Dietary oleic acid intake,olive oil consumption,and risk of cardiovascular and all-cause mortality

Objective:Oleic acid,a subtype of monounsaturated fatty acid(MUFA),is present in abundance in certain edible oils,particularly olive oils.Epidemiological evidence concerning dietary oleic acid intake and the long-term risk of mortality is lacking.This study aimed to evaluate the associations of the dietary intake of oleic acid and other specific subtypes of MUFAs,olive oil,and other vegetable oils with cardiovascular disease(CVD)and all-cause mortality.Methods:This prospective cohort study included adults aged 40 years or older who participated in the included U.S.adults National Health and Nutrition Examination Survey(NHANES).Dietary MUFA intake was assessed via 24-h dietary recall interviews in NHANES 1999–2018,and the consumption of olive oil and other vegetable oils was assessed via a food frequency questionnaire in NHANES 2003–2006.Deaths and underlying causes of death were ascertained by linkage to the National Death Index through December 31,2019.Weighted Cox proportional hazards regression models were used to estimate the hazard ratio(HR)and 95%CIs.Results:Dietary intake of total MUFAs and oleic acid was associated with a lower risk of CVD mortality,with HRs(95%CI)of 0.62(0.39–0.99)and 0.61(0.39–0.97),respectively.Total MUFA and oleic acid intake were inversely associated with all-cause mortality;the multivariable-adjusted HRs were 0.77(95%CI:0.60–0.99)and 0.78(95%CI:0.62–0.99),respectively.There was no significant association between palmitoleic acid intake and all-cause mortality.The habitual consumption of olive oil,but not the consumption of other vegetable oils,was inversely associated with the risk of cardiovascular mortality.In the joint association analysis,the HRs(95%CI)of cardiovascular mortality were 0.36(0.19–0.69)for people who exclusively consumed olive oil,0.59(0.27–1.32)for people who consumed both olive oil and other vegetable oils,and 0.73(0.46–1.14)for people who exclusively consumed other vegetable oils compared with people who never consumed vegetable oils.Conclusions:In a U.S.nationally representative prospective cohort,higher dietary oleic acid intake and olive oil consumption were associated with a lower risk of cardiovascular mortality.

Olive Leaf Disease Detection via Wavelet Transform and Feature Fusion of Pre-Trained Deep Learning Models

Olive trees are susceptible to a variety of diseases that can cause significant crop damage and economic losses.Early detection of these diseases is essential for effective management.We propose a novel transformed wavelet,feature-fused,pre-trained deep learning model for detecting olive leaf diseases.The proposed model combines wavelet transforms with pre-trained deep-learning models to extract discriminative features from olive leaf images.The model has four main phases:preprocessing using data augmentation,three-level wavelet transformation,learning using pre-trained deep learning models,and a fused deep learning model.In the preprocessing phase,the image dataset is augmented using techniques such as resizing,rescaling,flipping,rotation,zooming,and contrasting.In wavelet transformation,the augmented images are decomposed into three frequency levels.Three pre-trained deep learning models,EfficientNet-B7,DenseNet-201,and ResNet-152-V2,are used in the learning phase.The models were trained using the approximate images of the third-level sub-band of the wavelet transform.In the fused phase,the fused model consists of a merge layer,three dense layers,and two dropout layers.The proposed model was evaluated using a dataset of images of healthy and infected olive leaves.It achieved an accuracy of 99.72%in the diagnosis of olive leaf diseases,which exceeds the accuracy of other methods reported in the literature.This finding suggests that our proposed method is a promising tool for the early detection of olive leaf diseases.

