the preferences of California consumers for sliced black ripe olives. Sensory profiles and preferences for 20 sliced olive samples were determined using descriptive analysis with a trained panel and a consumer test with 104 users and likers of table olives. Aroma and flavor characteristics separated the olives according to country of origin, and were the main determinants of consumer preferences for sliced olives, even though the biggest differences among the samples were in appearance and texture. Total of 2 consumer segments were identified with 51 and 53 consumers, respectively, that both liked Californian products, but differed in the olives they disliked. Negative drivers of liking for both segments included alcohol, oak barrel, and artificial fruity/floral characteristics; however, consumers from Cluster 1 were further negatively influenced by rancid, gassy, and bitter characteristics. This study stresses the need for sound and appealing flavor quality for table olives to gain wider acceptance among U.S. consumers.

Roman food refuse: urban archaeobotany in Pompeii, Regio VI, Insula 1

Although world-renowned as an archaeological site, there have been few research projects in Pompeii looking at the spatial and chronological patterning of plant food use from an archaeobotanical perspective. The recent 12 years of archaeological excavations (1995–2006) by the Anglo-American Project in Pompeii have provided a rare opportunity to investigate a whole city block (Regione VI, Insula 1). This included a blanket sampling strategy of all contexts where archaeobotanical macro-remains, both carbonised and calcium phosphate replaced material, have been recovered, the results from which are reported here. The low density scatters of recurrent taxa from the majority of contexts examined in this study suggest that they were composed of table waste and kitchen food preparation waste and represent an expected ‘background noise’ of Roman cooking and consumption. This includes the standard ‘Mediterranean package’ of olives, grapes, figs, cereals and pulses. The general lack of evidence for crop-processing within the insula suggests that this was probably carried out elsewhere, probably within the city’s hinterland. These results support the established view that Pompeii was a fully urbanised city in the 1st century b.c. There appears to be an increase in olive consumption in the 1st century a.d., which may be suggested to correlate with ‘Romanisation’ and an increase in olive growing in the region.

A Mediterranean Diet Enriched with Olive Oil Is Associated with Higher Serum Total Osteocalcin Levels in Elderly Men at High Cardiovascular Risk

The intake of olive oil has been related to the prevention of osteoporosis in experimental and in in vitro models. Very few prospective studies have evaluated the effects of olive oil intake on circulating osteocalcin (OC) in humans. The objective of the study was to examine the longitudinal effects of a low-fat control diet (n=34), a Mediterranean diet enriched with nuts (MedDiet+nuts, n=51), or a Mediterranean diet enriched with virgin olive oil (MedDiet+VOO, n=42) on circulating forms of OC and bone formation markers in elderly men at high cardiovascular risk. Longitudinal associations between baseline and follow-up (2 yr) measurements of total OC, undercarboxylated osteocalcin, C-telopeptide of type I collagen, and procollagen I N-terminal propeptide (P1NP) concentrations were examined in 127 elderly men randomized to three healthy dietary interventions. Baseline characteristics (age, body mass index, waist circumference, lipid profile, fasting insulin levels, and bone formation and resorption markers) were similar in all intervention groups. The total osteocalcin concentration increased robustly in the MedDiet+VOO group (P=0.007) in parallel to increased P1NP levels (P=0.01) and homeostasis model assessment-β-cell function (P=0.01) but not in subjects on the MedDiet+nuts (P=0.32) or after the control diet (P=0.74). Interestingly, the consumption of olives was associated positively with both baseline total osteocalcin (r=0.23, P=0.02) and the 2-yr osteocalcin concentrations (r=0.21, P=0.04) in the total cohort. Consumption of a Mediterranean diet enriched with virgin olive oil for 2 years is associated with increased serum osteocalcin and P1NP concentrations, suggesting protective effects on bone.

