Bioactive effects of olive oil phenolic compounds in humans: reduction of heart disease factors and oxidative damage

Oxidative stress is defined as an imbalance between the oxidant and antioxidant systems of the body, in favour of the oxidants. Oxidative stress produced by free radicals has been linked to the development of several diseases such as cardiovascular, cancer, and neurodegenerative diseases. Olive oil is the main source of fat of the Mediterranean diet which has been shown to be effective against oxidative stress associated diseases and also with the ageing. Besides its richness in monounsaturated fatty acid, the oleic acid, olive oil contains minor components with antioxidant properties. Here, we update the state of the art, and degree of evidence, of the body of knowledge concerning the protective role on lipids and lipid oxidative damage in humans of the olive oil phenolic compounds.     

Design and evaluation of novel topical formulation with olive oil as natural functional active

Currently, the innovative skin research is focused on the development of novel topical formulations loaded with natural functional actives. The health benefits of olive oil are unsurpassed and many others are revealed as research studies allow the understanding of its unlimited properties. Olive oil has a protective toning effect on skin, but it is not transported effectively into its layers. Aiming the development of a cosmetic formulation for skin photoprotection and hydration, we have prepared and characterized macro-sized particles, made of a hydrogel polymer, loaded with olive oil. Alginate beads were uniform in shape, with minimal oil leakage, offering interesting prospects for encapsulation of lipophilic and poorly stable molecules, like olive oil. In vitro photoprotection and in vivo tolerance tests were in favor of this application. Thus, this study suggests that the incorporation of the olive oil-loaded particles into a cream formulation provides strong moisturizing properties and a photoprotective potential, when applied to healthy subjects.     

Nutritional and technological characteristics of olive (Olea europea L.) fruit and oil: two varieties growing in two different locations of Turkey

Olea europea L. fruits were evaluated for weight, moisture, ash, crude protein, crude oil, energy, crude fibre, roundness, resistance against extra force and product density. The relative density, refractive index, free fatty acids, peroxide value, iodine value and unsaponifiables were determined in the olive oils. The main fatty acids identified by gas chromatography were palmitic acid (16:0), palmitoleic acid (16:1), stearic acid (18:0), oleic acid (18:1) and linoleic acid (18:2). Of the identified fatty acids, lauric acid (12:0), linolenic acid (18:3), arachidic acid (20:0), eicosenoic acid (20:1), behenic acid (22:0) and lignoseric acid (24:0) were found in trace amounts. As expected, the oleic acid content was the major fatty acid of olive oil. Oleic acid was represented in much higher concentrations than the other acids. The product roundness, resistance against extra force, product density and weight of 100 fruit were established as technological characteristics in olive fruit. The damage energy and the unit of volume deformation energy of the Memecik and Tav?anyüre?i varieties were 1.36×10^?3 J and 3.59×10^?4 J/mm³ and 1.89×10^?3 J and 5.10×10^?4 J/mm³, respectively. The fruits showed a similar composition, and both fruit and oil contained unsaturated fatty acids.     

GC-MS法分析橄榄油与沙棘油中的脂肪酸

目的 采用GC-MS分析沙棘油和橄榄油中的脂肪酸,并比较两种植物油中主要脂肪酸的分布.方法 采用DB-23色谱柱(60 m×0.25 mm,0.15 μm),进样器和FID检测器温度为250 ℃,进样量1μL,分流比10:1,程序升温:起始温度为50℃、保持1 min,以20℃·min-1升至175℃后,以3℃·min-升至190℃、保持3 min,再以5℃·min-1升至230℃、保持2 min.结果 橄榄油和沙棘油中分别含有13和16种脂肪酸,其中,不饱和脂肪酸的含量分别为85.04％、80.09％,饱和脂肪酸的含量分别为14.96％、19.91％.结论 橄榄油中不饱和脂肪酸的总含量更高,而沙棘油中不饱和脂肪酸的种类更多,且多不饱和脂肪酸的含量更高.     

Consumption of diets with different type of fat influences triacylglycerols-rich lipoproteins particle number and size during the postprandial state

Background and aims

Previous evidence suggests that dietary fat could influence the composition and size of triacylglycerols-rich lipoproteins (TRL). In a controlled intervention study on healthy subjects, we evaluated the influence of 3 dietary interventions, with different types of fat on postprandial TRL particle size and number.

