The Mediterranean diet and olive oil as its quintessential part are almost synonymous with a
healthy way of eating and living nowadays. This kind of diet has been highly appreciated …

Background During the last decades, olive oil consumption has experienced a continuous
increase due to its unique organoleptic properties and its related beneficial properties …

Olive oil is not only known for its pungent, bitter, and fruity taste, but also for its health
potential, which is often hypothesized to depend on its phenolic compounds. One hundred …

Edible oils are used as a frying medium and in the preparation of several food products.
They are mainly constituting triacylglycerols as major components, while other compounds …

Table olives, a product of olive tree (Olea europaea L.), is an important fermented product of
the Mediterranean Diet. Agronomical factors, particularly the cultivar, the ripening stage and …

Observational epidemiological studies provide valuable information regarding naturally
occurring protective factors observed in populations with very low prevalences of vascular …

Pharmacologists have been emphasizing and applying plant and herbal-based treatments
in vascular diseases for decades now. Olives, for example, are a traditional symbol of the …

Vegetable oils have been suggested in polymer science as an environmentally friendly
feedstock existing in abundance in nature, with worldwide availability and low cost. Although …

Neurodegenerative diseases are a significant challenge to global healthcare, and oxidative
stress plays a crucial role in their development. This paper presents a comprehensive …

The anti-oxidative phenolic compounds in plant extracts possess multiple pharmacological
functions. However, the phenolic characterization and in vitro bio-activities in various parts of …