Protective effects of oleic acid and polyphenols in extra virgin olive oil on cardiovascular diseases

The Mediterranean diet has long been recognized as one of the most effective ways to prevent and improve cardiovascular disease.Extra virgin olive oil(EVOO)is the typical sources of fat in the Mediterranean diet which have been shown to have noteworthy nutritional value and positive impact on human health.It is worth noting that EVOO owes its superior nutritional value to its bioactive composition.The main component of EVOO is monounsaturated fatty acids(MUFAs)in the form of oleic acid.Oleic acid accounts for up to 70%-80%of EVOO.Secondly,EVOO contains approximately more than 30 phenolic compounds,of which HT is essential for the protection against cardiovascular diseases.In this review,we focused on the potential mechanisms of oleic acid and polyphenols combat cardiovascular diseases risk in terms of oxidative stress,inflammation,blood pressure,endothelial function and cholesterol.This review might provide a reference for the studies on cardiovascular protective effects of EVOO.

New insights into the combined effects of geographical origin,cultivar and crop season on the physicochemical characteristics of Moroccan olive oils produced in northern Morocco.A comparative study

The Tangier-Tetouan-Al Hoceima(TTA)region is one of the main olive oil producing regions in Morocco.Little is devoted to characterize olive oil physicochemical traits from TTA hence the originality of this study.It aimed at investigating variation in olive oil quality produced from three Moroccan cultivars‘Moroccan Picholine’,‘Menara’,and‘Haouzia’and their blends.Sampling was performed in five provinces fromTTA(Northern Morocco)during four consecutive crop-seasons(2018-2021)considering three extraction technologies(ET):traditional discontinuous press system(SP)and continuous extraction systems including decanter of three outlets(3O)and decanter of two outlets(2O).Physicochemical measurements consisted of routinely quality parameters namely free acidity(FA),peroxide value(PV),UV absorption parameters(K232,K270,andΔK),chlorophylls(Chl)and carotenoids(Car)contents,total phenolic compounds(TPC)and oxidative stability(OS).Crop season showed its superiority impacts on K232,OS,TPC,Chl,and OS.While cultivar was the main variability source in both PV and K270,and FA was mainly determined by ET.Important variations(p<0.05)were reported among crop seasons and locations due to pedoclimatic differences.‘Menara’and‘Haouzia’had higher pigments content,TPC,and OS,and the blends displayed low pigments concentration,TPC,and OS.Expectedly,continuous ET(2O and 3O)had the greatest values of pigments content,TPC,and OS as revealed by principal component analysis.Strong correlations were highlighted among basic quality parameters,TPC,pigments,and OS.Simple linear regression was used to describe the relationships between OS and TPC(R^(2)=0.856)and OS regressed against Chl(R^(2)=0.690)and Car(R^(2)=0.760),while TPC were regressed on Chl(R^(2)=0.670)and Car(R^(2)=0.680)and finally Chl against Car(R^(2)=0.931).In conclusion,compared to technological,genotypic,and geographic effects,climatic conditions were the main factor driving olive oil stability and associated phenolics and pigments;oil cultivar blend seems to have negative effects on pigments concentration and total phenolic compounds as well as oxidative stability.

Detection and Analysis of Squalene in Oil from Olive Fruits of Different Varieties and of Different Degrees of Maturity

[Objective] This study aimed to identify the difference in squalene content among different olive varieties and the law of squalene content change in the same olive variety of different degrees of maturity, with the objective to provide technical support for the harvest and processing of olive fruits. [Method] Taking 13 introduced olive varieties including three varieties of eight different grades of maturity, fat acid w3s first extracted by Soxhlet extraction and then squalene was quantitatively and qualitatively analyzed by gas chromatography-mass spectrometry （GC-MS） method. [Result] The results showed that squalene content was the highest in CG-32, and the lowest in Leccino among the 13 olive varieties. And squalene content increased with the degree of maturity in the three olive varieties including CG-32, Frantoio and Ascolana Tenera. [Conclusion] A more simple and rapid method for the determina- tion of squatene content was established.

