Olive Oil and Health
Cardio Vascular Health
The effects of olive oil on the cardiovascular system are, at present, the most interest arise, given the high prevalence of cardiovascular diseases in socioeconomically developed world and as close causal relationship they have with dietary fat.
As regards the phenomena of platelet aggregation (favoring the appearance of a thrombus), the olive oil reduces the same: it increases the concentration thresholds for aggregation inducing compounds such as collagen and adrenaline; reduces the release of thromboxane A2 (key in platelet aggregation), and decreased levels of von Willebrand Factor (VWF), which causes the platelets remain adhered to the vessel wall.
Also involved in the clotting process. Reduces procoagulant factor VII, Tissue Factor Inhibitor (TFPI), basic substance in modulating effect of Tissue Factor (TF) component of the plate main prothrombotic broken.
Digestive System and Olive Oil
In recent years have highlighted the differences between olive oil and other dietary fats in regard to the absorption of dietary lipids. Several authors have observed in studies that compare populations of southern and northern Europe that digestion of lipids was significantly more efficient in southern individuals taking olive oil in the North who took his usual fat, rich in saturated and polyunsaturated.
On the other hand, it has also revealed the existence of other actions favoring specific intestinal digestion. It has been observed that the absorption of oleic acid is more effective than palmitic and stearic acids in the presence of pancreatic juice and / or bilis.Also described that in the absence of bile, may be absorbed effectively whenever there is a good relationship albumin- oleic acid. Also, in certain experimental conditions, the oleic acid may be absorbed by the liver as well as short chain fatty acids.
Furthermore, the olive oil has beneficial effects on the digestive secretions (gastric, pancreatic and biliary), because oleic acid is the most potent stimulator of release of cholecystokinin (responsible digestive secretions). Thus, its action on the pancreas and liver also result in better digestion lipid because they increase the effectiveness lipolytic pancreatic juice and bile salt concentration by vesicular emptying.
Remember also that the ingestion of diets for 30 days with a clear predominance of monounsaturated type fat (olive oil), leads to a reduction of intragastric acidity in comparison with rich regimes in polyunsaturated fatty acids (sunflower oil). This , advised the use of olive oil as an effective weapon in the prevention and nutritional therapy in gastrointestinal disease which require a limitation of gastric acid secretion.
Shown by digestive functions, benefits of olive oil are:
Secretion and gastric function
Gastric secretion in response to food with olive oil as dietary fat has a lower acidity than in the case of sunflower oil and presumably other seed oils.
Olive oil affects the levels of some digestive pancreatic enzymes, being very evident for lipase.
Olive oil also occurs, mainly due to an increase in the action of cholecystokinin, a significant increase in the contraction of the gallbladder, which is greater than when ingested was sunflower oil.
Oils are known through their major fatty acids, affect the secretion of hormones, such as secretin, gastrin, somatostatin, motilin, etc. Fatty acids (and in particular oleic acid) act as regulator compounds character, since not only are capable of stimulating (or inhibiting) certain digestive endocrine cells, but also to do so that its overall response has a regulatory purpose .
Inflammatory bowel disease
The chronic inflammatory bowel diseases (Crohn's disease and ulcerative colitis) have a greater expansion in the north than in the south of Europe (80% and 40%, respectively). Given that this difference can not be explained by differences in education, dietary factors seem to gain importance, especially the consumption of olive oil.
For starters, the virgin olive oil appears to have anti-inflammatory effects. In addition, regular consumption modifies several peptides levels associated with these diseases, and may contribute to healing by restoring a normal pattern of gastrointestinal peptides.
In turn, monounsaturated fatty acids and phenolic compounds in olive oil decreases necrosis and play a protective role against these diseases. Another beneficial effect of olive oil is amending lipid environment required for the inflammatory reaction.
Olive oil,the skin and the bones
Some studies found that the incidence of osteoporosis in Europe is lower in the Mediterranean, whose traditional diet rich in fruits and vegetables, with a high consumption of olives and olive oil could be a factor. Recently it has been demonstrated that olive oil intake has been linked with the prevention of osteoporosis (seen in osteocalcin levels) in both men and women. Therefore we can say that the daily consumption of olive oil is a simple way to prevent bone destruction.
Bone formation depends not only on the amount of milk or other dairy products in the diet we eat. There are other substances whose consumption is essential for bone tissue is generated, such as vitamin D, present in the egg or fish, and of course in Extra Virgin Olive Oil. This favors fat soluble vitamin intestinal calcium absorption. Also present in the EVOO phenolic compound called oleuropein which prevents bone loss due to aging and osteoporosis.
Olive oil not only provides health benefits when ingested as food, but topical application to the skin and hair acts as toning, firming and protects it from external aggressive agents. Can be applied to almost any area of the body: face, hands, hair, etc.. Virgin olive oil and extra virgin is rich in nutrition and antioxidants, also has protective and regenerative properties, something that makes it an excellent product for the skin.
Olive oil has been used as a balm in the history, toning, moisturing and repairing the skin, and the hair cuticles, and in more recent times has emerged as cosmetics with olive oil as a prominent ingredient. This is due to the growing interest in the Mediterranean diet and healthy lifestyle, so much so that patrominio has been declared Heritage of Humanity by UNESCO.
