scholarly journals A Case Report of Possible Health Benefits of Extra Virgin Olive Oil

2003 ◽  
Vol 3 ◽  
pp. 1265-1271
Author(s):  
Said Shahtahmasebi ◽  
Shahnaz Shahtahmasebi
Keyword(s):  
Case Report ◽  
Chemical Analysis ◽  
Olive Oil ◽  
Health Effects ◽  
Virgin Olive Oil ◽  
Health Benefits ◽  
Extra Virgin Olive Oil ◽  
Evidence Based ◽  
Antioxidant Agents ◽  
Cooking Oils

The literature on the chemical analysis of cooking oils suggests that the cholesterol-reducing effect may well be due to the antioxidant agents rather than unsaturated fats. Furthermore, antioxidant agents are present in extra virgin olive oil and not in olive oil. There is some evidence, based on studies using patients, to support such a supposition. In this paper, we present a case report on the possible health effects of changing from olive oil to extra virgin olive oil. The case report is intended to raise some relevant issues to stimulate a debate and more research in this area.

scholarly journals Use of Extra Virgin Olive Oil (EVOO) in the Treatment of Traumatic Ulcers Case Report

2021 ◽  
pp. 42-48
Author(s):  
Antonia Sinesi ◽  
Cinzia Casu ◽  
Savino Cefola ◽  
Ruggiero Damato ◽  
Germano Orrù
Keyword(s):  
Case Report ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil

The decrease in the health benefits of extra virgin olive oil during storage is conditioned by the initial phenolic profile

2021 ◽  
Vol 336 ◽  
pp. 127730
Author(s):  
A. Castillo-Luna ◽  
I. Criado-Navarro ◽  
C.A. Ledesma-Escobar ◽  
M.A. López-Bascón ◽  
F. Priego-Capote
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
Health Benefits ◽  
Extra Virgin Olive Oil ◽  
Phenolic Profile

scholarly journals Protein suppresses both bitterness and oleocanthal-elicited pungency of extra virgin olive oil

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Catherine Peyrot des Gachons ◽  
Abigail J. O’Keefe ◽  
Louise Slade ◽  
Gary K. Beauchamp
Keyword(s):  
Coronary Heart Disease ◽  
Phenolic Compounds ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Health Benefits ◽  
Extra Virgin Olive Oil ◽  
Sensory Loss ◽  
Food Protein ◽  
The World ◽  
Egg Yolks

AbstractThe Mediterranean diet, considered one of the healthiest in the world, is characterized in part by the major source of its fat, which is extra virgin olive oil (EVOO). Among the health benefits of consuming EVOOs is the presence of phenolic compounds, which have been shown to lower the incidence of coronary heart disease and are suspected of providing many other health benefits. These phenolic compounds also contribute to the flavor of EVOO, adding both specific pungency in the throat and bitter notes that are valued by connoisseurs but reported to be unpleasant by naïve consumers. Here, we demonstrate that some food-derived proteins, specifically from egg yolks and whey, when added to pungent and bitter EVOOs, reduce or even eliminate both the throat pungency and bitterness. The sensory loss is proportional to the food protein additions. Thus, when used in various foods recipes (e.g. mayonnaise), pungent and bitter EVOOs may lose their pungent and bitter characteristics thereby rendering them more palatable to many consumers. This sensory reduction might also indicate interaction between the proteins and the phenolic compounds, which, if confirmed, would raise the question of whether the bioactivities of EVOO phenolics remain unchanged when consumed with and without protein-containing foods.

scholarly journals Health Benefits of Extra Virgin Olive Oil

2021 ◽  
Author(s):  
Anka Trajkovska Petkoska ◽  
Anita Trajkovska-Broach
Keyword(s):  
Olive Oil ◽  
Mediterranean Diet ◽  
Dietary Pattern ◽  
Functional Food ◽  
Virgin Olive Oil ◽  
Health Benefits ◽  
Extra Virgin Olive Oil ◽  
Protective Effects ◽  
Minor Components ◽  
Anti Cancer

