scholarly journals Response to ‘Is virgin olive oil a main food source of lignans in Mediterranean countries?’

2012 ◽  
Vol 66 (12) ◽  
pp. 1376-1376 ◽  
Author(s):  
R Zamora-Ros ◽  
◽  
V Knaze ◽  
C A González
Keyword(s):  
Olive Oil ◽  
Food Source ◽  
Virgin Olive Oil ◽  
Main Food ◽  
Mediterranean Countries ◽  
Main Food Source

scholarly journals The benthos: the ocean’s last boundary?

2020 ◽  
Vol 84 (4) ◽  
pp. 463-475
Author(s):  
Josep-Maria Gili ◽  
Begoña Vendrell-Simón ◽  
Wolf Arntz ◽  
Francesc Sabater ◽  
Joandomènec Ros
Keyword(s):  
Water Column ◽  
Residence Time ◽  
Food Source ◽  
Benthic Communities ◽  
Strong Impact ◽  
Benthic Organisms ◽  
Main Food ◽  
Sinking Particles ◽  
Main Food Source

Benthic communities depend on receiving much of their food from the water column. While sinking, particles are transformed in a discontinuous process and are temporally retained in transitional physical structures, which act as boundaries and contribute to their further transformation. Motile organisms are well-acquainted with boundaries. The number, width and placement of boundaries are related to the degree of particle degradation or transformation. Progressively deepening within each boundary, particles are degraded according to their residence time in the discontinuity and the activity of the organisms temporarily inhabiting that boundary. Finally, particles reach the seafloor and represent the main food source for benthic organisms; the quality and quantity of this food have a strong impact on the development of benthic communities. However, benthic communities not only play the role of a sink of matter: they act as an active boundary comparable to other oceanic boundaries, in accordance with the boundary concept proposed by the ecologist Ramon Margalef.

scholarly journals The effect of abiotic and biotic factors on the importance of macroplankton in the diet of Northeast Arctic cod in recent years

2005 ◽  
Vol 62 (7) ◽  
pp. 1463-1474 ◽  
Author(s):  
E.L. Orlova ◽  
A.V. Dolgov ◽  
G.B. Rudneva ◽  
V.N. Nesterova
Keyword(s):  
Energy Balance ◽  
Food Source ◽  
Water Mass ◽  
Ecological Groups ◽  
Biotic Factors ◽  
Low Fat ◽  
Main Food ◽  
Different Types ◽  
Abiotic And Biotic Factors ◽  
Main Food Source

AbstractUsing cod feeding data, this paper considers the distribution and abundance of macroplankton from different ecological groups (euphausiids and hyperiids) and the variability in their consumption by cod over a period of years during which different water mass temperatures were observed. These years were also characterized by variable abundance of capelin, cod's main food source. Differences in intensity and duration of cod consumption of euphausiids and hyperiids species are shown, depending on their abundance, temperature conditions, cod distribution, and the supply of capelin for cod. This paper discusses the energetics of consuming different types of prey and the role euphausiids play in the energy balance of cod. The low fat content of cod is sometimes associated with feeding on postspawning euphausiids in summer and autumn.

scholarly journals Candida adriatica sp. nov. and Candida molendinolei sp. nov., two yeast species isolated from olive oil and its by-products

2012 ◽  
Vol 62 (Pt_9) ◽  
pp. 2296-2302 ◽  
Author(s):  
Neža Čadež ◽  
Peter Raspor ◽  
Benedetta Turchetti ◽  
Gianluigi Cardinali ◽  
Gino Ciafardini ◽  
...  
Keyword(s):  
Olive Oil ◽  
Type Strain ◽  
Yeast Species ◽  
Large Subunit ◽  
Virgin Olive Oil ◽  
Lsu Rdna ◽  
Rrna Gene ◽  
Small Subunit Rrna ◽  
Mediterranean Countries ◽  
By Products

Thirteen strains isolated from virgin olive oil or its by-products in several Mediterranean countries were found to be phenotypically and genetically divergent from currently recognized yeast species. Sequence analysis of the large subunit (LSU) rDNA D1/D2 domain and internal transcribed spacer regions/5.8S rDNA revealed that the strains represented two novel species described as Candida adriatica sp. nov. (type strain ZIM 2334T = CBS 12504T = NCAIM Y.02001T) and Candida molendinolei sp. nov. (type strain DBVPG 5508T = CBS 12508T = NCAIM Y.02000T). Phylogenetic analysis based on concatenated sequences of the small subunit rRNA gene, the D1/D2 region of the LSU rDNA and the translation elongation factor-1α gene suggested that C. adriatica sp. nov. and C. molendinolei sp. nov. should be placed within the Lindnera and Nakazawaea clades, respectively.

