Olive protective effects

Manna, C. et al. (1997). The protective effect of the olive oil polyphenol (3,4-dihydroxyphenyl)-ethanol counteracts reactive oxygen metabolite-induced cytotoxicity in Caco-2 cells. J. Nutr. 127(2) 286-292. 

OE156 Budiyanto, A., N. U. Ahmed, Z. Wu, et al. Protective effect of topically applied olive oil against photocarcino-genesis following UVB exposure of mice. Carcinogenesis 2000 21(11) 2085-2090. 

Major flaxseed sterols are stigmasterol, camp sterol, and 5-5 avenasterol (Daun et al., 2003). Obtusifoliol, gramisterol, and citrostadienol constituted 45%, 22%, and 12%, respectively, of the total 4a-monomethylsterol in flaxseed (Kamm et al., 2001). Squalene content of flaxseed oil was reported as 4 mg/100 g oil, which was significantly lower than olive, corn, and rice bran oils. Squalene content is an intermediate compound of biosynthesis of plant sterols, which may have protective effects on lipid quality. Squalene could act as a peroxy radical scavengers in high polyunsaturated fatty acid oil (Dessi et al., 2002). 

A number of experiments have been carried out in which nonrapeseed oils have been altered in an attempt to make them more like rapeseed oil in fatty acid composition. As shown in Table XXVI the addition of free erucic acid to soybean oil (5.7%) and lard (5.4%) did not increase the incidence of myocardial lesions in male rats. On the other hand, similar quantities of 22 1 added to olive oil (3 and 4.4%) resulted in a significant increase in myocardial lesions. The reason for this may be found in the fatty acid composition of olive and soybean oils (Table I). It is apparent that olive oil resembles LEAR oil in fatty acid composition except for the lack of 22 1 and greatly reduced levels of 18 3 and 20 1. With the addition of 22 1 the fatty acid composition of olive oil more closely resembles that of LEAR oil. Soybean oil differs greatly from olive oil in that it has a lower level of 18 1 and a sixfold higher level of 18 2. The combination of low 18 1 together with the protective effect of the essential fatty acid (18 2) apparently nullifies the car-diopathogenic effects of 22 1. 

Coni E et al (2000) Protective effect of oleuropein, an olive oil biophenol, on low density lipoprotein oxidizability in rabbits. Lipids 35 45-53... 

Fito M, Fito M, Lamuela-Raventos RM, Vila J, Torrents L, de la Torre C, Marrugat J. Protective effect of olive oil and its phenolic compounds against low density lipoprotein oxidation. Lipids 2000 35 633-638. 

The health benefits of the traditional Mediterranean diet are extensively documented [3,4] and include protective effects against cardiovascular diseases [5-11], diabetes [12,13], rheumatoid arthritis [14], intestinal diseases [15], and several types of cancers [16-18]. Some constituents of wine and olive oil (particularly polyphenols) play a key role in most of such healthy effects. 

The diet is believed to play an important role in the onset of carcinogenesis, and there are a number of carcinogens present in food, including mycotoxins, polycyclic hydrocarbons, and pesticides. Associations have been made between dietary fat intake and morbidity and mortality from breast and colon cancer. Another possible mechanism for the proposed protective effects against cancer of olive oil compared with sunflower oil involves diet-induced alterations in host immune responses. Both the type and concentration of dietary fats have been reported to influence immune status in several animal models. The PUFA Cigtz is necessary for T-cell-mediated immunity, but high intakes will suppress immune function and may therefore increase the risk of cancer. Furthermore, comparisons between the effects of diets rich in Ci8 2 and those rich in Cig i on varying indicators of immune function in mice have shown that, while dietary Ci8 2 predisposed... 

Phenolic antioxidants do not protect fats from oxidation by singlet oxidation (Yasaei et al. 1996). However, the antioxidant ascor-byl palmitate is an effective singlet oxygen quencher (Lee et al. 1997). Carotenoids are widely used as quenchers. Rahmani and Csallany (1998) reported that in the photooxidation of virgin olive oil, pheophytin A functioned as sensitizer, while P-carotene acted as a quencher. 

Haltner and Oliver found that several metallic sulphides brought about an improvement in the load-carrying capacity when mixed with molybdenum disulphide. The sulphides included stannic and stannous sulphides, lead sulphide, ferrous suiphide and cuprous and cupric sulphides, and in a standard test procedure there was up to a ten-fold increase in load-carrying capacity. They speculated that the action of the added sulphides was similar to that of extreme-pressure additives in liquid lubricants. This would imply the formation of some protective film on the substrate surface. Pardee later suggested that the effective mechanism was more likely to be oxidation inhibition. An alternative would seem to be the possibility that certain sulphides can act as an additional source of sulphur to form sulphide on the substrate surface, and thus improve adhesion of the molybdenum disulphide, as discussed in the previous chapter. 

Recently, olive oil polyphenols have gained much more attention because of their potential beneficial health effects (65, 285-287). For example, olive oil was found to improve lipid metabolism and antioxidant protection in rats fed cholesterol-rich diets (288, 289). Hydroxytyrosol was especially effective in lowering the levels of hydroperoxides, DNA damage, and mRNA levels of the antioxidant enzyme, glutathione peroxidase (290). 

Unvarnished wood can be cleaned and polished easily and beautifully with very simple compounds. A dab of vinegar on a slightly damp cloth is an effective cleaner, while a little light olive oil on a cloth will polish and protect your wood. Or make your own beeswax polish (below). Apply it sparingly with a lint-free cloth (microfiber cloths are ideal) and buff well. 

Virgin olive oil (VOO), the emblematic food of the Mediterranean diet, is now one of the foods which are being more studied, since the characterization of its composition and quality has a great interest. Recognized for its various nutritional virtues and the beneficial health effects of several of its compounds, VOO is considered, in many countries, as a basic ingredient for a well-balanced nutrition that promotes vitality, well-being, and protects from many diseases. 

---