Search Results (430)

Breast cancer (BC) is the most common malignancy and the second-leading cause of cancer-related mortalities in women. Epidemiological studies suggested the reduced BC incidence in Mediterranean populations due to the daily consumption of diets rich in extra-virgin olive oil (EVOO). EVOO secoiridoid phenolics are widely known for their positive outcomes on multiple cancers, including BC. The current study investigates the suppressive effects of individual and combined EVOO phenolics for BC progression and motility. Screening of a small library of EVOO phenolics at a single dose of 10 µM against the viability of the BC cell lines ZR-75-1 (luminal A) and MDA-MB-231 (triple negative BC, TNBC) identified oleocanthal (OC) and ligstroside aglycone (LA) as the most active hits. Screening of EVOO phenolics for BC cells migration inhibition identified OC, LA, and the EVOO lignans acetoxypinoresinol and pinoresinol as the most active hits. Combination studies of different olive phenolics showed that OC combined with LA had the best synergistic inhibitory effects against the TNBC MDA-MB-231 cells migration. A combination of 5 µM of each of OC and LA potently suppressed the migration and invasion of the MDA-MB-231 cells versus LA and OC individual therapies and vehicle control (VC). Animal studies using the ZR-75-1 BC cells orthotopic xenografting model in female nude mice showed significant tumor progression suppression by the combined OC-LA, 5 mg/kg each, ip, 3X/week treatments compared to individual LA and OC treatments and VC. The BC suppressive effects of the OC-LA combination were associated with the modulation of SMYD2–EZH2–STAT3 signaling pathway. A metastasis–clonogenicity animal study model using female nude mice subjected to tail vein injection of MDA-MB-231-Luc TNBC cells also revealed the effective synergy of the combined OC-LA, 5 mg/kg each, compared to their individual therapies and VC. Thus, EVOO cultivars rich in OC with optimal LA content can be useful nutraceuticals for invasive hormone-dependent BC and TNBC progression and metastasis. Full article

In this paper, an in-depth characterization of the composition of extra-virgin olive oil (EVOO) from different cultivars was performed, with the aim of obtaining the fingerprint profile of bioactive constituents and studying the oxidative stability of the samples, both by an accelerated stability test and after four months of storage at room temperature. Among the investigated cultivars, some were typical of Umbria (Central Italy), namely Moraiolo, Frantoio, and Dolce Agogia, others of Apulia (Southern Italy), Coratina, Peranzana, and Bella di Cerignola, and others were typical Spanish cultivars cultivated in Umbria (Arbequina and Arbosana). The comparison of the chemical parameters among oils from the different cultivars allowed for their discrimination by multivariate statistical analysis. Some phenolic compounds were mainly responsible for the sample group’s differentiation, with the oils from the Spanish cultivars clearly distinguished from the Umbrian and Apulian sample groups. The processing of the results by chemometric analysis during oil storage and stability tests again allowed the discrimination of the samples analyzed at different storage times. This study contributes to increasing knowledge on olive oils—chemical and nutraceutical properties from specific cultivars, particularly some less studied so far, such as the Bella di Cerignola cultivar, and their changes in their nutraceutical properties during storage. Full article

The health benefits of extra virgin olive oil (EVOO), including improved cardiovascular health and metabolic function, are linked to its phenolic content. This study evaluated how storage duration and packaging affect the phenolic composition and sensory quality of Corbella EVOO. Oils were analyzed at production and after 6 and 12 months of storage in two types of packaging: bag-in-box; stainless steel containers with a nitrogen headspace. UPLC-MS/MS profiling quantified 23 phenolic compounds, predominantly secoiridoids such as oleuropein and ligstroside aglycones. Oleuropein aglycone increased over time, whereas ligstroside aglycone peaked mid-storage before declining, likely converting to oleocanthal. Lignans and flavonoids degraded during storage, although luteolin increased, potentially due to glucoside hydrolysis. Bag-in-box packaging better preserved phenolic content than stainless steel. A sensory analysis corroborated the chemical findings, with oils stored in stainless steel showing greater reductions in pungency and astringency. A Pearson correlation linked bitterness with oleuropein aglycone (r = 0.44) and oleacein (r = 0.66), pungency with oleocanthal (r = 0.81), and astringency with oleacein (r = 0.86) and oleocanthal (r = 0.71). These findings highlight the importance of packaging in preserving the phenolic composition responsible for the sensory qualities of EVOO over time. Full article

