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María-isabel Covas - One of the best experts on this subject based on the ideXlab platform.
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The Bioavailability of Olive Oil Phenolic Compounds
Olives and Olive Oil in Health and Disease Prevention, 2010Co-Authors: María-isabel Covas, Montserrat Fitó, Olha Khymenets, Rafael De La TorreAbstract:Publisher Summary The beneficial effects of Olive Oil on cardiovascular risk factors are now recognized and often only attributed to its high levels of monounsaturated fatty acids (MUFA). Olive Oil is, however, more than a MUFA fat. Olive Oil is a functional food, which besides having a high level of MUFA contains other minor components with biological properties. The content of the minor components of an Olive Oil varies, depending on several conditions such as the cultivar, climate, ripeness of the Olives at harvesting, and the processing system employed to produce the Olive Oil. Three types of Olive Oil are currently present on the market: virgin, ordinary, or pomace. Virgin Olive Oils are produced by direct pressing or centrifugation of the Olives, among them those with an acidity greater than or equal to 3.3 degrees (2 degrees in the European Union) are submitted to a refining process in which some components, mainly phenolic compounds, and to a lesser degree squalene, are lost. By mixing virgin and refined Olive Oil, an ordinary Olive Oil (Olive Oil, UE 1991) is produced and marketed. After virgin Olive Oil production, the rest of the Olive drupe and seed is processed and submitted to a refining process, resulting in pomace Olive Oil, to which a certain quantity of virgin Olive Oil is added before marketing. The minor components of virgin Olive Oil are classified into two types: the unsaponificable fraction, defined as the fraction extracted with solvents after the saponification of the Oil, and the soluble fraction, which includes the phenolic compounds. The major phenolic compounds in Olive Oil are (1) simple phenols, (2) secoiridoids, and (3) polyphenols.
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Olive Oil and Cardiovascular Health
Journal of Cardiovascular Pharmacology, 2009Co-Authors: María-isabel Covas, Valentini Konstantinidou, Montserrat FitóAbstract:The Mediterranean diet, in which Olive Oil is the primary source of fat, is associated with a low mortality for cardiovascular disease. Data concerning Olive Oil consumption and primary end points for cardiovascular disease are scarce. However, a large body of knowledge exists providing evidence of the benefits of Olive Oil consumption on secondary end points for the disease. Besides the classical benefits on the lipid profile provided by Olive Oil consumption compared with that of saturated fat, a broad spectrum of benefits on cardiovascular risk factors is now emerging associated with Olive Oil consumption. We review the state of the art concerning the knowledge of the most important biological and clinical effects related to Olive Oil and its minor components. The recent advances in human nutrigenomics associated with Olive Oil consumption will also be assessed. The wide range of benefits associated with Olive Oil consumption could contribute to explaining the low rate of cardiovascular mortality found in southern European-Mediterranean countries, in comparison with other westernized countries, despite a high prevalence of coronary heart disease risk factors.
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Olive Oil and the cardiovascular system.
Pharmacological research, 2007Co-Authors: María-isabel CovasAbstract:Olive Oil is the primary source of fat in the Mediterranean diet which is associated with a low mortality for cardiovascular disease. In spite of this, data concerning Olive Oil consumption and primary end points for cardiovascular disease are scarce. However, a large body of knowledge exists providing evidence of the benefits of Olive Oil consumption on secondary end points for cardiovascular disease. The benefits of Olive Oil consumption are beyond a mere reduction of the low density lipoprotein cholesterol. Here, we review the state of the art concerning the knowledge of the most important biological and clinical effects related to the intake of Olive Oil rich diets on lipoprotein metabolism, oxidative damage, inflammation, endothelial dysfunction, blood pressure, thrombosis, and carbohydrate metabolism. The extent to which we possess evidence of the health benefits of Olive Oil minor components is also assessed. The wide range of anti-atherogenic effects associated with Olive Oil consumption could contribute to explain the low rate of cardiovascular mortality found in Southern European Mediterranean countries, in comparison with other western countries, despite a high prevalence of coronary heart disease risk factors.
