The volcanic eruption of Santorini in the Bronze Age left detectable debris across the Mediterranean, serving as an anchor in time for the region, synchronizing chronologies of different sites. However, dating the eruption has been elusive for decades, as radiocarbon indicates a date about a century earlier than archaeological chronologies. The identification of annual rings by CT in a charred olive branch, buried alive beneath the tephra on Santorini, was key in radiocarbon dating the eruption. Here, we detect a verified annual growth in a modern olive branch for the first time, using stable isotope analysis and high-resolution radiocarbon dating, identifying down to the growing season in some years. The verified growth is largely visible by CT, both in the branch's fresh and charred forms. Although these results support the validity of the Santorini branch date, we observed some chronological anomalies in modern olive and simulated possible date range scenarios of the volcanic eruption of Santorini, given these observed phenomena. The results offer a way to reconcile this long-standing debate towards a mid-sixteenth century BCE date.
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http://dx.doi.org/10.1038/s41598-020-79024-4 | DOI Listing |
Foods
December 2024
Department of Cardio-Thoracic Pathology, Faculty of Medicine, "Carol Davila" University of Medicine and Pharmacy, 050474 Bucharest, Romania.
Polyunsaturated fatty acids (PUFAs) are vital dietary elements that play a significant role in human nutrition. They are highly regarded for their positive contributions to overall health and well-being. Beyond the fact that they provide a substantial supply of energy to the body (a role that saturated fats can also perform), these unsaturated fatty acids and, especially, the essential ones are involved in cell membrane structure, blood pressure regulation, and coagulation; participate in the proper functioning of the immune system and assimilation of fat-soluble vitamins; influence the synthesis of pro- and anti-inflammatory substances; and protect the cardiovascular system.
View Article and Find Full Text PDFBMC Plant Biol
January 2025
Department of Horticultural Sciences, Faculty of Agriculture and Natural Resources, Arak University, Arak, 38156-8-8349, Iran.
Background: Türkiye hosts many important fruit species due to its geographical location and ecology. Hawthorn, which is highly beneficial for human health, is one of these significant fruit species. In the present study, 125 accessions of Crataegus azarolus L.
View Article and Find Full Text PDFPlant Dis
December 2024
Department of Plant Protection, Biotechnical Faculty, University of Montenegro, 81000 Podgorica, Montenegro.
Gels
November 2024
Department of Food Science and Technology, University of Patras, 30100 Agrinio, Greece.
Modern bioeconomy and sustainability demands lead food technology in the development of novel biobased edible food preservatives. Herein, the development and characterization of novel polysaccharide (xanthan gum and kappa-carrageenan)-based nanoemulgels (NGs) enhanced with essential oil derivatives; pure citral (CT); pure carvacrol (CV); and various CT:CV ratios (25:75, 50:50, and 75:25) are presented. The obtained NGs are applied as active edible coatings for extending the shelf life of Protected Designation of Origin (PDO) green table olives of Chalkidiki.
View Article and Find Full Text PDFFood Technol Biotechnol
September 2024
University of Rijeka, Faculty of Medicine, Department of Food Technology and Quality Control, Braće Branchetta 20, 51000 Rijeka, Croatia.
Research Background: Virgin olive oil, known as a good source of health-promoting hydrophilic phenols, is traditionally used as a medium for preserving various foods. Phenols in general can form complexes with proteins, but there is little information on the direct contact of virgin olive oil with protein-rich food during long-term storage. In this study, the dynamics of the decline of total phenols in oil used as preservation medium for a traditional (whey cheese skuta) and a modern product (tofu) were compared.
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