Category Archives: Olive Oil

Neuroprotective Effects of Olive Oil Terpenoids

Posted on August 5, 2022 by Robert Barrington

Olive oil is a rich source of phytochemicals, many of which may confer beneficial health effects to humans. Nutritional studies initially concentrated on the fatty acid content of olive oil to explain its health effects, but more recently it has … Continue reading →

Posted in Anxiety, Depression, Mood, Neurodegeneration, Olive Oil, Olives, Terpenes | Comments Off on Neuroprotective Effects of Olive Oil Terpenoids

More on Olive Oil Polyphenols

Posted on June 14, 2017 by Robert Barrington

A reasonably large body of research has been published on the effects of olive oil. Olive oil research has shown that certain cardioprotective effects are conferred to those who regularly consume olive oil. It was originally hypothesised that this was … Continue reading →

Posted in Cardiovascular Disease, Monounsaturated Fatty Acids, Olive Oil, Olives | Comments Off on More on Olive Oil Polyphenols

More Shotgun Science: The Cholesterol Bandwagon (Gravy Train) Rolls on

Posted on June 6, 2017 by Robert Barrington

If there was one area of nutritional science that should hang its head in shame it is the area of cholesterol research. Despite little evidence that dietary cholesterol or saturated fat have any effect on cardiovascular disease risk, in studies … Continue reading →

Posted in Butter, Cardiovascular Disease, Cholesterol, HDL, LDL, Olive Oil | Comments Off on More Shotgun Science: The Cholesterol Bandwagon (Gravy Train) Rolls on

Olive Polyphenols Confer Cardioprotection

Posted on February 12, 2017 by Robert Barrington
Posted in Cardiovascular Disease, Olive Oil, Olives, Polyphenols | Comments Off on Olive Polyphenols Confer Cardioprotection

Cooking Fats

Posted on September 14, 2016 by Robert Barrington

Of all the topics in nutrition, fats and the nutrition of fats are perhaps the most complex, and as a result the most misunderstood. Fats are chemically complex and this complexity means that the interactions they show with human biochemistry … Continue reading →

Posted in Fat, Monounsaturated Fatty Acids, Olive Oil, Oxidised Fats, Polyunsaturated Fatty Acids, Saturated Fatty Acids | Comments Off on Cooking Fats

Olive Oil For Improved Insulin Sensitivity

Posted on April 7, 2016 by Robert Barrington

Evidence suggests that extra virgin olive oil has beneficial health effects when consumed regularly. Studies have shown beneficial effects for olive oil consumption that include a reduction in triglycerides and increases in high density lipoprotein (HDL) cholesterol when carbohydrates are … Continue reading →

Posted in Antioxidant, Glycaemia, Insulin Resistance, Metabolic Syndrome, Monounsaturated Fatty Acids, Olive Oil, Olives, Oxidative Stress, Oxidised Fats, Polyphenols, Terpenes, Vitamin E | Comments Off on Olive Oil For Improved Insulin Sensitivity

What Is The Mediterranean Diet?

Posted on January 14, 2016 by Robert Barrington

The Mediterranean diet is the dietary pattern of eating associated with Crete, much of Greece, Southern Italy, Southern France and parts of North Africa prior to the early 1960’s. Studies of such populations have shown that they have a longer … Continue reading →

Posted in Dairy, Fish, Mediterranean Diet, Olive Oil, Olives, Pulses / Legumes, Red meat, Red Wine, Traditional Diets, Whole Grains | Comments Off on What Is The Mediterranean Diet?

Monounsaturated Fatty Acids and Cardiovascular Disease

Posted on August 24, 2014 by Robert Barrington

Some nutritional researchers appear to be obsessed by fatty acids and their role in cardiovascular disease. They see lipids in the plaques that grow in arteries and they assume that the fat in the diet is the cause of the … Continue reading →

Posted in Cardiovascular Disease, Fatty Acids, Monounsaturated Fatty Acids, Olive Oil, Olives, Oloeic Acid | Comments Off on Monounsaturated Fatty Acids and Cardiovascular Disease

Whole Olives

Posted on August 23, 2014 by Robert Barrington

Olive oil has been researched with regard its beneficial effects on cardiovascular disease. While polyunsaturated fatty acids do appear to show some protective effects against cardiovascular disease, the cardioprotective effects of the monounsaturated fatty acids that predominate in olive oil … Continue reading →

Posted in Antioxidant, Cardiovascular Disease, Hydroxytyrosol, Oleuropein, Olive Oil, Olives, Phenolic Acids, Terpenes, Tyrosol | Comments Off on Whole Olives

Adopting a Western Style Diet

Posted on July 31, 2014 by Robert Barrington

Traditional diets are those that retain their traditional eating patterns and are therefore devoid of modern processed and low quality foods. Traditional diets are therefore high quality diets which contain low amounts of sugar and other processed and refined carbohydrates, … Continue reading →

Posted in Fibre, Mediterranean Diet, Olive Oil, Saturated Fatty Acids, Traditional Diets, Western Diet | Comments Off on Adopting a Western Style Diet