Connections between Healthy Behaviour, Perception of Olive Oil Health Benefits, and Olive Oil Consumption Motives

Olive oil has been consumed since ancient times and appreciated as a source of nutritious fats and as medical remedy, in addition to being praised in ceremonies. Today, when health is one of the top priorities of humankind, we examined what consumers believe and value about olive oil, which is generally considered a healthy product. Our survey examined the associations between the hedonic and health properties of olive oil, the motives important for olive oil consumption, and how these are influenced by healthy behaviour. There was clear evidence of the importance of culture, tradition, pleasure, olive oil health benefits, and healthy behaviour. There was a strong association between healthy behaviour and olive oil benefit perceptions and motives for olive oil consumption, with the olive oil benefits associated with the motives to consume olive oil.

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Olive Fruit and Leaf Wastes as Bioactive Ingredients for Cosmetics—A Preliminary Study

Antioxidants ◽

10.3390/antiox10020245 ◽

2021 ◽

Vol 10 (2) ◽

pp. 245

Author(s):

María de la Luz Cádiz-Gurrea ◽

Diana Pinto ◽

Cristina Delerue-Matos ◽

Francisca Rodrigues

Keyword(s):

Olive Oil ◽

High Performance ◽

Value Added ◽

Bioactive Compound ◽

In Vitro Assays ◽

Oil Consumption ◽

Cosmetic Ingredients ◽

Bioactive Ingredients ◽

Olive Industry

Olea europaea cultivar, native in the Mediterranean basin, has expanded worldwide, mainly due to the olive oil industry. This expansion is attributed to the benefits of olive oil consumption, since this product is rich in nutritional and bioactive compounds. However, the olive industry generates high amounts of wastes, which could be related to polluting effects on soil and water. To minimize the environmental impact, different strategies of revalorization have been proposed. In this sense, the aim of this work was to develop high cosmetic value added oleuropein-enriched extracts (O20 and O30), a bioactive compound from olive byproducts, performing a comprehensive characterization using high performance liquid chromatography coupled to mass spectrometry and evaluate their bioactivity by in vitro assays. A total of 49 compounds were detected, with oleuropein and its derivatives widely found in O30 extract, whereas iridoids were mainly detected in O20 extract. Moreover, 10 compounds were detected for the first time in olive leaves. Both extracts demonstrated strong antioxidant and antiradical activities, although O30 showed higher values. In addition, radical oxygen and nitrogen species scavenging and enzyme inhibition values were higher in O30, with the exception of HOCl and hyaluronidase inhibition assays. Regarding cell viability, olive byproduct extracts did not lead to a decrease in keratinocytes viability until 100 µg/mL. All data reported by the present study reflect the potential of industrial byproducts as cosmetic ingredients.

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Olive oil consumption and its repercussions on lipid metabolism

Nutrition Reviews ◽

10.1093/nutrit/nuaa014 ◽

2020 ◽

Vol 78 (11) ◽

pp. 952-968 ◽

Cited By ~ 3

Author(s):

João Tomé-Carneiro ◽

María Carmen Crespo ◽

María Carmen López de las Hazas ◽

Francesco Visioli ◽

Alberto Dávalos

Keyword(s):

Lipid Metabolism ◽

Adverse Effects ◽

Olive Oil ◽

Mediterranean Diet ◽

Virgin Olive Oil ◽

Extra Virgin Olive Oil ◽

Health Claims ◽

Oil Consumption ◽

Trans Fats ◽

Cardiometabolic Disorders

Abstract Consumption of highly processed foods, such as those high in trans fats and free sugars, coupled with sedentarism and chronic stress increases the risk of obesity and cardiometabolic disorders, while adherence to a Mediterranean diet is inversely associated with the prevalence of such diseases. Olive oil is the main source of fat in the Mediterranean diet. Data accumulated thus far show consumption of extra virgin, (poly)phenol-rich olive oil to be associated with specific health benefits. Of note, recommendations for consumption based on health claims refer to the phenolic content of extra virgin olive oil as beneficial. However, even though foods rich in monounsaturated fatty acids, such as olive oil, are healthier than foods rich in saturated and trans fats, their inordinate use can lead to adverse effects on health. The aim of this review was to summarize the data on olive oil consumption worldwide and to critically examine the literature on the potential adverse effects of olive oil and its main components, particularly any effects on lipid metabolism. As demonstrated by substantial evidence, extra virgin olive oil is healthful and should be preferentially used within the context of a balanced diet, but excessive consumption may lead to adverse consequences.