There are many qualities that make olive oil a great ally for healthy body tissues:
It is a rich source of essential fatty acids that help to restore the natural moisture of the skin. The major oil component, oleic acid, is a constituent of cell membranes and skin. Olive oil is a useful body emollient used even for performing therapeutic massage. It has a remarkable effect on the skin toning. Protects the skin against external environmental factors, hydrates and maintains the structural integrity of the dermis, allowing better regeneration and therefore greater firmness.
Celular Oxidation and Olive Oil
The energy obtained by the organism is possible by oxidation of macronutrients, carbohydrates, protein and fat.
But not all the oxygen undergoes this process, but a small part, which can not be more than 2% is combined with electrons and generates only a number of substances generically known as reactive oxygen species (ROS), which in turn fall under the term free radical
Free radicals and reactive oxygen species, nitrogen, etc., are chemical species with a potential toxic (oxidative) which are very high in the body and its action is responsible for numerous diseases and conditions.
The role of nutrition in oxidative processes is of great importance as it will determine the susceptibility of the cell to undergo "oxidative stress" and its ability to defend or prevent it.
Among the elements of the diet, fat is particularly important because it is one of the elements that determine the oxidative damage through their unsaturation, because biological membranes phospholipid composition adapted lipid profile (fatty acids) of diet.
Olive oil, a monounsaturated lipid profile mainly (oleic acid), a very low oxidative potential and a high content of phenolic antioxidants (vitamin E, hydroxytyrosol ...) stands for a major nutritionally ways to prevent oxidative stress. Numerous studies comparing it with other vegetable oils, place the olive as less oxidative, both in raw and fried, and highlight its antioxidant qualities.
This situation of aggression or oxidative stress occurs in all human life, especially from the time of birth which is evident dependence of oxygen for the oxidation of macronutrients and subsequent energy production.
Oxidative stress happens throughout life, is the causative agent responsible or cocausal of many diseases, most of which are precisely those that characterize the major public health problems. They include diseases such as glomerulonephritis, myocardial infarction, ateroclerosis, nephrotic syndrome, hepatic failure, Alzheimer's disease, Parkinson's disease, cataracts, macular degeneration associated with age, retinopathy of prematurity, etc.
A special case of the long-term effects of oxidative damage is aging, which is a stochastic process where oxidative stress, exerted randomly throughout life, produces structural and functional alterations.
The lipid peroxidation of cell membranes not only affects the functionality of the membrane itself, but also generates toxic substances, free radical in nature or not, can follow various cellular structures damaging.
Given the obvious impact that cellular oxidation has on health, it is increasingly necessary to consider how to reduce oxidative damage because circumvent it is totally impossible. In principle there are two solutions:
a) Ensure that the body receives the proper amount of antioxidants of all that is necessary to maintain function.
Since antioxidants are diverse in nature, which in turn exert antioxidant functions specific to the diet must be sufficiently wide as to ensure the provision of all and each one of them. In this sense we must take care with special attention to the intake of foods from fruits, vegetables and olive oil.
b) routinely consume olive oil to ensure that the various cell membranes are enriched oleic acid, less prone to oxidation or lipid peroxidation when edible oil is the seed, leading to more unsaturated membranes and oxidatively vulnerable.
One aspect that should not be forgotten is that since different diseases, in particular those related to oxidative damage, are generated gradually throughout life, so that does not happen, the effect of olive oil must contemplate primarily in a preventive or, put another way, for virgin olive oil exerts its beneficial actions must be present in the normal diet throughout life.
Fat and Olive Oil
In addition to making the most delicious meals, fats have an indisputable biological value because the lipid tissues need to develop their business. Moreover, as some vitamins (A, D, E, K) are only soluble in fats, lipids necessarily depend to be absorbed.
Olive oil is composed of a major fraction of type oily, or more technically lipid saponifiable fraction representing about 98.5% of the total. This fraction triacylglycerol oil are formed by a molecule of glycerol with three fatty acids associated. The physiological effects of any triglyceride (fats and oils) is due precisely to the different fatty acid composition and fat is what justifies its action on the body differently.
In different fats habitual food consumption predominant type of fatty acid:
Through mainly containing fatty acid, oleic acid, olive oil helps achieve various beneficial health effects as the configuration of the cellular and subcellular membrane fluidity and permeability with adequate antioxidant action on said membrane and undesirable effects from the point of view of the physiology of the cell associated with multiple functions such as smooth muscle contraction, platelet aggregation, various inflammatory phenomena, etc..
Moreover, olive oil determines a composition usually ingested fatty acids from adipose tissue, with especially oleic acid, which promotes suitable fatty acid profile in the cell.
The minority faction or not oily unsaponifiable fraction also called minor components of olive oil represents only about 1.5% of the total. Components are responsible for the stability of the oil and its organoleptic or sensory. This is a small amount of many components, some of which exert beneficial effects on the significant and human organism.
The minor components of vegetable oils are largely lost during the refining process, so only in virgin olive oils and extra virgin has these components to provide flavors, fragrances and health benefits.
In the current state of research on olive oils these minor components of virgin olive oils have been shown to provide benefits to specific aspects of health:
Depending on the varieties of olive, health and state of maturation of the olives at the time of processing for the extraction of oil and determines the quality of the fatty acid composition as well as minor components. Remember, always talking about virgin olive oils as minor components are lost in the refined oils suffering unpalatable in the natural state, fresh.
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