A study led by the URV has demonstrated that virgin olive oil enriched with its own polyphenols and with those from thyme protects the DNA from oxidation. When these two types of polyphenol are added to olive oil (or indeed any other product) they decrease the risk of DNA damage, which can affect the metabolism and cell reproduction and lead to pathologies such as cancer, among other negative consequences
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Researchers at the URV and the Pere Virgili Health Research Institute (IISPV) have discovered why people with obesity not only accumulate glycogen in their muscles and liver, like other people, but also store it in their adipocytes, the cells that make up body fat. These fat cells stop working properly, causing the individual to develop insulin resistance and, potentially, type 2 diabetes. This is the first time that this metabolic pathway has been described and it makes glycogen a new player within the pathology of obesity
The ranking 150 under 50 by Times Higher Education has put the URV in 83rd position in the list of the 150 best universities in the world under the age of fifty. It is the third year running that URV has featured in this ranking, which has been conducted since 2012
The two recent studies were part of the PREDIMED (Prevenció amb Dieta Mediterrània) project. One of them, published in the journal Diabetis Care and coordinated by the URV, concludes that the Mediterranean diet supplemented with olive oil reduces the risk of diabetic patients suffering a retinopathy by 44%. The other study, published in the journal JAMA Internal Medicine, associates the Mediterranean diet with a reduction in the risk of suffering from breast cancer. This study was coordinated by the University of Navarre and the URV researchers who took part were led by Jordi Salas-Salvadó
This investigation was conducted as part of the PREDIMED study which was designed to examine the impact of consuming a Mediterranean-style diet on prevention of cardiovascular disease. A total of 1868 men and women between 55 and 80 years of age were followed for a median of 3 years during which time dietary analyses were conducted and clinical assessments evaluated
In a public tender with competitors from around the world, the CTNS stood up with a contract of more than $500,000 for a nutritional intervention study with 250 volunteers to evaluate the benefits of consuming 100% orange juice