Characterisation and traceability of extra virgin olive oil and table olive of Azapa variety marketed in Chile using Microsatellite Molecular Markers / Caracterización y trazabilidad de aceite de oliva virgen extra y aceituna de mesa de la variedad Azapa comercializados en Chile mediante marcadores moleculares microsatélites

Chile has two certified origin olive products: Extra-Virgin Olive Oil (EVOO) from Huasco valley and the Azapa variety table olive from the Azapa valley. However, efficient methodologies are needed to determine the varieties and raw materials involved in the end products. In this study, we assessed the size of alleles from ten microsatellites in 20 EVOOs and in leaves and fruits of 16 olive varieties cultivated in Chile to authenticate their origins. The identification of varieties relied on specific allele sizes derived from microsatellites markers UDO99-011 and DCA18-M found in leaves and fruit mesocarp. While most Chilean single-variety EVOOs matched the variety declared on the label, inconsistencies were observed in single-variety EVOOs containing multiple varieties. Our findings confirm that microsatellites serve as a valuable as diagnostic tools for ensuring the quality control of Geographical Indication certification for Azapa olives and EVOO with Designation of Origin from Huasco.

Chile cuenta con dos productos de oliva de origen certificado: El aceite de oliva virgen extra (AOVE) del valle del Huasco y la aceituna de mesa de la variedad Azapa del valle de Azapa. Sin embargo, se necesitan metodologías eficientes para determinar las variedades y materias primas involucradas en los productos finales. En este estudio, evaluamos el tamaño de los alelos de diez microsatélites en 20 AOVEs y en hojas y frutos de 16 variedades de aceituna cultivadas en Chile para autentificar sus orígenes. La identificación de las variedades se basó en los tamaños alélicos específicos derivados de los marcadores microsatélites UDO99-011 y DCA18-M encontrados en las hojas y el mesocarpio de los frutos. Aunque la mayoría de los AOVEs chilenos monovarietales coincidían con la variedad declarada en la etiqueta, se observaron incoherencias en los AOVEs monovarietales que contenían múltiples variedades. Nuestros hallazgos confirman que los microsatélites sirven como valiosas herramientas de diagnóstico para asegurar el control de calidad de la certificación de Indicación Geográfica para aceitunas de Azapa y AOVE con Denominación de Origen de Huasco.

Anidación de la tortuga marina Lepidochelys olivacea (Testudinata: Cheloniidae) en Campamento Tortuguero Cedeño, Honduras (2011-2021) / Nesting of olive ridley sea turtle Lepidochelys olivacea (Testudinata: Cheloniidae) in Campamento Tortuguero Cedeño, Honduras (2011-2021)

Introducción: El Campamento Tortuguero de Cedeño ha sido el sitio menos investigado del Golfo de Fonseca, donde se protege a la tortuga golfina en Honduras desde 1975. Objetivo: Evaluar la anidación de la tortuga Golfina (Lepidochelys olivacea) durante la temporada de veda entre el 2011 y 2021 en Campamento Tortuguero Cedeño, Choluteca, Honduras. Métodos: Entre 2011 a 2021, se llevó a cabo el monitoreo diario de las actividades de anidación durante la veda del 1 al 25 de septiembre. Los patrullajes se realizaron entre las 6:00-18:00 h, y las 18:00-5:00 h. Se registró el número total de tortugas que anidaban y se recogieron sus huevos, que se transportaron al criadero, donde se tabularon los resultados de las puestas y las crías. Resultados: Se registró un total 1 065 tortugas de L. olivacea, 95 051 huevos recolectados, 1 065 nidos marcados en tres playas que fueron reubicados en viveros artificiales y una eclosión exitosa de 62 747 neonatos. La playa Las Doradas fue el sitio con el mayor número de tortugas anidadoras, seguido de Los Delgaditos y por último Cedeño. El promedio de la frecuencia de anidación fue de 96 nidos. Del 2011 al 2021 el esfuerzo de recolección de los nidos aumentó en un 91.6 %, pasando de 84 a 161 nidos. El número de personas patrullando se asoció con la cantidad de nidos detectados en las playas. Conclusión: Los esfuerzos de monitoreo y conservación para la especie han indicado que ha habido un incremento en la anidación de L. olivacea en las tres playas, con un mayor incremento en Playa Las Doradas. Este escenario comprueba la funcionalidad de la veda en esta zona.

Introduction: The Cedeño Turtle Camp has been the least researched site in the Fonseca Gulf, where Olive Ridley Turtles in Honduras have been protected since 1975. Objective: To evaluate the nesting of Olive Ridley turtles (Lepidochelys olivacea) during the closed season from 2011 to 2021 in Campamento Tortuguero Cedeño, Choluteca, Honduras. Methods: From 2011 to 2021, daily monitoring of nesting activities was conducted during the closed season from the 1st to 25th of September. Patrols were conducted between 6:00-18:00 h, and 18:00-5:00 h. The total number of nesting turtles was recorded, and their eggs were collected and transported to the hatchery, where clutch and hatchling performance were tabulated. Results: A total of 1 065 L. olivacea turtles were recorded, 95 051 eggs collected, 1 065 nests marked on three beaches that were relocated in artificial hatcheries and a successful hatching of 62 747 hatchlings. Las Doradas beach was the site with the highest number of nesting turtles, followed by Los Delgaditos and lastly Cedeño. The average nesting frequency was 96 nests. From 2011 to 2021 the nest collection effort increased by 91.6 %, from 84 to 161 nests. The number of people patrolling was associated with the number of nests detected on the beaches. Conclusion: Monitoring and conservation efforts for L. olivacea in the Campamento Tortuguero Cedeño show a positive trend in nesting with a greater increase in Playa Las Doradas. This scenario proves the functionality of the closed season in this area.

