Francesco Serafini: A Life Dedicated to Sustainable Olive Cultivation and the Fight Against Climate Change

Francesco Serafini, an Italian agronomist and former Head of the Research and Environment Department at the International Olive Council, is a leading voice in promoting sustainability in olive cultivation. With a career spanning impactful international projects and key publications on sustainable practices, Serafini advocates for the olive tree’s crucial role in mitigating climate change through its exceptional capacity to sequester CO₂. His keynote participation in the 4th Science & Wine World Congress highlights the importance of the green transition in olive oil production, positioning olive farming as a strategic model for a more resilient and environmentally friendly agriculture.

Effects of Extra Virgin Olive Oil Polyphenols on Beta-Cell Function and Survival

Extra virgin olive oil (EVOO) is a major component of the Mediterranean diet and is appreciated worldwide because of its nutritional benefits in metabolic diseases, including type 2 diabetes (T2D). EVOO contains significant amounts of secondary metabolites, such as phenolic compounds (PCs), that may positively influence the metabolic status. This post reports a study where was investigated for the first time the effects of several PCs on beta-cell function and survival. The results show that hydroxytyrosol, tyrosol, and apigenin foster beta-cells’ health, suggesting that EVOO or supplements enriched with these compounds may improve insulin secretion and promote glycemic control in T2D patients.