Search Results (970)

Exercise-induced reactive oxygen and nitrogen species (RONS) serve as crucial signaling molecules for training adaptation, mitochondrial biogenesis, and inflammatory resolution, rather than being mere markers of oxidative damage. Chronic or excessive high-dose antioxidant supplementation may suppress these vital redox-sensitive pathways. Consequently, this narrative review examines food-based antioxidant strategies as approaches for redox modulation, meaning support for recovery and redox homeostasis without indiscriminately suppressing exercise-induced redox signals that may contribute to training adaptation, while emphasizing the distinction between whole-food matrices and isolated supplements. A structured literature search was conducted across major electronic databases, including PubMed, Web of Science, Scopus, and SPORTDiscus. The search focused on intersecting themes of exercise physiology, redox biology, and sports nutrition. The reviewed evidence includes short-term human intervention studies, systematic reviews, meta-analyses, and mechanistic studies examining tart cherry, berries, pomegranate, cocoa, green tea, beetroot, extra virgin olive oil, and Mediterranean-style dietary patterns. Overall, the evidence suggests that these food-based strategies may influence recovery-related outcomes through mechanisms extending beyond direct radical scavenging, including inflammatory regulation, vascular function, and gut-derived metabolism; however, the strength and consistency of findings vary by food source, outcome, dose, timing, study population, dietary matrix, and bioavailability. Current literature does not support universal, fixed daily antioxidant use. Food-based strategies appear most appropriate during periods of elevated recovery demands, such as heavy training blocks, congested competition, muscle damage, or environmental stress. Food-based antioxidant nutrition should therefore be interpreted as a conceptual, evidence-informed approach to periodized and context-specific recovery support, rather than as a universal or evidence-graded guideline, because much of the available evidence derives from short-term and heterogeneous intervention studies. These strategies should complement foundational sports nutrition practices (energy availability, macronutrient distribution, hydration, and sleep) when balancing the preservation of long-term training adaptations with the need for acute recovery. Full article

Phenolic compounds, particularly secoiridoids derived from oleuropein and ligstroside, are the main determinants of the antioxidant capacity and health-promoting properties of virgin olive oil, yet their content is strongly affected by processing conditions. This study aimed to enhance phenolic enrichment in Picual olive oil through mild acidification of the paste. Four olive samples were processed under a Central Composite Design varying malaxation time (40–80 min), acid concentration (0.02–0.08 mol/kg paste), and acid type (ascorbic or malic), across two maturity indices (MI) per acid, and evaluated by Response Surface Methodology. Ascorbic acid outperformed malic acid for most of the evaluated responses, with the majority of the monitored parameters exhibiting progressive improvements with increasing acid concentration across the tested range. Extraction efficiency reached 75.8–80.0%, increasing with ripening, malaxation time, and acid dose. Acidification did not affect standard quality parameters but enhanced pigment retention (up to 18.9 mg/kg carotenoids; 28.9 mg/kg chlorophylls) and selectively increased oleuropein- and ligstroside-derived secoiridoids. Antioxidant capacity correlated with phenolic content, reaching 1177.9 µmol Trolox equivalents/kg at high acid concentration and medium–high malaxation times. The optimal acid dose depended on MI, with higher doses favoring riper fruit. Overall, in the Picual cultivar, mild acidification is an effective strategy to enrich the antioxidant fraction of olive oil without compromising its quality. Full article

This study investigated the influence of different extraction solvents (ethanol and methanol) on antioxidant and oxidative stress parameters in 55 extra virgin olive oil samples obtained from various producers in the Aegean region of Türkiye. In this context, DPPH radical scavenging activity, total phenolic content (TPC), total antioxidant status (TAS), total oxidant status (TOS), and oxidative stress index (OSI) were determined in both extracts. Ethanol extracts showed higher TPC and DPPH radical scavenging activity, with mean DPPH values of 24.48% and 15.42% for ethanol and methanol extracts, respectively. Similarly, TOS and OSI values were higher in ethanol extracts, whereas TAS values were higher in methanol extracts. Correlation analysis revealed significant negative relationships between antioxidant parameters (TPC and TAS) and OSI, indicating an inverse association between antioxidant capacity and oxidative stress. Principal component analysis (PCA) demonstrated a distinct separation between antioxidant and oxidant variables. Bland–Altman analysis further confirmed systematic differences between extraction methods. Overall, the findings indicate that the extraction solvent is a critical factor in the determination of antioxidant and oxidative stress parameters in olive oil. Ethanol provides a higher phenolic content and radical scavenging activity, whereas methanol appears more effective in assessing total antioxidant capacity. The variability among samples reflects differences in production, processing, and storage conditions. Full article

