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Toxic oil syndrome (TOS) or simply toxic syndrome (Spanish: síndrome del aceite tóxico or síndrome tóxico) is a musculoskeletal disease.A 1981 outbreak in Spain which affected about 25,600 people, with over 4,000 dying within a few months and a few thousand remaining disabled, is thought to have been caused by contaminated colza (rapeseed) oil.
1998 – Delhi oil poisoning. In New Delhi, India, edible mustard oil adulterated with Argemone mexicana seed oil caused epidemic dropsy in thousands of people, [34] because Argemone mexicana seed oil contains the toxic alkaloids sanguinarine and dihydrosanguinarine. Over 60 people died and more than 3000 were hospitalized in the 1998 incident.
Olive quick decline syndrome (OQDS) (in Italian: Complesso del Disseccamento Rapido dell'Olivo, CDRO or CoDiRo) is a wasting disease of olive trees which causes dieback of the leaves, twigs and branches so that the trees no longer produce crops of olives. The main cause is a strain of the bacterium, Xylella fastidiosa, which is spread by plant ...
Olive oil is a liquid fat obtained by pressing whole olives, the fruit of Olea europaea, a traditional tree crop of the Mediterranean Basin, and extracting the oil. It is commonly used in cooking for frying foods, as a condiment, or as a salad dressing. It can also be found in some cosmetics, pharmaceuticals, soaps, and fuels for traditional ...
Hydroxytyrosol is an organic compound with the formula (HO)2C6H3CH2CH2OH. It is a phenylethanoid, i.e. a relative of phenethyl alcohol. Its derivatives are found in a variety of natural sources, notably olive oils and wines. Hydroxytyrosol is a colorless solid, [3][4] although samples often turn beige during storage.
Omega−9 fatty acids (ω−9 fatty acids or n−9 fatty acids) are a family of unsaturated fatty acids which have in common a final carbon–carbon double bond in the omega−9 position; that is, the ninth bond from the methyl end of the fatty acid. Unlike omega−3 fatty acids and omega−6 fatty acids, omega−9 fatty acids are not classed ...
Dietitians share safest way to use it and react to viral claim. Before grocery store shelves were stocked with avocado, coconut and walnut oil, there was canola oil. But now with the myriad of ...
Oleic acid is the most common monounsaturated fatty acid in nature. It is found in fats (triglycerides), the phospholipids that make membranes, cholesteryl esters, and wax esters. [6] Triglycerides of oleic acid comprise the majority of olive oil (about 70%). [7] It also makes up 59–75% of pecan oil, [8] 61% of canola oil, [9] 36–67% of ...