Catalogue Search | MBRL
Are you sure you want to remove the book from the shelf?
{{itemTitle}}
141,708
result(s) for
"olive"
Sort by:
Effects of topical ozonated olive oil on lipid profile, quality of life, wound healing and glycemic control in patients with diabetic foot ulcers: a randomized controlled trial
Introduction
Diabetic foot ulcers (DFUs) are a severe complication of diabetes, leading to infections, amputations, and reduced quality of life. Ozonated olive oil, combining ozone’s antimicrobial properties with olive oil’s biocompatibility, shows promise in chronic wound management. Limited evidence exists on its comprehensive effects in DFUs. This study evaluates its impact on wound healing, quality of life, glycemic control, lipid profiles, and inflammation.
Methods
A randomized controlled trial was conducted at a tertiary care center in Hormozgan Province (January–December 2024) with 123 adults (aged 18–75) with type-2 diabetes and Wagner grade 1–2 DFUs. Participants were randomized (1:1) to receive daily topical ozonated olive oil (50 g/m³, 5 mL) or standard care for 4 weeks. Outcomes included wound severity (Bates-Jensen Wound Assessment Tool [BWAT]), quality of life (Diabetes Quality of Life Questionnaire [DQOL]), glycemic control (Glycated Hemoglobin [HbA1c], Fasting Blood Glucose [FBG], Postprandial Glucose [PPG]), lipid profiles (Low-Density Lipoprotein [LDL], High-Density Lipoprotein [HDL], Triglycerides [TG], Total Cholesterol), and inflammatory markers (High-Sensitivity C-Reactive Protein [hs-CRP], Interleukin-6 [IL-6], Tumor Necrosis Factor-alpha [TNF-α]). Assessments occurred at baseline, post-intervention, and 4 weeks post-intervention. Linear Mixed Models (LMM) and Analysis of Covariance (ANCOVA) analyzed outcomes, adjusting for baseline values.
Results
The intervention group (
n
= 62) showed significant improvements compared to controls (
n
= 61). Bates-Jensen scores decreased (22.3 ± 4.5 vs. 26.1 ± 4.9,
p
< 0.001, Cohen’s d = 0.67) at 4 weeks post-intervention, indicating better wound healing. Quality of life scores improved (50.1 ± 9.5 vs. 57.8 ± 10.0,
p
< 0.001, Cohen’s d = 0.72). HbA1c reduced (7.1 ± 1.0% vs. 7.7 ± 1.1%,
p
= 0.005, Cohen’s d = 0.51), as did fasting (145.3 ± 22.5 vs. 158.7 ± 23.9 mg/dL,
p
= 0.015) and postprandial glucose (190.1 ± 31.5 vs. 210.2 ± 33.8 mg/dL,
p
= 0.009). Also, hs-CRP levels dropped (2.9 ± 1.0 vs. 3.6 ± 1.1 mg/L,
p
= 0.006, Cohen’s d = 0.50), but IL-6/TNF-α and lipid profiles showed no significant changes (
p
> 0.05).
Conclusion
Topical ozonated olive oil significantly enhances wound healing, quality of life, glycemic control, and reduces inflammation in DFU patients. Its affordability and efficacy make it a promising adjunctive therapy. Further studies should explore long-term effects and mechanisms. It offers a scalable solution for DFU management.
Journal Article
Energetic Valorisation of Olive Biomass: Olive-Tree Pruning, Olive Stones and Pomaces
Olive oil industry is one of the most important industries in the world. Currently, the land devoted to olive-tree cultivation around the world is ca. 11 106 ha, which produces more than 20 106 t olives per year. Most of these olives are destined to the production of olive oils. The main by-products of the olive oil industry are olive-pruning debris, olive stones and di erent pomaces. In cultures with traditional and intensive typologies, one single ha of olive grove annually generates more than 5 t of these by-products. The disposal of these by-products in the field can led to environmental problems. Notwithstanding, these by-products (biomasses) have a huge potential as source of energy. The objective of this paper is to comprehensively review the latest advances focused on energy production from olive-pruning debris, olive stones and pomaces, including processes such as combustion, gasification and pyrolysis, and the production of biofuels such as bioethanol and biodiesel. Future research e orts required for biofuel production are also discussed. The future of the olive oil industry must move towards a greater interrelation between olive oil production, conservation of the environment and energy generation.