The question of verification of food quality has stood before scientists since ancient times, and, nowadays, the advances in science and technology have made it a very challenging task. Laser-induced fluorescence (LIF) spectroscopy has become a very useful instrument for sample characterization. Nevertheless, analysis of complex multi-component spectra is difficult to approach. In recent years, the capabilities of artificial intelligence have attracted a lot of attention, as they open doors to efficient solutions of many problems that otherwise require a lot of time, effort, expenses and often inspiration. In the present work, we use LIF spectra of mixtures of sunflower and extra virgin olive oils with different concentrations and apply neural network (NN) algorithms with the aim of improving the strategies for concentration determination. Two different approaches have been applied and their output has been compared and commented. More specifically, the task of concentration recognition has been targeted as a classification and as a fitting problem. We formulate four diagnostic parameters with biochemical meaning and compare the NN performance when training with raw spectra and with the diagnostic parameters. The correct choice of appropriate diagnostic parameters is of importance from the point of view of biochemical interpretability and analysis, whereas “black box” full-spectra training might be beneficial for end-user applications. Our results show that these methods perform well even with very scarce data and outline preliminary strategies for defining diagnostic criteria. Full article

Cyclopiazonic acid (CPA), a neurotoxin produced by Penicillium and Aspergillus genera, induces oxidative stress and neuronal damage, mechanisms implicated in neurodegenerative diseases. This study investigates the oxidative stress induced by CPA in SH-SY5Y human neuroblastoma cells, focusing on mitochondrial membrane potential, mitochondrial superoxide levels, ROS production, lipid peroxidation and gene expression. Additionally, the cytoprotective effects of extra virgin olive oil (EVOO) extract, along with its major polyphenols oleuropein (OLE) and tyrosol (TYR), were evaluated. CPA exposure increased mitochondrial superoxide levels and lipid peroxidation, reducing mitochondrial membrane potential, although no intracellular ROS generation was observed. Gene expression analysis revealed downregulation of antioxidant defense genes (nrf2, nos2, ho1, cat, keap1, nqo1, gpx1 and gsr), with the strongest repression observed for nos2 (93%), nqo1 (83%) and ho1 (79%) at the highest CPA concentration, consistent with oxidative stress markers. EVOO extract demonstrated protective effects, enhancing cell viability across all CPA assayed concentrations (400–600 nM). Conversely, TYR and OLE exhibited variable and concentration-dependent effects, also showing protection to a lesser extent, while EVOO extract proved to be more effective due to synergistic interactions among its phenolic components. Overall, CPA induces mitochondrial oxidative damage as a key mechanism of neurotoxicity, while EVOO phenolics mitigate this toxicity. Full article

Extra virgin olive oil (EVOO) is prone to oxidative degradation during storage, especially after opening, when exposure to oxygen and light accelerates the depletion of antioxidants and promotes the formation of oxidation products, including hydroperoxides and C₇–C₉ aldehydes associated with rancidity. Packaging materials play a critical role in preserving EVOO quality in real-use conditions. This study comparatively evaluated the effectiveness of three widely used packaging materials: green polyethylene terephthalate (PET), bag-in-box (BB), and chrome-plated tin (CPT) in preserving regulatory, sensory, and health-related qualities of EVOO under simulated household use and storage conditions. Methods: PET, BB, and CPT containers (3 L) were totally filled with the same EVOO and stored at 25 °C under a 12 h light/dark cycle, with 75 mL withdrawn daily for 40 days to mimic consumer use. Every 10 days, regulatory quality indices (free acidity (FA), peroxide value (PV), K₂₃₂, and K₂₇₀), antioxidants, volatile compounds, and sensory attributes were evaluated. Results: Free acidity, K₂₃₂, and K₂₇₀ increased slightly in EVOOs across all containers, while EVOO stored in PET showed a sharp rise in PV, exceeding the legal limit after 30 days. Antioxidant depletion was significantly (p ≤ 0.05) more pronounced in the EVOO stored in PET (44% α-tocopherol and 26% total phenols, respectively) than in BB (1% and 11%) and CPT (5% and 12%). The EVOO stored in PET also showed a reduction in C₅–C₆ aldehydes (−26% and −24% compared to BB and CPT, respectively), alongside an accumulation in C7–C9 aldehydes (+8% and +5%), exhibiting higher loss of C₅–C₆ aldehydes and of C₇–C₉ aldehydes, which is responsible for fruity–green notes and rancid defect, respectively, compared to BB and CPT. Conclusions: Overall, the EVOOs stored in BB, followed by CPT, showed higher oxidative stability than those stored in PET, resulting in prolonged “extra virgin” classification and improved preservation of antioxidant content, volatility profile, and sensory quality during consumer-level storage. Full article

