In-house validation of a visible and near infrared spectroscopy non-targeted method to support panel test of virgin olive oils.

In this study, an in-house validation of Visible and Near Infrared Spectroscopy was performed to distinguish between extra virgin olive oil (EVOO) and virgin olive oil (VOO). A total of 161 samples of olive oil of three different categories (EVOO, VOO and lampante (LOO)) were analysed by transflectance using a monochromator instrument. One-class models were initially developed using Partial Least Squares (PLS) Density Modelling to characterize EVOO and VOO category. Once the LOO samples were discriminated, linear and non-linear discriminant models were built to classify EVOO and VOO. Different data pre-treatments and variable selection algorithms were evaluated to establish the best models in terms of Correct Classification Rate (CCR). The best model, obtained after variable selection using PLS Discriminant Analysis, yielded CCR values of 82.35 % for EVOO and 66.67 % for VOO in external validation. These results confirmed that VIS + NIRS technology may be used to provide rapid, non-destructive preliminary screening of olive oil samples for categorization; suspect samples may then be analysed by official analytical methods.

Effects of short- and long-term use of propolis extracts on liver and kidney in rats.

Propolis is widely used as a supplementary food product for its health benefits. The aim of this study was to determine the effects of commercial propolis extracts on the liver and kidney. Propolis extracts (250 mg/kgbw/day) were administered orally to adult male Wistar albino rats in solvents of ethanol, propylene glycol, water, and olive oil. Liver enzyme levels were determined biochemically in blood samples, and histopathological examinations were performed on the liver. Damage rate in both kidney tissue in the propolis-ethanol extract group increased significantly compared with the other groups after 30 and 90 days of application (p < .05). According to the results, ethanol, used as a common solvent in propolis products, may adversely affect the liver in long-term use. The data indicate that propolis-olive oil extract may be an essential alternative due to its effective and reliable properties.

Analytical approaches for the determination of adulterated animal fats and vegetable oils in food and non-food samples.

Edible oils and fats are crucial components of everyday cooking and the production of food products, but their purity has been a major issue for a long time. High-quality edible oils are contaminated with low- and cheap-quality edible oils to increase profits. The adulteration of edible oils and fats also produces many health risks. Detection of main and minor components can identify adulterations using various techniques, such as GC, HPLC, TLC, FTIR, NIR, NMR, direct mass spectrometry, PCR, E-Nose, and DSC. Each detection technique has its advantages and disadvantages. For example, chromatography offers high precision but requires extensive sample preparation, while spectroscopy is rapid and non-destructive but may lack resolution. Direct mass spectrometry is faster and simpler than chromatography-based MS, eliminating complex preparation steps. DNA-based oil authentication is effective but hindered by laborious extraction processes. E-Nose only distinguishes odours, and DSC directly studies lipid thermal properties without derivatization or solvents. Mass spectrometry-based techniques, particularly GC-MS is found to be highly effective for detecting adulteration of oils and fats in food and non-food samples. This review summarizes the benefits and drawbacks of these analytical approaches and their use in conjunction with chemometric tools to detect the adulteration of animal fats and vegetable oils. This combination provides a powerful technique with enormous chemotaxonomic potential that includes the detection of adulterations, quality assurance, assessment of geographical origin, assessment of the process, and classification of the product in complex matrices from food and non-food samples.

Evaluation of the Shelf Life of Myristica-fragrans Powder-Flavored Oils Obtained through the Application of Two Processes: Infusion and Co-Pressing Technology.

This work aimed to evaluate the impact of enrichment processing on the quality parameters, bioactivity and sensorial aspects of Myristica fragrans (mace)-flavored olive oil storage for one year. The mace powder was added to extra virgin olive oil through two different processes: immediately after crushing the olives by mixing mace (1% weight/weight (w/w)) with the olive paste (MAVOO-M) and by adding mace to extra virgin olive oil (C) (2% w/w) (MAVOO-I). A multi-analytical approach was applied to measure the main qualitative indexes, such as the free acidity, peroxide value and ultraviolet parameters. The total phenolic and carotenoid contents (TPC and TCC, respectively) and α-tocopherol were also evaluated, as well as the sensory attributes. The radical scavenging potential was estimated by using two different in vitro tests, namely, 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and 2,2-diphenyl-1-picrylhydrazyl (DPPH). A significant increase in the free acidity parameter was found in all the flavored oils, and particularly in the MAVOO-M (1.27% oleic acid); at the same time, this oil was the sample with the lowest peroxide value (i.e., 9.68 meqO2/kg) after 360 days of storage. At the end of the storage, an increase in L* values was found in both the MAVOO-M and -I vs. the C (43.88 and 43.02, respectively, vs. 42.62). The TCC was strongly influenced by the addition of mace, especially when the infusion process was used. In fact, after one year of storage, the TCC in the MAVOO-I resulted in ~34.7% more than the MAVOO-M. A promising DPPH radical scavenging activity was observed independently by the applied aromatization process, with IC50 values of 19.77 and 17.80 µg/mL for the MAVOO-M and MAVOO-I, respectively. However, this activity decreased during storage, and a similar trend was observed using the ABTS test. In conclusion the infusion as enrichment methodology led to more promising results in terms of functionality compared with the co-mixing one.

