SOME NUTRITIONAL BENEFITS OF EXTRA VIRGIN OLIVE OIL

被引：8

作者：

CIAPPELLANO, S

SIMONETTI, P

BRIGHENTI, F

BERMANO, G

TESTOLIN, G

机构：

[1] Department of Food Science and Technology, Division of Human Nutrition, University of Milan, Via Celoria no. 2, Milan

来源：

GRASAS Y ACEITES | 1994年 / 45卷 / 1-2期

关键词：

GLOBULAR RESISTANCE; NUTRITIONAL QUALITY; PHENOL; TOCOPHEROL; VIRGIN OLIVE OIL;

D O I：

10.3989/gya.1994.v45.i1-2.968

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The benefits of olive oil could be related to its antioxidant potential. The aim of this study was to evaluate the ''in vivo'' antioxidant activity of different extra virgin olive oils (EVOO) produced in the Mediterranean area. One hundred and twenty rats were fed diets containing oxidised and refined olive oil (400 mEq O2 kg) for 11 weeks, a period of time sufficient to induce globular fragility and marginal plasma tocopherols deficiency. The animals were then fed 5 diets containing EVOO with content of tocopherols and phenols ranging from 165 to 335 and from 62 to 389 ppm respectively, in different tocopherols/phenols ratios, for 4 weeks. Results show that plasma tocopherols concentration after EVOO feeding was directly related to dietary intake. Moreover, globular resistance improved to a different extent with EVOO diets compared to the oxidised oil diet. The most favorable antioxidant response was obtained by feeding the oil high in both tocopherols and phenols; the action of phenols was considered synergetic to that of tocopherols in restoring normal conditions, impaired by the oxidised oil diet.

引用

页码：48 / 52

页数：5

共 15 条

[1] Aviram M., Eias K., Dietary olive oil reduces low-density-lipoprotein uptake by macrophages and decreases the susceptibility of the lipoprotein to undergo lipid peroxidation, Ann. Nutr. Metab, 37, pp. 75-84, (1993)
[2] Clemens M.R., BursaZanetti Z., Lipid abnormalities and peroxidation of erythrocytes in nephrotic syndrome, Nephron, 53, pp. 325-329, (1989)
[3] Crosby V.H., Munn J.I., Furth F.W., Standardizing a method for clinical hemoglobinometry, U.S. Armed Forces Med. J, 5, pp. 693-703, (1954)
[4] Eriksson L.C., De Pierre J.W., Preparation and properties of microsomal fractions, Hepatic Cytochrome P450 Monooxygenase System, (1982)
[5] Hagve T.A., Johansen Y., Christopherson B., The effect of n-3 fatty acids on osmotic fragility of rat erythrocytes, Biochim. Biophys. Acta, 1084, pp. 251-254, (1991)
[6] Hillier K., Jewell R., Dorreil L., Smith C.L., Incorporation of fatty acids from fish oil and olive oil into colonic mucosal lipids and effects upon eicosanoid synthesis in inflammatory bowel disease, Gut, 32, pp. 1151-1155, (1991)
[7] Lin D.S., Connor W.E., Spenler C.W., Are dietary saturated, monounsaturated and polyunsaturated fatty acids deposited to the same extent in adipose tissue of rabbits?, Am.J. Clin. Nutr, 58, pp. 174-179, (1993)
[8] Masana L., Camprubi M., Sarda P., Sola R., Joven J., Turner P.R., The mediterranean-type diet: Is there a need for further modification?, Am. J. Clin. Nutr, 52, pp. 886-889, (1991)
[9] Mata P., Alvarez-Sala L.A., Rubio M.J., Nuno J., De Oya M., Effects of long-term monounsaturated- vs polyunsaturated-enriched diets on lipoproteins in healthy men and women, Am. J. Clin. Nutr, 55, pp. 846-850, (1992)
[10] Mensink R.P., Katan M.B., Effect of monounsaturated fatty acids versus complex carbohydrates on high-density lipoproteins in healthy men and women, The Lancet, 1, pp. 122-125, (1987)

← 1 2 →