Extra virgin olive oil (EVOO), also called the”Elixir of the youth and health” by the Ancient Greeks, is a cornerstone in the Mediterranean diet, which has been recognized as one of the healthiest and most sustainable dietary pattern and lifestyle. In this chapter, a brief overview of the major and minor components of EVOO is given followed by a review of their health benefits. In particular, the antioxidant, anti-inflammatory, anti-cancer and cardiovascular protective effects of EVOO are emphasized. At the end of this chapter, the reader would benefit by realizing that EVOO, as a functional food, proves the Hippocrates’s quote “Let food be thy medicine and medicine be thy food”.

scholarly journals Protein Suppresses Both Bitterness and Oleocanthal-elicited Pungency of Extra Virgin Olive Oil

2021 ◽  
Author(s):  
Catherine Peyrot des Gachons ◽  
Abigail J. O’Keefe ◽  
Louise Slade ◽  
Gary K. Beauchamp
Keyword(s):  
Coronary Heart Disease ◽  
Heart Disease ◽  
Phenolic Compounds ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Health Benefits ◽  
Extra Virgin Olive Oil ◽  
Sensory Loss ◽  
Sensory Receptors ◽  
The World

Abstract The Mediterranean diet, considered one of the healthiest in the world, is characterized in part by the major source of its fat, which is extra virgin olive oil (EVOO). Among the health benefits of consuming EVOOs is the presence of phenolic compounds, which have been shown to lower the incidence of coronary heart disease and are suspected of providing many other health benefits. These phenolic compounds also contribute to the flavor of EVOO, adding both pungent and bitter notes that are valued by connoisseurs but reported to be unpleasant by naïve consumers. Here, we demonstrate that some food-derived proteins, when added to pungent and bitter EVOOs, reduce or even eliminate both the pungency and bitterness. This sensory loss seems to be caused by the proteins binding the pungent phenolic compound, oleocanthal, as well as bitter tasting phenolics, leaving them unable to activate their respective sensory receptors (TRPA1 and TAS2Rs). Thus, when used in various foods recipes (e.g. mayonnaise), pungent and bitter EVOOs may lose their pungent and bitter characteristics thereby rendering them more palatable to many consumers. These data also raise the question of whether the bioactivities of EVOO phenolics remain unchanged when consumed with and without protein-containing foods.

scholarly journals Preparation and Quality Evaluation of Cookies prepared from a blend of Quinoa (Chenopodium quinoa) Flour, Rolled Oatmeal (Avena sativa) and Bean (Phaseolus vulgaricus) Powder

2022 ◽  
Vol 10 (1) ◽  
pp. 84-88
Author(s):  
Sulagna Ghose
Keyword(s):  
Chemical Analysis ◽  
Vitamin C ◽  
Olive Oil ◽  
Dietary Fiber ◽  
Wheat Flour ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Brown Sugar ◽  
White Wheat ◽  
Quinoa Flour

