Positive Health Effects of Olive Oil

Olive oil is the main source of fat in the Mediterranean diet. Although the use of olive oil has a long history, in recent decades it has experienced a full bloom all over the world. The consumption of olive oil in Croatia, as a Mediterranean country, is modest (2L per capita). This paper discusses basic characteristics of olive oil, with special emphasis on its health effects. Olive oil is rich in chlorophyll, carotenoids, and vitamin E, all of which serve as natural antioxidants, whereas its phenolic components, oleuropein and hydroxytyrosol, impact health positively in several ways. In addition to being powerful antioxidants, phenols in olive oil have anti-inflammatory, antiangiogenic, and anticancer properties. They modulate the immune system by affecting white blood cell proliferation and producing cytokine. The oil’s anticancer properties are of particular importance. Mono-unsaturated fatty acids raise the level of “good cholesterol,” thus preventing the atherosclerosis process. Oleic acid in olive oil is less sensitive to oxidation, which is why it reduces the risk of harmful oxidation products. It has a high biological value and is easily digestible. Its antioxidant components slow down the ageing process and prevent the formation of cancer cells by neutralizing free radicals. It is important to preserve as many biologically active substances of olive oil as possible by properly storing and preparing the oil in order to maximize its effectiveness.

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Thermal-Oxidation Stability of Soybean Germ Phytosterols in Different Lipid Matrixes

Molecules ◽

10.3390/molecules25184079 ◽

2020 ◽

Vol 25 (18) ◽

pp. 4079 ◽

Cited By ~ 1

Author(s):

Jingnan Chen ◽

Dami Li ◽

Guiyun Tang ◽

Jinfen Zhou ◽

Wei Liu ◽

...

Keyword(s):

Fatty Acids ◽

Olive Oil ◽

Thermal Oxidation ◽

Loss Rate ◽

Unsaturated Fatty Acids ◽

Oxidation Stability ◽

Oxidation Products ◽

Higher Temperature ◽

The Stability ◽

Thermal Oxidation Stability

The stability of soybean germ phytosterols (SGPs) in different lipid matrixes, including soybean germ oil, olive oil, and lard, was studied at 120, 150, and 180 °C. Results on the loss rate demonstrated that SGPs were most stable in olive oil, followed by soybean germ oil, and lard in a decreasing order. It is most likely that unsaturated fatty acids could oxidize first, compete with consumption of oxygen, and then spare phytosterols from oxidation. The oxidation products of SGPS in non-oil and oil systems were also quantified. The results demonstrated that at relatively lower temperatures (120 and 150 °C), SGPs’ oxidation products were produced the most in the non-oil system, followed by lard, soybean germ oil, and olive oil. This was consistent with the loss rate pattern of SGPs. At a relatively higher temperature of 180 °C, the formation of SGPs’ oxidation products in soybean germ oil was quantitatively the same as that in lard, implying that the temperature became a dominative factor rather than the content of unsaturated fatty acids of lipid matrixes in the oxidation of SGPs.

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Pro-Health Properties of Rapeseed and Olive Oil

Postępy Higieny i Medycyny Doświadczalnej ◽

10.5604/01.3001.0012.8175 ◽

2018 ◽

Vol 72 ◽

pp. 1104-1113

Author(s):

Marta Skowron ◽

Jolanta Zalejska-Fiolka ◽

Urszula Błaszczyk ◽

Ewa Birkner

Keyword(s):

Fatty Acids ◽

Olive Oil ◽

Rapeseed Oil ◽

Unsaturated Fatty Acids ◽

Well Being ◽

Good Health ◽

Biologically Active ◽

Factors Affecting ◽

Food Pyramid ◽

Identical Composition

Food is one of the main environmental factors affecting health, physical and mental performance, and well-being. Nutrition should be reasonable and must correspond to a given individual's need for nutrients and energy. The fats are one of the most important nutrients and are at the top of the food pyramid. However, we need to know what fats should be consumed to maintain good health. The Polish market is dominated by rapeseed oil, but reports on the beneficial health properties of the Mediterranean diet are constantly increasing the popularity of olive oil. Rapeseed oil and olive oil are characterized by a similar, yet not identical, composition of fatty acids and biologically active substances, mainly of antioxidant character, including fat-soluble vitamins, carotenes, phytosterols, and polyphenols. Rapeseed oil and olive oil have a high pro-health potential due to their composition, however, the knowledge about the amount of unsaturated fatty acids and compounds with antioxidant potential contained in these two types of oil is important, as beneficial properties of these oils decrease during frying