Extra Virgin Olive Oil and Metabolic Diseases.

Over the last few decades, metabolic syndrome coexisting with cardiovascular disease has evolved into a pandemic, making the need for more food-oriented therapeutic approaches and a redefinition of lifestyle imperative, with the Mediterranean diet being the linchpin of this effort. Extra virgin olive oil (EVOO), the key pillar of the Mediterranean diet and one of the most notorious edible oils worldwide, owes its popularity not only to its characteristic aromas and taste but mainly to a series of beneficial health attributes including anti-diabetic, hypolipidemic, anti-hypertensive and anti-obesity actions. In this narrative review, we aimed to illustrate and enlighten EVOO's metabolic properties through a pathogenetic approach, investigating its potential role in metabolic and cardiovascular health.

Enhanced quantification of chlorophyll a and its degradation products in olive oil using time-resolved laser-induced fluorescence fingerprint analysis.

Potential errors in the fluorescence analysis of chlorophylls and their degradation products, primarily due to spectral overlap and inner filter, are widely acknowledged. This study aimed to devise a sensitivity-enhanced technique for the concurrent quantification of chlorophyll a and its degradation products while minimizing effects from type-B chlorophylls. Initially, a time-resolved laser-induced fluorescence spectroscopic system was designed and tested on stardard chlorophyll samples. The origins, implications, and mitigation strategies of spectral overlap and the inner filter effect on the measured fluorescence intensity were thoroughly examined. Then, this methodology was proved to be efficacious within complex liquid matrices derived from olive oil. The experimental outcomes not only shed additional light on the mechanisms of chlorophyll fluorescence overlap and the inner filter effect, but also establish a general framework for developing spectrally and timely resolved fluorescence fingerprint analysis for the simultaneous quantification of chlorophylls and their degradation products at high concentrations.

Mediterranean diet enriched with olive oil shows no consistent benefits on cardiometabolic and anthropometric parameters: a systematic review with meta-analysis of randomized controlled trials.

PURPOSE: Cardiovascular disease (CVD) is the primary cause of death worldwide but there is a variation in its burden across some nations that seems to be related to dietary habits. Mediterranean populations have lower rates of morbidity and mortality from CVD. Thus, this systematic review and meta-analysis aimed to assess the impacts of the Mediterranean diet (MedDiet) enriched with olive oil on blood lipids, glycemic indices, blood pressure, and anthropometric indices. METHODS: A comprehensive search of the Web of Science, PubMed (MEDLINE), Scopus, Cochrane Library, Google Scholar, Embase, and CINAHL databases until March 2024 was conducted to identify clinical trials studying the effects of MedDiet enriched with olive oil on the aforementioned parameters. RESULTS: In total, 3303 records were retrieved. A total of 18 clinical trials met the inclusion criteria after records were screened for eligibility. According to the pooled analysis from the random-effects model, the MedDiet enriched with olive oil significantly reduced triglycerides (TG) compared with the control group (WMD = -2.40 mg/dl; 95%CI, -4.533 to -0.262; P = 0.027). Strong heterogeneity was observed. Sensitivity analysis did not change our results and no significant effect of any trial on the overall effect sizes of all variables were found. There was a concern about the reporting bias for some studies which reported some main outcomes. CONCLUSION: MedDiet enriched with olive oil showed no consistent effects on any of the reported markers of cardiovascular health except on TG. SYSTEMATIC REVIEW REGISTRATION: CRD42023424641.

Cryogenic-zone-compression gas chromatography-mass spectrometry for the determination of 16 polycyclic aromatic hydrocarbons in extra virgin olive oil.