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Olive Oil and oxidative stress
Mol Nutr Food Res, 2007Co-Authors: Montserrat Fitó, María-isabel CovasAbstract:Oxidative stress is defined as an imbalance between the oxidant and antioxidant systems of the body, in favor of the oxidants. Oxidative stress produced by free radicals has been linked to the development of several diseases such as cardiovascular, cancer, and neurodegenerative diseases Olive Oil is the main source of fat of the Mediterranean diet which has been shown to be effective against oxidative stress associated diseases and also with ageing. Besides its richness in monounsaturated fatty acids, the oleic acid, Olive Oil contains minor components with antioxidant properties. In this review, we summarize the state of the art, and degree of evidence, of the body of knowledge concerning the protective role of the major and minor components of Olive Oil on oxidative stress
Montserrat Fitó - One of the best experts on this subject based on the ideXlab platform.
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virgin Olive Oil and health summary of the iii international conference on virgin Olive Oil and health consensus report jaen spain 2018
Nutrients, 2019Co-Authors: Jose Juan Gaforio, Montserrat Fitó, Francesco Visioli, Catalina Alarcondelalastra, Olga Castaner, Miguel Delgadorodriguez, Antonio F Hernandez, Jesus R HuertasAbstract:The Mediterranean diet is considered as the foremost dietary regimen and its adoption is associated with the prevention of degenerative diseases and an extended longevity. The preeminent features of the Mediterranean diet have been agreed upon and the consumption of Olive Oil stands out as the most peculiar one. Indeed, the use of Olive Oil as the nearly exclusive dietary fat is what mostly characterizes the Mediterranean area. Plenty of epidemiological studies have correlated that the consumption of Olive Oil was associated with better overall health. Indeed, extra virgin Olive Oil contains (poly)phenolic compounds that are being actively investigated for their purported biological and pharma-nutritional properties. On 18 and 19 May 2018, several experts convened in Jaen (Spain) to discuss the most recent research on the benefits of Olive Oil and its components. We reported a summary of that meeting (reviewing several topics related to Olive Oil, not limited to health) and concluded that substantial evidence is accruing to support the widespread opinion that extra virgin Olive Oil should, indeed, be the fat of choice when it comes to human health and sustainable agronomy.
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The Bioavailability of Olive Oil Phenolic Compounds
Olives and Olive Oil in Health and Disease Prevention, 2010Co-Authors: María-isabel Covas, Montserrat Fitó, Olha Khymenets, Rafael De La TorreAbstract:Publisher Summary The beneficial effects of Olive Oil on cardiovascular risk factors are now recognized and often only attributed to its high levels of monounsaturated fatty acids (MUFA). Olive Oil is, however, more than a MUFA fat. Olive Oil is a functional food, which besides having a high level of MUFA contains other minor components with biological properties. The content of the minor components of an Olive Oil varies, depending on several conditions such as the cultivar, climate, ripeness of the Olives at harvesting, and the processing system employed to produce the Olive Oil. Three types of Olive Oil are currently present on the market: virgin, ordinary, or pomace. Virgin Olive Oils are produced by direct pressing or centrifugation of the Olives, among them those with an acidity greater than or equal to 3.3 degrees (2 degrees in the European Union) are submitted to a refining process in which some components, mainly phenolic compounds, and to a lesser degree squalene, are lost. By mixing virgin and refined Olive Oil, an ordinary Olive Oil (Olive Oil, UE 1991) is produced and marketed. After virgin Olive Oil production, the rest of the Olive drupe and seed is processed and submitted to a refining process, resulting in pomace Olive Oil, to which a certain quantity of virgin Olive Oil is added before marketing. The minor components of virgin Olive Oil are classified into two types: the unsaponificable fraction, defined as the fraction extracted with solvents after the saponification of the Oil, and the soluble fraction, which includes the phenolic compounds. The major phenolic compounds in Olive Oil are (1) simple phenols, (2) secoiridoids, and (3) polyphenols.