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Seaweed as a Source of Natural Antioxidants: Therapeutic Activity and Food Applications

Journal of Food Quality ◽

10.1155/2021/5753391 ◽

2021 ◽

Vol 2021 ◽

pp. 1-17

Author(s):

Yogesh Kumar ◽

Ayon Tarafdar ◽

Prarabdh C. Badgujar

Keyword(s):

Bioactive Compounds ◽

Functional Foods ◽

Natural Antioxidants ◽

Cell Aggregation ◽

Biologically Active ◽

Anticancer Properties ◽

Food Applications ◽

Broad Variety ◽

Therapeutic Activities ◽

Country Specific

Seaweed is a valuable source of bioactive compounds, polysaccharides, antioxidants, minerals, and essential nutrients such as fatty acids, amino acids, and vitamins that could be used as a functional ingredient. The variation in the composition of biologically active compounds in seaweeds depends on the environmental growth factors that make seaweed of the same species compositionally different across the globe. Nevertheless, all seaweeds exhibit extraordinary antioxidant potential which can be harnessed for a broad variety of food applications such as in preparation of soups, pasta, salads, noodles, and other country specific dishes. This review highlights the nutritional and bioactive compounds occurring in different classes of seaweeds while focusing on their therapeutic activities including but not limited to blood cell aggregation, antiviral, antitumor, anti-inflammatory, and anticancer properties. The review also explores the existing and potential application of seaweeds as a source of natural antioxidant in food products. Seaweed-derived compounds have great potential for being used as a supplement in functional foods due to their high stability as well as consumer demand for antioxidant-rich foods.

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Attempting to Understand Health Effects Associated with Tea Consumption by Investigating Complexation Reactions with Copper

International Journal of Tea Science ◽

10.20425/ijts.v0iof.9576 ◽

2016 ◽

Author(s):

Klaus STOLZE ◽

Lars GILLE ◽

Bernard A. GOODMAN

Keyword(s):

Health Effects ◽

Viral Infections ◽

Biological Activities ◽

Brain Activity ◽

Chemical Components ◽

Tea Consumption ◽

Single Family ◽

Anticancer Properties ◽

Phenolic Components ◽

Complexation Reactions

Tea consumption is associated with many health benefits including protection against neurodegenerative disorders, heart disease and viral infections, and stimulation of brain activity, it has also been reported to help diabetes prevention, and has been linked with anticancer properties. This presentation addresses the chemical components in teas that might be responsible for the reported health effects. Although many beneficial effects of tea consumption are associated with the high polyphenol contents of the beverages, the chemical forms of the specific polyphenols differ greatly among tea types, primarily as a consequence of their processing conditions. Furthermore, the wide ranges of beneficial health effects associated with tea consumption, makes it unlikely that all are derived from a single family of chemicals. Therefore, special consideration is given to the search for non-phenolic components in teas with potential biological activities.

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Bioactive Compounds and Quality of Extra Virgin Olive Oil

Foods ◽

10.3390/foods9081014 ◽

2020 ◽

Vol 9 (8) ◽

pp. 1014 ◽

Cited By ~ 4

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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EFFECT OF GINGER, LEMURU FISH OIL SAPONIFICATION AND OLIVE OIL ON COMPOSITION FATTY ACID OF BEEF

Jurnal Agroindustri ◽

10.31186/j.agroind.4.1.31-39 ◽

2014 ◽

Vol 4 (1) ◽

pp. 31-39

Author(s):