Protective Effects of Aqueous Extract of Eucommia ulmiodes Oliver Leaves on Liver Mitochondria

[Objective] This study aimed to investigate the protective effects of aqueous extract of Eucommia ulmiodes Oliver leaves （AEO） on liver mitochondrial injury induced by free radicals. [Method] MDA content was determined by thiobarbituric acid colorimetric method; mitochondrial swelling degree was determined by spectrophotometry; the superoxide anion radical scavenging ability was determined using reduced coenzyme I-tetrazolium-phenazine methosulfate as the superoxide anion generation system. Mice were hypodermically injected in the back and neck with D- galactose, after 50 d, the effects of AEO on the activities of superoxide dismutase （SOD）, glutathione peroxidase （GSH-Px） and anti-hydroxyl radicals in mouse liver were determined using kits. [Result] AEO can efficiently reduce the liver injury and inhibit mitochondrial swelling induced by Fe2＋-L-Cys, which can also scavenge superoxide anion and improve the activities of antioxidant enzymes. [Conclusion] This study provided scientific basis for the development and application of AEO resources.

Introduction and Breeding of Olive Variety‘Picual'

The olive variety ＂Picual＇ is native to Jaen Province, Spain and is the main cultivar of olive. In 1979, scions were introduced into China and were grafted in Wuchang of Hubei, Chenggu of Shaanxi, Santai and Xichang of Sichuan, and Kunming of Yunnan. Its fruit is oval, and the weight of a single fruit is 5.38 g. The top of fruit is rounded, and stigma exists. The base of fruit is flat. There is a mouth on the top of its fruit, and it is asymmetric. Oil content in fresh fruit is 24.69%, and oleic acid content is 77.5%; the oil quality is good. In the areas with cold winter in dry and hot valleys of the Jinsha River in Yunnan, its fruit matures in late September. In 2016, it was approved to be a good variety by Yunnan Forest Tree Variety Examination and Approving Committee.

Prospects Expectation for Development of Oil Olive Industry Development in China from the Domestic and Foreign Olive Oil Market

Over the past two years, China＇s olive Planting area was a bumper harvest year , extra virgin olive oil production has increased at rate of 30% an annual, the government, enterprises and farmers had should be presented to the satisfaction of all the situation. However, a large number of farmer has listed to be bought of their fresh fruit , it was presented of ＇queuing for salphenomenon, fruit can not be bought and pressed in time, farmer＇s enthusiasm was hurt and olive oil quality was reduced. In this regard, we had a comprehensive investigation and analysis of the current problems, combined with foreign research results, to researched the domestic and foreign olive oil market, has found our country disadvantages of in oil olive industry development and the existence question, and has carried on the forecast to our country oil olive industry development. Indicated that there is a lot of demand for olive oil consumer In China, and vigorously support at all levels of government, key factors restricting the healthy development of the industry had being resolved, speeding up the development of policies, technologies, talents,markets. The development prospect of olive industry is very broad.

Evaluation of Drought Resistance of Olive Varieties from Different Provenances

In order to study olive’s drought resistance in Yunnan province, different varieties of olive trees from Albania, Italy, Spain and Greece were cultured, and leaves from these trees in drought season and rainy season were col ected and determined by physiological indices, such as proline content, relative electric con-ductivity, binding water/free water, relative water content and malon-dialdehyde in leaves. The evaluation of drought resistance with subordinate function showed that：There were no significant differences among drought resistances of varieties and provenances. The change of physiological indices in different varieties showed differ-ent ranges. The drought resistance of seven varieties decreased in order as fol ows：Koroneiki〉 Picual〉 Berat〉 Kaliniot〉 Frantoio〉 Coratina〉 Arbequina.

Agronomic and Technological Factors Affecting Tunisian Olive Oil Quality

Olive oil is a very versatile product. It has distinctive virtues in the fields of health and nutrition. For this reason olive oil quality has attracted attention and become the focus of many studies. Olive oil quality depends on several factors such as ripening, extraction method, soil type, climatic conditions, harvesting time, varieties and storage conditions. Quality assessment of olive oil is linked to an important series of physicochemical parameters including free fatty acid content, peroxide value and sensory evaluation. The main objective of this study is to investigate using statistical analysis, the main factors influencing the quality of Tunisian olive oils. Physicochemical analysis of 89 samples of olive oil produced in the region of the Sahel and central Tunisia. This study demonstrates that the main factors influencing Tunisian olive oil quality are: olive ripening, harvesting methods, olive pre-processing storage, olive washing, leaf removing, mixing, separation systems and crushing time. The data also shows that the commercial qualitative parameters of virgin olive oil such as free fatty acids, peroxide value, specific spectrophotometric absorptions in the UV region and sensorial assessment depend on the cultivar and quality of olives before processing. The application of good olive-growing practices complemented by studies similar to this would improve the quality of olive oil produced in Tunisia. This will contribute to the promotion and value of these oils as a regional product.

