The Antioxidant Properties of Olive Oil

[Guest guest]

The Antioxidant Properties of Olive Oil JoAnn Guest Apr 23, 2003 19:00 PDT

The Antioxidant Properties of olive oil

 

What are antioxidants and oxidative stress?

Antioxidants in olive oil

 

 

What are antioxidants and oxidative stress?

 

Oxidation is a process that occurs not only when oil is being produced,

but also inside our own bodies.

 

Reactions occur continually inside the body, giving rise to the

formation of free radicals (peroxidants). As a rule, free radicals are

less likely to cause severe damage thanks to the protection provided by

antioxidants, which help to keep a balance up to a point. If the balance

is spoiled, however, " oxidative stress " occurs, leading to deterioration

of normal cell functions and even cell death.

 

Oxidation is a complex, fundamental phenomenon in the process of cell

ageing. Lipid or fat peroxidation tends to be proportional to the number

of double bonds in a compound, explaining why " oleic " acid shows little

susceptibility to oxidation.

 

Cell membranes contain a large amount of fat and cholesterol and their

composition depends on diet.

 

When the diet contains a lot of olive oil, the cells are more resistant

to oxidation, they do not deteriorate as much and ageing is slower.

 

Approximately 1.5% of olive oil is made up of the unsaponifiable

fraction, which contains antioxidants.

 

Virgin olive oil contains the largest quantities of these substances

and other minor components.

 

 

Antioxidants in olive oil

 

Vitamin E (alpha-tocopherol), carotenoids and phenolic compounds (simple

phenols such as hydroxytyrosol and complex phenols such as oleuropein)

are all antioxidants whose activity has been demonstrated in vitro and

recently in vivo, revealing further advantages in the prevention of

certain diseases and also of ageing.

 

The phenolic content of olive oils varies according to the climatic

conditions in the producing area, when the olives are harvested and how

ripe they are when picked. Oil production and storage methods also have

an influence. Phenols have countless biological properties, for instance

hydroxytyrosol inhibits platelet aggregation and it is anti-inflammatory

and oleuropein encourages the formation of nitric acid, which is a

powerful vasodilator and exerts a strong anti-bacterial effect.

 

Oxidised LDLs are known to be atherogenic, which is where olive oil

steps in because it has a beneficial, protective effect against " LDL "

oxidation.

 

Moreover, it also strengthens other cells in the body against the toxic

effects of oxidants.

 

The high " antioxidant " content of the Mediterranean diet appears to

contribute significantly to its effect on longevity.

 

These antioxidants are found in fresh fruit and vegetables.

 

Because it is the only oil to be obtained from a fruit, olive oil

retains a host of substances, antioxidants and vitamins that give it

added nutritional value.

 

The explanation behind this high content of antioxidants is probably

that because the olive is a fruit that is exposed to the air, it has to

defend itself from oxygen. It therefore synthesises a larger amount of

antioxidants, which pass through to the oil.

 

Virgin olive oil, i.e. olive oil that has not been refined or

industrially treated, is particularly rich in these substances and it

has a strong antioxidant effect, protecting against damage from free

radicals (scavenger activity) and against the formation of cancer.

 

http://www.internationaloliveoil.org/oliveworld_mediet_02.asp

 

JoAnn Guest

mrsjo-

DietaryTi-

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

 

 

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.