Feb 3, 2012 | Olives and Health
The 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.
Feb 3, 2012 | Olives and Health
Color-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...
Feb 3, 2012 | Olives and Health
Consumption 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).
Jan 20, 2012 | Olives and Health
The internationally-recognised health benefits of extra virgin olive oil do not rate in the draft Australian Dietary Guidelines released on 13 December by the National Health and Medical Research Council. Other ingredients in the Mediterranean Diet are recommended, as...
Jan 6, 2012 | Olives and Health
Consumption of ‘junk food diets’ containing high levels of trans fats may lead to brain shrinkage associated with Alzheimer’s, whilst consumption of foods high in vitamins may offer protection, says new research. Still more reason for consumers – and food...
Jan 6, 2012 | Olives and Health
Use of low dose x-ray irradiation on vacuum packed asparagus can increase both shelf life and microbiological safety of the product, according to new US research. Suitable for table olives, perhaps – Ed?