Cancer is a major cause of morbidity and mortality across the globe, with a substantial increase in cases anticipated over the next few decades. Given the constraints and adverse effects associated with standard cancer therapies, the contribution of diet and nutraceuticals to cancer prevention and treatment is receiving increased scrutiny. A diet rich in plant-based foods, extra virgin olive oil (EVOO), and bioactive compounds, including the Mediterranean Diet, has been associated with reduced cancer risk and improved treatment outcomes. This review aims to explore the complex mechanisms of the MedDiet and nutraceuticals (polyphenols, flavonoids, terpenoids) in cancer prevention, to determine their potential as cancer treatment adjuvants. Promising results show that key compounds such as bergamot polyphenolic fraction (BPF), cynaropicrin, oleuropein, quercetin, resveratrol, and serotonin can modulate oxidative stress, inflammation, the tumor microenvironment, the cell cycle, and drug resistance. A significant observation is that many of these substances demonstrate dual dose-dependent activity; they function as antioxidants in healthy cells but induce pro-oxidant and pro-apoptotic effects in cancerous cells. Their ability to boost chemotherapy’s effectiveness and safety while lessening side effects and offering combined advantages is also explored. To summarize, this review suggests that the Mediterranean Diet and nutraceutical supplements may help prevent and manage cancer, but more research is needed to confirm their benefits. Full article

The advantages of extra virgin olive oil (EVOO) intake as part of a varied, healthy and balanced diet were demonstrated by many epidemiological studies. In particular, several components present in EVOO, such as tocopherols, carotenoids and phenolic compounds, play an important protective role in mitigating inflammatory diseases, atherosclerosis, neurodegenerative diseases and cancer. The protective effect exerted by EVOO was proposed to be accounted for by its antioxidant, anti-inflammatory or anti-proliferative properties. The present review will focus on the interactions among EVOO’s components and pro-inflammatory cytokines, aiming to reveal the mechanisms potentially involved in the anticancer action of EVOO. Cancer patients very frequently develop a devastating syndrome known as cachexia, which negatively impinges on their outcome. The main features of cachexia include progressive body weight loss, fat and muscle wasting, and dysmetabolism, all of which partially result from the onset of systemic inflammation. In this regard, the possibility that EVOO could be beneficial to cancer patients by mitigating cachexia will be reviewed, focusing on the skeletal muscle. Full article

Cardiovascular disease (CVD), particularly atherosclerotic cardiovascular disease (ASCVD), is the leading cause of death worldwide, driven by factors like oxidative stress, inflammation, and lipid metabolism disorders. Although phenolic compounds such as Tyrosol (Tyr) and Hydroxytyrosol (HTyr) found in extra virgin olive oil (EVOO) have shown promising antioxidant and anti-inflammatory effects, their specific roles in modulating oxidative stress biomarkers and high-density lipoprotein (HDL) functionality in elderly populations, especially in those with prior myocardial infarction, are not fully understood. This study aimed to investigate the effects of EVOO phenolic compounds on oxidative stress biomarkers and HDL functionality, and related metabolic outcomes in both healthy and post-myocardial infarction (post-MI) elderly individuals. This pilot randomized clinical trial study included healthy and post-MI participants aged 65–85 years. Participants in each group were randomly assigned to consume 25 mL per day of one of three types of olive oils: high phenolic (HTyr/Tyr) extra virgin olive oil (HP-EVOO), extra virgin olive oil (EVOO), or refined olive oil (ROO) for a period of 26 weeks. Blood samples were collected at baseline and post-intervention to assess key biomarkers. Plasma levels of (poly)phenols, malondialdehyde (MDA), total antioxidant capacity (FRAP), lecithin-cholesterol acyltransferase activity (LCAT), and serum paraoxonase-1 (PON-1) activity were measured. A total of 34 individuals completed the study (mean age: 74 years). Baseline characteristics, including sex, age, body mass index (BMI), weight, blood pressure, and inflammatory markers like C-reactive protein (CRP) levels, did not differ significantly between the two groups. A significant increase in both FRAP levels and PON-1 activity was observed in post-MI participants following HP-EVOO consumption compared to baseline (p = 0.014). No significant changes were observed in MDA levels, LCAT activity, or plasma (poly)phenols. These results indicate that HP-EVOO may enhance antioxidant capacity, particularly FRAP and PON-1 activity, in elderly post-MI individuals. The observed differences between groups suggest that underlying cardiometabolic status may influence the response to olive oil phenolic compounds. Further studies are needed to explore the long-term cardiovascular effects. Full article

