Cyclic FA monomers in high-oleic acid sunflower oil and extra virgin olive oil used in repeated frying of fresh potatoes

2003 ◽  
Vol 80 (5) ◽  
pp. 437-442 ◽  
Author(s):  
A. Romero ◽  
C. Cuesta ◽  
F. J. Sánchez-Muniz
Keyword(s):  
Oleic Acid ◽  
Olive Oil ◽  
Sunflower Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
High Oleic Acid ◽  
High Oleic

scholarly journals High Oleic Acid Peanut Oil and Extra Virgin Olive Oil Supplementation Attenuate Metabolic Syndrome in Rats by Modulating the Gut Microbiota

Nutrients ◽  
2019 ◽  
Vol 11 (12) ◽  
pp. 3005 ◽  
Author(s):  
Zhihao Zhao ◽  
Aimin Shi ◽  
Qiang Wang ◽  
Jinrong Zhou
Keyword(s):  
Metabolic Syndrome ◽  
Drinking Water ◽  
Oleic Acid ◽  
Gut Microbiota ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Peanut Oil ◽  
High Oleic Acid ◽  
High Oleic

Unhealthy dietary patterns are important risk factors for metabolic syndrome (MS), which is associated with gut microbiota disorder. High oleic acid peanut oil (HOPO) and extra virgin olive oil (EVOO), considered as healthy dietary oil, are rich in oleic acid and bioactive phytochemicals, yet efficacy of MS prevention and mechanisms linking to gut microbiota remain obscure. Herein, we investigated HOPO and EVOO supplementation in attenuating diet-induced MS, and the potential mechanisms focusing on modulation of gut microbiota. Physiological, histological and biochemical parameters and gut microbiota profiles were compared among four groups fed respectively with the following diets for 12 weeks: normal chow diet with ordinary drinking water, high-fat diet with fructose drinking water, HOPO diet with fructose drinking water, and EVOO diet with fructose drinking water. HOPO or EVOO supplementation exhibit significant lower body weight gain, homeostasis model assessment-insulin resistance (HOMA-IR), and reduced liver steatosis. HOPO significantly reduced cholesterol (TC), triglyceride (TG), and low-density lipoprotein (LDL) level, while EVOO reduced these levels without significant difference. HOPO and EVOO prevented gut disorder and significantly increased β-diversity and abundance of Bifidobacterium. Moreover, HOPO significantly decreased abundance of Lachnospiraceae and Blautia. These findings suggest that both HOPO and EVOO can attenuate diet-induced MS, associated with modulating gut microbiota.

Comparison between Extra Virgin Olive Oil and Oleic Acid Rich Sunflower Oil: Effects on Postprandial Lipemia and LDL Susceptibility to Oxidation

1998 ◽  
Vol 42 (5) ◽  
pp. 251-260 ◽  
Author(s):  
Nathalie Nicolaïew ◽  
Nicole Lemort ◽  
Laura Adorni ◽  
Bruno Berra ◽  
Gigliola Montorfano ◽  
...  
Keyword(s):  
Oleic Acid ◽  
Olive Oil ◽  
Sunflower Oil ◽  
Virgin Olive Oil ◽  
Postprandial Lipemia ◽  
Extra Virgin Olive Oil

scholarly journals Effect of extra virgin olive oil components on the arachidonic acid cascade, colorectal cancer and colon cancer cell proliferation

2016 ◽  
Vol 67 (4) ◽  
pp. 159 ◽  
Author(s):  
C. E. Storniolo ◽  
J. J. Moreno
Keyword(s):  
Colorectal Cancer ◽  
Arachidonic Acid ◽  
Oleic Acid ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Primary Source ◽  
Extra Virgin Olive Oil ◽  
Oil Consumption ◽  
High Oleic ◽  
Oil Components

The mediterranean diet (MD) reduced the risk of colorectal cancer (CRC), and olive oil, the primary source of fat in the MD, has also been found to have a protective effect. However, animals fed with oleic acid present a high number of intestinal tumours, suggesting that oleic acid and olive oil consumption can exert different effects on CRC. Considering that extra virgin olive oil (EVOO) is a complex mix of fatty acids and minor compounds such as polyphenols, hydrocarbons, phytosterols and triterpenes; and that these compounds have antioxidant activity and consequently they can modulate the arachidonic acid (AA) cascade and eicosanoid synthesis. This review analyzes the state of the art of olive oil components on the AA cascade and cellular mechanism involved in CRC such as intestinal epithelial cell growth/apoptosis, to understand the fact that the consumption of seed oils with high oleic content or EVOO will probably have different effects on CRC development.

scholarly journals Olive oil, high-oleic acid sunflower oil and CHD

2001 ◽  
Vol 85 (1) ◽  
pp. 3-4 ◽  
Author(s):  
Helen M. Roche
Keyword(s):  
Oleic Acid ◽  
Olive Oil ◽  
Sunflower Oil ◽  
High Oleic Acid ◽  
High Oleic

DIFFERENTIAL SCANNING CALORIMETRY DETECTION OF HIGH OLEIC SUNFLOWER OIL AS AN ADULTERANT IN EXTRA-VIRGIN OLIVE OIL

2009 ◽  
Vol 16 (2) ◽  
pp. 227-244 ◽  
Author(s):  
EMMA CHIAVARO ◽  
ELENA VITTADINI ◽  
MARIA TERESA RODRIGUEZ-ESTRADA ◽  
LORENZO CERRETANI ◽  
LISA CAPELLI ◽  
...  
Keyword(s):  
Differential Scanning Calorimetry ◽  
Olive Oil ◽  
Sunflower Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Scanning Calorimetry ◽  
High Oleic Sunflower Oil ◽  
High Oleic

Genetic Control of High Oleic Acid Content in Sunflower Oil 1

Crop Science ◽  
1987 ◽  
Vol 27 (5) ◽  
pp. 923-926 ◽  
Author(s):  
J. F. Miller ◽  
D. C. Zimmerman ◽  
B. A. Vick
Keyword(s):  
Oleic Acid ◽  
Genetic Control ◽  
Sunflower Oil ◽  
Acid Content ◽  
Oleic Acid Content ◽  
High Oleic Acid ◽  
High Oleic ◽  
High Oleic Acid Content
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