Background: The Dietary Inflammatory Index (DII^®) is a commonly used tool to assess diet-related inflammation. Higher DII scores have been associated with increased cardiovascular disease risk in observational studies. However, evidence examining cardiovascular outcomes across DII levels in controlled settings remains limited. This secondary analysis examined cross-sectional differences and longitudinal associations between dietary inflammatory potential and cardiovascular outcomes in healthy Australian adults. Methods: This study used data from a double-blind randomised crossover trial, in which 50 participants consumed 60 mL/day of either extra virgin high-polyphenol olive oil (HPOO; 320 mg/kg) or low-polyphenol olive oil (LPOO; 86 mg/kg) across two 3-week intervention periods, separated by a 2-week washout. Anthropometric measures (weight, height, waist circumference, and BMI) and cardiovascular outcomes (i.e., blood pressure, lipids, oxidised LDL, and HDL cholesterol efflux capacity) were assessed at four timepoints. DII and energy-adjusted DII (E-DII^TM) scores were derived from 3-day food diaries. Linear mixed-effects models were used to compare cardiovascular outcomes across repeated-measures DII tertiles (low, medium, and high), adjusting for intervention, period, sequence, age, sex and waist circumference. Results: Forty-three participants completed this study. At baseline, BMI, waist circumference, systolic blood pressure, total cholesterol, and LDL differed significantly across DII tertiles (p < 0.05). However, over time, cardiovascular outcomes did not differ between medium or high versus low DII tertiles, and no significant time-by-tertile interactions were observed (all p > 0.05). DII values remained stable, while E-DII showed modest within-person reductions during both intervention periods (mean reduction: 0.886 units vs. 0.596 units). Conclusions: In this healthy cohort, there was no evidence of a consistent association between DII and short-term differences in cardiovascular outcomes across the intervention period. These findings should be interpreted cautiously, given the observational nature of DII groupings. Longer-duration studies with greater variation in dietary inflammatory potential are warranted to clarify the relationship between DII and cardiovascular health. Full article

Fibromyalgia is a chronic syndrome associated with pain, fatigue, and cognitive symptoms, often linked to gut microbiota alterations. The Mediterranean Diet (MD), particularly extra-virgin olive oil (EVOO), has antioxidant and anti-inflammatory properties that may beneficially modulate the microbiota. We conducted a prospective, randomized, double-blind, placebo-controlled clinical trial that included 250 women (206 with fibromyalgia, 44 controls). Participants followed a MD supplemented with EVOO or refined olive oil (placebo) for six months. Microbiota composition was analyzed at four time points (T0–T3) by 16S rRNA sequencing (V3–V4). At baseline, fibromyalgia patients exhibited reduced microbial diversity compared to controls. While global diversity did not change after intervention, specific taxa increased significantly with EVOO, including Bacteroides fragilis, Anaerotruncus colihominis, Adlercreutzia equolifaciens, and butyrate producers such as Faecalibacterium prausnitzii, Roseburia intestinalis, and Agathobacter. These shifts suggest EVOO supplementation might promote anti-inflammatory and metabolic bacteria, suggesting diet as a complementary strategy to modulate gut microbiota in fibromyalgia. Full article

A portable electronic nose based on modern digital metal oxide (MOX) gas sensors and programmable temperature modulation was developed and validated. The system integrates four modern commercially available MOX sensors capable of generating temperature-dependent odor fingerprints and multidimensional sensor responses compared with conventional fixed-temperature operation. The performance of the device was assessed in terms of sensor stability, repeatability, and pattern-recognition capability under long-term operation. As a proof of concept, the electronic nose was applied to the discrimination of Extra Virgin Olive Oil and pomace oil. Repeatability analysis using the Root Mean Squared Error (RMSE) demonstrated stable responses across one month of measurements. Temperature-modulated signals were processed using Principal Component Analysis (PCA) and classified with k-Nearest Neighbors (KNNs) and Multilayer Perceptrons (MLPs), achieving 100% accuracy after selecting the most repeatable sensor. These results highlight the robustness and analytical potential of temperature-modulated digital MOX sensors and demonstrate the feasibility of a compact and highly reproducible electronic-nose platform suitable for complex odor-analysis tasks in real-world applications. Full article

