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Researchers from the University of Granada and the University of Barcelona have shown that treatment with maslinic acid, a triterpenoid compound isolated from olive-skin pomace, results in a significant inhibition of cell proliferation and causes apoptotic death in colon-cancer cells. Maslinic acid is a novel natural compound and it is able to induce apoptosis or […]

Good quality extra-virgin olive oil contains health-relevant chemicals, ‘phytochemicals’, that can trigger cancer cell death. New research published in the open access journal BMC Cancer sheds more light on the suspected association between olive oil-rich Mediterranean diets and reductions in breast cancer risk. Javier Menendez from the Catalan Institute of Oncology and Antonio Segura-Carretero from […]

The study tested the ideal ripening stage to extract an olive oil with proper chemical profiles and the best oxidation levels. The chemical composition and quality of virgin olive oil may be influenced by genotype and different agronomic and technological factors. Extra virgin olive oil is considered to be the best olive oil for its […]

By Judy Siegel-Itzkovich, Ben-Gurion University researchers have launched a unique collaboration with Beduin entrepreneurs to develop a modern olive press in the Negev- just in time for the olive harvest. For the past two years, the Beersheba researchers have had professional ties with Negev Beduin in the production of olive oil. The multi-disciplinary BGU team […]

Over 56% of American Dietetic Association members surveyed report that they are concerned that the current economic downturn will have a negative effect on their patients’ ability to maintain or achieve a healthy weight, according to a survey conducted by the California Olive Committee. Almost three-quarters (72.2%) of the registered dieticians and nutritionists expressed concern […]