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Olive Oil and Cardiovascular Health
Journal of Cardiovascular Pharmacology, 2009Co-Authors: María-isabel Covas, Valentini Konstantinidou, Montserrat FitóAbstract:The Mediterranean diet, in which Olive Oil is the primary source of fat, is associated with a low mortality for cardiovascular disease. Data concerning Olive Oil consumption and primary end points for cardiovascular disease are scarce. However, a large body of knowledge exists providing evidence of the benefits of Olive Oil consumption on secondary end points for the disease. Besides the classical benefits on the lipid profile provided by Olive Oil consumption compared with that of saturated fat, a broad spectrum of benefits on cardiovascular risk factors is now emerging associated with Olive Oil consumption. We review the state of the art concerning the knowledge of the most important biological and clinical effects related to Olive Oil and its minor components. The recent advances in human nutrigenomics associated with Olive Oil consumption will also be assessed. The wide range of benefits associated with Olive Oil consumption could contribute to explaining the low rate of cardiovascular mortality found in southern European-Mediterranean countries, in comparison with other westernized countries, despite a high prevalence of coronary heart disease risk factors.
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Olive Oil and oxidative stress
Mol Nutr Food Res, 2007Co-Authors: Montserrat Fitó, María-isabel CovasAbstract:Oxidative stress is defined as an imbalance between the oxidant and antioxidant systems of the body, in favor of the oxidants. Oxidative stress produced by free radicals has been linked to the development of several diseases such as cardiovascular, cancer, and neurodegenerative diseases Olive Oil is the main source of fat of the Mediterranean diet which has been shown to be effective against oxidative stress associated diseases and also with ageing. Besides its richness in monounsaturated fatty acids, the oleic acid, Olive Oil contains minor components with antioxidant properties. In this review, we summarize the state of the art, and degree of evidence, of the body of knowledge concerning the protective role of the major and minor components of Olive Oil on oxidative stress
Francesco Visioli - One of the best experts on this subject based on the ideXlab platform.
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virgin Olive Oil and health summary of the iii international conference on virgin Olive Oil and health consensus report jaen spain 2018
Nutrients, 2019Co-Authors: Jose Juan Gaforio, Montserrat Fitó, Francesco Visioli, Catalina Alarcondelalastra, Olga Castaner, Miguel Delgadorodriguez, Antonio F Hernandez, Jesus R HuertasAbstract:The Mediterranean diet is considered as the foremost dietary regimen and its adoption is associated with the prevention of degenerative diseases and an extended longevity. The preeminent features of the Mediterranean diet have been agreed upon and the consumption of Olive Oil stands out as the most peculiar one. Indeed, the use of Olive Oil as the nearly exclusive dietary fat is what mostly characterizes the Mediterranean area. Plenty of epidemiological studies have correlated that the consumption of Olive Oil was associated with better overall health. Indeed, extra virgin Olive Oil contains (poly)phenolic compounds that are being actively investigated for their purported biological and pharma-nutritional properties. On 18 and 19 May 2018, several experts convened in Jaen (Spain) to discuss the most recent research on the benefits of Olive Oil and its components. We reported a summary of that meeting (reviewing several topics related to Olive Oil, not limited to health) and concluded that substantial evidence is accruing to support the widespread opinion that extra virgin Olive Oil should, indeed, be the fat of choice when it comes to human health and sustainable agronomy.
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Olive Oil and oxidative stress
Grasas y Aceites, 2004Co-Authors: Francesco Visioli, S Grande, Patrizia Bogani, Cesare GalliAbstract:In addition to the fatty acid profile of Olive Oil, which is high in the monounsaturated oleic acid and appears to be beneficial in reducing several risk factors for coronary heart disease and certain cancers, extra virgin Olive Oil contains a considerable amount of phenolic compounds, e.g. hydroxytyrosol and oleuropein, that are responsible for its peculiar taste and for its high stability. A body of evidence demonstrates that Olive Oil phenolics are powerful antioxidants. Although most of these studies have been carried out in vitro, some in vivo experiments confirm that Olive Oil phenolics are dose-dependently absorbed and that they retain their biological activities after ingestion. These data could in part explain the lower incidence of coronary heart disease in the Mediterranean area, where (extra virgin) Olive Oil is the principal source of fat
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Biological properties of Olive Oil phytochemicals
Critical Reviews in Food Science and Nutrition, 2002Co-Authors: Francesco Visioli, Claudio GalliAbstract:Olive Oil is the principal source of fat in the Mediterranean diet, which has been associated with a lower incidence of coronary heart disease and certain cancers. Extra-virgin Olive Oil contains a considerable amount of phenolic compounds, for example, hydroxytyrosol and oleuropein, that are responsible for its peculiar taste and for its high stability. Evidence is accumulating to demonstrate that Olive Oil phenolics are powerful antioxidants, both in vitro and in vivo; also, they exert other potent biological activities that could partially account for the observed healthful effects of the Mediterranean diet.