A preliminary investigation of the lipids and fatty acids composition of Gammarus aequicauda (Crustacea: Amphipoda) and its main food source

2006 ◽  
Vol 86 (2) ◽  
pp. 345-348 ◽  
Author(s):  
Francesca Biandolino ◽  
Ermelinda Prato
Keyword(s):  
Fatty Acids ◽  
Food Source ◽  
Unsaturated Fatty Acids ◽  
Southern Italy ◽  
Preliminary Investigation ◽  
Monounsaturated Fatty Acids ◽  
Main Food ◽  
Gammarus Aequicauda ◽  
Chaetomorpha Linum ◽  
Main Food Source

Lipid and fatty acid composition in Gammarus aequicauda from Mar Piccolo (Ionian Sea, southern Italy) were studied during the spring months. Simultaneously, samples of the macroalgae Chaetomorpha linum were also collected from the same area. During these months Chaetomorpha linum was the main food source of Gammarus aequicauda. The main lipid classes were phospholipids (PL) and triacylglycerols (TG) both in Gammarus aequicauda and in Chaetomorpha linum with similar concentrations. But PL was the main lipid class in Gammarus aequicauda and TG in Chaetomorpha linum. On average unsaturated fatty acids represent the preponderant part in both G. aequicauda and C. linum. Gammarus aequicauda had a higher level in monounsaturated fatty acids (MUFA), on the contrary polyunsaturated fatty acids (PUFA) were the dominant unsaturated fatty acids in C. linum. Both were characterized by high levels of 18:0, 18:1(n-9), 20:5(n-3) and 20:4(n-6), in particular C. linum had a high proportion of 14:0 and the ratio of 18:1n 9/18:1n 7 was high.

scholarly journals Diets of peracarid crustaceans associated with the orange coral Astroides calycularis in southern Spain

2015 ◽  
Vol 17 (1) ◽  
pp. 170 ◽  
Author(s):  
A. TERRÓN-SIGLERA ◽  
D. LEÓN-MUEZ ◽  
P. PEÑALVER-DUQUE ◽  
F. ESPINOSA TORRE
Keyword(s):  
Iberian Peninsula ◽  
Food Source ◽  
Southern Spain ◽  
Gut Contents ◽  
Feeding Strategies ◽  
Southern Coast ◽  
Gut Content ◽  
Main Food ◽  
Main Food Source

The endangered and Mediterranean endemic orange coral (Astroides calycularis) hosts an important macrofaunal assemblage. The gut contents of the main peracarids associated with the orange coral were analysed. In total 161 specimens belonging to 11 species and 9 families were examined on the southern coast of the Iberian Peninsula. The gut content study was carried out introducing the specimens of each species in Hertwig’s liquid. The analysis revealed that the peracarid species associated with A. calycularis had different feeding strategies and their main food source was detritus. The results highlight that peracarids may depend on the host and the detritus that the coral produces.

Effect of Extra Virgin Olive Oil and Table Olives on the ImmuneInflammatory Responses: Potential Clinical Applications

2017 ◽  
Vol 18 (1) ◽  
pp. 14-22 ◽  
Author(s):  
Caterina M. Gambino ◽  
Giulia Accardi ◽  
Anna Aiello ◽  
Giuseppina Candore ◽  
Giovanni Dara-Guccione ◽  
...  
Keyword(s):  
Olive Oil ◽  
Bioactive Compounds ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Common Element ◽  
Low Grade ◽  
Table Olives ◽  
Daily Consumption ◽  
Age Related ◽  
Mediterranean Countries

Background and Objective: Extra virgin olive oil (EVOO) is the common element among the Mediterranean countries. It can be considered a nutraceutical and functional food, thanks to its bioactive compounds. It can act and modulate different processes linked to ageing and age-related diseases related to a common chronic low grade inflammation. Depending on the cultivar, the growth conditions, the period of harvesting, the productive process and time of product storage, EVOO could contain different amount of vegetal components. Of course, the same is for table olives. Methods: The aim of our review is to summarize the effects of EVOO and table olives on the immunemediated inflammatory response, focusing our attention on human studies. Results: Our report highlights the effect of specific molecules obtained from EVOO on the modulation of specific cytokines and anti-oxidants suggesting the importance of the daily consumption of both EVOO and table olives in the context of a Mediterranean dietary pattern. In addition, the different action on immune-inflammatory biomarkers, are depending on the olive tree cultivar. Conclusion: Thanks to their bioactive compounds, EVOO and table olive can be considered as nutraceutical and functional foods. The beneficial effects analysed in this review will help to understand the potential application of specific olive components as therapeutic adjuvant, supplements or drugs.