Composición química y aplicaciones clínicas del aceite de oliva extra virgen

La composición química del aceite de oliva extra virgen (AOEV) se compone principalmente de triglicéridos, ácidos grasos insaturados como ácido oleico, ácido linoleico y el α-linolénico. También se destacan compuestos fenólicos de tres clases químicas: simples, secoiridoides y lignanos. En la presente revisión se analizó el consumo del AOEV en enfermedades crónicas, ciertos tipos de cáncer y en enfermedades neurodegenerativas. La evidencia muestra que el consumo de entre 8 y 40 g de AOEV diario tiene efectos protectores en enfermedades cardiovasculares, puede evitar la aparición de diabetes tipo 2 y aumentar los niveles de colesterol HDL. Respecto al cáncer, entre los efectos evaluados se destacan los encontrados a partir de los compuestos fenólicos hidroxitirosol (HT) y oleocantal, los que han demostrado un efecto protector en algunos tipos de cáncer como cáncer de piel y de mama. En las enfermedades neurodegenerativas, se observó que el consumo diario de 50 g de AOEV, tiene un efecto inhibidor en la degeneración neuronal atribuido a sus compuestos fenólicos como oleuropeina e HT. Investigaciones a futuro debieran enfocarse en determinar los efectos a largo plazo del consumo de AOEV en las diferentes enfermedades analizadas, para así poder ir estableciendo la "dosis" de AOEV que permita obtener resultados protectores sobre la salud. Además de explorar los efectos de las diferentes variedades de aceitunas (con sus componentes bioactivos particulares) con el fin de establecer los efectos en la salud y enfermedad asociados a variedades específicas.

The chemical composition of extra virgin olive oil (EVOO) is mainly composed of triglycerides, unsaturated fatty acids such as oleic acid, linoleic acid, and α-linolenic acid. Phenolic compounds of three chemical classes are also relevant, such as simple, secoiridoids, and lignans. Here, we review the association between EVOO consumption and chronic diseases, certain types of cancer, and neurodegenerative diseases. Evidence shows that consuming between 8 and 40 g of EVOO / day has protective effects on cardiovascular diseases, can prevent the onset of type 2 diabetes, and increases HDL cholesterol levels. Regarding cancer, phenolic compounds hydroxytyrosol (HT) and oleocanthal have protective effects on some types of cancer, such as skin and breast cancer. Regarding neurodegenerative diseases, daily consumption of phenolic compounds such as oleuperin and hydroxytyrosol and 50 g of EVOO has an inhibitory effect on neuronal degeneration and a protective effect on neuroprotective capacity. Future research should focus on determining the long-term impact of EVOO consumption on different diseases to establish the "dose" of EVOO that will allow health-protective results. It is also necessary to establish the effects of the specific olives (with their particular bioactive components) to establish the different impacts on health and disease associated with olives varieties.

Chemical and sensory assessment of extra virgin olive oil blends with omega-3 polyunsaturated fatty acids from plant origin

Extra virgin olive oil (EVOO) is known for its health benefits, although it provides a minimum amount of n-3 polyunsaturated fatty acids (n-3 PUFA), which play an important role in the human organism. In this study, EVOO was blended with vegetable oils which are rich sources of n-3 PUFA alpha-linolenic acid (ALA) and/or stearidonic acid (SDA) (chia, walnut, linseed and viper's bugloss seed oils). Fatty acid profiles, induction time, and organoleptic characteristics of the resulting blends were assessed. The n-3 PUFA enrichment in the blends was proportional to the degree of blending. Sensory analysis carried out by a trained panel showed that it is possible to enrich EVOO with up to 20% chia, linseed and viper's bugloss seed oil without altering the original organoleptic characteristics of EVOO. However, the induction time of the blends was significantly reduced compared with EVOO even after adding n-3 PUFA in small proportions, meaning that shelf-life time of these blends is much lower than that of EVOO, which should be considered when preparing these products for commercial purposes.

El aceite de oliva extra virgen (AOEV) es ampliamente conocido por sus beneficios para la salud, aunque apenas aporta ácidos grasos poliinsaturados n-3 (AGPI n-3), los cuales juegan un papel importante en el organismo humano. En este estudio se elaboraron mezclas de AOEV con aceites vegetales ricos en ácido alfa-linolénico (ALA) y/o estearidónico (SDA) (chia, nuez, linaza y viborera). Se evaluaron los perfiles de ácidos grasos, tiempos de inducción y características organolépticas de las mezclas resultantes. El enriquecimiento en AGPI n-3 fue proporcional al grado de mezcla. El análisis sensorial llevado a cabo por un panel entrenado mostró que es posible enriquecer AOEV con hasta un 20% de aceite de chia, linaza o viborera sin alterar las características organolépticas originales del AOEV. Sin embargo, los tiempos de inducción de las mezclas fueron significativamente menores que el del AOEV, incluso tras añadir AGPI n-3 en pequeñas proporciones, lo que significa que el tiempo de vida media de las mezclas es mucho menor que el del AOEV. Este hecho debería tenerse en cuenta al preparar las mezclas con propósitos comerciales.

Uso do azeite de oliva (Olea europaea l. ) em preparações culinárias quentes: elaboração de material informativo para popularização do conhecimento científico / Use of olive oil (Olea europaea l. ) in hot culinary preparations: elaboration of informative material for popularization of scientific knowledge / Uso del aceite de oliva (Olea europaea l. ) en preparaciones culinarias calientes: elaboración de material divulgativo para la popularización del conocimiento científico

O azeite de oliva é amplamente consumido devido às suas propriedades benéficas para a saúde e características sensoriais únicas. A composição química abundante em ácido graxo monoinsaturado, associada ao perfil de compostos fenólicos com importante efeito antioxidante, confere ao azeite de oliva alta estabilidade ao aquecimento. Embora existam muitas evidências sobre a estabilidade térmica do azeite, ainda existem muitas dúvidas, por parte da população, sobre o uso em técnicas culinárias que envolvam calor. O objetivo desse trabalho foi compilar evidências científicas a respeito da influência de técnicas culinárias sobre a estabilidade térmica do azeite de oliva, com vistas a elaborar material informativo, com linguagem adaptada à população em geral, sobre sua utilização na culinária, especialmente em preparações quentes. É de amplo conhecimento na literatura que o azeite de oliva é bastante resistente à cocção, no entanto, temperaturas elevadas, como as empregadas na fritura por imersão, podem levar a diminuição do teor de compostos fenólicos, a depender da quantidade e tipos de fenólicos presentes no azeite. Estudos no contexto da gastronomia molecular também relatam, além da estabilidade térmica, os benefícios da utilização do azeite de oliva na culinária devido às interações químicas entre os compostos do azeite e os compostos do alimento fazendo com que ambos (óleo e alimentos) se beneficiem dos efeitos protetivos desses compostos. Considerando que ainda é muito comum o uso do azeite de oliva apenas para temperar saladas e finalizar pratos, o infográfico elaborado no presente trabalho pode contribuir para apresentar o conteúdo científico sobre o uso do azeite em preparações culinárias quentes de forma simplificada e de fácil compreensão.

