Health Benefits of Olive Oil uc davis Sensory Evaluation of Olive Oil



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Health Benefits of Olive Oil

  • UC Davis

  • Sensory Evaluation of Olive Oil

  • April 5, 2008

  • Peter Panagotacos M.D.

  • San Francisco

  • Lykovouno Extra Virgin Olive Oil










History of Medicinal Use of Olive Oil

  • History of Medicinal Use of Olive Oil

  • Systemic and Topical Benefits

  • Studies Done to Prove Benefits of Olive Oil



Squalene

  • Squalene

  • Phenols

  • Vitamine K

  • Vitamin E

  • Oleocanthal



Maintain suppleness of skin, muscles and abrasions.

  • Maintain suppleness of skin, muscles and abrasions.

  • It sooths dry skin from effects of sun and wind

  • Aid in digestion

  • Promotes hair growth

  • Slow ageing process



Prevents ageing and gives sheen to skin

  • Prevents ageing and gives sheen to skin

  • Heals abrasions

  • It is a internal and external benefit to the body as well as beauty

  • The Phenolic compound it five times greater than vitamin E and is a highly active hydroxytyrosal antioxidant

  • Coffee Berry is now being clinically proven to reduce signs of ageing (Revaleskin)

  • Olive oil delays the onset and reduces the number of UV induced skin cancers



Hippocrates, the father of medicine Ancient Greeks believed that Virgin Olive Oil is beneficial to human health and recommended it for afflictions such as:

  • Hippocrates, the father of medicine Ancient Greeks believed that Virgin Olive Oil is beneficial to human health and recommended it for afflictions such as:

  • Dermatological problems

  • lacerations and burns

  • Gynecological diseases

  • Inducement of vomit

  • Ear infections

  • Birth control

  • According to the code established by the father of medicine, Hippocrates, olive oil was held beneficial for over 60 therapeutic uses.



The greatest exponent of monounsaturated fat is olive oil, and it is a prime component of the Mediterranean Diet.

  • The greatest exponent of monounsaturated fat is olive oil, and it is a prime component of the Mediterranean Diet.

  • Olive oil is a natural juice which preserves the taste, aroma, vitamins and properties of the olive fruit. Olive oil is the only vegetable oil that can be consumed as it is - freshly pressed from the fruit.

  • The beneficial health effects of olive oil are due to both its high content of monounsaturated fatty acids and its high content of antioxidative substances.

  • Studies have shown that olive oil offers protection against heart disease by controlling LDL ("bad") cholesterol levels while raising HDL (the "good" cholesterol) levels. (1-3) No other naturally produced oil has as large an amount of monounsaturated as olive oil -mainly oleic acid.



Greece 26.1 liters (½ liter/wk)

  • Greece 26.1 liters (½ liter/wk)

  • Spain 15.0 liters

  • Italy 13.5 liters

  • EU 5.4 liters

  • Australia 1.2 liters

  • USA 0.6 liters



Oleic acid is a common fatty acid found in most animal and vegetable fats. It contains one double bond (at the bottom of the "v"). Note that each of those carbon atoms is linked to only one hydrogen atom, instead of two.

  • Oleic acid is a common fatty acid found in most animal and vegetable fats. It contains one double bond (at the bottom of the "v"). Note that each of those carbon atoms is linked to only one hydrogen atom, instead of two.

  • Oleic acid is a mono-unsaturated fat, which means it has only one double bond. Poly-unsaturated fats contain two or more double bonds.



Fatty acids can be short, medium, or long—containing anywhere from 4 to 28 carbon atoms in the chain. Butyric acid contains 4 carbon atoms and is saturated with hydrogen atoms.

  • Fatty acids can be short, medium, or long—containing anywhere from 4 to 28 carbon atoms in the chain. Butyric acid contains 4 carbon atoms and is saturated with hydrogen atoms.

  • The omega-3 called docosahexaenoic acid (DHA), which is commonly found in fish oil, contains 22 carbon atoms and 6 double-bond kinks, making it extremely polyunsaturated.

  • Because unsaturated fats have this "kink" or bend, the molecules do not stack together easily—so they stay fluid at room temperature. Some mono-unsaturated fats, such as olive oil, will solidify when cooled in the refrigerator.

  • Poly-unsaturated fats, which have more double-bonds and therefore more bends in their physical structure, stay fluid even when refrigerated.



When plants or animals make unsaturated fats, they mostly build this kinked "cis" form.

  • When plants or animals make unsaturated fats, they mostly build this kinked "cis" form.