Genetic diversity of Brazilian and introduced olive germplasms based on microsatellite markers

Olive trees have been grown since the beginning of civilization, and the consumption of olives and olive products is increasing worldwide, due to their health benefits and organoleptic qualities. To meet the growing market for olives, commercial cultivation of this species is expanding from traditional areas to new regions. Although the Brazilian olive industry has just begun to be established, breeding programs are already developing cultivars that are more adapted to local conditions. We used 12 microsatellite markers to evaluate 60 olive accessions, including several cultivars that were developed in Brazil. The analyses identified 72 distinct alleles; the largest number of alleles per locus were at the markers GAPU 101 and GAPU 71B, which contained 10 and 9 alleles, respectively. The largest allelic diversity and polymorphic information contents were also found at the GAPU 101 and GAPU 71B markers, with values of 0.8399/0.8203 and 0.8117/0.7863, respectively. Additionally, the 12 microsatellite markers generated a cumulative identity probability of 1.51 x 10(-10), indicating a high level of accuracy of accession identification. The set of markers that we used allowed the identification of 52 of the 60 olive genotypes, in addition to the recognition of several varietal synonyms. The components of a two-dimensional principal coordinate analysis explained 48.6% of the total genetic variation. The results obtained from the microsatellite markers showed a substantial degree of genetic diversity in the olive tree accessions used in Brazil.

Deficit irrigation and fertigation practices in olive growing: Convergences and divergences in two case studies

The response of mature olive (Olea europaea L.) trees to both regulated deficit irrigation and fertigation was studied for some consecutive years in sub-humid (Italy) and semi-arid conditions (Spain). All cultivars tested in these experiments were preferentially for table olive consumption (pickling and double-aptitude). Data from these long-term studies on field-grown, mature trees are summarized for assessing common effects of water and nutrient supply on plant behaviour and fruit yield. Seasonal yield variations were observed, and showed that the effect of irrigation treatments was somewhat more gradual in the “on” than in the “off” year. Differences amongst cultivars were always marked. Dry matter accumulation in pulp and pit was positively affected by progressively increasing the amount of water supplied to plants, regardless of years and cultivars. The ratio between pulp and pit fresh weight was negatively affected by irrigation, while fruit size was positively influenced by the gradual increase of irrigation water. Average nitrogen levels in leaves were generally above the deficiency threshold at both experimental plantations. Crop yield was not consistently increased by addition of soil nutrients. The effect of fertigation treatments was relatively uninfluential on oil accumulation in fruits. However, polyphenols in oil samples decreased progressively as the addition of nutrients increased. Critical aspects and strategic decisions in modern olive growing are the selection of cultivar, the supply of water, the option of fertilization, together with other orchard management practices. In this paper we outline various aspects of long-term studies in experimental olive plantations with the aim of highlighting inter-regulatory processes, involving plant growth and crop yield, which must be taken into account when planning future field research and modelling exercises.

Biologically active oxidized lipids (phytoprostanes) in the plant diet and parenteral lipid nutrition

Phytoprostanes (PP) are autoxidation products of α-linolenate that are present in all plant tissues. Several classes of PP with a prostaglandin (PG) F1-, E1-, A1- and B1-like structure were identified and quantified by gas chromatography-mass spectrometry in vegetable oils and parenteral nutrition (intralipid). High levels of PP (0.09 up to 99 mg/l) were found even in apparently fresh vegetable oils. After oral consumption of olive or soybean oil, PPF1 were absorbed, found to circulate in plasma in conjugated form and excreted in free form into urine. Evidence is emerging that certain PP, such as the PPE1, may modulate the function of immune cells in a PG-like fashion. Here, we show that PPA1- and deoxy-PPJ1 display potent anti-inflammatory and apoptosis inducing activities similar to PGA1 and deoxy-PGJ2. Results of this study indicate that PP are novel, biologically active lipids in plant nutrition.

