No abstract

The Mediterranean basin is characterized by the presence and cultivation of olive trees since antiquity. All of the Mediterranean countries and especially Greece and Italy, are characterized by similar food patterns that are described as “Mediterranean diet”. The core of this diet is the daily intake of plant foods and as its main source of fat is olive oil and particularly in Greece EVOO (Extra Virgin Olive Oil). EVOO contains a large percentage of MUFA (monounsaturated fatty acids - approximately 80% of its total lipid concentration), as well as some other substances in smaller concentrations such as oleocanthal, hydroxytyrosol, oleuropein etc. The greater the adherence to the Mediterranean diet and to the intake of EVOO as the main fat source, the greater the health benefits encountered. Some of these benefits that have been reported are due to the antioxidant properties of EVOO, its anti-inflammatory effects, its ability to regulate the endothelial function, lipids, haemostasis, coagulation and fibrinolysis. Moreover, EVOO has a positive effect in chronic diseases such as obesity, metabolic and amyloid diseases, while it reduces the risk of cardiovascular and neurodegenerative diseases. Furthermore, it influences the aging process by reducing the genome and proteome damage that lead to aging. All the data collected, demonstrate that a daily intake of EVOO combined with a good percentile of adherence to the Mediterranean diet lead to a healthier lifestyle, longevity and a reduced morbidity rate.

The behavior of six citrus rootstocks, Volkameriana, Citrumelo 'Swingle', Citrange 'Carrizo', Poncirus trifoliata 'Serra', Poncirus trifoliata 'Rubidoux' and Poncirus trifoliata 'Flying Dragon', in in vitro propagation was studied and compared for shoot proliferation and rooting. In addition, the genetic relationships among the rootstocks studied and other Citrus species, using the Inter-Simple Sequence Repeats (ISSR) molecular markers, were investigated. Nodal explants of three months old shoots were used in Murashige and Skoog medium supplemented with N6-benzyladenine (BA) for shoot proliferation and with naphthaleneacetic acid (NAA) for rooting. The rootstock Volkameriana showed a statistically significant higher number of shoots (1.81), shoot length (15.14 mm) and number of leaves per explant (5.81), while all three Poncirus trifoliata rootstocks showed the lowest numbers. The number of roots and root length per explant were evaluated at the end of the rooting phase. The rootstock 'Swingle' showed a higher number of roots per explant (4.2) followed by 'Flying Dragon' (3.93) and 'Carrizo' (3.23) rootstocks. The rootstocks 'Swingle' (140.8 mm), Volkameriana (148 mm) and 'Flying Dragon' (131.12 mm) had significantly higher root length per explant compared to 'Carrizo' (31 mm) and 'Rubidoux' (34.5 mm). The ISSR molecular marker technique used in the present study grouped successfully the different species, varieties and rootstocks studied, revealing their genetic variability. The genetic variability observed among the rootstocks ranged between 0.29 (Poncirus trifoliata 'Serra' and Citrumelo 'Swingle') and 0.60 (Volkameriana and Citrumelo 'Swingle'). The response of the rootstocks studied in in vitro propagation however is not related to their genetic affinity.

No abstract

Mediterranean diet is almost synonymous to the healthy lifestyle and diet nowadays. Some of the major components of the diet are the products of the olive tree, fruits and olive oil, which are classified as medical foods, due to their nutraceutical benefits and their protective properties against cancer, cardiovascular diseases, age-related diseases, neurodegenerative disorders and other diseases. The key contributors to these properties are the phenolic compounds such as hydroxytyrosol, tyrosol and oleuropein. Table olives are being processed with several methods in order to reduce the bitterness of the olive fruit and the impact of the processing on phenolic compounds has not been studied extensively. In the present study, changes in the concentration of the most important phenolic compounds were quantified in fresh, Greek-style and Spanish-style processed olive fruits of cv. ‘Kalamata’, using two different analytical methods for identification and quantification: high-performance liquid chromatography diode array detector (HPLC-DAD) and ultrahigh-performance liquid chromatography tandem mass spectrometry (LC-(ESI)-MS/MS). The phenolic compounds that were identified and quantified were hydroxytyrosol, tyrosol, verbascocide, rutin, oleuropein and luteolin. Both processing methods used altered the phenolic compounds concentration in ‘Kalamata’ olive fruits compared to untreated fruits. In both analytical methods, a statistically significant increase in verbascoside and hydroxytyrosol concentration and a statistically significant decrease in rutin concentration was observed in both, Greek-style and Spanish-style, processed olive fruits.