Olive oil is widely consumed due to its beneficial health properties and unique sensory characteristics. The chemical composition abundant in monounsaturated fatty acids, associated with a profile of phenolic compounds with important antioxidant effects, gives olive oil high heat stability. Although there is much evidence about the thermal stability of olive oil, there are still many doubts among the population about its use in cooking techniques that involve heat. The objective of this work was to compile scientific evidence about the influence of cooking techniques on the thermal stability of olive oil, in order to elaborate informative material, with language adapted to the general population, about its use in cooking, especially in hot preparations. It is widely known in the literature that olive oil is very resistant to cooking, however, high temperatures, such as those used in deep frying, can lead to a decrease in the content of phenolic compounds, depending on the amount and types of phenolics present in the oil. Studies in the context of molecular gastronomy also report, besides thermal stability, the benefits of using olive oil in cooking due to chemical interactions between the compounds of olive oil and food compounds, so that both (oil and food) benefit from the protective effects of these compounds. Considering that it is still very common to use olive oil only to season salads and finish dishes, the infographic prepared in this work can contribute to present the scientific content about the use of olive oil in hot culinary preparations in a simplified and easy to understand way.

El aceite de oliva es ampliamente consumido por sus propiedades beneficiosas para la salud y sus características sensoriales únicas. La composición química abundante en ácidos grasos monoinsaturados, asociada al perfil de compuestos fenólicos con importante efecto antioxidante, confiere al aceite de oliva una gran estabilidad al calentamiento. Aunque hay muchas evidencias sobre la estabilidad térmica del aceite de oliva, todavía existen muchas dudas entre la población sobre su uso en técnicas culinarias que implican calor. El objetivo de este trabajo fue recopilar evidencias científicas sobre la influencia de las técnicas culinarias en la estabilidad térmica del aceite de oliva, con el fin de elaborar material divulgativo, con lenguaje adaptado a la población general, sobre su uso en cocina, especialmente en preparaciones calientes. Es ampliamente conocido en la literatura que el aceite de oliva es bastante resistente a la cocción, sin embargo, las altas temperaturas, como las empleadas en la fritura por inmersión, pueden llevar a disminuir el contenido de compuestos fenólicos, dependiendo de la cantidad y tipos de fenólicos presentes en el aceite. Los estudios en el contexto de la gastronomía molecular también informan, además de la estabilidad térmica, de los beneficios del uso del aceite de oliva en la cocina debido a las interacciones químicas entre los compuestos del aceite de oliva y los compuestos de los alimentos, de forma que ambos (aceite y alimento) se benefician de los efectos protectores de estos compuestos. Teniendo en cuenta que todavía es muy común el uso del aceite de oliva sólo para aliñar ensaladas y terminar platos, la infografía elaborada en este trabajo puede contribuir a presentar de forma simplificada y fácil de entender el contenido científico sobre el uso del aceite de oliva en preparaciones culinarias calientes.

The Potential use of Phenolic Compounds Recovered from Olive Mill Wastewater in Food Model Systems

In terms of economic growth, health benefits, and culture, the olive oil industry is a critical sector for many countries. However, olive mill wastewater (OMWW) is one of the most polluting by-products of the manufacture of virgin olive oil. Several studies have reported that OMWW is a valuable resource of usable compounds for recovery and valorization. Because of its high content of phenolic compounds, it may serve a significant function in food because of the phenolics' strong antioxidant value. The current paper provides a survey of OMWW's phenolic recovery methods, focusing on their application as active constituents in food products. In addition, this contribution provides an overview of key research describing the potentialities of OMWW phenolics in food model systems. The Scopus, Web of Science, and Science Direct databases were chosen as our paper references. Based on the available studies, traditional techniques like solvent extraction, membranes, and, more recently, innovative technologies that promise minimum impact on these phytochemicals’ compounds are used to recover phenolics from OMWW. Various food products, such as vegetable oils, bakery products, milk beverages, and meat products, can be fortified. All of these applications are based on phenolics' antibacterial and antioxidant properties to minimize food matrix alteration and contamination.

The beneficial effects of virgin olive oil against oxidative stress induced by hypercholesterolemia in rats

Cardiovascular disease(CVD) remains the major cause of mortality in the world, typically claiming a third of all deaths. The primary cause of CVD is atherosclerosis. Therefore, timely prevention and therapy of atherosclerosis are able to reduce the risk of the development of its clinical manifestations. Anti-atherosclerotic activity of medicinal plants mainly appears in their multiple effects.This study was carried out to evaluate the hypolipidemic activity of virgin olive oil in experimentally induced hyperlipemic Wistar. A total of 24 rats were randomly allocated to 4 equal groups and treated as follows for 50 days: (1) Normal control (NC); that were fed with a standart diet; (2) High Cholesterol Diet Control (HCD); which received high cholesterol diet for 50 days; (3) Animals receiving high cholesterol diet for 50 days, after this period the animals are fed for eight days by the standard foodand receiving by gavage virgin olive oil (HCD+VOO) and(4) Animals fed for eight days with the standard food and receiving by gavage olive oil (VOO). High Cholesterol Diet containing yolk egg and coconut oil. Results showed that olive oil caused a significant (p < 0.01) reduction in serum levels of Total Cholesterol (TC), Triglycerides (TG), Low­Density Lipoprotein Cholesterol (LDL) and Atherogenic Index Serum (AIS). The results also demonstrated a significant (p < 0.01) increase in High­Density Lipoprotein Cholesterol (HDL). Moreover, virgin olive oil induced a significant reduction in liver lipid content. On the other hand, a High cholesterol diet induced oxidative stress was measured by estimating reduced glutathione level and amount of thiobarbituric acid reactive substances (TBARS) formed as an index of lipid peroxidation in a liver and a heart. Virgin olive oil supplementation attenuated all these variations. Our observations of the study indicate that the virgin olive oil has a significant antihyperlipidemic potential.

Wound-healing and cytokine-modulating potential of medicinal oil formulation comprising leaf extract of Murraya koenigii and olive oil / Potencial de cicatrização de feridas e modulação de citocinas de formulação de óleo medicinal compreendendo extrato de folhas de Murraya koenigii e azeite de oliva

The study investigated the wound healing effect of medicinal oil (MO) formulation prepared from Murraya koenigii leaves extract (methanolic) incorporated in olive oil. The MO was visually transparent, homogenous, smooth in texture, the viscosity grade was observed as 140 cP and easily spreadable. Pro-inflammatory cytokines IL-1ß, IL-6, and TNF-α were significantly reduced to 82.3 ± 3.5, 156 ± 6.2, 137.3. ± 5.5 pg/ml, respectively after treatment with MO when compared to disease control animals that showed IL-1ß, IL-6, and TNF-α levels of 170 ± 6, 265 ± 7, and 288.6 ± 11, pg/ml respectively. The level of pro-inflammatory cytokine in povidone iodine solution (PIS) group was 95.3 ± 3, 162 ± 6, 177.6 ± 8.9 pg/ml of IL-1ß, IL-6, and TNF-α respectively. Interestingly, the wound-healing efficacy of MO was found better as compared to povidone iodine treated standard group and concluded that MO has excellent wound healing effect.

