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The purpose of this review of the literature is to provide readers a foundation of understanding whereby future research can move forward in the quest for global sustainable food production.

This review includes up-to-date information from evidence-based sources on hydroponics. Topics included are advantages, limitations, nutritional quality and sensory quality

Hydroponic growing systems offer the opportunity to at least augment traditional soil-based growing systems in global food production. Some benefits of hydroponic growing systems are limitation of water waste (recirculation), crops grown in controlled environments (control of pests, nutrients and attributes required for optimal plant growth) and ability to manipulate conditions to maximize production in limited space (vertical gardens).

The human population is increasing with a parallel increase in the demand for food; therefore, food production must increase to meet the need.

In spite of the rapid interest and proliferation of information by laypeople, evidence-based research is scant on hydroponics. This article provides a summary of the literature on hydroponics and how it may be used for sustainable food production in arid and urban areas.

This paper aims to evaluate effects of the fortification of polyphenolic compound mixtures of quercetin, caffeic acid, tryrosol and hydroxytyrosol in olive oil oxidation.

The authors measured olive oxidation initiated by copper using thiobarbituric acid reactive substance, as an indicator of lipid peroxidation.

Overall, most mixture combinations exhibited oxidation similar to olive oil alone. Some mixture combinations of polyphenolic compounds acted as antioxidants; however, as the concentrations were changed, they became prooxidant in nature.

In vitro studies have limitations for extrapolation to in vivo and clinical studies.

Such information will be useful in determining optimal concentrations and combinations of antioxidants for reducing rancidity and perhaps as models that could be used to modulate various chronic diseases that are associated with oxidative stress.

Olive oil, along with fruits, vegetables and fish, are important constituents of health promoting diets, such as the Mediterranean diet. Active ingredients include monounsaturated fatty acids, oleic acid and a variety of antioxidants including various polyphenolic compounds.