Salted-Fish industry in Roman Lusitania: Trade Memories between Oceanus and Mare Nostrum

Initiated by Augustus, Rome’s Atlantic policy seems to have been consolidated in the age of Claudius, with the acknowledgement of the economic potential offered by the Atlantic region. It is in this context that we must understand the development of the salted-fish industry in Lusitania. In the same geographical contexts, and in close relationship with fish-processing factories, are known about 20 pottery centres producing amphorae, located in the regions of Peniche, Sado and Tejo valleys, and the coasts of Alentejo and Algarve. This production extended in time beyond the end of the Western Roman Empire and up to the end of the 5th and 6th centuries, according to the archaeological data of some amphora kilns and fish-processing sites. The identification of Lusitanian amphorae in distant consuming centres and several shipwrecks in the Mediterranean basin confirm the long-distance commerce and the total integration of this “peripheral” region into the trade routes of the Roman Empire.

Pr’ Álem do Mare Nostrum – Um Guia para a Navegação Romana no Atlântico

Pr’Além do Mare Nostrum – Um Guia para a Navegação Romano no Atlântico é uma ferramenta didáctica e informativa pensada para as crianças e jovens em idade escolar, a partir do 2º Ciclo do Ensino Básico. Os seus conteúdos visam promover o conhecimento do domínio marítimo romano em Portugal; despertar para a herança cultural romana e para as marcas na paisagem dessa presença no nosso território; compreender o que é a Arqueologia Subaquática; reconhecer a importância da proteção do Património Cultural Subaquático; dar a conhecer os principais museus onde se podem observar materiais arqueológicos provenientes de contextos subaquáticos e organizar visitas a museus e sítios arqueológicos. A tabela anexa, pensada para os professores, apresenta uma articulação entre os conteúdos do Guia e os programas escolares das disciplinas de História e Geografia de Portugal do 2º Ciclo; História e Geografia do 3º Ciclo do Ensino Básico; e História, Geografia e Latim do Secundário. No entanto, e apesar de ter uma finalidade educativa e uma estreita ligação com os conteúdos escolares, o Guia é igualmente uma base informativa a ter em consideração pelos Pais, Encarregados de Educação e todos os interessados pela História e pela Arqueologia Subaquática.

RELAZIONE TRA IL CONSUMO DI OLIO EXTRAVERGINE DI OLIVA E I CASI DI DECESSO PER MALATTIA DI ALZHEIMER IN SPAGNA

In the chemical composition of olive oil (Olea europaea L.) it is emphasized the massive presence of oleic acid (over 70%), monounsaturated fatty acid part of the family of omega 9, a 7-8% linoleic acid (omega 6) and a small presence (0.5-1%) of linolenic acid (omega 3). For its high content of monounsaturated fatty acids, olive oil is the most stable and therefore the most suitable for heating, compared to oils with a dominance of polyunsaturated fatty acids. Interest in vitamin E has increased in recent years, thanks to its high antioxidant power and its role against related diseases with age-related, visual, dermatological, cardiovascular disorders Alzheimer’s disease and more. Vegetable oils are a major source of vitamin E through diet (Sayago et al., 2007), especially with the variety of olives “Hojiblanca”. Thanks to unsaturated fatty acids cell oxidation can be prevented: this helps prevent many illness, and even premature aging. So far, the advantages acknowledged to olive oil are those of lowering cholesterol, preventing cardiovascular disease, diabetes and cancer. Among the most recent researches it is important to distinguish the studies carried out on their contribution to the prevention and treatment of breast cancer and Alzheimer’s disease. Researchers found that in addition to the benefi ts that give monounsaturated fats, in extra virgin olive oil, there is a substance called “oleocanthal”, which helps protect nerve cells damaged in Alzheimer’s disease. The importance of this discovery is enormous when one considers that only Alzheimer’s disease affects 30 million people around the world, with a different distribution depending on the type of oil in the diet (Olguín Cordero, 2012). The latest research endorses that oleocanthal works by destroying cancer cells without affecting the healthy ones, as it is stated in the Molecular and Cellular Oncology Journal. Studies carried out in different Spanish universities have concluded that thanks to the antioxidant power of olive oil, a disease such as Alzheimer can be prevented. In conclusion, we can say that the Mediterranean diet rich in extra virgin olive oil greatly infl uences on human health, reducing, delaying or even eliminating several diseases.