O estudo investigou o efeito cicatrizante da formulação de óleo medicinal (MO) preparado a partir do extrato de folhas de Murraya koenigii (metanol) incorporado ao azeite de oliva. O MO era visualmente transparente, homogêneo, de textura lisa, o grau de viscosidade observado foi de 140 cP e facilmente espalhável. As citocinas pró-inflamatórias IL-1ß, IL-6 e TNF-α foram significativamente reduzidas para 82,3 ± 3,5, 156 ± 6,2, 137,3. ± 5,5 pg/ml, respectivamente, após o tratamento com MO quando comparados aos animais controle da doença que apresentaram níveis de IL-1ß, IL-6 e TNF-α de 170 ± 6, 265 ± 7 e 288,6 ± 11, pg/ml, respectivamente . O nível de citocina pró-inflamatória no grupo solução de iodopovidona (PIS) foi de 95,3 ± 3, 162 ± 6, 177,6 ± 8,9 pg/ml de IL-1ß, IL-6 e TNF-α, respectivamente. Curiosamente, a eficácia de cicatrização de feridas de MO foi encontrada melhor em comparação com o grupo padrão tratado com iodopovidona e concluiu que a preparação de MO tem efeito de cicatrização de feridas.

Nesting trends of olive ridley sea turtles Lepidochelys olivacea (Testudinata: Cheloniidae) on two beaches in Northwestern Mexico after 30 and 40 years of conservation / Tendencias de anidación de la tortuga golfina Lepidochelys olivacea (Testudinata: Cheloniidae) en dos playas del noroeste de México después de 30 y 40 años de conservación

Abstract Introduction: Although olive ridley sea turtle (Lepidochelys olivacea) are the most abundant sea turtles in the world, quantitative information is scarce and unevenly distributed among regions. There are many management and conservation programs for this species, and assessments are necessary to identify nesting trends and effectively manage current conservation programs. PROTORMAR-UAS is a Research and Conservation program for the olive ridley turtle created by the Autonomous University of Sinaloa, Mexico. The program utilizes two biological stations: Santuario Playa Ceuta (SPC) and Playa Caimanero (PC). Objective: To evaluate the nesting trend of olive ridley turtles on two beaches in Northwestern Mexico and to predict prospective nesting trends for the next 30 years. Methods: Using annual nesting data collected over 40 years at SPC (1976-2016) and 30 years at PC (1986-2016), we evaluated nesting trends, hatching success, predation and poaching of olive ridley turtles on the two beaches in Northwestern Mexico. Then, prospective nesting estimates for the next 30 years were calculated predictive time series model. Results: A positive and significant correlation was identified between the number of annual nests and time for both beaches (rho = 0.850, P ≤ 0.01 for SPC; rho = 0.677, P ≤ 0.01 for PC); the average hatching success rates were 65.09 at SPC and 60.72 % at PC. The predictive time-series model indicated that the numbers of nests will continue to increase through 2045, increasing three-fold at SPC and six-fold at PC with respect to the last year of monitoring. Conclusions: There was a clear positive trend in the number of olive ridley sea turtle nests at both sites, which is consistent with trends found in other recent studies from the region. Therefore, we suggest that PC be designated a legally protected nesting area since it is located within the latitudinal limits of olive ridley nesting and given the need for resources for camp operation considering increased nesting and current problems with predation and poaching. Because in Mexico operating a nesting beach without any protection status implies not having a budget for its management.

Resumen Introducción: A pesar de que las tortugas golfinas (Lepidochelys olivacea) son las tortugas marinas más abundantes del mundo, su información cuantitativa disponible es escasa y se encuentra distribuida de manera desigual entre regiones. Existen muchos programas de manejo y conservación para esta especie, y sus evaluaciones son necesarias para identificar tendencias de anidación y poder manejar de manera efectiva los programas de conservación actuales. PROTORMAR-UAS es un programa de Investigación y Conservación de la tortuga golfina creado por la Universidad Autónoma de Sinaloa, México. El Programa cuenta con dos estaciones biológicas: Santuario de Playa Ceuta (SPC) y Playa Caimanero (PC). Objetivo: Evaluar la tendencia de anidación de la tortuga golfina en dos playas del noroeste de México y predecir las tendencias prospectivas de anidación para los próximos 30 años. Métodos: A partir de los datos de registros anuales de anidación de 40 años para SPC (1976-2016) y 30 años para PC (1986-2016), evaluamos las tendencias de anidación, el éxito de la eclosión y los problemas de depredación y saqueo de nidos de la tortuga golfina en las dos playas del noroeste de México. Posteriormente, se calcularon las estimaciones prospectivas de anidación para los próximos 30 años usando un modelo predictivo de series de tiempo. Resultados: Se identificó una correlación positiva y significativa entre el registro anual de nidos y el tiempo de estudio para ambas playas (rho = 0.850, P ≤ 0.01 para SPC; rho = 0.677 y P ≤ 0.01 para PC); así como el éxito de eclosión promedio de 65.09 para SPC y de 60.72 % para PC. El modelo predictivo de series de tiempo indicó que las anidaciones continuarán aumentando para el 2045, tres veces para SPC y seis para PC, con respecto al último año de monitoreo. Conclusiones: Hay una clara tendencia positiva de anidación de la tortuga golfina en ambos sitios, lo cual es consistente con la tendencia observada en otros estudios recientes de la región. Por lo tanto, sugerimos incluir a PC como un área de anidación legalmente protegida, la cual se ubica en los límites latitudinales de anidación de la tortuga golfina, dada la necesidad de contar con recursos disponibles para la operación del campamento ante el aumento de anidaciones y de problemas de depredación y saqueo. Porque en México operar una playa de anidación sin ningún estatus de protección implica no tener presupuesto para su manejo.