Siwitri Kadarsih

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Fish Oil ◽

Olive Oil ◽

Rice Bran ◽

Dry Matter ◽

Unsaturated Fatty Acids ◽

Saturated Fatty Acids ◽

Omega 3 ◽

Omega 6

The objective was to get beef that contain unsaturated fatty acids (especially omega 3 and 6), so as to improve intelligence, physical health for those who consume. The study design using CRD with 3 treatments, each treatment used 4 Bali cattle aged approximately 1.5 years. Observations were made 8 weeks. Pasta mixed with ginger provided konsentrat. P1 (control); P2 (6% saponification lemuru fish oil, olive oil 1%; rice bran: 37.30%; corn: 62.70%; KLK: 7%, ginger paste: 100 g); P3 (lemuru fish oil saponification 8%, 2% olive oil; rice bran; 37.30; corn: 62.70%; KLK: 7%, ginger paste: 200 g). Konsentrat given in the morning as much as 1% of the weight of the cattle based on dry matter, while the grass given a minimum of 10% of the weight of livestock observation variables include: fatty acid composition of meat. Data the analyzies qualitative. The results of the study showed that the composition of saturated fatty acids in meat decreased and an increase in unsaturated fatty acids, namely linoleic acid (omega 6) and linolenic acid (omega 3), and deikosapenta deikosaheksa acid.Keywords :

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Edible Mushrooms: Novel Medicinal Agents to Combat Metabolic Syndrome and Associated Diseases

Current Pharmaceutical Design ◽

10.2174/1381612826666200831151316 ◽

2020 ◽

Vol 26 (39) ◽

pp. 4970-4981

Author(s):

Yu-Tang Tung ◽

Chun-Hsu Pan ◽

Yi-Wen Chien ◽

Hui-Yu Huang

Keyword(s):

Metabolic Syndrome ◽

Unsaturated Fatty Acids ◽

Edible Mushroom ◽

Biologically Active ◽

Edible Mushrooms ◽

Beta Glucan ◽

Medicinal Mushrooms ◽

Associated Diseases ◽

Increased Risk

Metabolic syndrome is an aggregation of conditions and associated with an increased risk of developing diabetes, obesity and cardiovascular diseases (CVD). Edible mushrooms are widely consumed in many countries and are valuable components of the diet because of their attractive taste, aroma, and nutritional value. Medicinal mushrooms are higher fungi with additional nutraceutical attributes having low-fat content and a transisomer of unsaturated fatty acids along with high fiber content, biologically active compounds such as polysaccharides or polysaccharide β-glucans, alkaloids, steroids, polyphenols and terpenoids. In vitro experiments, animal models, and even human studies have demonstrated not only fresh edible mushroom but also mushroom extract that has great therapeutic applications in human health as they possess many properties such as antiobesity, cardioprotective and anti-diabetic effect. They are considered as the unmatched source of healthy foods and drugs. The focus of this report was to provide a concise and complete review of the novel medicinal properties of fresh or dry mushroom and extracts, fruiting body or mycelium and its extracts, fiber, polysaccharides, beta-glucan, triterpenes, fucoidan, ergothioneine from edible mushrooms that may help to prevent or treat metabolic syndrome and associated diseases.

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Spices with Breast Cancer Chemopreventive and Therapeutic Potentials: A Functional Foods Based-Review

Anti-Cancer Agents in Medicinal Chemistry ◽

10.2174/1871520617666170912121422 ◽

2018 ◽

Vol 18 (2) ◽

pp. 182-194 ◽

Cited By ~ 1

Author(s):

Aliyu Muhammad ◽

Mohammed Auwal Ibrahim ◽

Ochuko Lucky Erukainure ◽

Ibrahim Malami ◽

Auwal Adamu

Keyword(s):

Breast Cancer ◽

Urban Areas ◽

Cancer Chemoprevention ◽

Biologically Active ◽

Active Metabolites ◽

Rural And Urban Areas ◽

Anticancer Properties ◽

Rural And Urban ◽

Breast Cancer Chemoprevention ◽

Biologically Active Metabolites

Background: Cancer is a multifaceted metabolic disease that affects sizeable dwellers of rural and urban areas. Among the various types of cancer, mammary cancer is one of the most frequently diagnosed cancers in women. Its menace can be curbed with locally consumed spices due to their multiple bioactive phytochemicals. Aims: This review focuses on the breast cancer chemopreventive and therapeutic potentials of locally consumed spices. Methods/Results: The most commonly consumed spices with breast cancer chemopreventive and chemotherapeutic phytochemical include pepper, onions, ginger, garlic, curry and thyme containing many biologically active metabolites ranging from vitamins, fatty acids esters, polyphenols/phenolics, sulfurcontaining compounds and anthraquinones with proven antioxidant, anti-inflammatory, immuno-modulatory, antitumor and anticancer properties against breast cancer/carcinogenesis. Therefore, extracts and active principles of these spices could be explored in breast cancer chemoprevention and possibly therapeutically which may provide an avenue for reducing the risk and prevalence of breast cancer.