Methods and results

Volunteers followed three different diets for four weeks each, according to a randomized crossover design. Western diet: 15% protein, 47% carbohydrates (CHO), 38% fat (22% saturated fatty acid (SFA)); Mediterranean diet: 15% protein, 47% CHO, 38% fat (24% monounsaturated fatty acid (MUFA)); high CHO enriched with ALNA diet: 15% protein, 55% CHO, <30% fat (8% polyunsaturated fatty acid (PUFA)). After a 12-h fast, volunteers consumed a breakfast with 1 g fat and 7 mg cholesterol per kg body weight and a fat composition similar to that consumed in each of the diets: Butter meal: 35% SFA; Olive oil meal: 36% MUFA; Walnut meal: 16% PUFA, 4% α-linolenic acid. Tryglicerides (TG) in TRL (large and small TRL) were determined by ultracentrifugation and size and number of lipoprotein particles were measured with Nuclear Magnetic Resonance Spectroscopy at different time points. The olive oil meal reduced the number of total TRL postprandial particles compared with the other meals (P = 0.002). Moreover, the olive oil meal also increased the TRL particle size compared with the walnut meal (P = 0.001).

Conclusion

Our data showed that short-term intake of the Mediterranean diet and the acute intake of an olive oil meal lead to the formation of a reduced number and higher-size TRL particle compared with other fat sources. These novel findings have implications for understanding the postprandial lipoprotein mechanisms, and could favour the lower cardiovascular risk in Mediterranean countries.     

Olive oil in the primary prevention of cardiovascular disease

Ischemic heart disease is the leading cause of mortality worldwide. Many mechanistic reasons support that a high consumption of olive oil may provide a protection against myocardial infarction, the hallmark of ischemic heart disease. International comparisons are also consistent with this hypothesis. Surprisingly, there is not much evidence coming from analytical epidemiological studies about this issue. A case-control study conducted at the University of Navarra (Spain) found a strong inverse association between olive oil consumption and the risk of a first non-fatal myocardial infarction. Subsequently a large cohort in Italy and another case-control study conducted in Greece also found inverse associations. However, no complete consistency exists and further prospective studies and trials are being implemented in order to obtain more complete evidence.     

A novel wound healing ointment: a formulation of Hypericum perforatum oil and sage and oregano essential oils based on traditional Turkish knowledge

Aim of the study

Hypericum perforatum L. (Hypericaceae), olive oil (Oleaceae), Origanum Tourn ex L. and Salvia L. species (Lamiaceae) are used against inflammatory disorders and for healing of skin wounds in traditional Turkish medicine. A new ointment formulation was developed to provide more efficient wound healing activity. The content of the formulation was as follows; olive oil extract of flowering aerial parts of Hypericum perforatum L., olive oil, an equivalent mixture of Origanum majorana L. and Origanum minutiflorum Schwrd. et Davis essential oils (Origani aetheroleum), Salvia triloba L. essential oil. The aim of the present study is to assess the wound healing potential of this new formulation by using in vivo and in vitro models as well as histopathological methods.

Materials and methods

For the evaluation of wound healing potential of this formulation (HPP crème mit Rotöl ointment) in vivo wound healing experimental models were employed on rats and mice and the efficiency was comparatively assessed against a reference ointment Madecassol^®. Tissue sections were also evaluated histopathologically. Furthermore, the wound healing activity of each component was also investigated individually to determine the improvement in the healing capacity of the formulation.

Results

The ointments of HPP crème mit Rotöl and Hypericum perforatum L. demonstrated the highest activities on both wound models when compared to reference ointment Madecassol^®, while the other ingredients did not show any remarkable wound healing effect. However, the efficacy of the formulation was remarkably higher than the Hypericum L. ointment alone which was also confirmed by histopathological evaluation. On the other hand, the formulation did not reduce elastase activity in vitro, but inhibited the collagenase activity. HPP crème mit Rotöl also exerted bactericidal and candicidal activities.

Conclusions

The experimental studies revealed that HPP crème mit Rotöl formulation displays remarkable wound healing activity. To be acting on the different stages of wound healing process could be considered as a beneficial effect of the formulation for the treatment of wounds.     