Molecular diagnosis and immunotherapy selection in a Portuguese population sensitized to grass and olive pollens / Diagnóstico molecular e seleção de imunoterapia numa população portuguesa sensibilizada ao pólen de gramíneas e de oliveira

Introduction: Phleum pratense (Phl p) and Olea europaea (Ole e) are common allergenic pollen. Objectives: To describe the sensitization patterns to Phl p and Ole e allergens in a subset of allergic rhinitis patients with positive skin prick tests (SPTs) to these pollens and compare the allergen immunotherapy (AIT) choice before and after determination of molecular components. Methods: Candidates to pollen immunotherapy with positive SPTs to both Phl p and Ole e were recruited. All of them underwent an SPT with a panel of aeroallergens and measurements of serum specific IgE (sIgE) to Phl p, Ole e, Phl p1, Phl p5, Phl p7, Phl p12, Ole e1, Ole e7, and Bet v2. Results: Forty adults were included. Of these, 83% and 65% were sIgE-positive to Phl p and Ole e, using the 0.35 kUA/L and 0.70 kUA/L cut-offs, respectively. Moreover, 42.5% of patients had positive sIgE to Phl p1 and/or Phl p5, 2.5% only to Ole e1, and 47.5% to both (0.35 kUA/L cutoff). By increasing the cut-off to 0.7 kUA/L, 55% of patients were sensitized to Phl p1 and/or Phl p5, and no patient was sensitized only to Ole e1. After component-resolved diagnosis, AIT choice was changed in 15 (37.5%) patients, with a decrease in the number of prescriptions of AIT with both grass and olive pollens and with olive alone, together with an increase in the prescriptions of AIT with grass pollen alone. Conclusion: Genuine sensitization to Olea europaea was reduced, and the sensitization patterns were heterogeneous. Knowledge of pattern of sensitization to molecular components changed immunotherapy prescription in more than one third of the patients.

Introdução: Os polens de Phleum pratense (Phl p) e de Olea europaea (Ole e) são fontes alergênicas comuns. Objetivos: Descrever os padrões de sensibilização aos alergênios destes dois polens num subconjunto de pacientes com rinite alérgica polínica e comparar a escolha de imunoterapia, antes e depois da determinação de alergênios moleculares para Phl p e Ole e. Métodos: Foram recrutados candidatos para imunoterapia com polens, com testes cutâneos positivos para Phl p e Ole e. Todos realizaram um painel de testes em picada a aeroalergênios e determinação de IgE séricas específicas para Phl p, Ole e, rPhl p1, rPhl p5, rPhl p7, rPhl p 12, rOle e 1, nOle e 7, rBet v2. Resultados: Foram incluídos 40 adultos. Em relação à sIgE para Phl p e Ole e, 83% e 65% dos pacientes apresentaram positividade para ambos, usando o cut-off de 0,35 kUA/L e 0,70 kUA/L, respectivamente. A positividade para Phl p1 e/ou Phl p 5 foi encontrada em 42,5%, para Ole e 1 apenas em 2,5%, enquanto 47,5% apresentaram sIgE positivo para ambos (cut-off corte de 0,35 kUA/L). Aumentando o cut-off para 0,7 kUA/L, 55% foram sensibilizados para Phl p1 e/ou Phl p5, nenhum paciente foi sensibilizado apenas para Ole e 1. Após a determinação dos alergênios para os componentes moleculares, a escolha de imunoterapia foi alterada em 15 (37,5%) pacientes, com uma diminuição no número de vacinas para Phleum + Olea e apenas para Olea e um aumento na prescrição de vacinas para Phleum. Conclusão: A sensibilização genuína do Olea europaea foi reduzida e os padrões de sensibilização foram heterogêneos. O conhecimento da sensibilização aos componentes moleculares dos alergênios mudou a prescrição de imunoterapia em mais de um terço dos pacientes.

Aerobiología de polen del olivo en las ciudades de Tacna y Arica y su relación con las enfermedades alérgicas respiratorias / Olive pollen aerobiology in Tacna and Arica cities and it is relation with the allergic respiratory diseases

Medir la concentración del polen en la atmósfera se ha convertido en objeto de interés a nivel mundial debido al aumento de las enfermedades alérgicas, ya que en muchas personas es causa de polinosis. Objetivos: se centró en la elaboración de un calendario de polen del olivo, basado en medir su concentración en las ciudades de Tacna (desde 2015 al 2018) y Arica (periodo 2018), y determinar la prevalencia de resultados positivos para extracto alergénico de polen del olivo en pacientes con síntomas de rinitis y/o asma provenientes de las ciudades de Tacna y Arica (periodo 2015-2018). Métodos: Se midió la concentración de polen, mediante el método volumétrico tipo Hirst, según estándares establecidos por el comité de aerobiología de la Sociedad Española de Alergología e Inmunología Clínica (SEAIC). Se incluyó una muestra total de 350 sujetos con síntomas respiratorios (200 de Tacna y 150 de Arica). Resultados: En Tacna, en 2015, 2016, 2017 y 2018, la concentración máxima de polen de olivo fue de 246 granos/m3 ; 110 granos/m3 ; 78 granos/ m3 y 688 granos/m3 respectivamente. En Arica en 2018, la concentración máxima de polen del olivo fue de 318 granos/ m3 . Se encontró que un 34% (68/200) y un 28% (42/150) de sujetos con síntomas respiratorios estaban sensibilizados u obtuvieron pruebas positivas al extracto de polen del olivo en sujetos de las ciudades de Tacna y Arica respectivamente. Conclusión: En ambas ciudades las concentraciones máximas de polen del olivo se encontraron principalmente entre los meses de septiembre a noviembre, siendo octubre el mes de mayores conteos. Se identificó sujetos alérgicos por test cutáneo al polen del olivo en las ciudades de Tacna y Arica.

The measurement of the concentration of pollen in the atmosphere has become an object of interest worldwide for the increase of allergy diseases, since in many people it is the cause of pollinosis. Objectives: focused on the elaboration of a calendar of olive tree pollen based on the measurement of the pollen concentration in Tacna (since 2015 to 2018) and Arica (period 2018) cities, and to determine the prevalence of positive results for allergenic extract of olive pollen in patients with symptoms of rhinitis and / or asthma, who came from Tacna and Arica cities (period 2015 to 2018). Methods. The pollen concentration was measured using the volumetric method according to standards established by the Aerobiology Committee of the Spanish Society of Allergology and Clinical Immunology (SEAIC), we included 350 subjects (200 from Tacna and 150 from Arica). Results: In Tacna, in 2015, 2016, 2017 and 2018, the maximum concentration of olive pollen was 246 grains/m3; 110 grains/m3; 78 grains/m3 and 688 grains/m3 respectively. In Arica in 2018, the maximum concentration of olive pollen was 318 grains/m3. We found 34% (68/200) and 28% (42/150) were sensitized or results positive test to the olive pollen extract in subjects with respiratory symptoms from Tacna and Arica cities respectively. Conclusion: The olive pollen in the atmosphere of Tacna and Arica is mainly concentrated in the months of September to November, being October the month with higher count. Allergic subjects were identified by skin test to olive pollen in Tacna and Arica cities.

