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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.

\"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.

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.

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.

Mild cognitive impairment (MCI) and early Alzheimer’s disease (AD) are characterized by blood–brain barrier (BBB) breakdown leading to abnormal BBB permeability ahead of brain atrophy or dementia. Previous findings in AD mouse models have reported the beneficial effect of extra-virgin olive oil (EVOO) against AD, which improved BBB and memory functions and reduced brain amyloid-β (Aβ) and related pathology. This work aimed to translate these preclinical findings to humans in individuals with MCI. We examined the effect of daily consumption of refined olive oil (ROO) and EVOO for 6 months in MCI subjects on BBB permeability (assessed by contrast-enhanced MRI), and brain function (assessed using functional-MRI) as the primary outcomes. Cognitive function and AD blood biomarkers were also assessed as the secondary outcomes. Twenty-six participants with MCI were randomized with 25 participants completed the study. EVOO significantly improved clinical dementia rating (CDR) and behavioral scores. EVOO also reduced BBB permeability and enhanced functional connectivity. While ROO consumption did not alter BBB permeability or brain connectivity, it improved CDR scores and increased functional brain activation to a memory task in cortical regions involved in perception and cognition. Moreover, EVOO and ROO significantly reduced blood Aβ42/Aβ40 and p-tau/t-tau ratios, suggesting that both altered the processing and clearance of Aβ. In conclusion, EVOO and ROO improved CDR and behavioral scores; only EVOO enhanced brain connectivity and reduced BBB permeability, suggesting EVOO biophenols contributed to such an effect. This proof-of-concept study justifies further clinical trials to assess olive oil’s protective effects against AD and its potential role in preventing MCI conversion to AD and related dementias.

Purpose: To investigate the effect of virgin olive oil phenolic compounds (PC) alone or in combination with thyme PC on blood lipid profile from hypercholesterolemic humans, and whether the changes generated are related with changes in gut microbiota populations and activities. Methods: A randomized, controlled, double-blind, crossover human trial (n = 12) was carried out. Participants ingested 25 mL/day for 3 weeks, preceded by 2-week washout periods, three raw virgin olive oils differing in the concentration and origin of PC: (1) a virgin olive oil (OO) naturally containing 80 mg PC/kg, (VOO), (2) a PC-enriched virgin olive oil containing 500 mg PC/kg, from OO (FVOO), and (3) a PC-enriched virgin olive oil containing a mixture of 500 mg PC/kg from OO and thyme, 1:1 (FVOOT). Blood lipid values and faecal quantitative changes in microbial populations, short chain fatty acids, cholesterol microbial metabolites, bile acids, and phenolic metabolites were analysed. Results: FVOOT decreased seric ox-LDL concentrations compared with pre-FVOOT, and increased numbers of bifidobacteria and the levels of the phenolic metabolite protocatechuic acid compared to VOO (P < 0.05). FVOO did not lead to changes in blood lipid profile nor quantitative changes in the microbial populations analysed, but increased the coprostanone compared to FVOOT (P < 0.05), and the levels of the faecal hydroxytyrosol and dihydroxyphenylacetic acids, compared with pre-intervention values and to VOO, respectively (P < 0.05). Conclusion: The ingestion of a PC-enriched virgin olive oil, containing a mixture of olive oil and thyme PC for 3 weeks, decreases blood ox-LDL in hypercholesterolemic humans. This cardio-protective effect could be mediated by the increases in populations of bifidobacteria together with increases in PC microbial metabolites with antioxidant activities.

Background/objectivesUlcerative colitis (UC) is an immune-mediated disease that causes inflammation in the gastrointestinal tract. Diet has an important role in the treatment of UC. This study aimed to compare the effects of extra virgin olive oil (EVOO), as a functional food, with canola oil in the treatment of UC.Subjects/methodsForty patients were participating in this crossover clinical trial. Thirty two patients completed two intervention rounds. Blood samples were taken before and after 20 days intervention. Disease activity score and gastrointestinal symptoms were evaluated using the Mayo score and gastrointestinal symptom rating scale (GSRS) respectively.ResultsErythrocyte sedimentation rate (p = 0.03) and high-sensitivity C-reactive protein (p < 0.001) were decreased significantly after EVOO consumption. Bloating, constipation, fecal urgency, incomplete defecation, and final GSRS were reduced significantly after EVOO consumption (p < 0.05).ConclusionsIntake of EVOO decreased the inflammatory markers and improved gastrointestinal symptoms in UC patients. It seems this functional food can be beneficial in the treatment of UC as a complementary medicine.

The aim of this study was to evaluate the effect of virgin olive oils (VOOs) enriched with phenolic compounds and triterpenes on metabolic syndrome and endothelial function biomarkers in healthy adults. The trial was a three-week randomized, crossover, controlled, double-blind, intervention study involving 58 subjects supplemented with a daily dose (30 mL) of three oils: (1) a VOO (124 ppm of phenolic compounds and 86 ppm of triterpenes); (2) an optimized VOO (OVOO) (490 ppm of phenolic compounds and 86 ppm of triterpenes); and (3) a functional olive oil (FOO) high in phenolic compounds (487 ppm) and enriched with triterpenes (389 ppm). Metabolic syndrome and endothelial function biomarkers were determined in vivo and ex vivo. Plasma high density lipoprotein cholesterol (HDLc) increased after the OVOO intake. Plasma endothelin-1 levels decreased after the intake of the three olive oils, and in blood cell cultures challenged. Daily intake of VOO enriched in phenolic compounds improved plasma HDLc, although no differences were found at the end of the three interventions, while VOO with at least 124 ppm of phenolic compounds, regardless of the triterpenes content improved the systemic endothelin-1 levels in vivo and ex vivo. No effect of triterpenes was observed after three weeks of interventions. Results need to be confirmed in subjects with metabolic syndrome and impaired endothelial function (Clinical Trials number NCT02520739).