Olive components

Effects of olive components on glycaemic and blood pressure controls. 

Effects of Olive Components on Glycaemic and Blood Pressure Controls... 

Several applications involve the removal of large amounts of triglicerides, including the determination of wax esters in olive oil (39), sterols and other minor components in oils and fats (40, 41), PCBs in fish (42), lactones in food products (43, 44), pesticides (45), and mineral oil products in food (46,47). Grob et al. (47) studied the capacity of silica gel HPLC columns for retaining fats, and concluded that the capacity of such columns is proportional to their size, although the fractions of the volumes that are then transferred to the GC system grow proportionally with the column capacity. For these reasons, 2-3 mm i.d. LC columns are to be preferred for LC-GC applications. 

Historically, the absorption of lipid-soluble nutrients has been considered to be carrier-independent, with solutes diffusing into enterocytes down concentration gradients. This is true for some lipid-soluble components of plants (e.g. the hydroxytyrosol in olive oil Manna et al., 2000). However, transporters have been reported for several lipid-soluble nutrients. For example, absorption of cholesterol is partly dependent on a carrier-mediated process that is inhibited by tea polyphenols (Dawson and Rudel, 1999) and other phytochemicals (Park et al., 2002). A portion of the decreased absorption caused by tea polyphenols may be due to precipitation of the cholesterol associated with micelles (Ikeda et al., 1992). Alternatively, plant stanols and other phytochemicals may compete with cholesterol for transporter sites (Plat and Mensink, 2002). It is likely that transporters for other lipid-soluble nutrients are also affected by phytochemicals, although this has not been adequately investigated. 

Olive oil Elenolic acid derivatives bonded to tyrosol are main components (400 ppm provides protection, in low concentration prooxidative) Cooked tuna in brine Less protection of cooked tuna in oil Medina et al., 1999... 

Fantozzi et al. [73] presents the study of the carbon footprint of a typical food product in Central Italy truffle sauce. This is a mixture of vegetable oil and truffle in proportions of 33% and 67% respectively and minor components and spices (garlic, salt, pepper, etc.). Both truffles and olives are cultivated and harvested in a farm in Umbria (Italy). Olives are crushed in a mill that is situated few kilometers from the farm. Once it has been produced, the extra virgin oil, together with the truffle, is transported to another facility to produce bottled truffle sauce. The carbon footprint calculation is based on ISO 14076 technical standard. Product Category Rules (PCR) have been developed (see Table 7). 

By the nature of the process by which olive oil is extracted from the olive, the oil is susceptible to contamination. The high price associated with olive oil of the highest purity— extra virgin olive oil — also leads to falsification by unscrupulous vendors who blend with less costly oils such as com, peanut, and soybean oil. Various analytical techniques have been devised to authenticate the purity of olive oil by detecting certain oil components. 

DCIA has been used to label numerous proteins and other biomolecules, including phospholipids (Silvius et al., 1987), to study the interaction of mRNA with the 30S ribosomal subunit (Czworkowski et al., 1991), in the investigation of cellular thiol components by flow cytometry (Durand and Olive, 1983), in the detection of carboxylate compounds using peroxyoxalate chemiluminescence (Grayeski and DeVasto, 1987), and for general sulfhydryl labeling (Sippel, 1981). 

Solubility/miscibility Generally very soluble or miscible in water. Soluble in ethanol, com oil, and olive oil. Insoluble in mineral oil Biological considerations Surfactant. May cause micelle formation, with incumbent effects on bioavailability if included at concentrations of 1% or higher. May be associated with irritation if given intravenously or intramuscularly. Dogs have the peculiarity that Tweens injected parenterally induce the spontaneous systemic release of histamine. This response is particularly striking with IV injection, and therefore Tweens should not be used as components of IV vehicles in dogs... 

Olive, C., Schulze, K., Sun, H. K., Ebensen, T., Horvath, A., Toth, I., and Guzman, C. A. (2007). Enhanced protection against Streptococcus pyogenes infection by intranasal vaccination with a dual antigen component M protein/Sfbl lipid core peptide vaccine formulation. Vaccine 25, 1789-1797. 

Koskinen, W.C., Leffler, H.R., Oliver, J.E., Kearney, P.C., and McWhorter, C.G. Effect oftrifluralin soil metabolites on cotton boll components and fiber and seed properties, J. Agric. Food Chem., 33(5) 958-961, 1985. 

Over thousands of years for writing, the ancient people used naturally occurring colloidal fine material from ash (mostly charcoal) dispersed in oil (olive oil). Modem inkjet printers employing color are based on much more sophisticated components. Inkjet printers have a number of nozzles that inject ink droplets on the surface of paper. Simultaneously, different colors are mixed to obtain the desired color shade (more than hundreds of thousands). In a typical printer, there may be 30,000 injections per second, and there may be more than 500 nozzles (each with a size less than a human hair (pm =10 6 m). (The ink has a shelf life of more than a year.) In this process, the surface and colloidal principles most obvious are... 

Isolation and characterization of the antioxidant component 3,4-dihydroxy-phenylethyl 4-formyl-3 -formyImethyl-4-hexenoate from olive (Olea europaea) leaves. J Agric Food Chem 2001 49(9) 4214-4219. 

Oleuropein, a conjugate of hydroxytyrosol (3,4-dihydroxybenzyl alcohol), is a characteristic but very variable component of olives and olive oil. After consumption of 25 ml virgin olive oil, hydroxytyrosol, 3-(9-methylhydroxytyrosol (homovanillyl alcohol), and homovanillic acid increase in plasma, as conjugates, predominantly glucuronide ° Oleuropein may be deconjugated by the gut microflora. 

Model centred bayesian analysis (MCBA) builds the inner model space only from the components that can be interpreted as due mainly to nonrandom underlying factors, determined by experimental design, or that show an almost rectangular distribution. In a study on Portuguese olive oils collected in the years 1975-1980 it was seen that the distribution on two eigenvectors (studied by the two-dimensional... 

Since early antiquity, spices and resins from animal and plant sources have been used extensively for perfumery and flavor purposes, and to a lesser extent for their observed or presumed preservative properties. Fragrance and flavor materials vary from highly complex mixtures to single chemicals. Their history began when people discovered that components characteristic of the aroma of natural products could be enriched by simple methods. Recipes for extraction with olive oil and for distillation have survived from pre-Christian times to this day. 

There are few data on concentrations of ethylbenzene in foodstuffs. It has been identified as a trace component in the volatiles from honey, jasmine, papaya, olive oil and cheese flavour and in the neutral component of roast beef flavour isolate (Min et al., 1979 Fishbein, 1985). Trace quantities of ethylbenzene have been detected in split peas (13 ig/kg), lentils (5 ig/kg) and beans (mean, 5 pg /kg maximum 11 pg /kg (Lovegren et al., 1979). Concentrations of ethylbenzene in orange peel (23.6 ng/g dry weight) and in parsley leaves (0.257 pg/g dry weight) have been reported (Goma-Binjul etal., 1996). 

Squalene takes part in metabolism as precursor for synthesis of steroids and structurally quite similar to (3-carotene, coenzyme qlO, vitamins Ki, E, and D. The squalene in skin and fat tissue comes from endogenous cholesterol synthesis as well as dietary resources in people who consume high amounts of olive and fish oil especially shark liver (Gershbein and Singh, 1969). Squalene is synthesized by squalene synthase which converts two units of farnesyl pyrophosphate, direct precursor for terpenes and steroids, into squalene. As a secosteroid, vitamin D biosynthesis is also regulated by squalene. Moreover, being precursor for each steroid family makes squalene a crucial component of the body. 

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