scholarly journals Combination of Stable Isotope Analysis and Chemometrics to Discriminate Geoclimatically and Temporally the Virgin Olive Oils from Three Mediterranean Countries

Foods ◽  
2020 ◽  
Vol 9 (12) ◽  
pp. 1855
Author(s):  
Nicasio T. Jiménez-Morillo ◽  
Vera Palma ◽  
Raquel Garcia ◽  
Cristina Barrocas Dias ◽  
Maria João Cabrita
Keyword(s):  
Isotopic Composition ◽  
Olive Oil ◽  
Isotope Analysis ◽  
Virgin Olive Oil ◽  
Principal Component ◽  
Isotopic Analysis ◽  
Linear Discriminant ◽  
Olive Oils ◽  
Mediterranean Countries ◽  
The Impact

The knowledge of the isotopic composition of virgin olive oil (VOO) allows the evaluation of authenticity and geographical origin, being an important tool against fraud. This study aimed to assess if VOOs produced in three Mediterranean regions could be discriminated on the basis of multivariate statistical analysis of geoclimatic and isotopic data. A total of 138 geo-referenced VOO samples from Portugal, France and Turkey from two different cultivation years were collected. The isotopic composition (δ13C, δ2H and δ18O) of VOOs was obtained using an elemental analyzer coupled to an isotope ratio mass spectrometer (EA-IRMS). One-way analysis of variance for δ13C, δ2H and δ18O showed some significant differences either between crop years or geoclimatic conditions. Based on multiple regression analyses using meteorological and geographical parameters, a meteoric water line for olive oil from Portugal, France and Turkey, in two harvest years, were created to assess the impact of climate change on their δ2H and δ18O values. Principal component analysis and Linear Discriminant Analysis, used to sort samples according to geoclimatic origin, performed best for French and Portuguese olive oils. In light of the results, multivariate isotopic analysis of VOO samples may discriminate not only between geoclimatic regions but also among cultivation years.

scholarly journals Hydroxytyrosol Disposition in Humans

2003 ◽  
Vol 49 (6) ◽  
pp. 945-952 ◽  
Author(s):  
Elisabet Miro-Casas ◽  
Maria-Isabel Covas ◽  
Magi Farre ◽  
Montserrat Fito ◽  
Jordi Ortuño ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Olive Oil ◽  
Analytical Method ◽  
Virgin Olive Oil ◽  
Daily Intake ◽  
Real Life ◽  
In Vitro Studies ◽  
Mediterranean Countries ◽  
Before And After

Abstract Background: Animal and in vitro studies suggest that phenolic compounds in virgin olive oil are effective antioxidants. In animal and in vitro studies, hydroxytyrosol and its metabolites have been shown to be strong antioxidants. One of the prerequisites to assess their in vivo physiologic significance is to determine their presence in human plasma. Methods: We developed an analytical method for both hydroxytyrosol and 3-O-methyl-hydroxytyrosol in plasma. The administered dose of phenolic compounds was estimated from methanolic extracts of virgin olive oil after subjecting them to different hydrolytic treatments. Plasma and urine samples were collected from 0 to 12 h before and after 25 mL of virgin olive oil intake, a dose close to that used as daily intake in Mediterranean countries. Samples were analyzed by capillary gas chromatography–mass spectrometry before and after being subjected to acidic and enzymatic hydrolytic treatments. Results: Calibration curves were linear (r >0.99). Analytical recoveries were 42–60%. Limits of quantification were <1.5 mg/L. Plasma hydroxytyrosol and 3-O-methyl-hydroxytyrosol increased as a response to virgin olive oil administration, reaching maximum concentrations at 32 and 53 min, respectively (P <0.001 for quadratic trend). The estimated hydroxytyrosol elimination half-life was 2.43 h. Free forms of these phenolic compounds were not detected in plasma samples. Conclusions: The proposed analytical method permits quantification of hydroxytyrosol and 3-O-methyl-hydroxytyrosol in plasma after real-life doses of virgin olive oil. From our results, ∼98% of hydroxytyrosol appears to be present in plasma and urine in conjugated forms, mainly glucuronoconjugates, suggesting extensive first-pass intestinal/hepatic metabolism of the ingested hydroxytyrosol.

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