BACKGROUND Olive oil provides a mixture of lipids and antioxidant nutrients which may help preventing age-related diseases such as age-related macular degeneration (AMD). However, little is known about the associations between olive oil consumption and the risk of AMD. OBJECTIVE To examine associations between olive oil use and AMD prevalence in elderly subjects. METHODS Alienor (Antioxydan...

In order to study the mechanism by which increasing unsaturation of dietary fat lowers HDL-cholesterol levels, we studied various measures of HDL metabolism in hamsters fed with fats with different degrees of saturation. Hamsters were fed on a cholesterol-enriched (1 g/kg) semipurified diet containing 200 g/kg of maize oil, olive oil, or palm oil for 9 weeks. Increasing saturation of dietary fa...

This paper presents measurements of sound velocity and attenuation in olive oil, with known chemical composition, as a function of pressure, within the range of pressure up to 0.7 GPa. Dependencies of sound velocity, relative ultrasonic wave attenuation, volume, and adiabatic compressibility on pressure show discontinuities. This proves the existence of the first order phase transition in olive...

Pure phosphatidyl ethanolamine and lecithin from egg yolks were fed to rats in saline or in olive oil and the changes in individual phospholipids in the intestinal wall, liver, and plasma of the animals were studied. Ingestion of olive oil alone produced increased levels of all phospholipid fractions in each of the three tissues. Feeding phosphatidyl ethanolamine in saline resulted in slightly ...

Neurological disorders such as stroke, Alzheimer's and Parkinson's diseases are associated with high morbidity and mortality, and few or no effective options are available for their treatment. These disorders share common pathological characteristics like the induction of oxidative stress, abnormal protein aggregation, perturbed Ca2+ homeostasis, excitotoxicity, inflammation and apoptosis. A la...

The effects of the amount of dietary fat and saturation together with cholesterol both on hepatic apolipoprotein A-I gene mRNA levels and on plasma levels of this apolipoprotein were studied in male rats. To achieve these goals, seven groups of male Wistar rats were established: control group (n=5) consuming chow diet; cholesterol group (n=4) fed on a chow diet containing 0.1% (w/w) cholesterol...

Introduction: Hyperlipidaemia is a major risk factor for cardiovascular diseases and may be associated with metabolic syndrome. Olive oil contains monounsaturated fatty acids (MUFA) and various phytochemicals which have beneficial role in hyperlipidaemia. Objective The present study was conducted to explore the antihyperlipidaemic effect of olive oil. Methods -We studied 60 hyperlipidaemic male...

Olive oil can be considered as a functional food because they carry a number of beneficial effects on the organism beyond nutritional benefits accepted. Studies conducted so far have shown that phenolic compounds in olive oil have positive effects on various physiological biomarkers, while exhibiting high bioavailability. Experimental studies (in vivo and in vitro) on phenolic compounds in oliv...

The modifications on a lean fish (cod Gadus morhua) and a fatty fish (farmed salmon Salmo salar) after the application of pan-frying using two types of oil with different lipid profile (extra virgin olive oil and sunflower oil) was the aim of this study. Fat content and total energetic value increased significantly after the frying process only in the lean fish, without relevant changes in the ...

To test the hypothesis that conditioning with a practical dose of fish oil will reduce postprandial lipemia, 25 healthy men were matched according to levels of fasting plasma triacylglyceride and allocated to 6 weeks of either fish oil or olive oil supplements (5 g/day). After a 12-hour overnight fast at the termination of the study period, the subjects were given a standard test meal containin...