Olea europea -Olive Oil is the oil of choice to protect against LDL Oxidation

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Olea europea -Olive Oil is the oil of choice to protect against LDL Oxidation

JoAnn Guest May 24, 2005 10:03 PDT

Science News -

 

Extra-virgin Olive Oil is the oil of choice to protect against LDL

oxidation - Olea europea

 

Many Mediterranean populations that consume large amounts of olive oil

as part of their diets enjoy a decreased incidence of coronary heart

disease.

 

The presence of monounsaturated fatty acids and antioxidants in the diet

is directly related to the ability of low-density lipoprotein (LDL)

cholesterol to resist oxidation.

 

Oxidative damage of LDL cholesterol has been linked to development of

atherosclerosis and other cardiovascular diseases.

 

The present study was conducted to investigate whether differences in

olive oil processing methods yield any measurable health benefits.

 

Extra-virgin olive oil (VO) is characterized by very " low acidity " and

" retains " the fatty acids and antioxidants present in the olives.

 

Refined olive oil (RO), by contrast, has the same fatty acid

composition, but because of additional processing lacks the

" antioxidants " present in VO.

 

In this randomized, crossover study, one group of patients with

peripheral vascular disease received VO to use in cooking for three

months, followed by a three-month washout period, then received RO for

the final three months. The other group consumed the oils in the

opposite order.

 

Intake of " alpha-tocopherol " , considered to be a “first line of defense”

against LDL oxidation, was higher for patients consuming VO.

 

LDL oxidation rate was lower for patients consuming VO than RO, and

during periods when patients consumed VO, a decreased " uptake " of

" oxidized LDL " by macrophages was also noted.

 

Significant differences in the susceptibility of LDL to oxidation during

VO consumption periods led researchers to conclude that the antioxidant

composition of VO appears to be more " protective " against LDL oxidation

than RO.

 

Ramirez-Tortosa M, Urbano G, López-Jurado M, et al. Extra-virgin olive

oil increases the resistance of LDL to oxidation more than refined olive

oil in free-living men with peripheral vascular disease. J Nutr 1999;

129: 2177-2183.

 

http://www.herbs.org/current/olivechoice.htm

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Medical applications of extra virgin olive oil are infinite.

 

 

 

In a study conducted by a group of biochemists from the University of

Milan concluded that about 1,000 substances are present in olive oil.

 

The finding may thus indicate that the many benefits of olive oil may

not be due from just a few components, but rather from a " specific

combination " . (Pedrotti, 32)

 

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Extra virgin olive oil is rich in antioxidants and helps to absorb

vitamin A, D, E, and K. (Schiaffino, 84)

 

Thanks to its composition, extra virgin olive oil " extracted cold " is

the fat that is simpler to digest.

 

Rated 100% digestible vs. 83% sunflower, 57% sesame, 36% corn oil.

(Pedrotti, 34)

 

Olive oil promotes an " anti putrid " action which fights intestinal

" fermentation " and " regulates " the bacteria in the intestines.

 

It increases the movements in contraction and relaxation of the muscle

tissue of the intestines, thus facilitating the movement of food.

(Pedrotti, 36)

 

A study published in the Journal of the National Cancer Institute,

showed that " women who used olive oil more than once a day, had a 25%

lower risk of breast cancer than women who used it less often. "

 

Olive oil affects positively the cerebral growth in babies.

 

In fact, one of the two fatty acids that make up the " phospholipids "

that form " cerebral " and " nervous " tissues are usually " oleic acids " ,

and olive oil is about 73% oleic acid.

 

Olive oil also has the same " concentration " of linolenic acid of breast

milk. (Schiaffino, 84)

 

Olive oil prevents arteriosclerosis, myocardial stroke, and obesity;

lowering bad cholesterol (LDL) level

and raising the good one (HDL) that " cleans " the arteries. (Schiaffino,

82)

 

Olive oil is rich in " linoleic acid " which is an important element for

the " development " of the nervous system, especially in early childhood.

 

Linoleic acid also contributes in the " regulation " of the level of

cholesterol in the bloodstream and seems it cannot be created by the

human body.

 

Therefore, it has to be introduced in the diet. (Pedrotti, 35)

 

According to French researchers, olive oil seems to be necessary during

the growth of the body and also during the elder years to limit the loss

of calcium in the bones.

 

Olive oil also favors the mineralization and development of bones, thus

fighting osteoporosis.

