نتایج جستجو برای: refined olive oil

تعداد نتایج: 175984  

2016
Yasin OZDEMIR

Climate change is undoubtedly the most imminent environmental issue the world is facing today. Climate changes could heavily affect olive oil producing areas, especially in the Mediterranean basin. Olive trees are tougher than vines and can thrive on many different terrains and under various climate conditions. Researchers reported that a key area of Spanish olive oil production in Catalonia ma...

2012
Stacey Lockyer Parveen Yaqoob Ian Rowland Hugh Sinclair

Olive oil, an important component of the Mediterranean diet, is rich in polyphenols and is known to possess positive health effects relative to other dietary fats. In addition, the leaves of the olive plant (Olea europaea) contain similar phenolics (oleuropein, luteolin-7-glucoside, apigenin-7-glucoside, verbascoside and hydroxytyrosol) to those of olives and olive oil, although at higher conce...

Journal: :Nutrition reviews 2005
Yumi Z H Y Hashim M Eng Chris I R Gill Hugh McGlynn Ian R Rowland

Olive oil contains a vast range of substances such as monounsaturated free fatty acids (e.g., oleic acid), hydrocarbon squalene, tocopherols, aroma components, and phenolic compounds. Higher consumption of olive oil is considered the hallmark of the traditional Mediterranean diet, which has been associated with low incidence and prevalence of cancer, including colorectal cancer. The anticancer ...

2016
Rayda Ben Ayed Hanen Ben Hassen Karim Ennouri Riadh Ben Marzoug Ahmed Rebai

Olive (Olea europaea), whose importance is mainly due to nutritional and health features, is one of the most economically significant oil-producing trees in the Mediterranean region. Unfortunately, the increasing market demand towards virgin olive oil could often result in its adulteration with less expensive oils, which is a serious problem for the public and quality control evaluators of virg...

2010
Geovana MX Ebaid Fábio RF Seiva Katiucha KHR Rocha Gisele A Souza Ethel LB Novelli

BACKGROUND Olive oil and its minor constituents have been recommended as important dietary therapeutic interventions in preventive medicine. However, a question remains to be addressed: what are the effects of olive oil and its phenolic compounds on obesity-induced cardiac metabolic changes? METHODS Male Wistar rats were divided into two groups (n = 24/group): (C) receiving standard-chow; (Ob...

Journal: :Genetics and molecular research : GMR 2015
M Ipek A Ipek M Seker M K Gul

The purpose of this research was to characterize an olive core collection using some agronomic characters and simple sequence repeat (SSR) markers and to determine SSR markers associated with the content of fatty acids in olive oil. SSR marker analysis demonstrated the presence of a high amount of genetic variation between the olive cultivars analyzed. A UPGMA dendrogram demonstrated that olive...

2016
Seher Demirer Ali Sapmaz Ahmet Serdar Karaca Ilknur Kepenekci Semih Aydintug Deniz Balci Pinar Sonyurek Kenan Kose

PURPOSE This study was designed to investigate the effects of total parenteral nutrition (PN) using different lipid emulsions in patients undergoing major abdominal surgery. METHODS Fifty-two patients were randomized to receive soybean oil + medium chain triglycerides (MCT) (group I), soybean oil + olive oil (group II), soybean oil + olive oil + fish oil (group III) as a lipid source. PN was ...

Journal: :Journal of lipid research 1992
C Scaccini M Nardini M D'Aquino V Gentili M Di Felice G Tomassi

In order to investigate the influence of fatty acid pattern and antioxidants other than vitamin E on lipid peroxidation and antioxidant levels of plasma very low density and low density lipoproteins (VLDL + LDL), the effects of three diets (equalized for vitamin E) containing soybean oil, olive oil, or an oleate-rich mixture of triglycerides (triolein) were studied in rats. A significantly lowe...

2015
J. A. Cayuela R. B. Gómez-Coca W. Moreda M. C. Pérez-Camino

Virgin olive oil is the juice from the olive drupe, a produce that usually features high 6 quality. However, virgin olive oils produced in different regions of the world suffer from 7 defects, most of them of sensory nature. The largest amount of olive oil in which some 8 organoleptic defect is present matches to the Virgin Olive Oil (VOO) class. The causes 9 leading to sensory defects in virgi...

2014
Marta Guasch-Ferré Frank B Hu Miguel A Martínez-González Montserrat Fitó Mònica Bulló Ramon Estruch Emilio Ros Dolores Corella Javier Recondo Enrique Gómez-Gracia Miquel Fiol José Lapetra Lluís Serra-Majem Miguel A Muñoz Xavier Pintó Rosa M Lamuela-Raventós Josep Basora Pilar Buil-Cosiales José V Sorlí Valentina Ruiz-Gutiérrez J Alfredo Martínez Jordi Salas-Salvadó

BACKGROUND It is unknown whether individuals at high cardiovascular risk sustain a benefit in cardiovascular disease from increased olive oil consumption. The aim was to assess the association between total olive oil intake, its varieties (extra virgin and common olive oil) and the risk of cardiovascular disease and mortality in a Mediterranean population at high cardiovascular risk. METHODS ...

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