Power Point Presentation

Download Report

Transcript Power Point Presentation

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
•
Systemic and Topical Benefits
•
Studies Done to Prove Benefits of Olive Oil
What is in Olive Oil and what makes it
healthy?
Monounsaturated fat (Oleic Acid)





Squalene
Phenols
Vitamine K
Vitamin E
Oleocanthal



Antioxidant
Chlorophyll (Green)
Carotenoids (Yellow
red)
What Makes Olive Oil Healthy?





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






Prevent heart disease
Prevent diabetes
Prevents certain
cancers
Lowers bad cholesterol
Lowers blood pressure
Relieving aching
muscles
Dermatology and the Benefits of Olive
Oil With skin and skin cancers






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
Ancient Greeks








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.
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.
Olive Oil
Per Capita Consumption






Greece
Spain
Italy
EU
Australia
USA
26.1 liters (½ liter/wk)
15.0 liters
13.5 liters
5.4 liters
1.2 liters
0.6 liters
Oleic Acid (cis form)


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. Polyunsaturated 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.
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.
Oleic Acid


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.
Oleic Acid (trans)


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.
LDL vs. HDL



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.
Type of fat
Monounsaturated
Polyunsaturated
Saturated
Other elements
74 %
Olive oil
8%
14 %
4%
Canola oil
59 %
30 %
7%
4%
Peanut oil
46 %
32 %
17 %
5%
24 %
59 %
13 %
4%
Soybean oil
23 %
58 %
14 %
4%
Sunflower oil
20 %
65 %
10 %
5%
14 %
75 %
6%
5%
63 %
9%
5%
2%
81 %
6%
9%
50 %
4%
2%
86 %
6%
4%
62 %
4%
37 %
29 %
4%
4%
50 %
Corn oil
Safflower oil
23 %
Walnut oil
Palm kernel oil
11 %
37 %
Palm oil
6%
Coconut oil
30 %
Butter
30 %
Shortening
Tallow (rendered fat
of cattle or sheep)
42 %
So why does olive oil lower blood
pressure?



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


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

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

Gallstones - Olive oil promotes the secretion
of bile and pancreatic hormones naturally
and lowers the incidence of gallstones.
What Is Oleocanthal and How Can It Help
You?
–
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 Benefits From Olive Oil


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.
Inflammation




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



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 prevention

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.
Breast Cancer

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.
Food and Drug Administration

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
[email protected]

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.

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
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

A unifying hypothesis of Alzheimer's disease. III. Risk factors
Human Psychopharmacology: Clinical and Experimental
Volume 15,
Effect of Alkanna albugam root on LDL oxidation. A comparative study with
species of the Lamiaceae family
Phytotherapy Research


Volume 19, Issue 12, Date: December 2005, Pages: 1077-1079
Andriana C. Kaliora, Nikolaos K. Andrikopoulos

Astrazon Red dye decolorization by growing cells and pellets of Funalia trogii
Journal of Basic Microbiology
Volume 44, Issue 4, Date: July 2004, Pages: 263-269
Seval Cing, Ozfer Yesilada

Optimization of a feed medium for fed-batch culture of insect cells using a genetic
algorithm
Biotechnology and Bioengineering
Volume 81, Issue 3, Date: 5 February 2003, Pages: 269-278
R. C. L. Marteijn, O. Jurrius, J. Dhont, C. D. de Gooijer, J. Tramper, D. E. Martens

Analytical determination of antioxidants in tomato: Typical components of the
Mediterranean diet
Journal of Separation Science
Volume 30, Issue 4, Date: March 2007, Pages: 452-461
María Gómez-Romero, David Arráez-Román, Antonio Segura-Carretero, Alberto FernándezGutiérrez

Oxidative stability of virgin olive oil
European Journal of Lipid Science and Technology
Volume 104, Issue 9-10, Date: October 2002, Pages: 661-676
Joaquín Velasco, Carmen Dobarganes

Instrumental technique evolution for olive oil sensory analysis
European Journal of Lipid Science and Technology
Volume 109, Issue 5, Date: No. 5 May 2007, Pages: 536-546

Contribution of phenolic compounds to virgin olive oil quality
European Journal of Lipid Science and Technology
Volume 104, Issue 9-10, Date: October 2002, Pages: 602-613
Maurizio Servili, GianFrancesco Montedoro