Improving Transdermal Drug Delivery System For Medroxyprogesterone Acetate By Olive Oil And Dimethylsulfoxide (DMSO) As Penetration Enhancers: In Vitro Penetration Study

Objective: Medroxyprogesterone Acetate (MPA) using a transdermal drug delivery system for contraception by passive diffusion is limited by the skin barrier properties. Penetration enhancers such as olive oil (fatty acid permeation enhancer) and DMSO (chemical enhancer) can be used. The objective of this study was to overcome MPA penetration problem by using olive oil and DMSO. Methods: An in vitro penetration study using the Franz diffusion cells was performed. The first penetration study used MPA in olive oil (O) and MPA in coconut oil (C) with the concentration 100 μg/ml to each sample and MPA suspension as a control with the same concentration. The second study used MPA in olive oil with the concentration 200.0 μg/ml (A), MPA in olive oil with 0.5% DMSO with the concentration 200.0 μg/ml (B), and MPA in olive oil with 1% DMSO with the concentration 200 μg/ml (C). Results: MPA penetration test for olive oil+0.5% DMSO had flux value 4.24±0.074 μg/cm2. hr and it was not significantly different (t-test, P>0.05) with olive oil+1% DMSO. While the MPA penetration test in only Olive oil had flux value 0.90±0.0087 μg/cm2. hr. Conclusion: This research concluded that olive oil and 0.5% DMSO could improve the penetration of MPA into skin membrane by 4.5 times more than olive oil alone.

Cytoarchitecture of the superior olivary complex of three neotropical species of bats (Noctilio leporinus, Phyllostomus hastatus and Carollia perspicillata) with different foraging behavior / Citoarquitetura do complexo olivar superior de três espécies neotropicais de morcegos (Noctilio leporinus, Phyllostomus hastatus e Carollia perspicillata) com diferentes comportamentos de forrageamento

Abstract The understanding of the echolocation by studying different auditory nuclei of echolocating bats can be an important link in elucidating questions arising in relation to their foraging behavior. The superior olivary complex (SOC) is the primary center for processing the binaural cues used in sound localization since echo locating bats rely on acoustic cues to navigate and capture prey while in flight. The present study was taken to test the hypothesis that the SOC of echolocating neotropical bats with different foraging behavior will exhibit morphological variations in relative size, degree of complexity and spatial distribution. The brains were collected from six male adult bats of each species: Noctilio leporinus (fish eating), Phyllostomus hastatus (carnivorous/omnivorous) and Carollia perspicillata (fruit eating). They were double-embedded and transverse serial sections were cut and stained with cresyl fast violet. The SOC measured as 640 ± 70 µm in the N. leporinus bat, 480 ± 50 µm in the P. hastatus and 240 ± 30 µm in the C. perspicillata bat. The principal nuclei of the SOC of in all three bats were the LSO, MSO and MNTB. The MSO and LSO were very well developed in N. leporinus bats. The MSO of N. leporinus bat subdivided into DMSO and VMSO. The main cell type of cells present in MSO and LSO are dark staining multipolar cells in all the bats studied. The well-developed MSO and LSO of N. leporinus bats indicate that these bats are highly sensitive to low frequency sounds and interaural intensity differences, which help these bats to forage over water by using various types of echolocation signals. The average size of SOC in P. hastatus and C. perspicillata bats can be attributed to the fact that these bats use vision and smell along with echolocation to forage the food.

Resumo O entendimento da ecolocalização pelo estudo de diferentes núcleos auditivos de morcegos pode ser um elo importante na elucidação das inúmeras questões que surgem em relação ao seu comportamento de forrageamento. O complexo olivar superior (SOC) é o principal centro de processamento das pistas binaurais usadas na localização do som, já que os morcegos ecolocalizadores contam com sinais acústicos para navegar e capturar as presas durante o vôo. O presente estudo foi realizado para testar a hipótese de que morcegos que usam a ecolocalização para diferentes comportamentos de forrageamento irão variar na estrutura, tamanhos relativos e grau de complexidade e distribuição espacial do grupo SOC. Os cérebros foram coletados de seis machos adultos de morcego de cada espécie: Noctilio leporinus (piscívoro), Phyllostomus hastatus (carnívoros/onívoros) e Carollia perspicillata (frugívoro). Eles foram seccionados em série e transversalmente, cortados e corados com coloração rápida cresil-violeta. tolet. O grupo SOC foi medido como 640 ± 70 µm no morcego N. leporinus, 480 ± 50 µm no P. hastatus e 240 ± 30 µm no morcego C. perspicillata. Os principais núcleos do grupo SOC dos três morcegos foram o LSO e o MSO e o MNTB. O MSO e o LSO foram muito bem desenvolvidos em morcegos N. leporinus. A MSO de N. leporinus foi subdividida em DMSO e VMSO. O principal tipo de células presentes na MSO e LSO são as células multipolares de coloração escura em todos os morcegos. Os MSO bem desenvolvidos e LSO de morcegos N. leporinus indicam que estes morcegos são altamente sensíveis a sons de baixa frequência e diferenças de intensidade interaural, que ajudaram estes morcegos a se alimentarem na superfície da água usando vários tipos de sinais de ecolocalização. O tamanho médio de SOC em morcegos de P. hastatus e C. perspicillata pode ser atribuído ao fato destes morcegos usarem visão e olfato junto com a ecolocalização para forragear.

