Extra virgin olive oil reduces liver oxidative stress and tissue depletion of long-chain polyunsaturated fatty acids produced by a high saturated fat diet in mice

We evaluated the anti-steatotic effects of n-3 long-chain polyunsaturated fatty acids plus extra virgin olive oil in the liver of mice fed a high fat diet.

Download Full-text

Modeling the effect of heat treatment on fatty acid composition in home-made olive oil preparations

Open Life Sciences ◽

10.1515/biol-2020-0064 ◽

2020 ◽

Vol 15 (1) ◽

pp. 606-618 ◽

Cited By ~ 1

Author(s):

Dani Dordevic ◽

Ivan Kushkevych ◽

Simona Jancikova ◽

Sanja Cavar Zeljkovic ◽

Michal Zdarsky ◽

...

Keyword(s):

Heat Treatment ◽

Fatty Acids ◽

Fatty Acid ◽

Olive Oil ◽

Heating Temperature ◽

Virgin Olive Oil ◽

Extra Virgin Olive Oil ◽

Fatty Acid Profiles ◽

Refined Olive Oil ◽

Cross Correlation Analysis

AbstractThe aim of this study was to simulate olive oil use and to monitor changes in the profile of fatty acids in home-made preparations using olive oil, which involve repeated heat treatment cycles. The material used in the experiment consisted of extra virgin and refined olive oil samples. Fatty acid profiles of olive oil samples were monitored after each heating cycle (10 min). The outcomes showed that cycles of heat treatment cause significant (p < 0.05) differences in the fatty acid profile of olive oil. A similar trend of differences (p < 0.05) was found between fatty acid profiles in extra virgin and refined olive oils. As expected, the main differences occurred in monounsaturated fatty acids (MUFAs) and polyunsaturated fatty acids (PUFAs). Cross-correlation analysis also showed differences between the fatty acid profiles. The most prolific changes were observed between the control samples and the heated (at 180°C) samples of refined olive oil in PUFAs, though a heating temperature of 220°C resulted in similar decrease in MUFAs and PUFAs, in both extra virgin and refined olive oil samples. The study showed differences in fatty acid profiles that can occur during the culinary heating of olive oil. Furthermore, the study indicated that culinary heating of extra virgin olive oil produced results similar to those of the refined olive oil heating at a lower temperature below 180°C.

Download Full-text

Effects of extra virgin olive oil and pecan nuts on plasma fatty acids in patients with stable coronary artery disease

Nutrition ◽

10.1016/j.nut.2021.111411 ◽

2021 ◽

pp. 111411

Author(s):

Aline Ramos de Araújo ◽

Geni Rodrigues Sampaio ◽

Lucas Ribeiro da Silva ◽

Vera Lúcia Portal ◽

Melissa Medeiros Markoski ◽

...

Keyword(s):

Coronary Artery Disease ◽

Fatty Acids ◽

Coronary Artery ◽

Olive Oil ◽

Stable Coronary Artery Disease ◽

Virgin Olive Oil ◽

Extra Virgin Olive Oil ◽

Plasma Fatty Acids ◽

Artery Disease

Download Full-text

Liquid Carbon Dioxide Use in the Extraction of Extra Virgin Olive Oil From Olive Paste

Journal of Food Research ◽

10.5539/jfr.v3n4p119 ◽

2014 ◽

Vol 3 (4) ◽

pp. 119 ◽

Cited By ~ 2

Author(s):

Raffaele Romano ◽

Nadia Manzo ◽

Immacolata Montefusco ◽

Annalisa Romano ◽

Antonello Santini

Keyword(s):

Carbon Dioxide ◽

Fatty Acids ◽

Olive Oil ◽

Virgin Olive Oil ◽

Extra Virgin Olive Oil ◽

Liquid Carbon ◽

Liquid Carbon Dioxide ◽

A Value ◽

Olive Mill Waste Water

In this study the use of liquid carbon dioxide, CO2, for extraction of oil from olive paste (Peranzana cultivar) were examined and extracted oil was compared with oils obtained by centrifugation, pressure and use of chemical solvent. It is well known that the use of CO2 has many advantages: miscibility with a wide range of molecules, food safety, non-flammability, absence of residues in the extract, possibility of total solvent recovery and no production of olive mill waste water that are highly polluting for the environment and require expansive disposal. Samples were subjected to the following analyses: determination of Free Fatty Acids (FFA), Peroxides Value (PV), Spectrophotometric Indices, Fatty Acids Composition (FA), determination of biophenols content and determination of Volatile Organic Compounds (VOCs). All samples showed FFA, PV and ?K values within the limits established by law for extra-virgin olive oil. The use of CO2 did not catalyze hydrolysis, oxidation and condensation of double bonds. Centrifuged oils and oils extracted with carbon dioxide presented the lowest PV and FFA values. Extraction with liquid carbon dioxide contributed to an increasing of phenolic content with a value of 270.5 mg/kg, a value twice that of the oils extracted with centrifugation (135.3 mg/kg) or pressure methods (173.2 mg/kg). Oil extracted with liquid carbon dioxide showed the greatest amount of t-2-octenal and t-2-heptenal, giving herbaceous and pungent notes. Moreover the presence of aromatic compounds such as limonene, generally absent in olive oils, was only detected in the sample extracted with liquid carbon dioxide.