 

Laval-Jeantet demonstrate that the diets that most favor this effect

are the ones that contain olive oil. (Consiglio Oleico Internazionale,

92)

 

Moreover, some studies seem to demonstrate that extra virgin olive oil

carries the capacity of " diminishing " cellular aging and increase

" antiviral defenses " up to 40 times. (Schiaffino, 83) (Pedrotti, 37)

 

Fedeli has demonstrated the stability of olive oil at high temperatures

of cooking and frying and Varela has justified that the " digestibility "

of food doesn't change with the heating in olive oil, not even after ten

trials repeated with fish or meat.

 

From all of these findings it seems we could conclude that olive oil

is, because of its better " resistance " to oxidative deterioration, best

suited for frying. (Consiglio Oleico Internazionale, 96)

 

The heat and water are some of the most dangerous enemies of olive oil.

The complete cold extraction of the oil through the use of presses

translates in the " extra virgin " olive oil a " bionutritional

superiority " and " organoleptic " and a better conservation period than

any other oil. (Pedrotti, 37)

 

 

Beside the medical benefits, olive oil has also been used in the past in

cosmetology.

In fact, for someone with dry skin, olive oil and avocado make an

excellent beautifying cream to apply to your face. (Schiaffino, 87)

 

For the face, twice a week, an application of olive oil and lemon juice

keeps wrinkles away. (Schiaffino, 87)

 

If your nails break easily, leave your hands in a bath of warm olive oil

and then wash them with iodide alcohol. (Schiaffino, 86)

 

To whiten your teeth, massage regularly the gums with your finger dipped

in olive oil. (Schiaffino, 86)

 

Since olive oil coats your stomach, a tablespoon of olive oil before an

" appetizer " , will allow you to drink and remain sharp and sober for a

longer period. (Schiaffino, 87)

 

 

 

http://www.barianioliveoil.com/

--

SOURCES

 

Pedrotti, Walter. Olio Extravergine di Oliva.Spremuto a Freddo. Demetra

S.r.l. 1st ed. Apr.1993. Sommacampagna.

 

Consiglio Oleico Internazionale. L'olivo, L'olio, L'oliva. Adicom, S.L.

Madrid.

 

Schiaffino, Mariarosa. Un Filo D'Olio. Idealibri. Milano. 1991

--

 

Posted: Thu Apr 07, 2005 11:25 am

Post subject: Olive Oil Does it all

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It’s hard to rave about the bountiful benefits of olive oil to arteries

and cholesterol. It is a triple savior.

 

Olive oil both cuts bad LDL cholesterol and slightly raises or keeps

good HDL the same, improving your " heart-saving " HDL/LDL ratio.

 

In contrast, omega 6 oils such as corn, soybean, cottonseed, safflower

and sunflower lower *both* good HDL and detrimental LDL.

 

A major study even declared olive oil " superior " to the " standard "

recommended " low-fat " diet in combating cholesterol.

 

When subjects ate 41 percent of their calories in fat, most of it from

olive oil, their bad LDL cholesterol sank more than when they ate a diet

with half as much fat.

 

Additionally, good HDLs " rose " on the olive oil diet and sank on the

low-fat diet.

 

The clincher is that olive oil also helps " defuse " bad-type cholesterol,

rendering it less " capable " of destroying arteries.

 

Studies by the University of California’s Dr. Daniel Steinberg, as well

as by researchers in Israel, find that olive oil dramatically " thwarts "

toxic oxidation of LDL cholesterol.

 

In a landmark study, Dr. Steinberg and colleagues gave one group of

healthy volunteers about 40 percent of their calories in

" monounsaturated " fat, equal to about 3 tablespoons of olive oil each

day.

 

Others ate regular safflower oil low bad-type LDL cholesterol from both

groups.

 

Remarkably, the LDL of the monounsaturated oil eaters was only half as

likely to become oxidized and thus able to clog arteries!

 

This does not mean you should ‘swill’ down olive oil. But it does

suggest that when you eat fat, the olive-oil “monounsaturated” type is a

good choice to forestall artery clogging!

 

Taken from:

Foods Your Miracle Medicine

By Jean Carper

_________________

 

JoAnn Guest

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DietaryTi-

www.geocities.com/mrsjoguest/Genes

 

 

 

 

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" Wisdom of the Past, Food of the Future "

 

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