Olive Leaves Extract Alleviate Diabetic Nephropathy in Diabetic Male Rats: Impact on Oxidative Stress and Protein Glycation

Diabetes (DM) is one of the top five causes of death worldwide. Controlling glucose level is vital for protectingthe complications and improving the diabetics’ health. Olive (Olea europaea L.) leave extract (OLE) containsbiologically active antioxidant phenolic compounds. This research was carried out to evaluate the effect of OLEon oxidative status and advanced glycation end products (AGEs) in DM rats. Male Wister rats (n=40, 200 ± 20g) were divided into Group (1); Control rats and Groups (2-5); DM rats were intraperitoneal(i.p.) injected withSTZ (65 mg/kg), only DM rats (fasting blood glucose >250 mg/dl) were randomly classified into DM , DM+metformin (MT) (600 mg/kg) as reference drug, DM+OLE (200 mg/kg), and DM+OLE (400 mg/kg) groups. Atthe end of the experiment (6 weeks), blood and kidney samples were collected for biochemical andhistopathological studies. Serum glucose, renal functions (creatinine (Cr), and blood urea nitrogen (BUN)),electrolyte ions (sodium (Na+) and potassium (K+)), as well as renal oxidative statusbiomarkers (nitric oxide(NO), malondialdehyde (MDA), superoxide dismutase (SOD), and AGEs) were determined. The results revealedthat there were significant increases in glucose, Cr, BUN, and K+ with a significant decrease in Na+ levels, aswell as significant decrease in renal oxidative stress and elevated AGEs levels compared to the control rats.Although MT treatment was more effective than OLE (400 mg/kg) in reducing glucose level, while OLEtreatment was more effective than MT in reducing oxidative stress and AGEs levels. Oral administration of OLE(400 mg/kg) showed significant hypoglycemic and antioxidant effects as well as improved renal functions andinhibited AGEs levels compared to the DM rats. Also overcome most of the renal histopathological changesinduced by DM. Therefore, co-administration of MT and OLE is recommended in preventing DM complications

Possible protective effect of olive leaves extract on paracetamol induced hepatotoxicity in male albino rats / Possível efeito protetor do extrato de folhas de oliveira na hepatotoxicidade induzida por paracetamol em ratos albinos machos

Paracetamol (PCM) overdose can cause hepatotoxicity with oxidative stress; the present study was carried out to establish the possible protective effect of olive leaves extract (OLE) on toxicity induced by paracetamol in adult male rats. Twenty four adult male rats were divided into four equal groups; control, olive leaves extract group, paracetamol group and olive leaves extract plus paracetamol group. Some biochemical parameters and liver histopathology were evaluated. PCM treatment significantly increased serum aspartate aminotransferase (AST), alanine aminotransferase (ALT), total bilirubin, gamma-glutamyltransferase (GGT), lactate dehydrogenase (LDH), urea, creatinine and alpha-fetoprotein. Paracetamol was found to significantly increase malonaldehyde (MDA) and decrease glutathione reductase (GR) activity in tissue and significantly decrease total antioxidant capacity (TAC) and superoxide dismutase (SOD) in serum. Administration of OLE caused a significant decrease serum AST, ALT enzyme, total bilirubin, GGT, LDH, creatinine, urea, alpha-fetoprotein. Also, amelioration of oxidant ­ antioxidant status with olive leaves extract was observed in addition to a significant decrease in MDA and a significant increase in TAC in liver tissue with a significant increase in glutathione reductase (GR) and SOD in serum compared to paracetamol treated group The chemical pathological changes were in step with histopathological observation suggesting marked hepatoprotective result of olive leaves extract. It could be concluded that olive leaves extract (OLE) treatment may be effective in decreasing hepatic injury and oxidative stress induced by paracetamol overdose in male albino rats

A sobredosagem de paracetamol (PCM) pode causar hepatotoxicidade com estresse oxidativo; o presente estudo foi realizado para estabelecer o possível efeito protetor do extrato de folhas de oliveira (OLE) na toxicidade induzida pelo paracetamol em ratos machos adultos. Vinte e quatro ratos machos adultos foram divididos em quatro grupos iguais: controle, grupo extrato de folhas de oliveira, grupo paracetamol e extrato de folhas de oliveira mais grupo paracetamol. Alguns parâmetros bioquímicos e histopatologia hepática foram avaliados. O tratamento com PCM aumentou significativamente aspartato aminotransferase sérica (AST), alanina aminotransferase (ALT), bilirrubina total, gama-glutamiltransferase (GGT), lactato desidrogenase (LDH), uréia, creatinina e alfa-fetoproteína. Verificou-se que o paracetamol aumenta significativamente o malonaldeído (MDA) e diminui a atividade da glutationa redutase (GR) no tecido e diminui significativamente a capacidade antioxidante total (TAC) e a superóxido dismutase (SOD) no soro. A administração de OLE causou uma diminuição significativa de AST, enzima ALT, bilirrubina total, GGT, LDH, creatinina, uréia, alfa-fetoproteína. Também foi observada melhora do status oxidante - antioxidante com extrato de folhas de oliveira, além de uma diminuição significativa no MDA e um aumento significativo no TAC no tecido hepático, com um aumento significativo na glutationa redutase (GR) e SOD no soro em comparação ao grupo tratado com paracetamol. As alterações patológicas químicas acompanharam a observação histopatológica, sugerindo resultado hepatoprotetor acentuado do extrato de folhas de oliveira. Pode-se concluir que o tratamento com extrato de folhas de oliveira (OLE) pode ser eficaz na diminuição da lesão hepática e do estresse oxidativo induzido pela overdose de paracetamol em ratos albinos machos

Extra Virgin Olive Oil and Postprandial Blood Glucose in Type 2 Diabetes Mellitus Patients: A Randomized Controlled Cross-over Trial

@#INTRODUCTION: Dietary intervention remains an important factor in the management of diabetes mellitus, and many patients have employed herbs and oils to help manage their chronic diseases. Extra virgin olive oil (EVOO) is widely known for its cardio-vascular benefits. However, its effect on the blood glucose of type 2 diabetes mellitus patients has not been extensively studied. In this study, we aimed to determine if the addition of EVOO to meals results in a lower postprandial blood glucose among type 2 diabetes mellitus patients. METHODS: Thirteen patients were included in this randomized controlled cross-over trial. They were randomized to receive a meal with or without EVOO followed by a one week washout period, where they were given the other intervention. The primary outcome is the trans-meal blood glucose, which was calculated as the percent change in two-hour postprandial blood glucose. RESULTS: In group A, there was a noted 88.55% increase in two-hour postprandial blood glucose in taking meals with EVOO, versus 72.11% change in meals without EVOO. The same was observed in Group B, with a 71.08% and 49.22% increase in two-hour postprandial blood glucose in meals with EVOO and without EVOO, respectively. The difference was significant with a p-value of 0.044. Free fatty acids inhibit glucose transport and insulin secretion, this effect may be more predominant in asian type 2 diabetes mellitus patients. CONCLUSION: This study found that adding extra virgin olive oil on top of meals provided no additional benefit in terms of post-prandial glucose excursion.