Olive动态心电图分析系统伪差与误判的分析

２４ｈ动态心电图（ＥＣＧ）作为一种无创性、可重复性的心脏电生理检查已广泛应用于临床，但在检查过程中，常出现伪差与误判，为探讨其原因，现将我院１９９６年５月至１９９８年３月间Ｏｌｉｖｅ动态ＥＣＧ分析系统所检查的３０６例分析如下：１临床资料本组男性１６６...

思科助力Mercer Oliver Wyman部署IP通信

思科系统的IP通信(IPC)应用的最新特性使网络企业可以更加轻松、更加经济地使用和部署融合的公司生产率解决方案。利用功能强大的统一通信工具——Clsco Unity的最新版本，跨国公司可以在部署统一语音和电子邮件通信的同时，降低成本、提高生产率和改进客户服务。

Investigation and Analysis of the Current Situation of Olive-Stone Carving Inheritance in Guangzhou

The issue of inheriting and developing traditional handicrafts in this contemporary society is being explored by all walks of life in China.Taking the olive-stone carving in Guangzhou as a case,field investigations and analyses of its current situation of inheritance have been conducted.It has been found that although the government in Guangzhou has been paying more attention to olive-stone carving,there are still many problems,including the shortage of raw materials,no inheritors,low market recognition,and inadequate promotion.Therefore,the local government has cooperated with schools and craftsmen to search for key solutions in regard to raw material protection,training of inheritors,product development,and product promotion.

Olive oil consumption and non-alcoholic fatty liver disease

The clinical implications of non-alcoholic fatty liver diseases(NAFLD)derive from their potential to progress to fibrosis and cirrhosis.Inappropriate dietary fat intake,excessive intake of soft drinks,insulin resistance and increased oxidative stress results in increased free fatty acid delivery to the liver and increased hepatic triglyceride(TG)accumulation.An olive oil-rich diet decreases accumulation of TGs in the liver,improves postprandial TGs,glucose and glucagonlike peptide-1 responses in insulin-resistant subjects, and upregulates glucose transporter-2 expression in the liver.The principal mechanisms include:decreased nuclear factor-kappaB activation,decreased lowdensity lipoprotein oxidation,and improved insulin resistance by reduced production of inflammatory cytokines(tumor necrosis factor,interleukin-6)and improvement of jun N-terminal kinase-mediated phosphorylation of insulin receptor substrate-1.The beneficial effect of the Mediterranean diet is derived from monounsaturated fatty acids,mainly from olive oil.In this review,we describe the dietary sources of the monounsaturated fatty acids,the composition of olive oil,dietary fats and their relationship to insulin resistance and postprandial lipid and glucose responses in non-alcoholic steatohepatitis,clinical and experimental studies that assess the relationship between olive oil and NAFLD,and the mechanism by which olive oil ameliorates fatty liver,and we discuss future perspectives.