含橄榄油脂肪乳剂在肝叶切除患者术后肠外营养中的应用

目的 研究含橄榄油脂肪乳剂在肝叶切除患者术后肠外营养中应用的安全性和有效性.方法 31例选择性肝叶切除术后患者按入院顺序用随机数字表法分为对照组(n=16)和研究组(n=15),两组患者在术后48～72 h后接受连续6 d的等氮、等热量的肠外营养支持.研究组使用含橄榄油脂肪乳,对照组使用标准的中/长链脂肪乳.分别于术前和术后第1天、第7天取患者清晨空腹外周静脉血,检测肝功能指标和血浆蛋白水平,并观察脂肪乳的安全性和术后患者恢复情况.结果 两组患者术前总胆红素、直接胆红素、谷草转氨酶、谷丙转氨酶、碱性磷酸酶、总蛋白、白蛋白和前白蛋白具有可比性(P均>0.05).两组患者术后的安全性及肝功能指标差异均无统计学意义(P均>0.05),但研究组术后第7天血浆总蛋白、自蛋白和前白蛋白较对照组更快恢复到正常水平,与对照组相比差异具有统计学意义[(57.57±9.84)g/L比(47.76±6.53)g/L,P=0.000;(31.29±3.11)g/L比(26.34±4.87)g/L,P=0.000;(0.188±0.059)g/L比(0.103±0.037)g/L,P=0.000],住院时间也明显缩短[(13.1±1.2)d比(15.2±1.1)d,P=0.041].研究组与对照组的并发症发生率分别为26.7%和31.3%.结论 含橄榄油脂肪乳剂具有很好的耐受性,能够促进术后血浆蛋白的恢复;可能有益于缩短术后住院时间,但对术后并发症发生率无明显影响.

Abstract：

Objective To assess the safety and efficacy of an olive oil-based lipid emulsion for parenteral nutrition in patients after hepatectomy.Methods Thirty-one postoperative patients with elective hepateetomy were randomized to receive isonitrogenous,isocalorie parenteral nutrition over 6 days after liver lobectomy(48-72hours)with either olive oil-based lipid emulsion(study group,n=15)or standard soybean oil emulsion(control group,n=16).The liver function and plasma protoins were assessed using peripheral venous blood collected before surgery,one day after surgery,and 7 days after surgery.The safety profiles of emulsion supports and postoperative rehabilitation were also assessed.Results The preoperative serum levels of total bilirubin,direct bilirubin,alanine amiotransferase,aspartate aminotransferase,alkaline phosphatase,total protein,albumin,and prealbumin were comparable between the two groups(all P>0.05).Although the Postoperative safety profile and liver function were not significantly different between two groups(all P>0.05),plasma total proteins,albumin,and prealbumin returned to the normal levels significantly faster in the study group than in control group[(57.57±9.84)g/L vs.(47.76±6.53)g/L,P=0.000;(31.29±3.11)g/L vs.(26.34±4.87)g/L,P=0.000;(0.188±0.059)g/L vs.(0.103±0.037)g/L,P=0.000]on the 7th Postoperative day,and the Postoperative hospital stay was also significantly shorter in the study group[(13.1±1.2)d vs.(15.2±1.1)d,P=0.041].The incidence of postoperative complications in study group and control group was 26.7%and 31.3%.respectively.Conclusions Treatment with the new olive oil-based lipid emulsion is weU tolerated in hepatectomy patients.It can speed up plasma proteins recovery and may shorten postoperative hospital stay,although it does not remarkably decrease the incidence of postoperative complications.     

In Vitro and In Vivo Effects of Natural Putative Secretagogues of Glucagon-Like Peptide-1 (GLP-1)

Glucagon-like peptide-1 (GLP-1) is an intestinal hormone with well-established glucose-lowering activity. The in vitro and in vivo actions of natural putative secretagogues of GLP-1 were investigated. The acute GLP-1 releasing activity of olive leaf extract (OLE), glutamine (GLN), alpha casein (ACAS), beta casein (BCAS) and chlorogenic acid (CGA) were assessed in STC-1 cells and C57BL/6 mice. All compounds except ACAS significantly increased acute in vitro GLP-1 secretion (66-386%; P<0.05-0.001). Oral gavage of OLE and GLN modestly increased plasma GLP-1 concentrations (48% and 41%, respectively), but did not lower glycaemic excursions. OLE and GLN are potent stimulators of GLP-1 secretion both in vitro and in vivo and chronic studies should assess their suitability as nutritional therapies for type 2 diabetes.