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Olea europaea Linn. Fruit Pulp Extract Protects against Carbon Tetrachloride-induced Hepatic Damage in Mice.
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The present study we investigated the hepatoprotective effects of Olea europaea fruit pulp extract against carbon tetrachloride-induced hepatic damage in experimental mice. Further we explored the antioxidant potential of the extract to substantiate the hepatoprotective properties. Biochemical
Quality, stability and radical scavenging activity of olive oils after Chétoui olives (Olea europaea L.) storage under modified atmospheres.
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At the industrial scale, the major source of olive oil deterioration is the poor handling of the raw material during the time separating harvesting from processing. The objective of this work was to verify the effect of modified atmospheres and cold storage in relation to quality parameters of the
Influence of olive storage period on oil quality of three Portuguese cultivars of Olea europea, Cobrançosa, Madural, and Verdeal Transmontana.
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Olives (Olea europaea cv. Cobrançosa, Madural, and Verdeal Transmontana) used for oil production were stored, in plastic containers, at 5 +/- 2 degrees C (70% relative humidity) for three different periods before oil extraction: 0, 7, and 14 days (T(0), T(7), and T(14), respectively). In the crop
Pomology observations, morphometric analysis, ultrastructural study and allelic profiles of "olivastra Seggianese" endocarps from ancient olive trees (Olea europaea L.).
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Preliminary studies of historical sources and remote sensing were used to identify ancient olive trees near archaeological sites and heritage buildings in the Orcia Valley (Siena, Italy). Distinctive characters were assessed by traditional pomological observation. Trees with similar characters were
Physicochemical conditions modulating the pigment profile in fresh fruit (Olea europaea Var. Gordal) and favoring interaction between oxidized chlorophylls and endogenous Cu.
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The changes in allomerized chlorophyll during the growth and development of the olive fruit as well as during the main operations of its processing as green table olive (alkaline treatment and lactic fermentation) were investigated to study their influence in the color alteration known as green
Olea europaea leaf extract up-regulates Nrf2/ARE/HO-1 signaling and attenuates cyclophosphamide-induced oxidative stress, inflammation and apoptosis in rat kidney.
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Olive leaf extract (OLE) has potential health benefits and protects against cytotoxicity in different organs. However, nothing has yet been reported on its potential to prevent cyclophosphamide (CP)-induced nephrotoxicity. This study investigated the possible protective effect of OLE on CP-induced
Lipid oxidation of stored eggs enriched with very long chain n-3 fatty acids, as affected by dietary olive leaves (Olea europea L.) or α-tocopheryl acetate supplementation.
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The antioxidant potential of dietary olive leaves or α-tocopheryl acetate supplementation on lipid oxidation of refrigerated stored hen eggs enriched with very long-chain n-3 fatty acids, was investigated. Ninety-six brown Lohmann laying hens, were equally assigned into three groups. Hens within the
Olive leaves (Olea europaea L.) versus α-tocopheryl acetate as dietary supplements for enhancing the oxidative stability of eggs enriched with very-long-chain n-3 fatty acids.
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BACKGROUND
Ninety-six brown Lohmann laying hens were equally assigned into four groups with six replicates. Hens within the control group were given a corn/soybean-based diet supplemented with 30 g kg(-1) fish oil. Two other groups were given the same diet further supplemented with olive leaves at 5
Oleuropein aglycone: A polyphenol with different targets against amyloid toxicity.
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Many data highlight the benefits of the Mediterranean diet and its main lipid component, extra-virgin olive oil (EVOO). EVOO contains many phenolic compounds that have been found effective against several aging- and lifestyle-related diseases, including neurodegeneration. Oleuropein, a phenolic
Effect of harvesting system and fruit cold storage on virgin olive oil chemical composition and quality of superintensive cultivated 'Arbequina' olives.
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Storage at 3 and 18 °C of 'Arbequina' olives (Olea europaea L.) cultivated in hedgerows and harvested manually or mechanically (wine grape harvester) was tested. Fruit characteristics and oil quality were monitored. Mechanical harvesting caused internal fruit damage that induced its rapid softening
Reduction of virgin olive oil bitterness by fruit cold storage.
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Green mature olives (Olea europaea L. cv. 'Manzanilla', 'Picual', and 'Verdial') were stored at 5 degrees C, and the oil extracted from them showed a middle intensity level of sensory-evaluated bitterness. The storage times necessary for this reduction were different for the three varieties tested,
Oleuropein derivatives from olive fruit extracts reduce α-synuclein fibrillation and oligomer toxicity.
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Aggregation of α-synuclein (αSN) is implicated in neuronal degeneration in Parkinson's disease and has prompted searches for natural compounds inhibiting αSN aggregation and reducing its tendency to form toxic oligomers. Oil from the olive tree (Olea europaea L.) represents the main source of
Pharmacological agents and natural compounds: available treatments for osteoporosis
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Osteoporosis, a systemic skeletal disease characterized by a decrease in bone mass and deterioration of bone structure leading to an increased risk of fragility fractures, represents one of the major health problems worldwide. Currently, there are numerous pharmacological products used for the
Improving the Quality and Shelf-life of Raw Rabbit Meat During Refrigeration Storage Using Olive/mulberry Leaves Extracts Dipping
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Background and objective: The consumption of fresh rabbit meat has become more popular among consumers in recent years, but they are easily perishable. In this study antioxidant and antimicrobial effects of mulberry (Morus nigra) leaves
Impact of Olive Extract Addition on Corn Starch-Based Active Edible Films Properties for Food Packaging Applications
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Active edible films based on corn starch containing glycerol as a plasticizer and an olive extract obtained from Spanish olive fruit (Olea europaea) by-products (olive extract; OE) at different concentrations (0, 0.05, 0.1 and 0.2 wt%) were prepared by using the casting technique and further
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