Mar 30, 2012 | Olive Oil News, Olives and Health
Older 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.
Mar 2, 2012 | Olives and Health
Single 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.
Mar 2, 2012 | Olives and Health
Criminality, 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...
Feb 3, 2012 | Olive Oil News, Olives and Health
The 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...
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...
