Transcript Olive oil presentation of Italia

OLIVE OIL
Tuscany has got four different extra virgin olive oil protected origin
designation: Chianti Classico DOP, Terre di Siena DOP, Lucca DOP e
Seggiano DOP and a title for protected geographic area: Toscano IGP.
PDO (Protected Designation of Origin) and PGI (Protected Geographical
Indication) are certifications to protect both the suppliers and the
consumers who are granted about the authentic origin of the product.
PDO and PGI oils are high quality products rich in antyoxidant components
that, besides their organoleptic peculiarity, also grant their high nutritional
values.
Olive oil is one of the main elements in Mediterranean Diet that has been
recognized unmaterial human heritage by Unesco in November 2010.
Olive oil nutritional values
Oleic




acid, although not essential, is very important for our well-being:
It is the most digestible among fatty acids as it gets easily
through intestinal mucosa
It stimulates bile and pancreatic secretion
It reduces LDL cholesterol levels.
It has a remarkable nutritional importance among the minor
components:



fat soluble vitamins, vitamin E and carotene, with antioxidant
activity, preserve oil from rancidity and have a protective action on
our health
phytosterols contrast the intestinal absorption of cholesterol
hydrocarbons such as squalene which regulates the process of
absorption, synthesis and elimination of cholesterol
polyphenols are important in inhibiting the oxidative
processes and in improving the organoleptic
characteristics of olive oil.

Many other substances such as aldehydes, aliphatic and
terpene alcohols are also involved.
Oil and Mediterranean diet
Olive oil, with fruits, vegetables and
fish, represents one of the main
elements in Mediterranean diet and
over the last ten years there has
been a great evidence from scientific
studies to show that it is one of the
main protective factors against
diseases especially heart, cancer and
other degenerative processes due to
ageing.
The benefic effect of olive oil is given by its
peculiar chemical composition with prevalent
concentration of monounsaturated fatty acids
and by the perfect balance of
polyunsaturated fats, besides the moderate
level of vitamin E and the presence of minor
components like polyphenols, squalene and
phytosteroles.
Most recent interest has focused on the biologically active
phenolic compounds naturally present in virgin olive oils.
Studies (human, animal, in vivo and in vitro) have shown that
olive oil phenolics, for example, hydroxytyrosol and
oleuropein, that are responsible for its peculiar taste and
for its high stability, are powerful antioxidants and have
positive effects on certain physiological parameters, such as
plasma lipoproteins, oxidative damage, inflammatory
markers, platelet and cellular function, and antimicrobial
activity.
Presumably, regular dietary consumption of virgin olive oil containing
phenolic compounds shows health benefits associated with a
Mediterranean diet.
Moreover, a number of factors have the ability to affect phenolic
concentrations in virgin olive oil, so it is of great importance to
understand these factors in order to preserve the essential health
promoting benefits of olive oil phenolic compounds.
Olive oil appears to be an example of a “nutraceutic” or “functional”
food since infant age, one of the best medicaments for delaying
ageing,