Anntioxidants in regards to oxidative stress

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Antioxidants in regards to oxidative stress

JoAnn Guest

Jan 12, 2006 18:23

 

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Oxidation is a complex, fundamental phenomenon in the process of

cell ageing. Oxidation is a process that occurs not only when oil is

being produced, but also inside our own bodies. Reactions occur

continually inside our bodies, giving rise to the formation of free radicals

(peroxidants).

 

Phenols have countless biological properties, for instance

" hydroxytyrosol " 'inhibits' platelet aggregation, is anti-

inflammatory and " oleuropein " encourages the formation of nitric acid, which is

a powerful 'vasodilator' (blood vessel relaxer) and exerts a strong

anti-bacterial effect.

 

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 disease and ageing.

 

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

along with other minor healing components as well.

 

As a rule, in extra virgin cold pressed olive oils, free radicals are less

likely

to cause oxidative damage thanks to the protection provided by

antioxidants, which help to keep a balance of essential fatty acids.

Lipid or fat peroxidation is proportional to the number

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

Olive Oil shows little 'susceptibility' to oxidation.

 

Cell membranes typically contain large amounts of fats while their

composition depends on our diets as well. When we consume extra-virgin olive

oils, cells become more 'resistant' to oxidation, do not deteriorate as much and

aging becomes progessively

slower.

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

retains a host of antioxidants, minerals and vitamins that give it added

" nutritional value " .

 

 

Antioxidants in olive oil:

 

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

oil excels. It has a superior, 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 olives and olive oil in the Mediterranean

diet appears to contribute significantly to its effect on longevity. 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.

 

Antioxidants in olives is related to the fact that obviously it is a

fruit exposed to the damaging effects of air (oxidation) and has to

defend itself from 'oxygen'. It therefore 'synthesises' a larger

amount of antioxidants, which pass through to the oil.

 

Extra 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

 

 

Cancer-Preventive Properties of Olive Oil

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Extra virgin Olive oil appears to contain special cancer-fighting

properties. A 2002 study by Italian researchers showed that women

who consumed the most olive oil had the lowest risk of ovarian

cancer.

 

In another Italian study, published the same year, scientists

discovered that 'hydroxytyrosol',

a substance that abounds in olive oil, slows the 'proliferation' of

leukemia and colon cancer cells.

 

It also enables damaged cells to " self-destruct " , and prevents additional

tumors from growing.

_________________

JoAnn Guest

mrsjo-

http://www.geocities.com/mrsjoguest