Ailanthus altissima (AA) is an invasive tree species rapidly spreading worldwide, colonizing both urban and agricultural or forestry environments. This three-year study aimed to assess its effects on the growth and yield traits of the Koroneiki olive cultivar under co-cultivation in pots, combined with two irrigation regimes, full and deficit irrigation (60% of full). Within each irrigation regime, olive trees were grown either in the presence or absence (control) of AA. The trial evaluated several parameters, including vegetative growth, yield traits, and oil quality characteristics. Co-cultivation with AA had no significant impact on tree growth after three years, though it significantly reduced oil content per fruit. Antioxidant capacity of the oil improved under deficit irrigation, while AA presence did not significantly affect it, except for an increase in o-diphenol concentration. Neither the fatty acid profile nor squalene levels were significantly influenced by either treatment. Fruit weight and color were primarily affected by deficit irrigation. During storage, olive oil quality declined significantly, with pre-harvest treatments (presence or absence of AA and full or deficit irrigation regime) playing a critical role in modulating several quality parameters. In conclusion, the presence of AA near olive trees did not substantially affect the key quality indices of the olive oil, which remained within the criteria for classification as extra virgin. Full article

Background/Objectives: Natural oils are widely promoted and used around the world as part of skincare. Among them, extra virgin olive oil (EVOO) stands out for its broad range of organic compositions and well-known moisturizing properties. This study aimed to evaluate the effects of topically applied EVOO compared to petrolatum on skin barrier function (SBF) and microtopography. Methods: A within-person randomized clinical trial was conducted in healthy adult volunteers. EVOO and petrolatum were applied to defined areas on the volar forearm. Parameters related to the SBF, including stratum corneum hydration (SCH), transepidermal water loss (TEWL), temperature, and erythema, were assessed. The skin microtopography was evaluated through two approaches: (1) topographic parameters—surface roughness, desquamation, smoothness, and wrinkles; and (2) stratum corneum (SC) composition—corneocytes subtypes and the desquamation index (DI). The participants completed a tolerability questionnaire for each product. Results: A total of 54 participants (50% female; mean age: 28.57 ± 11.02 years) completed the study. Both EVOO and petrolatum significantly improved the SBF by increasing SCH and reducing erythema and skin temperature. Petrolatum additionally reduced TEWL. Regarding the skin microtopography, both products decreased the desquamation index and reduced the prevalence of mature corneocyte types (types 2–5). These effects were more pronounced with petrolatum. Notably, EVOO significantly increased the proportion of early-stage corneocytes (type 1). Conclusions: Both EVOO and petrolatum effectively enhanced the SBF and improved the microtopographic features of the skin. While petrolatum exerted a stronger occlusive effect by reducing TEWL and desquamation, EVOO uniquely promoted epidermal renewal by increasing epidermal turnover. Full article