High-phenolic extra-virgin olive oil (EVOO) is a chemically dynamic bioactive matrix in which cultivar, ripening stage, processing, storage, and digestion shape the final profile of phenolic alcohols and secoiridoids. In inflammatory bowel disease (IBD), chronic intestinal inflammation is associated with barrier dysfunction, dysbiosis, systemic immune activation, endothelial injury, platelet hyperreactivity, and increased cardiovascular risk. This narrative review evaluates whether EVOO phenolics may intersect the gut–endothelium–platelet axis linking IBD to vascular and thromboinflammatory complications. The review focuses on hydroxytyrosol, tyrosol, oleuropein- and ligstroside-derived secoiridoids, oleocanthal, and oleacein, with emphasis on their biosynthetic origin, processing-driven transformations, bioavailability, metabolism, and biological targets. Current evidence supports plausible effects on epithelial barrier integrity, TLR4/NF-κB signalling, Nrf2-mediated antioxidant defence, oxidised LDL formation, endothelial activation, and platelet-related pathways. Nevertheless, direct clinical evidence in IBD patients remains limited, and most cardiovascular-relevant findings are extrapolated from non-IBD human trials, animal studies, or in vitro models. Chemically characterised, biomarker-anchored intervention trials are needed before high-phenolic EVOO can be considered a validated strategy for modifying cardiovascular risk in IBD. Full article

Background: Inflammatory bowel disease (IBD) is a chronic inflammatory condition, with therapy-resistant patients undergoing surgery and a high risk of developing colorectal cancer. Novel therapeutic approaches have shown limited efficacy in IBD treatment, highlighting the need for safer and more personalized strategies. The potential of natural compounds to modulate inflammation suggests their use as a potential adjunct therapy for IBD patients. Methods: Intestinal epithelial cells organoids (IECOs) were derived from IBD and non-IBD tissues from IBD patients, and levels of inflammation markers and epithelial barrier permeability were assayed using qRT-PCR, WB, IF and leaking assays in the presence of Ozoile, an extra virgin olive oil enriched in ozonides. The Luciferase-based IBD-like organoid platform was generated for preliminary screening of anti-inflammatory drugs. Results: In this study, we showed that IBD-ECOs recapitulate tissue architecture and pathological state. We showed that Ozoile has anti-inflammatory and epithelial barrier modulatory effects and that the Luciferase IBD-like organoid model is sensitive to anti-inflammatory compounds. Conclusions: Using IECOs, the specific anti-inflammatory and regenerative properties of Ozoile were assessed. Notably, our study highlights the potential of an IBD-like organoid platform to use in high-throughput screenings for rapid selection of anti-inflammatory drugs. Full article

The Mediterranean diet is widely recognized as one of the most robust dietary patterns for the prevention of chronic diseases, yet its health effects cannot be fully understood without considering the culinary practices and cultural contexts that shape food preparation and consumption. In this context, we propose the concept of Mediterranean Culinary Medicine, defined as the application of culinary medicine principles within the Mediterranean dietary model, integrating evidence-based nutrition with traditional ingredients, cooking techniques, and meal patterns. This narrative review synthesizes evidence from epidemiological, experimental, and clinical studies to examine how culinary practices may influence the nutritional quality, bioavailability of bioactive compounds, and overall health effects of the Mediterranean diet, although the strength of evidence varies across domains, with particular attention to home cooking, traditional cooking techniques, and extra virgin olive oil. We also explore the biological pathways, suggested by a combination of experimental findings and observational evidence, through which culinary practices may modulate metabolic health, including inflammation, glycemic response, and gut microbiota, as well as their potential application in addressing disease-related eating limitations such as sensory alterations, dysphagia, malnutrition, and food allergies, for example, through texture modification or flavor enhancement strategies. Finally, we highlight the social, cultural, and environmental dimensions of Mediterranean Culinary Medicine, emphasizing its role as a holistic and culturally grounded approach that facilitates the translation of Mediterranean dietary principles into sustainable and practical dietary behaviors. Overall, available evidence suggests that culinary practices are a relevant but still underexplored component of the Mediterranean diet, with the potential to improve dietary adherence and nutritional quality. However, current evidence remains heterogeneous and largely based on experimental and observational studies, highlighting the need for longitudinal and intervention studies to clarify their long-term health impact. Full article