Download Full-text

Deterioration of Extra Virgin Olive Oil Caused by Different Processes

Journal of Food Research ◽

10.5539/jfr.v6n5p59 ◽

2017 ◽

Vol 6 (5) ◽

pp. 59 ◽

Cited By ~ 1

Author(s):

Nadia Segura ◽

Yenny Pinchak ◽

Natalie Merlinski ◽

Miguel Amarillo ◽

Camila Feller ◽

...

Keyword(s):

Fatty Acids ◽

Oxidative Stability ◽

Antioxidant Capacity ◽

Olive Oil ◽

Virgin Olive Oil ◽

Natural Antioxidants ◽

Extra Virgin Olive Oil ◽

Total Phenols ◽

Olive Oils ◽

Useful Life

Extra virgin olive oil is recognized as a very stable oil because of its composition in fatty acids and its content in natural antioxidants (tocopherols and polyphenols). In the bibliography are works that address different aspects of this stability, from the duration of its useful life to its performance in the frying of foods. Some works also link their stability with the content of natural antioxidants. For example, Franco et al. (2014) studied the content of phenols and their antioxidant capacity in olive oils of seven different varieties. Baccouri et al. (2008) found a good correlation between the oxidative stability (measured in Rancimat) of the oils studied and the concentration of total phenols and tocopherols.

Download Full-text

The Enhanced Beneficial Effect of Extra Virgin Olive Oil Over Evening Primrose Oil on Oxidative Stress, and Liver Function in Male Arthritic Rats

Journal of Pharmaceutical Research International ◽

10.9734/jpri/2021/v33i32a31712 ◽

2021 ◽

pp. 14-26

Author(s):

Mohamed A. Kandeil ◽

Sana’a O. Ebrahim ◽

Basant M. Mahmoud

Keyword(s):

Rheumatoid Arthritis ◽

Oxidative Stress ◽

Olive Oil ◽

Liver Enzymes ◽

Virgin Olive Oil ◽

Antioxidant Properties ◽

Extra Virgin Olive Oil ◽

Male Rats ◽

Evening Primrose Oil ◽

Evening Primrose

Aims: Rheumatoid arthritis (RA) is characterized by the onset of oxidative stress. This study aimed to evaluate the enhancing of extra virgin olive (EVOO) and Evening primrose oil (EPO) on oxidative stress and liver enzymes in male Wistar rats and compare between them. Place and Duration: Faculty of Science biochemistry department, Between July 2018 and August 2018. Methodology: A Subcutaneous injection of 200 µl of Freund's complete adjuvant into a footpad of the right hind leg of Wistar male rats at two consecutive days induced RA. Rats received EVOO and EPO daily by oral gavage needle with gauge 18 at doses of 5 mg/kg b.wt./day. for 10 and 21 days. No loss was recorded in the experimental rats. Results: A significant depletion in serum Reduced glutathione content (GSH), glutathione peroxidase (GPX), and glutathione s transferase activities (GST) in arthritic rats compared to normal rats after 10 and 21 days of induction which improved significantly after 10 and 21 days of EPO and EVOO treatments. EPO and EVOO treatments for 21 days increased the GSH and GPX compared to 10 days treatments while no difference in GST activity. EVOO treatment improved GSH and GPX after 10 and 21 days than EPO treatment. The elevated uric acid levels in arthritic rats were markedly ameliorated as a result of EVOO and EPO treatment administration. Increased lipid peroxidation products (MDA), rheumatoid factor, and liver enzyme (Alanine transaminase ALT and Aspartate transaminase AST) were recorded in arthritic rats and they significantly progressed after EPO and EVOO treatments for 10 and 21 days but EVOO had the best effect at 21 days. Conclusion: EVOO and EPO showed significant antioxidant efficacies and improved affected liver enzymes due to rheumatoid arthritis onset. When comparing olive oil has more antioxidant properties than evening primrose oil, so we recommend more studies on olive oil combination with anti-arthritic medications to improve their efficacies with less toxicity.

Download Full-text

Nitro-Fatty Acids Formed by Extra Virgin Olive Oil (EVOO) Consumption Modulate Mitochondrial Function in High Fat-Fed Mice

Free Radical Biology and Medicine ◽

10.1016/j.freeradbiomed.2014.10.272 ◽

2014 ◽

Vol 76 ◽

pp. S102

Author(s):

Beatriz Sanchez-Calvo ◽

Adriana Cassina ◽

Eric Kelley ◽

Juan B. Barroso ◽

Homero Rubbo ◽

...