The perceived quality of extra virgin olive oil (EVOO) arises from the multisensory integration of multimodal stimuli, primarily driven by non-volatile and volatile organic compounds (VOCs). Given that EVOO is frequently consumed in combination with other foods, cross-modal interactions, encompassing both internal and external elements, play a crucial role in shaping its sensory perception. A more realistic representation of EVOO perception can be achieved by considering these cross-modal effects and their temporal dynamics. This study employed dynamic sensory and instrumental techniques to investigate the product-related mechanisms that influence EVOO flavor perception. Ten trained panelists (mean age = 41.5 years; 50% female) evaluated two EVOO samples under two consumption conditions: alone and accompanied by a solid carrier (bread or chickpeas). Temporal Check-All-That-Apply (TCATA) and nose-space analysis using Proton-Transfer-Reaction Time-of-Flight Mass Spectrometry (PTR-ToF-MS) were conducted simultaneously. Sensory descriptors and mass spectral peaks were analyzed through temporal curve indices (Area Under the Curve, Maximum Citation/Concentration, Time to Maximum), which were then used to construct multi-dimensional sensory and VOC release maps. Findings revealed that the composition and texture of the food carriers had a greater influence on temporal flavor perception than the variability in VOCs released by the different EVOO samples. These results underscore the importance of considering cross-modal sensory interactions when predicting EVOO flavor perception. The carriers modulated both the perception and VOC release, with effects dependent on their specific composition and texture. This methodological approach enabled a deeper understanding of the dynamic relationship between VOC release and EVOO sensory experience. Full article

Consumers are increasingly willing to pay a premium for high-quality extra virgin olive oils (HQ-EVOOs) with specific sensory or nutraceutical properties, and originating from particular botanical or geographical origins. Regarding geographic origin, Italy is one of the main producers, with many local production areas, each characterized by its own distinctive typicity. The aim of this study is the chemical, sensory, and nutraceutical profiling of HQ-EVOO produced over two production years in Montespertoli (province of Florence) by 12 producers involved in the “MontEspertOlio” project, funded by the Tuscan Region. Oils were produced based on a production process previously defined and specifically applied to this territory. The shelf-life of the oil was also evaluated over a 12-month period. Legal quality parameters were analyzed according to EU regulation. Phenolic compounds, tocopherols, fatty acid composition, and volatile compounds were analyzed using HPLC-DAD, HPLC-FLD, HS-SPME-GC-MS, and GC-FID, respectively. Finally, sensory analysis was conducted using the Panel Test method. Results showed that Montespertoli HQ-EVOO is characterized by distinctive sensory and chemical traits that fully match consumer preferences, even across two production years characterized by different growing conditions. The shelf-life performance was excellent over 12 months, also showing a protective effect of greater bottle sizes against oxidation. Full article

Cardiovascular diseases remain the leading cause of death worldwide, highlighting the urgent need for novel therapeutic strategies. The Mediterranean diet is renowned for its cardiovascular benefits, largely attributed to extra virgin olive oil (EVOO) and its phenolic compounds, particularly hydroxytyrosol (HT). HT, a potent antioxidant and anti-inflammatory agent, has demonstrated significant therapeutic potential in mitigating myocardial damage following acute myocardial infarction (AMI). However, there is a notable lack of published evidence regarding the effects of HT administration in the context of acute ischemia/reperfusion (I/R) injury, making this study a novel contribution to the field. This study aimed to evaluate the cardioprotective effects of HT using the Langendorff technique in an isolated mouse heart ischemia/reperfusion (I/R) model. Mice were administered a single intraperitoneal dose of HT (10 mg/kg) 24 h prior to the I/R protocols, and parameters such as the infarct size, mitochondrial function, and redox balance were assessed. The results revealed a remarkable 57% reduction in infarct size in HT-treated mice compared to untreated controls. HT treatment also improved mitochondrial bioenergetics, as evidenced by the increased membrane potential (ΔΨm), enhanced oxygen consumption, and reduced hydrogen peroxide (H₂O₂) production. Furthermore, HT restored the activity of the mitochondrial respiratory complexes, notably Complex I, even under I/R conditions. These findings highlight the efficacy of HT in reducing oxidative stress and preserving mitochondrial function, critical factors in cardiac disease. In conclusion, HT emerges as a promising therapeutic agent for ischemic heart disease, demonstrating both preventive and restorative potential. Future research should explore its clinical applicability to advance cardiovascular disease management. Full article