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Spices-Reservoir of Health Benefits

10.5772/intechopen.96471 ◽

2021 ◽

Author(s):

Cheryl Sachdeva ◽

Naveen Kumar Kaushik

Keyword(s):

Disease Management ◽

Nutritive Value ◽

Management Strategies ◽

Health Benefits ◽

Therapeutic Agents ◽

Phytochemical Analysis ◽

Negative Effects ◽

Active Constituents ◽

Medicinal Value ◽

Ancient Times

Spices contribute to the quality, nutritive value, and flavor of food. Since ancient times, they hold a great medicinal value. Their antimicrobial, antiviral, antibacterial, anti-inflammatory, and other numerous properties have made them a potent source of therapeutic agents. Phytochemical analysis revealed presence of active constituents such as eugenol, curcumin, carotenoids in clove, turmeric, saffron respectively that explains the efficacious nature of these spices. Owing to their easy availability and consumption, it is advised to make spices daily part of our diet though in balanced amount as sometimes excess usage bear few consequences. Evaluating multiple benefits offered by these as immunity boosters especially in times of pandemic and incorporating them in our routine diet would improve disease management strategies. This chapter discusses the reservoir of activities exhibited by few spices along with the components responsible for these activities. Here, we also discussed their negative effects if at all.

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Olive oil consumption, plasma oleic acid, and stroke incidence: The Three-City Study

Neurology ◽

10.1212/wnl.0b013e318220abeb ◽

2011 ◽

Vol 77 (5) ◽

pp. 418-425 ◽

Cited By ~ 74

Author(s):

C. Samieri ◽

C. Feart ◽

C. Proust-Lima ◽

E. Peuchant ◽

C. Tzourio ◽

...

Keyword(s):

Oleic Acid ◽

Olive Oil ◽

Oil Consumption ◽

Stroke Incidence

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P3479Mediterranean type of diet and olive oil consumption show beneficial effects on sexual capacity through improvement of aortic elastic properties and testosterone levels in elderly men from IKARIA stud

European Heart Journal ◽

10.1093/eurheartj/ehy563.p3479 ◽

2018 ◽

Vol 39 (suppl_1) ◽

Author(s):

C Chrysohoou ◽

J Skoumas ◽

G Lazaros ◽

M Zaromytidou ◽

C Masoura ◽

...

Keyword(s):

Olive Oil ◽

Elastic Properties ◽

Oil Consumption ◽

Elderly Men ◽

Testosterone Levels ◽

Beneficial Effects ◽

Aortic Elastic Properties

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Risk of first non-fatal myocardial infarction negatively associated with olive oil consumption: a case-control study in Spain

International Journal of Epidemiology ◽

10.1093/intjepid/31.2.474 ◽

2002 ◽

Vol 31 (2) ◽

pp. 474-480 ◽

Cited By ~ 43

Author(s):

E Fernández-Jarne ◽

E Martínez-Losa ◽

M Prado-Santamaría ◽

C Brugarolas-Brufau ◽

M Serrano-Martínez ◽

...

Keyword(s):

Myocardial Infarction ◽

Olive Oil ◽

Case Control Study ◽

Case Control ◽

Oil Consumption ◽

Negatively Associated ◽

Fatal Myocardial Infarction ◽

Control Study

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Olive Oil Effects on Colorectal Cancer

Nutrients ◽

10.3390/nu11010032 ◽

2018 ◽

Vol 11 (1) ◽

pp. 32 ◽

Cited By ~ 23

Author(s):

Antonio Borzì ◽

Antonio Biondi ◽

Francesco Basile ◽

Salvatore Luca ◽

Enzo Vicari ◽

...

Keyword(s):

Colorectal Cancer ◽

Gut Microbiota ◽

Olive Oil ◽

Mediterranean Diet ◽

Protective Action ◽

Chemotherapeutic Agents ◽

Oil Consumption ◽

Active Metabolites ◽

Microbial Composition ◽

Beneficial Effects

Colorectal cancer is the fourth cause of cancer-related death worldwide. A Mediterranean diet showed protective action against colorectal cancer due to the intake of different substances. Olive oil is a fundamental component of the Mediterranean diet. Olive oil is rich in high-value health compounds (such as monounsaturated free fatty acids, squalene, phytosterols, and phenols). Phenolic compounds exert favourable effects on free radicals, inflammation, gut microbiota, and carcinogenesis. The interaction between gut microbiota and olive oil consumption could modulate colonic microbial composition or activity, with a possible role in cancer prevention. Gut microbiota is able to degrade some substances found in olive oil, producing active metabolites with chemopreventive action. Further clinical research is needed to clarify the beneficial effects of olive oil and its components. A better knowledge of the compounds found in olive oil could lead to the development of nutritional supplements or chemotherapeutic agents with a potential in the prevention and treatment of colorectal cancer.

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