Keyword(s):

Fatty Acids ◽

Olive Oil ◽

Mitochondrial Function ◽

Virgin Olive Oil ◽

Extra Virgin Olive Oil ◽

High Fat

Download Full-text

Retinoprotective Effect of Wild Olive (Acebuche) Oil-Enriched Diet against Ocular Oxidative Stress Induced by Arterial Hypertension

Antioxidants ◽

10.3390/antiox9090885 ◽

2020 ◽

Vol 9 (9) ◽

pp. 885

Author(s):

Álvaro Santana-Garrido ◽

Claudia Reyes-Goya ◽

M. Carmen Pérez-Camino ◽

Helder André ◽

Alfonso Mate ◽

...

Keyword(s):

Oxidative Stress ◽

Olive Oil ◽

Blood Pressure Monitoring ◽

Virgin Olive Oil ◽

Nicotinamide Adenine Dinucleotide Phosphate ◽

Extra Virgin Olive Oil ◽

Therapeutic Effects ◽

Beneficial Effects ◽

Wild Olive ◽

Minor Compounds

Oxidative stress plays an important role in the pathogenesis of ocular diseases, including hypertensive eye diseases. The beneficial effects of olive oil on cardiovascular diseases might rely on minor constituents. Currently, very little is known about the chemical composition and/or therapeutic effects of the cultivated olive tree’s counterpart, wild olive (also known in Spain as acebuche—ACE). Here, we aimed to analyze the antioxidant and retinoprotective effects of ACE oil on the eye of hypertensive mice made hypertensive via administration of NG-nitro-L-arginine-methyl-ester (L-NAME), which were subjected to a dietary supplementation with either ACE oil or extra virgin olive oil (EVOO) for comparison purposes. Deep analyses of major and minor compounds present in both oils was accompanied by blood pressure monitoring, morphometric analyses, as well as different determinations of oxidative stress-related parameters in retinal layers. Aside from its antihypertensive effect, an ACE oil-enriched diet reduced NADPH (nicotinamide adenine dinucleotide phosphate) oxidase activity/gene/protein expression (with a major implication of NADPH oxidase (NOX)2 isoform) in the retinas of hypertensive mice. Supplementation with ACE oil in hypertensive animals also improved alterations in nitric oxide bioavailability and in antioxidant enzyme profile. Interestingly, our findings show that the use of ACE oil resulted in better outcomes, compared with reference EVOO, against hypertension-related oxidative retinal damage.

Download Full-text

Extra Virgin Olive Oil Improves Oxidative Stress, Functional Capacity, and Health-Related Psychological Status in Patients With Fibromyalgia

Biological Research For Nursing ◽

10.1177/1099800416659370 ◽

2016 ◽

Vol 19 (1) ◽

pp. 106-115 ◽

Cited By ~ 8

Author(s):

Alma Rus ◽

Francisco Molina ◽

Manuel Miguel Ramos ◽

María Josefa Martínez-Ramírez ◽

María Luisa del Moral

Keyword(s):

Oxidative Stress ◽

Olive Oil ◽

Functional Capacity ◽

Short Form ◽

Virgin Olive Oil ◽

Extra Virgin Olive Oil ◽

Psychological Status ◽

Protein Carbonyls ◽

Antioxidant Enzyme Activities ◽

Health Related

Objectives: Fibromyalgia (FM) is a chronic disease that imposes physical, psychological, and social limitations. We have reported that oxidative stress may play a role in the pathophysiology of FM. Olive oil has been shown to be effective treatment against the oxidative stress associated with several diseases. The aim of this study was to investigate the effect of olive oil on oxidative stress and health-related parameters in FM. Methods: This preliminary study was performed on blood samples of 23 women diagnosed with FM who consumed 50 ml of organic olive oil daily for 3 weeks. Subjects were randomized into two groups: one ingested extra virgin olive oil (EVOO) and the other refined olive oil (ROO), which have different antioxidant content. The patients’ oxidative (lipid, protein, and DNA oxidation) and antioxidative (antioxidant enzyme activities and compounds) profiles were examined before and after the treatment period. Functional capacity and physical and mental health status were assessed using the Fibromyalgia Impact Questionnaire (FIQ) and the Physical Component (PCS-12) and Mental Component Summaries (MCS-12) of the Short Form-12 Health Survey, respectively. Results: Significant differences were found in pre–post change between the EVOO and ROO groups for protein carbonyls, lipid peroxidation, and FIQ and MCS-12 scores. Differences between groups approached statistical significance for oxidative DNA damage and levels of the antioxidant compound zinc. Conclusions: EVOO may protect women with FM against oxidative stress in addition to improving functional capacity and health-related psychological status. Findings suggest that olive oil may be a valuable therapeutic support in FM.

Download Full-text