Jump to content
IndiaDivine.org

Olive Oil

Rate this topic


Guest guest

Recommended Posts

Guest guest

Olive Oil: All-inclusive Benefits JoAnn Guest Apr 22, 2003 13:36 PDT

Herb & Supplement Encyclopedia:

 

 

Olive Oil

 

Scientific Names

Forms

Traditional Usage

Overview

Active Ingredients

Suggested Amount

Drug Interactions

Contraindications

Side Effects

References

 

Scientific Names:

Olea europea L. [Fam. Oleaceae]

 

Forms:

Organic olive oil, cold-pressed

 

Traditional Usage:

- Antinflammatory

- Blood Sugar Balancing

- Blood Thinning

- Bone and Joint Problems

- Essential Fatty Acid (EFA) Deficiency

- Lowering LDL Cholesterol

- Vascular Disease

- Wrinkles

 

 

 

Overview:

The cultivated olive, Olea europea L. [Fam. Oleaceae], is widespread in

Eurasia and is one of about 20 species in the genus Olea. Fresh, ripe

olives contain about 20 percent oil. Olive oil is most noted for it's

heart-smart value as an important component of the Mediterranean diet

that prevents vascular disease. Being very rich in oleic acid, a

monounsaturated 'omega-9' fatty acid, olive oil is resistant to the

formation of trans fatty acids and other free radical compounds that

cause inflammation and cell damage. Olive oil also lowers high blood

pressure. A Stanford Medical School study of seventy-six middle-aged men

found that taking the equivalent of three tablespoons of olive oil daily

lowered systolic pressure about nine points and diastolic pressure about

six points. A study done at the University of Kentucky found that a mere

two-thirds of a tablespoon of olive oil daily could do almost as well.

Because eating oxidized fat triggers the release of insulin and the

buildup of glucose in the blood, it is recommended that people used

olive oil as the main dietary oil (or other oils rich in monosaturated

fats like canola, avocados, almonds and other nuts). Consuming oils rich

in omega-6 fatty acids, like corn, sunflower and safflower oils, can

cause the blood to be infused with free radical peroxides. If the body

doesn't have enough antioxidants to mop them up, the radicals shut down

an enzyme that metabolizes sugar and then glucose levels build up in the

blood and this stimulates insulin secretion. High blood sugar and blood

insulin damages the vascular system. In a clinical trial with humans,

olive oil prevented these effects, whereas sunflower oil, rich in

linoleic acid, did not. Olive oil, by coating the stomach, can also be

used as an antidote for ammonia poisoning.

 

 

 

Active Ingredients:

Olive oil contains (per 100g): Vitamin E (ATE), 12.4mg; Tocopherol

(alpha), 11.9mg; Lipids: Fatty acids, total saturated, 13.5g;

16:0=11.0g; 18:0=2.2g; Fatty acids, total monounsaturated 73.7g;

16:1=0.8g; oleic acid or 18:1=72.5g; 20:1=0.3g; Fatty acids, total

polyunsaturated=8.4g; linoleic acid or 18:2=7.9g; linolenic acid or

18:3=0.6g; Phytosterols 221mg/100g. (National Agriculture Library's USDA

Nutrient Database for Standard Reference at http://www.nal.usda.gov).

Another source lists Extra Virgin Olive Oil as: 14% Saturated fat; 77%

monosaturated fat; 8% omega-6 fat and 1% omega-3 fat.

 

 

 

Suggested Amount:

Olive oil: Take a half to three tablespoons of olive oil per day or as

needed based on nutrient requirements. Olive oil, rich in omega-9 fatty

acids but lacking in the important omega-3 EFAs, should be taken as part

of a balanced diet.

 

 

 

Drug Interactions:

Olive oil can effectively coat the stomach and therefore may reduce the

absorption of other medications. Thus, olive oil should be taken

separately from other supplements and/or medications.

 

 

 

Contraindications:

None known

 

 

 

Side Effects:

Olive oil, taken as a part of a well balanced diet, does not cause any

side effects. Because olive oil is rich in omega-9 fatty acids but

contains almost no omega-3 EFAs, it should be taken as part of a

balanced diet.

 

 

 

References:

Duke, J. 1997: The Green Pharmacy, The Ultimate Compendium of Natural

Remedies from the World's Foremost Authority on Healing and Herbs. pp.

32-33; 274; 557. Rodale Press.

 

Carper J. 1995. Stop Aging Now. (Chapter entitled: Beware the Fat That

Makes You Old; plus other information on olive oil). Harper Collins

Publishing, Inc., New York, NY, p. 207-218; 284; 312.

 

Carper, J. 1993. Food Your Miracle Medicine. HarperCollinsPublishers, 10

East 53rd Street, New York, New York 10022-5299. Pp. 1-528.

 

Erasmus, U. 1993: Fats that Heal, Fats that Kill. Published by Alive

Books, Burnaby, B.C., Canada. pp. 1-456.

 

Madigan C, Ryan M, Owens D, Collins P, Tomkin GH. 2000. Dietary

unsaturated fatty acids in type 2 diabetes: higher levels of

postprandial lipoprotein on a linoleic acid-rich sunflower oil diet

compared with an oleic acid-rich olive oil diet. Diabetes Care. 2000

Oct; 23(10): 1472-7.

http://www.florahealth.com/flora/home/USA/HealthInformation/encyclopedias/OliveO\

il.asp#ScientificNames

 

 

The complete " Whole Body " Health line consists of the " AIM GARDEN TRIO "

Ask About Health Professional Support Series: AIM Barleygreen

 

" Wisdom of the Past, Food of the Future "

 

http://www.geocities.com/mrsjoguest/AIM.html

 

 

 

 

 

 

The New Search - Faster. Easier. Bingo.

 

 

Link to comment
Share on other sites

Join the conversation

You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

Loading...
×
×
  • Create New...