Health & Gastronomy04/11/2014

Variations in ice sheet height influence global climate

The researchers found that the climate effects in the simulations that considered both freshwater influx and changing topography were not simply the sum of the climate effects of each component considered separately

di S. C.
Health & Gastronomy04/11/2014

New model contract will help protect developing countries from harmful ‘land grabs’

Governments in the developing world now have a powerful new resource to help them negotiate contracts to reduce harmful effects of large-scale land investments

di S. C.
Science News04/11/2014

Diet affects pesticide resistance in honey bees

Feeding honey bees a natural diet of pollen makes them significantly more resistant to pesticides than feeding them an artificial diet, according to a team of researchers

di S. C.

Olive & Oil31/10/2014

Extraction of oil from uncrushed olives using supercritical fluid extraction method

Olive oil can be extracted from olives without crushing thus saving energy. A yield of approximately 12% was obtained using low pressure supercritical fluid extraction process.

di R. T.
Olive & Oil31/10/2014

Anti-inflammatory and antioxidant therapy with olive oil is beneficial in minimizing injury in burn patients

Olive oil has antioxidant and anti-inflammatory components. An oral diet provided with olive oil in patients with burn may accelerate wound healing and decrease the duration of hospitalization.

di S. C.
Health & Gastronomy31/10/2014

Pterostilbene, a molecule similar to resveratrol, as a potential treatment for obesity

Pterostilbene is a phenolic compound in the same family as resveratrol and is present in small amounts in a large variety of foods and beverages like blueberries or red wine

di S. C.

Grapevine & Wine31/10/2014

World wine production has returned to an average level in 2014

Global wine production, excluding juice and musts, is likely to reach 271 million hectolitres, a decrease of 6% compared with 2013. France has once again become the biggest producer in the world, ahead of Italy, which saw a poor harvest

di S. C.
Voices31/10/2014

From ill-fed to well-fed

di Maurizio Pescari
World News31/10/2014

Olive oil production in Andalusia drop of 56%

The Department of Agriculture estimates that the province of Jaen bad harvest will lose € 4 million in wages. No alarm for Infaoliva:  extra virgin stocks will be sufficient for the market

di S. C.

Health & Gastronomy31/10/2014

Compound in chili pepper slows lung cancer tumor growth

New laboratory research shows capsaicin decrease growth of an aggressive form of lung cancer. The study was one of over 100 posters presented at the American Institute for Cancer Research (AICR) Annual Research Conference.

di S. C.
Health & Gastronomy31/10/2014

Does it help conservation to put a price on nature?

Assigning an economic value to the benefits which nature provides might not always promote the conservation of biodiversity, and in some cases may lead to species loss and conflict, argues a University of Cambridge researcher

di S. C.
Science News31/10/2014

New discovery on pest fruit flies

Research findings should reduce trade barriers and boost pest control measures. The international collaborative effort, involving close to 50 researchers from 20 countries, began in 2009 and was coordinated by FAO and the International Atomic Energy Agency

di S. C.

Health & Gastronomy28/10/2014

Dietary cocoa flavanols reversed age-related memory decline in healthy older adults

Findings strengthen link between specific brain region and normal memory decline. Most methods of processing cocoa remove many of the flavanols found in the raw plant.

di R. T.
Olive & Oil28/10/2014

Italy on fourth place on the podium of world olive oil production

Greece, Tunisia and Turkey. Looking ahead a few years confirms that these three countries will be aggressive competitors for Italian olive oil

di S. C.
Olive & Oil28/10/2014

Olive oil more stable and healthful than seed oils for frying food

Researchers from Tunisia note that different oils have a range of physical, chemical and nutritional properties that can degrade oil quality when heated. Some of these changes can lead to the formation of new compounds that are potentially toxic

di S. C.

Health & Gastronomy28/10/2014

Some rice-based foods for people with celiac disease contain relevant amounts of arsenic

Rice is one of the few cereal grains consumed by people with celiac disease, as it does not contain gluten. However, it can have high concentrations of a toxic substance – arsenic – as revealed by the analyses of flour, cakes, bread, pasta and other foods made with rice, conducted by researchers from the Miguel Hernández University of Elche, Spain

di S. C.
Science News28/10/2014

Engineered strains of E. coli could improve the production of biogasoline

Joint BioEnergy Institute researchers combine systems biology with genetic engineering to improve production of isopentenol in E.Coli

di S. C.