  • However, food manufacturers discovered that bubbling hydrogen through polyunsaturated oils created "partially hydrogenated" fats that were less vulnerable to becoming rancid than the original oils and therefore had a longer shelf life.



These partially hydrogenated margarines and shortenings are now present in almost all baked goods and commercial peanut butter.

  • These partially hydrogenated margarines and shortenings are now present in almost all baked goods and commercial peanut butter.

  • This hydrogenation process also converts the bent "cis" form to a straightened "trans" form, which looks like this:







Olive oil's health benefits

  • Olive oil is a natural juice which preserves the taste, aroma, vitamins and properties of the olive fruit.

  • Olive oil is the only vegetable oil that can be consumed as it is - freshly pressed from the fruit.

  • The greatest exponent of monounsaturated fat is olive oil, and it is a prime component of the Mediterranean Diet.



The beneficial health effects of olive oil are due to both its high content of monounsaturated fatty acids and its high content of antioxidative substances.

  • The beneficial health effects of olive oil are due to both its high content of monounsaturated fatty acids and its high content of antioxidative substances.

  • Studies have shown that olive oil offers protection against heart disease by controlling LDL ("bad") cholesterol levels while raising HDL (the "good" cholesterol) levels.

  • (1-3) No other naturally produced oil has as large an amount of monounsaturated as olive oil -mainly oleic acid.





One possible reason is its polyphenol content.

  • One possible reason is its polyphenol content.

  • Polyphenols are potent antioxidants which help arteries dilate, thereby reducing blood pressure.

  • Ten grams of extra-virgin olive oil contains five mg of polyphenols; sunflower oil has no polyphenols.



Diabetes Benefits From Olive Oil

  • Diabetes Benefits From Olive Oil

  • People living with diabetes have to work hard to keep their blood sugar, also called blood glucose, levels under control. One way to do so is to eat a diet that is fairly low in carbohydrates. Because people with diabetes are also at an elevated risk of developing heart disease, they are advised to limit their intake of dietary fat.



Oleic Acid

  • Oleic Acid - oleic acid (omega 9) makes up 55 - 85 percent of the fatty acids in olive oil. Don't confuse this with the amount of free oleic acid which is the main factor used to determine the grade of the olive oil and the lower the better. It's great for your skin - read about common oils used in soaps and how they can do so much more than just clean your skin. Oleic acid aids in keeping our arteries supple and helps prevent cancer



Polyphenols

  • Heart Health and Cholesterol - extra virgin olive oil is high in polyphenols (a powerful antioxidant) and monounsaturated fat which contributes to lowering bad cholesterol.



Blood Pressure

  • Blood Pressure - Studies now indicate that extra virgin olive oil may help to lower blood pressure. Patients were able to reduce or eliminate the need for medications when olive oil was consumed on a regular basis.

  • In March 2005 U.S. Food and Drug Administration credited olive oil with decreasing the risk of coronary heart disease.



Alzheimers - this disease is associated with the clogging of arteries caused by cholesterol and saturated fat. Replacing other fats with olive oil will reduce the risk.

  • Alzheimers - this disease is associated with the clogging of arteries caused by cholesterol and saturated fat. Replacing other fats with olive oil will reduce the risk.



Gallstones - Olive oil promotes the secretion of bile and pancreatic hormones naturally and lowers the incidence of gallstones.

  • Gallstones - Olive oil promotes the secretion of bile and pancreatic hormones naturally and lowers the incidence of gallstones.



An article published by Philadelphia researchers in the September 2005 issue of Nature identified a compound in olive oil called oleocanthal that has anti-inflammatory action. Their studies revealed that this compound can act like ibuprofen and other anti-inflammatory medications.

    • An article published by Philadelphia researchers in the September 2005 issue of Nature identified a compound in olive oil called oleocanthal that has anti-inflammatory action. Their studies revealed that this compound can act like ibuprofen and other anti-inflammatory medications.


Inflammation within the body may occur in response to cigarette smoking or eating large amounts of saturated fat and trans fat.

  • Inflammation within the body may occur in response to cigarette smoking or eating large amounts of saturated fat and trans fat.

  • In overweight or obese people, excess fat from fat cells can float through the bloodstream and cause inflammation.



Certain dietary fats cause more of an inflammatory response than others.

  • Certain dietary fats cause more of an inflammatory response than others.

  • Trans fat and the saturated fat in animal foods stimulate inflammation.

  • To a smaller extent, polyunsaturated fat in foods such as safflower oil, sunflower oil, and corn oil trigger inflammation, as well. Again, this is where olive oil helps.