The present study is based on the development of a straightforward method for the determination (semi-quantification) of 16 polycyclic aromatic hydrocarbons (PAHs) in extra virgin olive oil (EVOO) using "cryogenic-zone-compression" (CZC) gas chromatography-single quadrupole mass spectrometry (GC-QMS). The use of CZC (through a loop-type cryogenic modulator) to achieve enhanced signal-to-noise ratios (s/n), enabled a simplification of the sample preparation step. In fact, a single extraction process (using only 500 µL of acetonitrile) was performed prior to injection. The CZC GC-QMS method aligns with the principles of green analytical chemistry, and enabled an average s/n increase of 14-fold compared to conventional GC-QMS. The method limits of quantification were in the 0.07-8.33 µg kg-1 range. Accuracy (at the 2 µg kg-1 and 10 µg kg-1 concentration levels) was in the 82-103 % range. Intra-day and inter-day precision (at 2 µg kg-1 and 10 µg kg-1 concentration levels) were in the 1.9-14.7 % and 5.9-9.1 % ranges, respectively, while the recovery values (at 10 µg kg-1) ranged from 24 % to 99 %. For all the PAHs investigated, a positive matrix effect was observed. Two PAHs were detected (in the selected-ion-monitoring mode) in six EVOOs among the ten samples (not more than one PAH per sample).

Functional Foods and Adapted Physical Activity as New Adjuvant Therapy for Chronic Kidney Disease Patients.

BACKGROUND: Chronic kidney disease (CKD) will become the fifth leading cause of death in the world by 2040. It is fundamental to prevent and treat this pathology to reduce its impact on national health costs. This trial's aim is to evaluate the effects induced by a combination of consumed functional foods (FFs) with adapted physical activity (APA) on the progression of CKD-related comorbidities. METHODS: The study lasted 12 weeks. We divided 40 CKD patients into four groups: mixed (FF + APA), APA, FF and control group (usual care). The FFs were characterized by their total antioxidant capacity and antiradical activity. The APA was performed though an online training protocol, three times per week, 1 h each session. RESULTS: At the end of the study, we observed, in the mixed group, a decrease in azotemia (p = 0.0272), diastolic blood pressure (p = 0.0169), and C-reactive protein (p = 0.0313), with increases in the FORD test (p = 0.0203) and fat free mass (p = 0.0258). The APA group showed a reduction in total cholesterol (p = 0.0039). CONCLUSIONS: The combination of FFs and APA can help counteract several CKD-related comorbidities, such as arterial hypertension, dyslipidemia and uremic sarcopenia, and improve the CKD patients' quality of life.

Unconventional Extraction and Storage Strategies in Order to Enhance the Shelf Life of Virgin Olive Oil.

Virgin olive oil (VOO) is a globally esteemed product renowned for its chemical composition, nutritional value, and health benefits. Consumers seeking natural, nutritious, and healthy foods increasingly favor VOO. The optimization of the extraction system ensures the production of high-quality VOO with abundant antioxidant compounds that naturally protect it from degradation. Proper storage is crucial in maintaining the quality of VOO, prompting the exploration of novel extraction and preservation techniques. Factors such as light, temperature, and oxygen greatly influence the degradation process, resulting in reduced levels of natural antioxidants like polyphenols. Undesirable by-products and non-aromatic compounds may be formed, making the oil unacceptable over time. On the basis of all this consideration, this study aimed to evaluate the synergic use of two different gases (CO2 and argon) during the malaxation phase to limit radical development and delay lipid autoxidation. Additionally, unconventional preservation systems, namely argon headspace, shellac, and bottle in bag, were assessed over a period of 150 days. The results evidenced that the use of CO2 and argon during the malaxation process resulted in an improvement in the oil quality compared to the one obtained with the traditional system. However, in traditional oils, the alternative packaging systems determined interesting outcomes as they were able to positively affect different parameters, while the packaging effect was more mitigated in the test oils.

Maximizing Antioxidant Potential in Picual Virgin Olive Oil: Tailoring Agronomic and Technological Factors with Response Surface Methodology.