This study presents a novel approach combining near-infrared (NIR) spectroscopy with multivariate calibration to develop simplified yet robust regression models for evaluating the quality of various edible oils. Using a reduced number of NIR wavelengths selected via the stepwise decorrelation method (SELECT) and ordinary least squares (OLS) regression, the models quantify pigments (carotenoids and chlorophyll), antioxidant activity, and key sensory attributes (rancid, fruity green, fruity ripe, bitter, and pungent) in nine extra virgin olive oil (EVOO) varieties. The dataset also includes low-quality olive oils (e.g., refined and pomace oils, supplemented or not with hydroxytyrosol) and sunflower oils, both before and after deep-frying. SELECT improves model performance by identifying key wavelengths—up to 30 out of 700—and achieves high correlation coefficients (R = 0.86–0.96) with low standard errors. The number of latent variables ranges from 26 to 30, demonstrating adaptability to different oil properties. The best models yield low leave-one-out (LOO) prediction errors, confirming their accuracy (e.g., 1.36 mg/kg for carotenoids and 0.88 for rancidity). These results demonstrate that SELECT–OLS regression combined with NIR spectroscopy provides a fast, cost-effective, and reliable method for assessing oil quality under diverse processing conditions, including deep-frying, making it highly suitable for quality control in the edible oils industry. Full article

The objective of our study is to monitor the stability of Extra Virgin Olive Oil (EVOO) flavoured with cloves. Two flavouring processes were tested, namely the maceration of cloves in olive oil and the grinding of cloves with olives. The analysis of the obtained oils showed that the process of the simultaneous grinding of the cloves with the olives produced a better oil quality than the maceration process in terms of richness in total phenols. The co-crushing method increased the total phenols in the olive oil by 34.24% and 73.37%, compared to the maceration method with an increase of only 17.1% and 52.35%, respectively, for the 2 and 4% of cloves addition. Fluorescence spectroscopy analysis of the oils supplied useful and complementary results. The aromatized olive oil developed by simultaneous grinding was subjected to ageing acceleration at 60 °C in the dark for 165 days. Results indicated that the acidity and the value of the specific extinction coefficient K₂₃₂ of the control EVOO followed the standards of the International Olive Oil Council. During accelerated storage, the degradation of total phenols was marked as less for the flavoured EVOOs than for the control samples. After 165 days of storage, the colour of all olive oil samples was modified, with this change being the most apparent for unflavoured oil with a 45.6% and 46.4% decrease in L and b* vs. 38.8% and 22.4% for C1, and 45.5% and 37.2% for C2 respectively. After 165 days of storage, all the oil samples were darker and red. Flavouring EVOO with cloves offered a better stability to the oil. A consumer survey involving 224 participants revealed that despite the fact that only 30% were familiar with flavoured oils, 83.9% expressed a willingness to purchase clove-flavoured olive oil if it became available on the market. Flavoured oils offer a good alternative to multiply olive oil-based products and thus offer additional opportunities for the marketing of olive oils. Full article