  • Olive oil's phytonutrients -- in this case phenolic compounds called squalene, beta-sitosterol, and tyrosol -- don't cause the inflammation that other fats do.



Cancer is the second leading cause of death in the United States next to heart disease, and will claim more than half a million lives this year.

  • Cancer is the second leading cause of death in the United States next to heart disease, and will claim more than half a million lives this year.

  • WHY OLIVE OIL?

  • It is the only added lipid [fat] that has not been associated with increased risk of cancer," said Dimitrios Trichopoulos, an epidemiology professor at Harvard University in Cambridge, Massachusetts.



Cancer - researchers at the University of Oxford believe that olive oil may be just as effective in the prevention of colon cancer as fresh fruits and veggies. A diet rich in olive oil has been shown to reduce the incidence of colon., breast and skin cancers.

  • Cancer - researchers at the University of Oxford believe that olive oil may be just as effective in the prevention of colon cancer as fresh fruits and veggies. A diet rich in olive oil has been shown to reduce the incidence of colon., breast and skin cancers.



Olive oil may actually prevent cancer, according to a study released earlier this year. The study showed that oleic acid, the main monounsaturated fatty acid in olive oil, can cripple a cancer gene responsible for 25 to 30 percent of all breast cancers.

  • Olive oil may actually prevent cancer, according to a study released earlier this year. The study showed that oleic acid, the main monounsaturated fatty acid in olive oil, can cripple a cancer gene responsible for 25 to 30 percent of all breast cancers.



Olive Oil Makers are allowed to say on their labels that there is “ limited and not conclusive” evidence that people could reduce the risk of coronary disease by replacing saturated fats in their diets with olive oil.

  • Olive Oil Makers are allowed to say on their labels that there is “ limited and not conclusive” evidence that people could reduce the risk of coronary disease by replacing saturated fats in their diets with olive oil.



References

  • Peter Panagotacos M.D. Dermatology of San Francisco CA 94123

  • Peter Panagotacos M.D.

  • Owner of Lykovouno Extra Virgin Olive Oil Company

  • Lykovouno@gmail.com

  • Olive oil and the haemostatic system

  • Molecular Nutrition & Food Research

  • Volume 51, Issue 10, Date: October 2007

  • Amazingoliveoil.com

  • Dermatitis Herbal Topical, Quick Read

  • March 2008 by Dr Torok

  • www.dermatologytimes.com

  • FDA.com Health Benefits of olive oil

  • 2005

  • www.Revaleskin.com

  • Dimitrios Trichopoulos, an epidemiology professor at Harvard University in Cambridge, Massachusetts.



Dimitrios Trichopoulos, an epidemiology professor at Harvard University in Cambridge, Massachusetts.

  • Dimitrios Trichopoulos, an epidemiology professor at Harvard University in Cambridge, Massachusetts.

  • Pancreatic CancerTreatment For Pancreatic Cancer Find treatment info online.TreatmentIdeas.org

  • Pancreatic Cancer SurgeryJefferson Hospital sets standard for pancreatic cancer treatmentwww.jeffersonhospital.org

  • Colon and Rectal CancerRegular Screening Can Prevent It. If You're Over 50 You Need to Know.www.TabletPrep.com

  • Pancreatic Cancer SymptomFind - Pancreatic Cancer Symptoms. Pancreatic Cancer Symptoms Guide.Pancreaticcancerhazard.com

  • Nationalgeographic.com news

  • March 21, 2005

  • Olive Oil Fights heart Disease, Breast Cancer, studies

  • Oliveoilsource.com

  • 12 14 07, The Olive Oil Source

  • By John Deane M.D., Concerns with Olive



The New England Journal of Medicine

  • The New England Journal of Medicine

  • Volume 348:2595-2596

  • June 26, 2003

  • MayoClinic.com

  • Tools for healthier lives

  • 03 29 08

  • Paul Vossen

  • Olive Oil and Health (In The Literature)

  • American Diabetes Association. 1994 position Statement: Nutritional Recommendations and Principals for people with diabeties mellitus. Diabetes Care, 17, pp 519-522

  • International Olive Oil Council. 1997. World Olive Encyclopedia. Madrid, Spain.

  • FDA News 2004. FDA Allows Qualified Health Claim to Decrease Risk Of Coronary Heart Disease. http://www.fda.gov/bbs/topics/news/2004/NEW01129.html



Mediterranean diet, olive oil and health European Journal of Lipid Science and Technology Volume 104, Issue 9-10, Date: October 2002, Pages: 698-705 Ursel Wahrburg, Mario Kratz, Paul Cullen

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