Over the past years, a prolonged drought has affected Spain, raising significant concerns across various sectors, especially agriculture. This extended period of dry weather is profoundly affecting the growth and development of olive trees, potentially impacting the quality and quantity of olive oil produced. This study aims to assess the impact of agronomic factors, i.e., olive maturation and irrigation management, as well as the technological factors involved in the production process, on the antioxidant content of Picual virgin olive oil. Mathematical models were developed to maximize the concentration of polyphenols, orthodiphenols, chlorophylls, carotenes, and tocopherols in olive oils. Findings indicate that increasing the malaxation temperature from 20 to 60 °C and reducing the mixing time from 60 to 20 min positively influenced the polyphenol and orthodiphenol content. Although irrigation did not significantly affect the polyphenols, pigments, and α-tocopherol contents, it may enhance the ß- and γ-tocopherol content. Optimal conditions for producing antioxidant-enriched virgin olive oils involved olives from rainfed crops, with a moisture index of 3-4, and a 60-min malaxation process at 60 °C. Under these conditions, the total phenol content doubled, pigment content increased fourfold, and α-tocopherol content rose by 15%. These findings provide relevant knowledge to interpret the year-to-year variation in both organoleptic and analytical profiles of virgin olive oils.

Influence of Oleacein, an Olive Oil and Olive Mill Wastewater Phenolic Compound, on Caenorhabditis elegans Longevity and Stress Resistance.

Oleacein, a bioactive compound of olive oil and olive mill wastewater, has one of the strongest antioxidant activities among olive phenolics. However, few reports explore the in vivo antioxidant activity of oleacein, with no clear identification of the biological pathway involved. Earlier studies have demonstrated a link between stress resistance, such as oxidative stress, and longevity. This study presents the effects of oleacein on Caenorhabditis elegans mean lifespan and stress resistance. A significant lifespan extension was observed with an increase of 20% mean lifespan at 5 µg/mL with a hormetic-like dose-dependent effect. DAF-16 and SIR-2.1 were involved in the effects of oleacein on the longevity of C. elegans, while the DAF-2 receptor was not involved. This study also shows the capacity of oleacein to significantly enhance C. elegans resistance to oxidative and thermal stress and allows a better understanding of the positive effects of olive phenolics on health.

Chemical Characterization, Stability and Sensory Evaluation of Sicilian Extra Virgin Olive Oils: Healthiness Evidence at Nose Reach.

The aim of this study was to assess the nutraceutical qualities of extra virgin olive oil (EVOO) samples obtained from three Sicilian olive cultivars: Nocellara, Biancolilla, and Cerasuola. We also evidenced the relationship among biophenols, base parameters and panel test scores, and evaluated the stability of the biophenols in EVOO. The assessment also took into consideration variations in olive harvesting periods and the influence of four different milling methods. A statistical analysis of the collected data revealed that the cultivar and harvesting period were the primary factors influencing the bio-phenol content, while the milling methods employed did not significantly affect the levels of biophenols in the oils. The panel test results were also illuminating as they were strongly related to the cultivar and polyphenol content. Following the criteria outlined in EC Regulation 432/2012, we selected three samples, each representing one of the cultivars, which exhibited the highest bio-phenol content to evaluate the biophenol stability during a time span of 16 months.

Olive Oil Consumption, Risk Factors, and Diseases: An Umbrella Review.

CONTEXT: Olive oil is a vegetable oil that provides health benefits, including a reduction in free radicals and total cholesterol and prevention of chronic diseases. The escalating incidence of chronic diseases presents a substantial challenge to public health, prompting numerous studies to assess these health-related effects. Despite several systematic reviews and meta-analyses summarizing the association between olive oil consumption and specific health outcomes, there is no summary of the accumulated evidence from these reviews. OBJECTIVE: This umbrella review summarizes the evidence on olive oil consumption or intervention in adults and its association with multiple risk factors and diseases. DATA SOURCES: We retrieved systematic reviews of randomized trials or observational studies on oral interventions or the consumption of olive oil. The systematic search encompassed databases including MEDLINE, Embase, Scopus, Web of Science, LILACS, and CENTRAL from inception to February 6, 2023. DATA EXTRACTION: Two independent reviewers conducted data extraction and assessed methodological quality using the Joanna Briggs Institute tool. DATA ANALYSIS: Overall, 17 systematic reviews of randomized trials and observational studies, covering outcomes such as cardiovascular diseases, cancer, type 2 diabetes, glucose metabolism, inflammatory and oxidative markers, and all-cause mortality, were included. The evidence suggests a beneficial association between olive oil consumption and cardiovascular diseases, cancer, type 2 diabetes, and all-cause mortality. However, the evidence was less definitive for inflammatory markers, oxidative stress, glucose metabolism, and blood lipid outcomes. Several meta-analyses revealed high heterogeneity and wide confidence intervals, along with a limited number of randomized clinical trials. CONCLUSION: Given the high heterogeneity and low quality of evidence, further studies involving randomized trials are imperative. Prioritizing an in-depth analysis of specific olive oil components and using a control group with distinct characteristics and different effects is strongly recommended. SYSTEMATIC REVIEW REGISTRATION: PROSPERO registration no. CRD42022357290.