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Antiatherogenic components of Olive Oil.
Current atherosclerosis reports, 2001Co-Authors: Francesco Visioli, Cesare GalliAbstract:Olive Oil is the principal source of fat in the Mediterranean diet, which has been associated with a lower incidence of coronary heart disease and certain cancers. Olive Oil is characterized by a high proportion of monounsaturated oleic acid, but the main peculiarity of extra-virgin Oil is the presence of remarkable quantities of phenolic compounds, notably hydroxytyrosol and oleuropein, that provide high stability and strong taste. Recently, several studies have demonstrated that Olive Oil phenolics are powerful antioxidants, both in vitro and in vivo, and exert additional potent biologic activities that could partially account for the observed cardioprotective effects of the Mediterranean diet.
Cesare Galli - One of the best experts on this subject based on the ideXlab platform.
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Olive Oil and oxidative stress
Grasas y Aceites, 2004Co-Authors: Francesco Visioli, S Grande, Patrizia Bogani, Cesare GalliAbstract:In addition to the fatty acid profile of Olive Oil, which is high in the monounsaturated oleic acid and appears to be beneficial in reducing several risk factors for coronary heart disease and certain cancers, extra virgin Olive Oil contains a considerable amount of phenolic compounds, e.g. hydroxytyrosol and oleuropein, that are responsible for its peculiar taste and for its high stability. A body of evidence demonstrates that Olive Oil phenolics are powerful antioxidants. Although most of these studies have been carried out in vitro, some in vivo experiments confirm that Olive Oil phenolics are dose-dependently absorbed and that they retain their biological activities after ingestion. These data could in part explain the lower incidence of coronary heart disease in the Mediterranean area, where (extra virgin) Olive Oil is the principal source of fat
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Antiatherogenic components of Olive Oil.
Current atherosclerosis reports, 2001Co-Authors: Francesco Visioli, Cesare GalliAbstract:Olive Oil is the principal source of fat in the Mediterranean diet, which has been associated with a lower incidence of coronary heart disease and certain cancers. Olive Oil is characterized by a high proportion of monounsaturated oleic acid, but the main peculiarity of extra-virgin Oil is the presence of remarkable quantities of phenolic compounds, notably hydroxytyrosol and oleuropein, that provide high stability and strong taste. Recently, several studies have demonstrated that Olive Oil phenolics are powerful antioxidants, both in vitro and in vivo, and exert additional potent biologic activities that could partially account for the observed cardioprotective effects of the Mediterranean diet.
Triantafyllos A. Albanis - One of the best experts on this subject based on the ideXlab platform.
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Multiclass Pesticide Determination in Olives and Their Processing Factors in Olive Oil: Comparison of Different Olive Oil Extraction Systems
Journal of agricultural and food chemistry, 2008Co-Authors: Elpiniki G. Amvrazi, Triantafyllos A. AlbanisAbstract:The processing factors (pesticide concentration found in Olive Oil/pesticide concentration found in Olives) of azinphos methyl, chlorpyrifos, λ-cyhalothrin, deltamethrin, diazinon, dimethoate, endosulfan, and fenthion were determined in Olive Oil production process in various laboratory-scale Olive Oil extractions based on three- or two-phase centrifugation systems in comparison with samples collected during Olive Oil extractions in conventional Olive mills located at different Olive Oil production areas in Greece. Pesticide analyses were performed using a multiresidue method developed in our laboratory for the determination of different insecticides and herbicides in Olive Oil by solid-phase extraction techniques coupled to gas chromatography detection (electron capture detection and nitrogen phosphorus detection), optimized, and validated for Olive fruits sample preparation. Processing factors were found to vary among the different pesticides studied. Water addition in the Oil extraction procedure (as i...
