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Protective effects of oleic acid and polyphenols in extra virgin olive oil on cardiovascular diseases

Food Science and Human Wellness 2024年第2期13卷 529-540页

作者： Yan Lu Jun Zhao Qiqi Xin Rong Yuan Yu Miao Manli Yang Hui Mo Keji Chen Weihong Cong Laboratory of Cardiovascular Diseases Xiyuan Hospital of China Academy of Chinese Medical SciencesBeijing 100091China National Clinical Research Center for Chinese Medicine Cardiology Beijing 100091China Traditional Chinese Medicine Department The Aff iliated Hospital of Qingdao UniversityQingdao 266000China Nanjing University of Chinese Medicine Nanjing 210023China Health Bureau of the Government of the Macao Special Administrative Region Macao 999078China

The Mediterranean diet has long been recognized as one of the most effective ways to prevent and improve cardiovascular *** virgin olive oil(EVOO)is the typical sources of fat in the Mediterranean diet which have been shown to have noteworthy nutritional value and positive impact on human *** is worth noting that EVOO owes its superior nutritional value to its bioactive *** main component of EVOO is monounsaturated fatty acids(MUFAs)in the form of oleic *** acid accounts for up to 70%-80%of ***,EVOO contains approximately more than 30 phenolic compounds,of which HT is essential for the protection against cardiovascular *** this review,we focused on the potential mechanisms of oleic acid and polyphenols combat cardiovascular diseases risk in terms of oxidative stress,inflammation,blood pressure,endothelial function and *** review might provide a reference for the studies on cardiovascular protective effects of EVOO.

关键词： Cardiovascular diseases extra virgin olive oil Oleic acid Polyphenols

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Therapeutic importance of chemical compounds in extra virgin olive oil and their relationship to biological indicators: A narrative review and literature update

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Food Bioscience 2023年第2期52卷 33-51页

作者： Nesrain Farhan Anis Rageh Al-Maleki Norazilawati Muhamad Sarih Rosiyah Yahya Magdy Shebl Department of Chemistry Faculty of ScienceUniversiti Malaya50603Kuala LumpurMalaysia Department of Medical Microbiology Faculty of MedicineUniversiti Malaya50603Kuala LumpurMalaysia Department of Chemistry Faculty of EducationAin Shams UniversityCairoEgypt

extra virgin olive oil(EVOO)symbolises the prominently cherished Mediterranean *** is typically a lipidic source within the cookery of the Mediterranean nations,and its intake has been correlated to decreased illness and reduced disease *** review attempts to summarise the empirical evidence concerning the state-of-the-art and illuminate the most crucial point of view concerning future research needs on the prospective therapeutic benefits of EVOO potential health benefits and ***,Web of Science,Scopus,and other Databases were queried using some predefined *** literature search was limited to studies published from 2007 to ***,fifty-three(53)studies were chosen and *** studies present EVOOs analyses and their potential health benefits and *** revealed that fifteen(15)studies(28.3%)have some evaluation concerning the benefits of phenolic ***-inflammatory potentials of EVOO were reported by 9.4%of the reviewed ***-related analysis,Secoiridoids,and Fatty acids constituted 5.7%,*** were followed by antimicrobial activity/antibacterial,polyphenols,healing of human intestinal infection,functional ingredients extraction to develop an essential food blend,and analysis of dynamics and membrane composition,which constituted 3.8%,*** remaining descriptive faces constituted 2%of the reviewed *** further revealed that despite the vast established literature concerning the therapeutic importance of chemical compounds found in extra virgin olive oil and their relationship to biological indicators,there is still a need for further evaluations of the less-reported aspects of EVOO’s health ***,the current and future reviews have to be analysed within the context of existing state-of-the-art knowledge concerning EVOO’s therapeutic benefits to human health and regular standard application of accepted field,la

关键词： extra virgin olive oil Therapeutic benefits Biological indicators Phenolic and polyphenols

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Production of Cocoa Butter Substitute from extra virgin olive oil Rich in Omega-9 and Polyphenols

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Food and Nutrition Sciences 2021年第6期12卷 614-626页

作者： Shaker M. Arafat Amany M. Basuny Dalia M. Hikal oils & Fats Research Department Food Technology Research Institute Agriculture Research Center Giza Egypt Biochemistry Department Faculty of Agriculture Beni-Suef University Beni Suef Egypt Nutrition and Food Science Home Economics Department Faculty of Specific Education Mansoura University Mansoura Egypt

The objective of this study was to produce healthy cocoa butter substitutes from extra virgin olive oil rich in omega-9 and polyphenols by blending process with palm oil avoiding hydrogenation and esterification processes. oil blends, formulated by binary blends of palm oil and extra virgin olive oil at different ratios (90:10, 80:20 and 70:30) compared with commercial cocoa butter. The physicochemical properties (refractive index, melting and slip point, color index, acidity, peroxide value, iodine number and induction period by Rancimat method) have been determined for palm and olive oils and the produced cocoa butter substitute. Also, fatty acid composition was identified by gas liquid chromatography and solid fat content of the produced cocoa butter substitute was measured by Nuclear Magnetic Resonance (NMR) and total polyphenols of oils and produced cocoa butter substitute were determined. The results indicated that all the values of melting and slip point were about the human body temperature (37°C), also results show a high content of cocoa butter produced from oleic acid, as well as phenolic compounds, and this leads to an increase in oxidative stability.

关键词： Cocoa Butter extra virgin olive oil ω-9-Fatty Acids Polyphenols Blending Process

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Evaluation of the ＂Harmony/Balance Value＂ on the Development of the Sensorial Quality of EVOOmExperiences in Germany and Europe

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Journal of Food Science and Engineering 2017年第9期7卷 423-434页

作者： Dieter Oberg Deputy PSV German olive oil Panel (DOP) and Leader of Ass. for Care and Support of the Value of EVO0 (IGO) - D-82234Wessling/Germany

Since 2015 the methodology of the harmony value in the framework of the official organoleptic assessment has been accredited by the German authorities. It initiated additional background for this parameter which is set on top of the Official Paneltest （Standard IOC/T15/Reg. （EWG） 2568/91 in its actual version） which classifies olive oil in the relevant classifications ＂extra virgin＂, ＂virgin＂ or ＂virgin lampante＂. This study will proof the possible accuracy of this additional parameter ＂harmony/balance＂ and the benefits which arise with this additional parameter for all stakeholders. The German olive oil Panel （DOP） is practicing this extended methodology for the sensory evaluation of extra virgin olive oil since 2003. In addition to the verification of the category ＂extra virgin＂ the Panel is continuously training for additional descriptors used to appraise the quality-discrimination for this category. But in case the panel decides for a valid median of a defect the panel supervisor （PSV） will set the harmony level to zero. In the focus is the additional attribute called ＂harmony＂（in some world areas called ＂balance＂--both mean a quantification of the specific overall quality with one single parameter） which is responsible for this advancement in the methodological approach. Using ＂harmony/balance＂（H/B） as a quality-factor, the discrimination between bad, average, good, very good and premium quality within the category of EVOO became possible. ＂Harmony＂ includes olfactory, tactile and kinesthetic stimuli and is evaluated on a bipolar 100 mm scale, which leads to this parameter from ＂average＂ in the center to ＂complex/harmonious＂ on one side or to ＂totally disharmonious＂ on the other side. In the study at hand we are able to prove the development of qualities in the framework of the accredited Panel in German speaking countries over more than 10 years. In this study the development of the increasing quality can be proved in yearly figures of the DOP. The trend cou

关键词： extra virgin olive oil sensory quality extension of panel test complexity harmony/balance quantification private label Europe.

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