Abstract: Cookies are made in many wide ranges of processing and product characteristics. These cookies are made from Quinoa flour which are grounded into fine powder. Cookies had been made by different methods using different ingredients by different cultures. The main aim for this prepared cookie was to developed a cookie using Quinoa flour with Bean powder supplemented with Rolled Oatmeal. The Quinoa flour and the Bean powder are being treated at different levels. (T0) is made as normal cookie found in market with white wheat flour by using 65.2g of white wheat flour and other ingredients i.e., Extra virgin olive oil, Brown sugar and baking powder as (65.2:14:20:0.8) which is served as control, in (T1) with 35.2g of Quinoa flour and 15g of Bean powder i.e., (35.2:15), in (T2) with 30.2g of Quinoa flour and 20g of Bean powder i.e., (30.2:20), in (T3) with 25.5g Quinoa flour and 25g Bean powder i.e., (25.2:25). The study was conducted to developed cookies fortified with Quinoa flour, Bean powder and Rolled Oatmeal. Trials were conducted to adjust the most acceptable levels of Quinoa flour (35.2g, 30.2g and 25.2g) and Bean powder (15g, 20g and 25g) on the basis of physio-chemical analysis of the product. The Final optimized product contains 1 which was highly acceptable and can be used to develop a product without adversely affecting the sensory attributes. The cookies prepared without addition of Quinoa flour and Bean powder supplemented with Rolled Oatmeal was treated as Control. The optimized product contains 4.13% Vitamin C, 5.13% Antioxidant and 5.92% Dietary Fiber. The product possesses good level of Vitamin C, Dietary fiber and Antioxidant. Keywords: Quinoa flour, bean powder, Rolled oatmeal, Extra virgin olive oil, Baking powder, White wheat flour, Sugar, Cookies, Physico -chemical analysis, Vitamin C, Antioxidant, Dietary fiber.

scholarly journals Cooking with Extra Virgin Olive Oil

2021 ◽  
Author(s):  
Ana Florencia de Alzaa ◽  
Claudia Guillaume ◽  
Leandro Ravetti
Keyword(s):  
Olive Oil ◽  
Edible Oils ◽  
Scientific Evidence ◽  
Virgin Olive Oil ◽  
Health Benefits ◽  
Extra Virgin Olive Oil ◽  
Smoke Point ◽  
Cooking Oil ◽  
Common Misconception

Mediterranean cultures have used Extra Virgin Olive Oil (EVOO) as the only source of cooking oil for centuries, with their diet showing the highest amount of scientifically proven health benefits. However, there is a common misconception that EVOO is not suitable for cooking given its relatively lower smoke point, despite no scientific evidence that support this. This chapter aims to provide an overview of how EVOO is healthier, safer, and more stable to cook with than other common edible oils. Furthermore, this chapter aims to present EVOO’s suitability for use on Teflon coated pans, which is another common myth.

scholarly journals Bioactive Compounds and Quality of Extra Virgin Olive Oil

Foods ◽  
2020 ◽  
Vol 9 (8) ◽  
pp. 1014 ◽  
Author(s):  
Cecilia Jimenez-Lopez ◽  
Maria Carpena ◽  
Catarina Lourenço-Lopes ◽  
Maria Gallardo-Gomez ◽  
Jose M. Lorenzo ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Olive Oil ◽  
Unsaturated Fatty Acids ◽  
Virgin Olive Oil ◽  
Health Benefits ◽  
Natural Antioxidants ◽  
Extra Virgin Olive Oil ◽  
Key Factors ◽  
Daily Consumption ◽  
Health Promoting

(1) Background: Extra virgin olive oil (EVOO) is responsible for a large part of many health benefits associated to Mediterranean diet as it is a fundamental ingredient of this diet. The peculiarities of this golden, highly valued product are in part due to the requirements that must be met to achieve this title, namely, it has to be obtained using exclusively mechanical procedures, its free acidity cannot be greater than 0.8%, it must not show sensory defects, and it has to possess a fruity taste. (2) Methods: All these characteristics are key factors to EVOO quality, thus the chemical composition of these many health-promoting compounds, such as unsaturated fatty acids (which are also the major compounds, especially oleic acid), as well as minor components such as tocopherols or phenolic compounds (which behave as natural antioxidants) must be preserved. (3) Results: Due to the presence of all these compounds, the daily consumption of EVOO entails health benefits such as cardioprotective, antioxidant, anti-inflammatory, anti-tumor properties or acting as regulator of the intestinal microbiota, among others. (4) Conclusions: Taking all together, conserving EVOO chemical composition is essential to preserve its properties, so it is worth to control certain factors during storage like exposure to light, temperature, oxygen presence or the chosen packaging material, to maintain its quality and extend its shelf-life until its consumption.

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