The combined effects of black oxidising table olive process and ripening on the cell wall polysaccharides of olive pulp

Olive fruits harvested at cherry and black stages of ripening were processed according the table olive black oxidising processing and sampled after the three main steps: storage in brine, lye treatment and thermal treatment (final product). The results show that the storage in brine contributed positively to the stabilisation of cell wall polysaccharides of olive pulp as the amounts of main polysaccharides practically were maintained in both stages of ripening. The lye treatment introduced degradation of cell walls due to the generalised loss of pectic and hemicellulosic polysaccharides and cellulose, caused by the breakage of ester and hydrogen bonds. On the other hand, the lye treatment introduced shifts in the solubilisation of polysaccharides rendering them more difficult to extract by alkali solutions and enabling their retention in the cellulosic residue, which should contribute positively to cell wall firmness. The thermal treatment introduced degradation of cellulose and increased the solubilisation of polysaccharides with a higher extent in the black olives. This work showed that the differences on the cell wall polysaccharides between stages of ripening are magnified after processing and allowed to conclude that the stage of ripening of olive fruits is determinant for obtaining a final product with adequate texture properties for table olive consumption.

Adipose Tissue Fatty Acid Composition, Serum Lipids, and Serum α-Tocopherol in Continuous Ambulatory Peritoneal Dialysis Patients Living on the Island of Crete

A pilot study to explore diet-related atherogenic patterns in continuous ambulatory peritoneal dialysis (CAPD) patients on the island of Crete. Cretans are well known for their high olive consumption and low atherosclerotic heart disease mortality, in general. Case-control study. This was a hospital-based study initiated in 1991. Catchment area was the island of Crete, Greece. Seventeen patients admitted for treatment to the General State Hospital of Rethimnon. Controls were selected from the general population of the island and consisted of a random sample of 27 subjects from a total of 168 healthy subjects who visited the Preventive Medicine Clinic of the University Hospital for routine check-up. The control group was age- and sex-matched with patients. Both CAPD patients and controls had been residents of Crete for at least the last 10 years. Adipose tissue was aspirated, and a 12-hour fasting blood sample was collected for determination of serum lipid parameters and serum alpha-tocopherol levels; dietary data from a 3-day recall were recorded. No significant differences between the two groups were observed with respect to the mean macronutrient intake. The mean levels of serum triglycerides (p = 0.016) and serum alpha-tocopherol (p = 0.001) were significantly higher in CAPD patients compared to controls. Mean levels of total serum cholesterol, high density lipoprotein (HDL) cholesterol, and low density lipoprotein (LDL) cholesterol were not significantly different. In CAPD patients the mean total percentage of monounsaturated fatty acids (MUFA) was significantly higher (p = 0.006) than in controls. The mean total percentage of saturated fatty acids (p = 0.004), along with the mean percentage of omega-6 (p = 0.002), the mean value of the ratio omega-6/omega-3 (p < 0.0001), and the percentage of linoleic acid (p = 0.001) were significantly lower in CAPD patients than in the controls. Among subjects with higher levels of MUFA in the adipose tissue, the CAPD patients were twice as likely to have high serum alpha-tocopherol (p < 0.001), and 2.6 times more likely to be in high risk of high total cholesterol (TC)/HDL (p = 0.08) compared to the controls. However, CAPD patients with high levels of MUFA in the adipose tissue (above the average of 65%) were unlikely [odds ratio (OR) = 0.001, p < 0.001] to be at risk of high TC/HDL (above the average of 4.1), and maybe unlikely (OR = 0.08, but p = 0.1) to have low serum alpha-tocopherol, when compared with the CAPD patients with low levels of MUFA. CAPD patients with high TC/HDL are 0.15 times less likely (p = 0.1) to have high levels of serum alpha-tocopherol compared to those with low TC/HDL. Cretan CAPD patients demonstrate an interesting profile consisting of unexpectedly positive aspects when atherogenesis-related factors such as those of adipose tissue fatty acid composition, serum lipids, and serum antioxidant alpha-tocopherol are considered.