Storage conditions significantly impact the quality and functional properties of extra-virgin olive oil (EVOO). This study investigated the impact of light and dark storage on the nutritional quality of Umbrian EVOO and its effectiveness in tissue repair. The research aimed to simulate real-world conditions occurring during transport, retail, and domestic storage. Light exposure accelerated EVOO oxidation, significantly affecting peroxide levels (ranging from 5.19 to 24.30 meq O₂/kg of oil), total antioxidant capacity (measured spectrophotometrically, collectively ranging from 399.47 to 684.63 mg TE/kg of oil), and phenolic compound concentrations, particularly secoiridoids, lignans, and flavonoids (measured by HPLC, collectively ranging from 41.92 to 169.74 mg/kg of oil). Statistically significant differences (p < 0.01) were recorded between the control sample and the others in almost all cases, after storage. For instance, both light and dark exposure over a 24-month period resulted in a marked reduction (p < 0.01) in oleocanthal, pinoresinol, luteolin, and apigenin. Pigment levels were also affected, representing a rapid and cost-effective indicator of product oxidative degradation. The loss of phenolic compounds (especially oleacein and oleocanthal, which showed the most significant reductions of approximately 75% and 60%, respectively), impaired the EVOO’s wound-healing properties, affecting key tissue regeneration processes such as keratinocyte migration, hyaluronic acid synthesis, and angiogenesis. Notably, oleocanthal and oleacein, present at higher concentrations in fresh extracts, emerged as the primary contributors to the observed dermal effects and wound-healing processes, demonstrating a significant highest efficacy (p < 0.0001) in promoting wound closure. These findings underscore the critical role of EVOO storage in preserving its sensory properties and labile components with tissue repair and regeneration functions. Full article

This study investigates the impact of hydroxytyrosol (HTyr) supplementation on the fatty acid profiles and oxidative stability of various extra virgin olive oil (EVOO) cultivars and other edible oils during prolonged deep-frying. EVOO cultivars including Picual, Cornicabra, Empeltre, Arbequina, Hojiblanca, Manzanilla, Royuela, Koroneiki, and Arbosana were analyzed alongside two sunflower oils and three refined olive oils under thermal stress at 170–210 °C for 3–6 h. HTyr consistently preserved monounsaturated fatty acids (MUFAs), particularly oleic acid (C18:1), while significantly reducing the degradation of polyunsaturated (PUFAs) and saturated fatty acids (SFAs) (p < 0.05) in many oil samples; for example, in olive oil °1, TMUFAs in Exp 1 revealed 7.28%, while in Exp 5 (with HTyr), TMUFAs increased to 7.47%. In olive oil °0.4, TMUFAs increased from 8.52% in Exp 1 to 9.17% in Exp 5. Additionally, In EVOO cv. Picual, total SFAs increased slightly, from 16.58% in Exp 1 to 16.96%, in Exp 5. Notably, total MUFA content (TMUFAs) was best preserved in Manzanilla (81.92%), followed by Hojiblanca (78.52%), Empeltre (78.09%), olive oil 1° (78.20%), Koroneiki (77.60%), and Arbosana (77.01%) (p < 0.05), indicating strong oxidative resistance. In Arbequina and Royuela oils, oleic acid retention also exceeded 76% after deep-frying. HTyr helped maintain fatty acid profiles within EU regulatory limits across most cultivars, despite minor exceedances in specific SFAs, such as lignoceric acid (C24:0), likely due to varietal traits or harvest timing. Principal component analysis (PCA) revealed distinct clustering patterns: sunflower oils grouped around linoleic acid (C18:2), reflecting high PUFA content, while olive oils clustered near oleic and palmitic acids. Cultivars such as Picual, Empeltre, Manzanilla, and Royuela showed unique associations with lignoceric acid, supporting the use of fatty acid profiles as cultivar-specific markers. HTyr supplementation enhanced oxidative stability and quality retention across oil types in terms of fatty acids profile, corroborating previous findings on the resilience of polyphenol-rich EVOOs under thermal stress. Furthermore, fatty acid composition varied significantly according to cultivar, HTyr, and deep-frying (p < 0.05), highlighting the complexity of oil quality determinants. This study supports the application of HTyr as a natural antioxidant to improve thermal stability and nutritional quality, not only in olive oils but also in other edible oils. These findings promote sustainable practices aligned with circular economy principles and advance the understanding of fatty acid dynamics during deep-frying. HTyr-enriched oils present promising potential in both culinary and industrial contexts. Full article