Influencia de agentes crioprotectores sobre las cinéticas de congelación de lechuga (Lactuca sativa L.) / Influence of cryoprotective agents on lettuce freezing kinetics (Lactuca sativa L.)

RESUMEN La lechuga es una hortaliza de hoja que no resiste la congelación. Como una alternativa de conservación de lechuga Lactuca sativa L. "Lollo Bionda", se evaluó el efecto de la aplicación de crioprotectores sobre cada una de las etapas de congelación de lechuga. En cada etapa, se evaluó el tiempo de duración, la velocidad y la temperatura de congelación. Como crioprotectores, se utilizaron soluciones de Aloe (Aloe barbadensis Miller), a concentraciones de 70, 80 y 90%; almidón, a concentraciones de 0,5, 1 y 2% p/p y aceite de oliva. Las muestras, se impregnaron con los diferentes crioprotectores y se ultracongelaron. Las temperaturas del material vegetal, se registraron durante una hora, con intervalos de 5s; se construyeron las cinéticas de congelación y sobre las cinéticas, se identificaron las diferentes etapas de congelación. Se encontró que el tipo y la concentración del crioprotector altera, de manera estadísticamente significativa, la temperatura, el tiempo y la velocidad de cada una de las etapas de congelación. Las mayores concentraciones de solutos presentes en Aloe vera al 90%, almidón al 2% y aceite de oliva influyeron considerablemente en la acción crioprotectora de la lechuga.

ABSTRACT Lettuce is a leafy vegetable that does not resist freezing. As an alternative to the lettuce Lactuca sativa L. "Lollo Bionda" lettuce conservation, the effect of the application of cryoprotectants on each of the freezing stages of lettuce was evaluated. In each stage, duration time, speed and freezing temperature were evaluated. Aloe (Aloe barbadensis Miller) solutions at concentrations of 70, 80 and 90%, starch at concentrations of 0.5, 1 and 2% w / w and olive oil were used as cryoprotectants. The samples were impregnated with the different cryoprotectants and deep-frozen. The temperatures of the plant material were recorded for one hour at intervals of 5 s, the freezing kinetics were built and, on the kinetics, the different stages of freezing were identified. It was found that the type and concentration of the cryoprotectant alters in a statistically significant way the temperature, time and speed of each of the freezing stages. The highest concentrations of solutes present in 90% Aloe vera, 2% starch and olive oil significantly influenced the cryoprotective action of lettuce.

Enhanced production of prodigiosin by Serratia marcescens FZSF02 in the form of pigment pellets

Background: Prodigiosin has been demonstrated to be an important candidate in investigating anticancer drugs and in many other applications in recent years. However, industrial production of prodigiosin has not been achieved. In this study, we found a prodigiosin-producing strain, Serratia marcescens FZSF02, and its fermentation strategies were studied to achieve the maximum yield of prodigiosin. Results: When the culture medium consisted of 16.97 g/L of peanut powder, 16.02 g/L of beef extract, and 11.29 mL/L of olive oil, prodigiosin reached a yield of 13.622 ± 236 mg/L after culturing at 26 °C for 72 h. Furthermore, when 10 mL/L olive oil was added to the fermentation broth at the 24th hour of fermentation, the maximum prodigiosin production of 15,420.9 mg/L was obtained, which was 9.3-fold higher than the initial level before medium optimization. More than 60% of the prodigiosin produced with this optimized fermentation strategy was in the form of pigment pellets. To the best of our knowledge, this is the first report on this phenomenon of pigment pellet formation, which made it much easier to extract prodigiosin at low cost. Prodigiosin was then purified and identified by absorption spectroscopy, HPLC, and LCMS. Purified prodigiosin obtained in this study showed anticancer activity in separate experiments on several human cell cultures: A549, K562, HL60, HepG2, and HCT116. Conclusions: This is a promising strain for producing prodigiosin. The prodigiosin has potential in anticancer medicine studies.

A Comparative Study between Effect of Physical Activity and ADAM, Vs Iron Salts on Some Physical Traces of Underground Water

Iron deficiency is estimated to be the most common cause of anemia worldwide. The purpose of this study was to investigatethe effect of dietary supplement ADAM (olive oil, vinegar and sodium chloride) and traditional iron salts, together withphysical activity on anemic female students. Our study consists of forty anemic female students divided into four equalgroups, ten students in each group; 1st group ingested ADAM with exercise, 2nd group ingested ADAM without exercise,3rd group supplemented with traditional iron salts with exercise, 4th group supplemented with traditional iron salts withoutexercise. Blood samples were drawn (5ml) for analysis of hemoglobin by spectrophotometer, iron, total iron bindingcapacity and ferritin by Radioimmunoassay, O2 using gas analyzer. The variables exerted VO2max using Harvard step test,heart rate by pulse meter, fitness index by equation; the variables were detected (pre-post) training program. Results: Theresults indicated a positive result for ADAM with physical activity compared with ADAM alone, also iron with physicalactivity variables overcome the variables of iron salts alone while, ADAM with physical activity variables exceed iron saltswith physical activity. Conclusion: using physical activity with ADAM, induces a positive result in curing female anemicstudents from traces of underground water.

Pre-Initiation Effect of Oleuropein towards Apoptotic and Oxidative Stress Levels on the Early Development of Two-Stage Skin Carcinogenesis.

Background: Oleuropein is a form of phenoliccompound which can be majorly found in the oliveleaves. Previous studies have shown several biologicalfunctions of oleuropein against different cancer cells.Aim and Objectives: This research was designed tostudy the pre-initiation effect of oleuropein on the earlyskin tumour development using a mouse model.Material and Methods: Female Institute of CancerResearch (ICR) mice (n=6 per group) were divided into2 groups (group 1 as a carcinogen control and group 2 asa vehicle control) and 1 treatment group (group 3: 10mg/kg of oleuropein). Results:After 10 weeks, Group 3showed delay in epidermal hyperplasia formation and asignificant reduction (p<0.05) in the epidermalthickness as compared to Group 1. Data were alsodisplayed a significant increase (p<0.05) in theapoptotic rate in Group 3 as compared to Group 1 and 2.For biochemical assays, the level of Malondialdehyde(MDA) was significantly (p<0.05) decreased whilst thelevels of Glutathione (GSH) and Superoxide Dismutase(SOD) were significantly (p<0.05) increased in Group 3as compared to Group 1. Conclusion: Our resultsindicate that pre-initiation treatment of oleuropein mayprevent skin tumour development through itsantioxidant and apoptotic activities.