Journal Article
The olive oil & vinegar lover's cookbook
\"Inspiring recipes for the olive oil and vinegar aficionado in a gorgeously photographed book--these are the absolute best ways to elevate the flavour of your fare using fresh flavoured olive oils and white and dark balsamic vinegars. Have you recently become enamoured with fresh and flavoured extra-virgin olive oil, infused olive oil, and flavoured balsamic vinegars, only to take them home and wonder: what exactly do I do with them? These are simple but gratifying recipes that use 50 of the most popular and widely available olive oil and vinegar products to amplify the flavour in all kinds of dishes including appetizers, salads, soups, main dishes, baked goods, and desserts. You'll also find inspiration to expand your repertoire once you learn the basics of flavour pairing. With sections on ways to experiment with marinades, salad dressings, brines, and even cocktails, you'll never run out of ways to use your favourite products. Every recipe is guaranteed to take your dish from ordinary to exceptional. The Olive Oil and Vinegar Lover's Cookbook provides you with possibilities that are truly endless.\"-- Provided by publisher.
Book
n−3 Fatty Acid Supplementation for the Treatment of Dry Eye Disease
Among patients with dry eye disease, those who were randomly assigned to receive oral supplements containing fish-derived n−3 eicosapentaenoic and docosahexaenoic acids did not have significantly better outcomes at 1 year than those who received placebo.
Journal Article
Potential Health Benefits of Olive Oil and Plant Polyphenols
Beneficial effects of natural plant polyphenols on the human body have been evaluated in a number of scientific research projects. Bioactive polyphenols are natural compounds of various chemical structures. Their sources are mostly fruits, vegetables, nuts and seeds, roots, bark, leaves of different plants, herbs, whole grain products, processed foods (dark chocolate), as well as tea, coffee, and red wine. Polyphenols are believed to reduce morbidity and/or slow down the development of cardiovascular and neurodegenerative diseases as well as cancer. Biological activity of polyphenols is strongly related to their antioxidant properties. They tend to reduce the pool of reactive oxygen species as well as to neutralize potentially carcinogenic metabolites. A broad spectrum of health-promoting properties of plant polyphenols comprises antioxidant, anti-inflammatory, anti-allergic, anti-atherogenic, anti-thrombotic, and anti-mutagenic effects. Scientific studies present the ability of polyphenols to modulate the human immune system by affecting the proliferation of white blood cells, and also the production of cytokines or other factors that participate in the immunological defense. The aim of the review is to focus on polyphenols of olive oil in context of their biological activities.
Journal Article
The olive tree
Sameer's neighbors left when war came to Lebanon, but now they have returned and instead of finding a friend to play with, Sameer meets an unfriendly girl, Muna, who confronts him about taking olives that fall from her family's tree to his side of the wall.
Book
Bioactive Compounds in Waste By-Products from Olive Oil Production: Applications and Structural Characterization by Mass Spectrometry Techniques
In recent years, a remarkable increase in olive oil consumption has occurred worldwide, favoured by its organoleptic properties and the growing awareness of its health benefits. Currently, olive oil production represents an important economic income for Mediterranean countries, where roughly 98% of the world production is located. Both the cultivation of olive trees and the production of industrial and table olive oil generate huge amounts of solid wastes and dark liquid effluents, including olive leaves and pomace and olive oil mill wastewaters. Besides representing an economic problem for producers, these by-products also pose serious environmental concerns, thus their partial reuse, like that of all agronomical production residues, represents a goal to pursue. This aspect is particularly important since the cited by-products are rich in bioactive compounds, which, once extracted, may represent ingredients with remarkable added value for food, cosmetic and nutraceutical industries. Indeed, they contain considerable amounts of valuable organic acids, carbohydrates, proteins, fibers, and above all, phenolic compounds, that are variably distributed among the different wastes, depending on the employed production process of olive oils and table olives and agronomical practices. Yet, extraction and recovery of bioactive components from selected by-products constitute a critical issue for their rational valorization and detailed identification and quantification are mandatory. The most used analytical methods adopted to identify and quantify bioactive compounds in olive oil by-products are based on the coupling between gas- (GC) or liquid chromatography (LC) and mass spectrometry (MS), with MS being the most useful and successful detection tool for providing structural information. Without derivatization, LC-MS with electrospray (ESI) or atmospheric pressure chemical (APCI) ionization sources has become one of the most relevant and versatile instrumental platforms for identifying phenolic bioactive compounds. In this review, the major LC-MS accomplishments reported in the literature over the last two decades to investigate olive oil processing by-products, specifically olive leaves and pomace and olive oil mill wastewaters, are described, focusing on phenolics and related compounds.
Journal Article