Olives and Health
Every day there seem to be more and more reasons why extra virgin olive oil should be a part of everybody’s eating plan. If it isn’t already part of yours, here are ten powerful reasons to add it to the menu. 1: It tastes good. Pleasure – one of the best reasons to do anything. Olive oil just tastes good. Extra virgin olive oils range in from delicate to robust and more people are discovering their interesting taste characteristics.
Read MoreOlder women whose diets include a substantial amount of trans-fats are more likely than their counterparts to suffer an ischemic stroke, a new study suggests.
Read MoreCriminality, the global supply chain and the unpredictable nature of food adulteration for financial gain mean it can pose a greater public health risk than traditional safety threats such as pathogen contamination, according to new research.
More worrying because …
Read MoreSingle measurements for total antioxidant values in foods and beverages do not provide an effective means of comparison, whilst differences in measuring protocols require standardisation, say researchers.
Read MoreColor-coded labeling and rearranging products in-store could lead consumers to make healthier choices, according to a new study from Massachusetts General Hospital (MGH) researchers. The study saw red, yellow and green labels attached to foods and resulted in a dramatic drop in sales for those marked with red labels, along with an increase in green-labelled items.
Read MoreThe flavonoid luteolin could inhibit signalling pathways important to the growth of colon cancer cells, according to new research. Luteolin is one of the most common flavones in fruit and vegetables, and is found in both olives and olive leaves.
Read MoreThe ability to track and trace ingredients is likely to be a major focus for food manufacturers as the Food Safety Modernization Act (FSMA) is rolled out – but the most important consideration for companies is brand reputation, according to a FSMA specialist at ADT Security Services.
Read MoreConsumption of food fried in olive or sunflower oil is not linked to heart disease or premature death, according to new research published in the British Medical Journal (BMJ).
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