Fruit size in wild olives: implications for avian seed dispersal

1. The response of frugivorous birds to an enlargement of fruit size, and the consequences for both birds and plants, are analysed for the interaction between avian seed dispersers and olives (Olea europaea). 2. The enlargement of fruit size promotes a shift in frugivorous birds’ feeding behaviour, from swallowing fruits whole to pecking pieces of pulp. The relative frequency of olive consumption using each feeding behaviour was assessed by combining field data on frequency of appearance of olive pulp and seeds with data from laboratory trials. 3. Sardinian Warblers (Sylvia melanocephala) and European Robins (Erithacus rubecula) were mainly peckers both on cultivated and wild olives. Blackcaps (Sylvia atricapilla) consumed wild olives mainly by swallowing but consumed cultivated olives (larger than the wild ones) primarily by pecking. Song Thrushes (Turdus philomelos) were primarily swallowers of both types of fruits. 4. Laboratory trials with Song Thrushes, Blackcaps and European Robins showed that: (a) all were able to peck fruits; (b) fruit size determined a shift from swallowing to pecking, as pecking frequency increased with the enlargement of the fruit size; (c) all the species had an increased fruit handling failure rate when trying to swallow increasingly large fruits; and (d) from the birds’ perspective, small shifts in fruit size may have important consequences on fruit profitability. 5. Pecking on olives turns the mutualistic fruit–frugivore interaction into a fruit‐pulp predator interaction, thus arising a conflict between the plant and frugivorous birds. 6. This study shows that heavy dependence on fruit is not always simply related to seed dispersal. The same frugivorous bird species can act as a seed disperser or a pulp predator for the same plant species. The threshold between these roles is highly influenced by the ratio gape size/fruit size.

Pecking of Olives by Frugivorous Birds: A Shift in Feeding behaviour to Overcome Gape Limitation

This paper analyzes the change in feeding behaviour of frugivorous birds (from swallowing the whole fruit to pecking the pulp) in olive orchards. The frequency of olive consumption by pecking was indirectly assessed by comparing the appearance of seeds in diet samples of frugivorous birds captured in olive orchards and in a wild olive shrubland. Although cultivated and wild olives are varieties of the same species, the size of cultivated olives is twice that of wild olives. The proportion of olives of a size adequate for swallowing by Blackcap Sylvia atricapilla was very low in olive orchards (0-2.0%, four plots and two years) and much higher in a wild olive shrubland (58 and 88% in two different years). For a larger frugivorous bird, the Song Thrush Turdus philomelos, more olives fitted its gape width (2-74% in olive orchards, 100% in the shrubland). Seeds appeared in 58.1% of the diet samples of Blackcaps in wild olive shrubland, but in only 4.9% of diet samples in olive orchards; however, in both habitats olives were the most important component in the diet and appeared in most of the analyzed samples. This suggests that fruit swallowing is typical in the shrubland and that fruit pecking, which implies that the single large seed is not swallowed, is a common behaviour of this species in olive orchards. For Song Thrushes seeds appeared in 49.4% of the diet samples in olive orchards and in all of the samples in the shrubland, suggesting a lower frequency of pecking behaviour than in Blackcaps. Therefore, pecking behaviour was caused by the large size of the cultivated olives. In laboratory trials, olive pecking was much less profitable than swallowing the whole fruit. For Blackcaps the benefit/handling time ratio for pecking was approximately four times lower than for swallowing and for Song Thrushes it was 12 times lower. The high energy content of olives allowed the ingestion of sufficient energy by fruit pecking to make this feeding behaviour cost-effective, despite long handling time. Due to the scarcity of fruits that fit the gape of small frugivorous birds in olive orchards, pecking of olives seems necessary for the establishment of these birds in this habitat. In a broader context, this study shows that some frugivorous birds are able to overcome gape limitation by changing their feeding behaviour from swallowing to pecking the fruit. This is possible because, although pecking is more costly than swallowing in terms of handling time, it may still be cost-effective, in particular with

Some Roman inscriptions from Britain: amphora evidences.

The paper aims at the publication and analysis of some painted inscriptions on amphorae found in Britain. They are studied and discussed in terms of their historic and paleographic characteristics. The author concludes with a brief discussion of Spanish olive-oil and olive consumption as the materialization of a state-sponsored lifestyle.