Olive Pomace Extract Contains Low Molecular Weight Peptides and Possesses ACE Inhibitory Activity.

The aim of the present study was to determine the ACE inhibitory activity of aqueous extracts of olive pomace and to understand whether they represent a good source of bioactive LMW peptides for nutritional and pharmacological applications. We produced a water extract from olive pomace (var. Picual) and obtained its low molecular weight (LMW) fraction (<3 kDa).

Beneficial Effects of CECT 5716 Administration to Infants Delivered by Cesarean Section.

Cesarean section (CS) disrupts the natural microbiota colonization process in infants, which might compromise immune system maturation, leading to a higher risk of infections. We evaluated the effect of the probiotic CECT 5716 on the incidence of gastrointestinal and respiratory infections in the CS infant subgroups ( = 173) of three randomized clinical trials in which this probiotic strain was demonstrated to be safe and effective for preventing infections. Therefore, the data for the CS infants were extracted to obtain the incidence rate ratio (IRR) and 95% CI for gastrointestinal and respiratory infections for each study and were then combined to obtain a pooled IRR and 95% CI using the generic inverse variance method.

Characterisation of Endogenous Peptides Present in Virgin Olive Oil.

The low molecular weight peptide composition of virgin olive oil (VOO) is mostly unknown. We aimed to investigate the composition of the endogenous peptides present in VOO, the protein sources from which those peptides originate and their biological activities. A water-soluble extract containing peptides was obtained from VOO.

Changes in Glutathione, Ascorbate, and Antioxidant Enzymes during Olive Fruit Ripening.

The content of glutathione, ascorbate (ASC), and the enzymatic antioxidants, superoxide dismutase and catalase, and components of the ascorbate-glutathione cycle were investigated in the olive fruit (cv. Picual) selected at the green, turning, and mature ripening stages. The changes observed in total and reduced glutathione (GSH), oxidized glutathione (GSSG), the ratio GSH/GSSG, ASC, and antioxidant enzymes (mainly superoxide dismutase, catalase, ascorbate peroxidase, and glutathione reductase) indicate a shift to a moderate cellular oxidative status during ripening and suggest a role for antioxidants in the process.

Olive oil varieties and ripening stages containing the antioxidants hydroxytyrosol and derivatives in compliance with EFSA health claim.

Virgin olive oils (VOO) and extra virgin olive oils (EVOO) contain a specific fraction of polyphenols (hydroxytyrosol and its derivatives) that produce beneficial physiological effects. The European Food Safety Authority (EFSA) authorised a health claim for olive oil (OO) containing at least 250 mg/Kg of those polyphenols. The specific polyphenol content of twelve varieties of EVOO extracted at three different maturation stages was investigated.