Using Laser Therapy and Topical Ozone as an Effective Intervention to Revolutionize Denture Stomatitis Treatment: A Case Report.

In dentistry, denture stomatitis (DS), a frequent inflammatory illness of the oral mucosa mostly related to denture wearing, is a major concern. DS is a common oral mycotic infection for those who wear partial or total dentures. The most often found species of Candida that may be isolated from both healthy and diseased oral tissues is Candida albicans. DS is associated with uneven denture surfaces, inadequate oral hygiene, or ill-fitting dentures. The diagnosis and management of DS in a 72-year-old male patient is presented in this case study. The patient complained about burning in his palate and having difficulty chewing. Upon clinical examination, erythema and inflammation were seen in the palate region. The history and clinical findings were consistent with DS. The patient was told to completely stop using dentures. Interventions were included in the treatment plan, such as diode laser therapy, topical ozonated oil application, and teaching about denture hygiene. The third day's follow-up visit revealed a progressive healing of the lesions and symptom relief. The lesion fully resolved on the sixth day. This case emphasizes the value of all-encompassing management techniques in treating DS successfully. It also highlights the significance of patient education, good oral hygiene, and focused therapy in producing favorable results.

Analytical strategies for sensitive and precise determination of 87Sr/86Sr in olive oil through ion extraction, chromatographic separation, and multicollector inductively-coupled plasma mass-spectrometry.

Several food regulatory bodies regard olive oil as highly susceptible to food fraud, largely due to its substantial economic worth. Precise analytical tools are being developed to uncover these types of fraud. This study examines an innovative approach to extract strontium (Sr) from the olive oil matrix (via EDTA complexation and ion-exchange chromatography) and to determine its isotope composition by MC-ICP-MS. This technique was compared to a commonly used technique (i.e. acid extraction and extraction chromatography), and then validated. Three olive oils that are sold in France were prepared and analyzed by two methods: 1) acid extraction prior to Sr purification by Sr-spec resin and 2) complexation by EDTA prior to Sr purification by AG50W-X8. These methods were applied for the determination of the 87Sr/86Sr isotope ratio of 23 olive oils from various countries. We also demonstrated the feasibility of the method for the detection of olive oil mixtures.

Neuroprotective Effects of Olive Oil: A Comprehensive Review of Antioxidant Properties.

Neurodegenerative diseases are a significant challenge to global healthcare, and oxidative stress plays a crucial role in their development. This paper presents a comprehensive analysis of the neuroprotective potential of olive oil, with a primary focus on its antioxidant properties. The chemical composition of olive oil, including key antioxidants, such as oleuropein, hydroxytyrosol, and oleocanthal, is systematically examined. The mechanisms by which these compounds provide neuroprotection, including counteracting oxidative damage and modulating neuroprotective pathways, are explored. The neuroprotective efficacy of olive oil is evaluated by synthesizing findings from various sources, including in vitro studies, animal models, and clinical trials. The integration of olive oil into dietary patterns, particularly its role in the Mediterranean diet, and its broader implications in neurodegenerative disease prevention are also discussed. The challenges in translating preclinical findings to clinical applications are acknowledged and future research directions are proposed to better understand the potential of olive oil in mitigating the risk of neurodegenerative conditions. This review highlights olive oil not only as a dietary component, but also as a promising candidate in preventive neurology, advocating for further investigation in the context of neurodegenerative diseases.

Usefulness of the 1H NMR Multisuppression Approach for the Global Characterization of Monovarietal Extra-Virgin Olive Oils.