Background: The global increase in life expectancy has led to a higher prevalence of age-related cognitive decline, highlighting the need for effective non-pharmacological interventions. This systematic review aimed to evaluate the potential effects of olive oil, particularly its bioactive compounds and fatty acid profile, on cognitive function in adults Methods: A comprehensive literature search was conducted in PubMed, Scopus, and EBSCO in accordance with PRISMA 2020 guidelines, including peer-reviewed studies published in English between 2015 and 2025. A total of six studies met the inclusion criteria and were included in the final qualitative synthesis, comprising five randomized controlled trials and one prospective cohort study. Risk of bias was assessed using the Cochrane Risk of Bias tool (RoB 2) and the Newcastle–Ottawa Scale. Results: The findings suggest that consumption of extra virgin olive oil (EVOO), particularly high-phenolic varieties, may be associated with improvements in cognitive domains such as memory, attention, executive function, and global cognition. However, the evidence is derived from a limited number of heterogeneous studies with relatively small sample sizes. Most of the available data relate to high-phenolic EVOO and olive-derived bioactive compounds, while studies directly examining the role of fatty acid composition remain limited. Proposed mechanisms include reduced blood–brain barrier permeability, enhanced brain functional connectivity, and the neuroprotective effects of compounds such as hydroxytyrosol and oleuropein. Conclusions: While the findings suggest potential cognitive benefits of EVOO, the current evidence remains preliminary and insufficient to establish causality. Therefore, results should be interpreted with caution. Further large-scale, well-designed randomized controlled trials are required to confirm these associations and clarify the specific contributions of fatty acids and bioactive compounds. Full article

Hydroxymethylfurfural (HMF) is a well-established marker of heat-induced reactions in sugar-rich foods. However, its accumulation in raisins in response to clean-label pretreatments and its association with consumer sensory perception remain unclear. This study investigated the influence of extra virgin olive oil (EVOO) pretreatment, cultivar (BRS Clara and BRS Vitoria), and storage conditions (4, 25, and 35 °C) on HMF formation in raisins and on their sensory implications. Cultivar influenced physicochemical properties, but neither cultivar nor pretreatment significantly affected HMF levels after drying. During storage, HMF formation followed predominantly zero-order reaction kinetics, with Q10 values (7.33–8.39) confirming strong temperature dependence, and pronounced accumulation at 35 °C. Sensory analysis showed that flavor was the main driver of consumer perception, with burnt sugar notes more frequently cited as a disliked attribute in samples stored at higher temperatures, whereas samples stored at lower temperatures retained attributes closer to time zero. Pearson correlation analysis confirmed a strong positive association between HMF and the burnt sugar descriptor (r = 0.86, p < 0.001). These findings demonstrate that EVOO pretreatment can improve drying efficiency without promoting HMF formation, and highlight the value of the combined chemical–sensory approach to assess quality changes in raisins from tropical-adapted grape cultivars. Full article

This study aimed to evaluate the effects of several minor components of extra virgin olive oil (EVOO) on platelet thromboxane and vascular prostacyclin production in rat aortic rings under high-glucose conditions (300 mg/dL), in relation to their potential antioxidant actions. Under hyperglycaemic conditions, thromboxane production was 1.3 times higher, while prostacyclin production was 40.9% lower than in samples with 100 mg/dL glucose in aortic rings, accompanied by marked oxidative stress (65.6% higher than in samples with 100 mg/dL glucose). The compounds tested inhibited thromboxane production in a concentration-dependent manner, with relative potencies (secoiridoid derivatives (IC₅₀ range: 10⁻⁶ M) = triterpenes (10⁻⁶ M) > alcoholic phenols (10⁻⁵ M for hydroxytyrosol and 10⁻⁴ M for the rest)), while preserving prostacyclin production (5–20% inhibition). All compounds also exerted vascular antioxidant effects, reducing oxidative stress markers and enhancing antioxidant parameters (IC₅₀ range: 10⁻⁶–10⁻⁵ M), and these effects were observed under both normoglycaemic (100 mg/dL) and hyperglycaemic (300 mg/dL) conditions. Full article