Extra virgin olive oil and oleic acid
نویسندگان
چکیده
For many decades, researchers have investigated the relationships between health status and consumption of extra virgin olive oil. Extra virgin olive oil (and oleic acid) is considered important for the prevention of coronary heart disease. While the biomolecular aspects involving G protein need further research, oleic acid levels in platelets may be a discriminating factor, together with linoleic and arachidonic acid, for coronary heart disease. There is still ample debate regarding the effects of oleic acid alone or in combination with antioxidants.
منابع مشابه
Effect of Fatty Acid Composition on Thermal Stability of Extra Virgin Olive Oil
Background: Fatty acids are the main compounds in edible oils. Oil thermal stability depends on the composition of fatty acids. So, this study was conducted to investigate the effect of fatty acid composition on the oxidative stability of extra virgin olive oil during heating process. Methods: Totally, eight virgin olive oil samples, including five imported oils from market place of Ma...
متن کاملEvaluation of Chemical Characteristics of Extra Virgin Olive Oils Extracted from Three Monovarieties of Mari, Arbequina and Koroneiki in Fadak and Gilvan Regions
Olive oil in general due to it monounsaturation, stability, nutritive value, consistency, taste andaroma might be considered as a valuable and luxury oil. Annual importation of olive oil to Iran fromMediterranean countries is on a large scale although some olive oils are produced in Iran particularly in the northand some plantation has been applied in different provinces particularly in Fars. T...
متن کاملDietary non-tocopherol antioxidants present in extra virgin olive oil increase the resistance of low density lipoproteins to oxidation in rabbits.
Consumption of a range of dietary antioxidants may be beneficial in protecting low density lipoprotein (LDL) against oxidative modification, as studies have demonstrated that antioxidants other than vitamin E may also function against oxidation of LDL in vitro. In the present study, the effect of polyphenol antioxidants on the susceptibility of LDL to copper-mediated oxidation was investigated ...
متن کاملVirgin olive oil and nutrition
Numerous medical studies (a study in seven countries, Monika study, Dart studies, etc. ) have shown that olive oil is one of the most important ingredient of "Mediterranean diet" associated with a reduction in cardiovascular disease and certain types of cancerous diseases. Nutritional and health value of virgin olive oil is attributed to the large proportion of monounsaturated fatty acids (main...
متن کاملAdvantages of thermal stability of virgin olive oil over canola and frying oil
The aim of this study is to evaluate the effects of thermal processing of virgin olive oil, canola and frying oil on chemical oxidative indices (peroxide, p-anisidin value and oxidative stability), acid value and fatty acid compositions. The oil samples were exposed to heat treatment at 180 °C and qualitative parameters were determined at 0, 60, and 90 min after thermal processing. The...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
عنوان ژورنال:
دوره شماره
صفحات -
تاریخ انتشار 2010