Extra-virgin olive oil (EVOO) is one of the most appreciated vegetable oils worldwide, but its high price makes it prone to suffer adulteration with lower quality oils. Therefore, it is important to have methodologies able to study EVOO composition as a whole in a simple and fast way, in order to guarantee its quality and safety. For this purpose, in this study, commercial samples of five Spanish olive cultivars (Arbequina, Arroniz, Cornicabra, Hojiblanca, Picual) were studied by Proton Nuclear Magnetic Resonance (1H NMR) spectroscopy, using standard and multisuppression pulses. The aim was to explore the possibility of 1H NMR use to characterize in a single run and in a global way the composition of these monocultivar oils, regarding not only their main components (fatty acids supported on triglycerides) but also minor ones (squalene, sterols, diterpenic wax esters of phytol and geranylgeraniol, phenolic and secoiridoid derivatives, like tyrosol, hydroxytyrosol, oleacein, oleocanthal, and lignans, among others, and aldehydes). The use of univariate and multivariate statistical analyses confirmed the presence of compositional features that were specific to some olive varieties. The Arbequina and Arroniz oils showed the most characteristic features that allowed for clearly differentiating them from the others. In contrast, the discrimination between the Cornicabra, Hojiblanca and Picual oils was not so easily achieved.

Recipe for Heart Health: A Randomized Crossover Trial on Cardiometabolic Effects of Extra Virgin Olive Oil Within a Whole-Food Plant-Based Vegan Diet.

BACKGROUND: Whole-food, plant-based vegan diets, low in oils, and Mediterranean diets, rich in extra virgin olive oil (EVOO), reduce cardiovascular disease risk factors. Optimal quantity of dietary fat, particularly EVOO, is unclear. METHODS AND RESULTS: In a randomized crossover trial with weekly cooking classes, adults with ≥5% cardiovascular disease risk followed a high (4 tablespoons/day) to low (<1 teaspoon/day) or low to high EVOO whole-food, plant-based diet for 4 weeks each, separated by a 1-week washout. The primary outcome was difference in low-density lipoprotein cholesterol (LDL-C) from baseline. Secondary measures were changes in additional cardiometabolic markers. Linear mixed models assessed changes from baseline between phases, with age, sex, and body weight change as covariates. In 40 participants, fat intake comprised 48% and 32% of energy during high and low EVOO phases, respectively. Both diets resulted in comparable reductions in LDL-C, total cholesterol, apolipoprotein B, high-density lipoprotein cholesterol, glucose, and high-sensitivity C-reactive protein (all P<0.05). With diet-sequence interactions for LDL-C, differences were detected between diets by diet order (mean±SEM high to low: Δ-12.7[5.9] mg/dL, P=0.04 versus low to high: Δ+15.8[6.8] mg/dL, P=0.02). Similarly, low to high order led to increased glucose, total cholesterol, and high-density lipoprotein cholesterol (all P<0.05). Over period 1, LDL-C reductions were -25.5(5.1) post-low versus -16.7(4.2) mg/dL post-high EVOO, P=0.162, which diminished over period 2. CONCLUSIONS: Both plant-based diet patterns improved cardiometabolic risk profiles compared with baseline diets, with more pronounced decreases in LDL-C after the low EVOO diet. Addition of EVOO after following a low intake pattern may impede further lipid reductions. REGISTRATION: URL: https://www.clinicaltrials.gov; Unique identifier: NCT04828447.

Vitamins and fatty acids against chemotherapy-induced intestinal mucositis.

Chemotherapy has allowed an increase in cancer survivorship, but it causes important adverse effects. Mucositis affecting the gastrointestinal tract is one of the main problems acutely caused by many antineoplastic drugs, such as 5-fluorouracil or methotrexate. Mucositis may cause pain, diarrhea, anorexia, weight loss, systemic infections and even death. This narrative review focuses on intestinal mucositis and the role that some nutraceuticals, namely vitamins (both lipid- and water-soluble) as well as fatty acids (FAs) and lipid-based products, can have in it. In preclinical (cell cultures, animal models) and/or human studies, vitamins A, D, E, B2, B9 and C, omega-3 long-chain FAs (eicosapentaenoic, docosahexaenoic, conjugated linoleic acid), short-chain FAs (mainly butyrate), medium-chain FAs (capric acid), and different lipid-based products (emu oil, extra-virgin olive oil, lipid replacement therapy), enriched in beneficial FAs and natural antioxidants, were shown to exert beneficial effects (both preventative and palliative) against chemotherapy-induced intestinal mucositis. Although the exact mechanisms of action involved in these effects are not yet well known, our review highlights the interest of investigating on diet and nutrition to implement scientifically robust strategies to improve protection of cancer patients against chemotherapy-induced adverse effects.