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Evolution of Flavors in Extra Virgin Olive Oil Shelf-Life

Antioxidants ◽

10.3390/antiox10030368 ◽

2021 ◽

Vol 10 (3) ◽

pp. 368

Author(s):

Paula Garcia-Oliveira ◽

Cecilia Jimenez-Lopez ◽

Catarina Lourenço-Lopes ◽

Franklin Chamorro ◽

Antia Gonzalez Pereira ◽

...

Keyword(s):

Phenolic Compounds ◽

Shelf Life ◽

Olive Oil ◽

Unsaturated Fatty Acids ◽

Virgin Olive Oil ◽

Extra Virgin Olive Oil ◽

Volatile Fraction ◽

Organoleptic Characteristics ◽

Olive Variety ◽

Minor Compounds

Extra virgin olive oil (EVOO) is one of the most distinctive ingredients of the Mediterranean diet. There are many properties related to this golden ingredient, from supreme organoleptic characteristics to benefits for human health. EVOO contains in its composition molecules capable of exerting bioactivities such as cardio protection, antioxidant, anti-inflammatory, antidiabetic, and anticancer activity, among others, mainly caused by unsaturated fatty acids and certain minor compounds such as tocopherols or phenolic compounds. EVOO is considered the highest quality vegetable oil, which also implies a high sensory quality. The organoleptic properties related to the flavor of this valued product are also due to the presence of a series of compounds in its composition, mainly some carbonyl compounds found in the volatile fraction, although some minor compounds such as phenolic compounds also contribute. However, these properties are greatly affected by the incidence of certain factors, both intrinsic, such as the olive variety, and extrinsic, such as the growing conditions, so that each EVOO has a particular flavor. Furthermore, these flavors are susceptible to change under the influence of other factors throughout the oil's shelf-life, such as oxidation or temperature. This work offers a description of some of the most remarkable compounds responsible for EVOO’s unique flavor and aroma, the factors affecting them, the mechanism that lead to the degradation of EVOO, and how flavors can be altered during the shelf-life of the oil, as well as several strategies suggested for the preservation of this flavor, on which the quality of the product also depends.

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Forecasting Global Developments and Challenges in Olive Oil Supply and Demand: A Delphi Survey from Spain

Agriculture ◽

10.3390/agriculture11030191 ◽

2021 ◽

Vol 11 (3) ◽

pp. 191

Author(s):

Samir Mili ◽

Maria Bouhaddane

Keyword(s):

Decision Making ◽

Olive Oil ◽

Supply And Demand ◽

International Expansion ◽

Positive Health ◽

Oil Companies ◽

Traditional Markets ◽

Future Supply ◽

Oil Sector ◽

To Come

Forecasting future supply and demand is a topical subject in the olive oil sector due to its relevance for decision making and the lack of comprehensive and consensual estimates at the global level. This study aims at overcoming this gap in research by providing a foresight of global supply and demand for olive oil for the years to come. We use the Delphi technique to estimate the expected annual growth rates in the olive oil production and consumption worldwide as well as their likely impact on Spanish exports by 2025. Another key objective of the study is to elicit expert judgements on the factors that are likely to shape the predicted changes as well as the international challenges ahead. Results suggest substantial future increases in production in new-producing countries, in parallel with a slower growth in the European traditional suppliers whose focus will increasingly be placed on quality and sustainability rather than quantity. In addition, a significant growth in the world’s demand for olive oil is expected in non-traditional markets, which will be driven by greater awareness of the positive health and sustainability attributes of this product, jointly with the changes in lifestyles and rising incomes of several consumer segments. These emerging markets offer promising prospects for the international expansion of olive oil companies. Future international challenges facing the olive oil industry include new market entry, worldwide product promotion, quality standards’ harmonization, enacting trade facilitation schemes, and dealing with the COVID-19 impacts. Findings improve market predictability and transparency, and ultimately support decision-making and strategic planning in the olive oil sector.

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