Olive Oil - New Perspectives and Applications [Working Title]最新文献

Virgin Olive Oil Phenolic Compounds: Insights on Their Occurrence, Health-Promoting Properties and Bioavailability 初榨橄榄油酚类化合物:它们的存在、促进健康的特性和生物利用度

Olive Oil - New Perspectives and Applications [Working Title] Pub Date : 2021-06-29 DOI: 10.5772/intechopen.98581

El Amine Ajal, Salah Chaji, Sanae Moussafir, R. Nejjari, A. Soulaymani, A. Bajoub

{"title":"Virgin Olive Oil Phenolic Compounds: Insights on Their Occurrence, Health-Promoting Properties and Bioavailability","authors":"El Amine Ajal, Salah Chaji, Sanae Moussafir, R. Nejjari, A. Soulaymani, A. Bajoub","doi":"10.5772/intechopen.98581","DOIUrl":"https://doi.org/10.5772/intechopen.98581","url":null,"abstract":"Virgin olive oil is a highly appreciated edible oil, considered as a relevant component of the Mediterranean diet. The spread of this foodstuff all over the world is making, to a certain extent, that new markets and consumers are getting used to this “Mediterranean’s golden treasure”. Currently, there is great momentum in research relating virgin olive oil intake to healthiness, which has been mainly associated with its phenolics content. Phenolics are considered health-promoting compounds due to their multifaceted biochemical actions that can potentially reduce the risk of various health problems. Yet, since the health-promoting effects of various phenolic compounds have been widely attributed to their metabolic products rather than the naturally occurring forms, the assessment of virgin olive oil phenolics bioavailability is still gaining immense attention and considered a great hot topic among researchers. In the first section of this contribution, the main groups of phenolic compounds identified in virgin olive oil are described, their qualitative and quantitative variability is discussed while analytical approaches applied for their determination are highlighted. The second section reports the beneficial health properties of virgin olive oil consumption related to its phenolics content paying special attention to their bioavailability.","PeriodicalId":274517,"journal":{"name":"Olive Oil - New Perspectives and Applications [Working Title]","volume":"338 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-06-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116548468","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Olive Oil Production in Albania, Chemical Characterization, and Authenticity 阿尔巴尼亚的橄榄油生产，化学特性和真实性

Olive Oil - New Perspectives and Applications [Working Title] Pub Date : 2021-06-09 DOI: 10.5772/INTECHOPEN.96861

D. Topi, G. Guclu, H. Kelebek, S. Selli

{"title":"Olive Oil Production in Albania, Chemical Characterization, and Authenticity","authors":"D. Topi, G. Guclu, H. Kelebek, S. Selli","doi":"10.5772/INTECHOPEN.96861","DOIUrl":"https://doi.org/10.5772/INTECHOPEN.96861","url":null,"abstract":"Olive tree is present to the Western and Southern regions of Albania, alongside Adriatic and Ionian Sea, two body waters of the Mediterranean basin. Genetic studies have revealed the existence of 22 native olive cultivars, while several introduced foreign olive cultivars are present. Two most important olive cultivars respectively, exploited in the olive oil production, and table olive, are Kalinjot and Kokërrmadh Berati. Olive fruit production ranks the country 20th in the world. Olive tree comprises an important permanent crop with considerable potential for the Albanian economy. Principal component analyses (PCA) of fatty acids in OO displays their differentiation according to the cultivar and their region. Chemometric analysis gives support to the differentiation of OO according to the olive cv. in terms of phenolic compounds. Secoiridoids are found in abundance, 3,4-DHPEA-EDA and p-HPEA-EDA as dominant compounds, especially in Kalinjot olive oils. Albanian OO shows high levels of aroma compounds with (E)-2-hexenal as the principal aroma compound. Its concentrations reach up to 40411 μg/kg in Kalinjot cv., much higher compared to Bardhi Tirana cv (27542.7 μg/kg). The authenticity of OOs constitutes an opportunity for domestic production and certification according to the geography or origin and present an important resource to the development of a sustainable economy.","PeriodicalId":274517,"journal":{"name":"Olive Oil - New Perspectives and Applications [Working Title]","volume":"38 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-06-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130880732","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Cooking with Extra Virgin Olive Oil 用特级初榨橄榄油烹饪

Olive Oil - New Perspectives and Applications [Working Title] Pub Date : 2021-04-30 DOI: 10.5772/INTECHOPEN.97165

Ana Florencia de Alzaa, C. Guillaume, L. Ravetti

引用次数: 0

Olive Phenomenon from the Mediterranean Diet: Health Promotion Via Phytochemicals 地中海饮食中的橄榄现象:通过植物化学物质促进健康

Olive Oil - New Perspectives and Applications [Working Title] Pub Date : 2021-04-02 DOI: 10.5772/INTECHOPEN.96938