Olive leaf extract inhibits lead poisoning-induced brain injury

Olive leaves have an antioxidant capacity, and olive leaf extract can protect the blood, spleen and hippocampus in lead-poisoned mice. However, little is known about the effects of olive leaf extract on lead-induced brain injury. This study was designed to determine whether olive leaf extract can inhibit lead-induced brain injury, and whether this effect is associated with antioxidant capacity. First, we established a mouse model of lead poisoning by continuous intragastric administration of lead acetate for 30 days. Two hours after successful model establishment, lead-poisoned mice were given olive leaf extract at doses of 250, 500 or 1 000 mg/kg daily by intragastric administration for 50 days. Under the transmission electron microscope, olive leaf extract attenuated neuronal and capillary injury and reduced damage to organelles and the matrix around the capillaries in the frontal lobe of the cerebral cortex in the lead-poisoned mice. Olive leaf extract at a dose of 1 000 mg/kg had the greatest protective effect. Spectrophotometry showed that olive leaf extract significantly in- creased the activities of superoxide dismutase, catalase, alkaline phosphatase and acid phes- phatase, while it reduced malondialdehyde content, in a dose-dependent manner. Furthermore, immunohistochemical staining revealed that olive leaf extract dose-dependently decreased Bax protein expression in the cerebral cortex of lead-poisoned mice. Our findings indicate that olive leaf extract can inhibit lead-induced brain injury by increasing antioxidant capacity and reducing apop- tosis.

基于Olive的大型网络管理训练平台设计与开发

由于现实网络环境不允许进行网络管理实验,所以如何在较为真实的网络中培训合格的网络管理员是一项亟待解决的难题.基于Olive设计和实现了网络管理训练平台,可以有针对性地提供各种网络管理场景.在平台上可以进行大型网络配置、网络故障解决、网络拓扑发现、网络攻防实验等网络管理员必需的技能培训;最后通过路由器人为配置错误导致路由震荡的实验,模拟演示了训练平台如何搭建网络管理场景和解决网络故障.通过IPv6 NDP中间人攻击的实验,证明了网络管理训练平台可以作为一个实验床,提供给网络管理员从事网络研究工作.

Comparative analysis of chemical components between barks and leaves of Eucommia ulmoides Oliver

The chemical components of the essential oils in the barks and leaves of Eucommia ulmoides Oliver were analyzed and compared by chromatograms and mass spectra technique, heuristic evolving latent projections (HELP), alternative moving window factor analysis (AMWFA) algorithms and normalization method based on the peak areas; the flavones in the barks and leaves of Eucommia ulmoides Oliver were separated on an ODS column by gradient elution carried out with the flow phase consisting of water, methanol and phosphoric acid (0.1%), and their contents were quantitatively determined by standard curve method and diode array detection (DAD) at 362 nm. The results show that 68 and 73 compounds respectively from essential oils of the barks and leaves of Eucommia ulmoides Oliver are identified, and there are 33 mutual compounds among 108 compounds determined. The total contents of these volatile components of the two samples possess 92.9% and 97.75% of the gross of the relevant essential oils, respectively; the contents of the rutin, quercetin and kaempferol in the barks and leaves of Eucommia ulmoides Oliver are 0.016 9, 0.003 6, 0.002 1 and 0.064 4, 0.030 2, 0.010 0 mg/g, respectively, and the determination recoveries are 95.2%-106.2%. The comparative analysis shows that for the barks and leaves of Eucommia ulmoides Oliver, there are significant differences in their components of the relevant essential oils and flavones.

Chemical constituents,biological functions and pharmacological effects for comprehensive utilization of Eucommia ulmoides Oliver

Eucommia ulmoides Oliver is a native plant and valuable tonic Chinese medicine in China with a long history,great economic value and comprehensive development potential.Traditionally,the comprehensive utilization rate of E.ulmoides Oliv.is still very low,only bark has been used as medicine and other parts of Eucommia ulmoides Oliv.cannot be fully utilized,even the leaves have been well utilized in food products in Japan in the past decades.In order to improve the comprehensive utilization efficiency of E.ulmoides Oliv.,in this review,we summarized the varieties and contents of main active compounds,biological functions and pharmacological effects in different parts of E.ulmoides Oliv.The findings suggest that other parts of E.ulmoides Oliv.could replace the bark of E.ulmoides Oliv.to some extent besides of their respective applications.The unique and extensive physiological functions between different parts of E.ulmoides Oliv.indicate that the comprehensive utilization of E.ulmoides Oliv.has a wide space to develop,which is also an effective way to protect E.ulmoides Oliv.resources and improve its the utilization rate.