Malaxing temperature affects volatile and phenol composition as well as other analytical
features of virgin olive oil
European Journal of Lipid Science and Technology
Volume 103, Issue 4, Date: April 2001, Pages: 228-238

Olive oil and oxidative stress
Molecular Nutrition & Food Reer 2007, Pages: 1215-1224
Montserrat Fitó, Rafael de la Torre, María-Isabel Covas

Characterisation of monovarietal virgin olive oils
European Journal of Lipid Science and Technology
Volume 104, Issue 9-10, Date: October 2002, Pages: 614-627
Ramón Aparicio, Guadalupe Luna

Influence of volatile compounds on virgin olive oil quality evaluated by analytical
approaches and sensor panels
European Journal of Lipid Science and Technology
Volume 104, Issue 9-10, Date: October 2002, Pages: 639-660
Franca Angerosa

Effect of olive paste kneading process time on the overall quality of virgin olive oil
European Journal of Lipid Science and Technology
Volume 105, Issue 2, Date: February 2003, Pages: 57-67
Alfonso Ranalli, Luciano Pollastri, Stefania Contento, Emilia Iannucci, Lucia Lucera

Vasculoprotective potential of olive oil components
Molecular Nutrition & Food Research
Volume 51, Issue 10, Date: October 2007, Pages: 1225-1234
Maria Annunziata Carluccio, Marika Massaro, Egeria Scoditti, Raffaele De Caterina

The influence of olive oil on human health: not a question of fat alone
Molecular Nutrition & Food Research
Volume 51, Issue 10, Date: October 2007, Pages: 1199-1208
Francisco Pérez-Jiménez, Juan Ruano, Pablo Perez-Martinez, Fernando Lopez-Segura, Jose Lopez-Miranda

Influence of olive processing on virgin olive oil quality
European Journal of Lipid Science and Technology
Volume 104, Issue 9-10, Date: October 2002, Pages:

Comparability and reliability of different techniques for the determination of phenolic compounds in
virgin olive oil
European Journal of Lipid Science and Technology
Volume 106, Issue 8, Date: August 2004, Pages: 540-549
Karel Hrncirik, Sonja Fritsche

Characterization of olive paste volatiles to predict the sensory quality of virgin olive oil
European Journal of Lipid Science and Technology
Volume 109, Issue 7, Date: No. 7 July 2007, Pages: 663-672
Diego L. García-González, Noelia Tena, Ramón Aparicio

Improving olive oil quality using CO2 evolved from olive pastes during processing
European Journal of Lipid Science and Technology
Volume 108, Issue 11, Date: No. 11 November 2006, Pages: 904-912
Alessandro Parenti, Paolo Spugnoli, Piernicola Masella, Luca Calamai, Ottorino Luca Pantani

Effect of olive fruit freezing on oxidative stability of virgin olive oil
European Journal of Lipid Science and Technology
Early View
Alba Poerio, Alessandra Bendini, Lorenzo Cerretani, Matteo Bonoli-Carbognin, Giovanni Lercker

Antioxidant and other biological activities of phenols from olives and olive oil
Medicinal Research Reviews
Volume 22, Issue 1, Date: January 2002, Pages: 65-75
Francesco Visioli, Andrea Poli, Claudio Gall

Characterization of virgin olive oil from Southern Tunisia
European Journal of Lipid Science and Technology
Volume 110, Issue 1, Date: No. 1 January 2008, Pages: 81-88


European Journal of Lipid Science and Technology
Volume 110, Issue 1, Date: No. 1 January 2008, Pages: 81-88
Wissem Zarrouk, Faouzia Mahjoub Haddada, Bechir Baccouri, Imen
Oueslati, Wael Taamalli, Xavier Fernandez, Louisette LizzaniCuvelier, Douja Daoud, Mokhtar Zarrouk
Sensory Evaluation of Virgin Olive Oils by Artificial Neural
Network Processing of Dynamic Head-Space Gas
Chromatographic Data
Journal of the Science of Food and Agriculture
Volume 72, Issue 3, Date: November 1996, Pages: 323-328
Franca Angerosa, Luciana Di Giacinto, Raffaella Vito, Sergio
Cumitini