Didar Üçüncüoğlu

{"title":"Olive Phenomenon from the Mediterranean Diet: Health Promotion Via Phytochemicals","authors":"Didar Üçüncüoğlu","doi":"10.5772/INTECHOPEN.96938","DOIUrl":"https://doi.org/10.5772/INTECHOPEN.96938","url":null,"abstract":"The Mediterranean Diet contains fruits, vegetables, nuts, whole grains, fish and virgin olive oil (VOO) as a key component. It is well explained that those consumption has a number of positive health effects. It has been accepted for a long time that the leading compound in olive was oleic acid as a monounsaturated fatty acid. However, the latter researches were figured out that VOO rich in natural phenolics have multifaceted influence on major diseases including cancer, diabetes, cardiovascular diseases, neurodegenerative disease, and metabolic disorders. Recent medical studies proved that oleocanthal and oleacein, characteristic bioactive biophenol-secoiridoids in VOO, success in the anti-inflammatory and in the antioxidant properties, respectively. It has more recently investigated that oleocanthal and hydroxytyrosol (HT) kills cancer cells (CCs). HT and oleuropein reduces breast cancer and cutaneous melanoma cancer cells both in number and aggressiveness, and inhibits CCs multiplying. It has been declared too many times that nutrition type is the strongest factor can be caused acute and chronic diseases. However, at the same time, nutrition can also prevent some of those heavy symptoms. The main purpose of presented chapter is to meet olive’s bioactive molecules and to examine how to improve our health with diet.","PeriodicalId":274517,"journal":{"name":"Olive Oil - New Perspectives and Applications [Working Title]","volume":"20 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-04-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121068017","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 2

The Impact of Olive Oil and Mediterranean Diet on the Prevention of Cardiovascular Diseases 橄榄油和地中海饮食对预防心血管疾病的影响

Olive Oil - New Perspectives and Applications [Working Title] Pub Date : 2021-03-29 DOI: 10.5772/INTECHOPEN.97146

M. Akram, Rumaisa Ansari, N. Akhter, O. Otekunrin, Sadia Zafar, M. Ishaque, N. Munir, M. Sciarra, M. My, E. C. G. Matarrese, M. D. Z. Palamà, M. Riaz

{"title":"The Impact of Olive Oil and Mediterranean Diet on the Prevention of Cardiovascular Diseases","authors":"M. Akram, Rumaisa Ansari, N. Akhter, O. Otekunrin, Sadia Zafar, M. Ishaque, N. Munir, M. Sciarra, M. My, E. C. G. Matarrese, M. D. Z. Palamà, M. Riaz","doi":"10.5772/INTECHOPEN.97146","DOIUrl":"https://doi.org/10.5772/INTECHOPEN.97146","url":null,"abstract":"The Mediterranean diet has a lot of health benefits but especially because it lowers the incidence of cardiovascular diseases. It has been shown that food components, certain nutrients and the pattern of the diet lowers the risk of several diseases such as diabetes, certain cancers, obesity, respiratory disorders, mental health and cognitive decline, bone diseases (osteoarthritis), healthy aging and quality of life among more others. It has been concluded from studying the mechanism responsible for lowering these risks that food combinations, food nutrients, presence of non-nutritive substances, lifestyles habits and the cooking techniques all together make the Mediterranean dietary pattern into a tool that can not only prevent but can also be used as a way of treatment for these medical ailments. As part of the essential dietary fat, consumption of extra virgin olive oil is the main feature of Mediterranean diet. Olive oil is noted to have anti-bacterial characteristics, involved in improving the endothelial function in young females, and is hypothesized to have epigenetic effects interplay offering protection from cancers due to the presence of beneficial monounsaturated fats. The presence of antioxidants contributes to the inflammation protecting properties of the olive oil. Olive oil has high quantities of antioxidants and offers numerous benefits for cardiovascular health, such as protection of LDL from oxidation and lowering of the high blood pressure as well as offers protection from diabetes mellitus. The Mediterranean diet and the Olive oil consumption also have a fundamental impact in secondary prevention, such as in patients with atrial fibrillation that underwent catheter ablation.","PeriodicalId":274517,"journal":{"name":"Olive Oil - New Perspectives and Applications [Working Title]","volume":"275 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-03-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115426771","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Experimental Carcinogenesis with 7,12-Dimethylbenz(a)Anthrazene (DMBA) and Its Inhibition with Extra Virgin Olive Oil and a Diet of Mature Olives (Picual Variety) 7,12-二甲基苯(a)蒽(DMBA)的实验致癌作用及其在特级初榨橄榄油和成熟橄榄(典型品种)日粮中的抑制作用

Olive Oil - New Perspectives and Applications [Working Title] Pub Date : 2021-03-04 DOI: 10.5772/INTECHOPEN.96514

J. J. Soto-Castillo, I. Ortega-Medina

引用次数: 0

Health Benefits of Extra Virgin Olive Oil 特级初榨橄榄油的健康益处

Olive Oil - New Perspectives and Applications [Working Title] Pub Date : 2021-03-03 DOI: 10.5772/INTECHOPEN.96570

A. T. Petkoska, Anita Trajkovska-Broach

引用次数: 3