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PubMed2002

Effect of extra virgin olive oil on experimental thrombosis and primary hemostasis in rats.

BACKGROUND AND AIM: Olive oil is a particular source of fat in the Mediterranean diet, which is associated with a lower incidence of cardiovascular disease. We investigated the possible antithrombotic role of extra virgin olive oil as a single dietary modification in experimental thrombosis and primary hemostasis models in rats. METHODS AND RESULTS: Two different groups of animals were studied: one fed a usual diet (control group) and the other a diet enriched with extra virgin olive oil (3%; weight/weight). After six weeks feeding, arterial thrombosis was initiated by inserting an artificial prosthesis (or "aortic loop") into the aorta, and venous thrombosis was induced by ligating the inferior vena cava. "Template" bleeding time (BT) was measured, as well as factor VII coagulant activity (FVII:C) and fibrinogen levels. The animals fed the olive oil enriched diet showed a significant delay in the thrombotic occlusion of the "aortic loop" (99 +/- 5 h vs 82 +/- 5 h, p < 0.04), a lower incidence of venous thrombosis (57% vs 86%; p < 0.05) and a prolonged BT (154 +/- 7 sec vs 122 +/- 4 sec; p < 0.01) in comparison with the control group. They had lower plasma fibrinogen concentrations (209 +/- 5 mg/dL vs 233 +/- 4 mg/dL; p < 0.01) but similar FVII:C levels (119 +/- 5% vs 108 +/- 5%; p = NS) despite their lower triglyceride concentrations (52 +/- 5 mg/dL vs 79 +/- 10 mg/dL; p < 0.05). CONCLUSIONS: This study provides the first in vivo experimental evidence of the thrombosis prevention properties of olive oil, which are possibly mediated by reduced fibrinogen concentrations and impaired platelet/vessel wall interactions.

Animals↗
PubMed2002

Butter differs from olive oil and sunflower oil in its effects on postprandial lipemia and triacylglycerol-rich lipoproteins after single mixed meals in healthy young men.

Accumulation of postprandial triacylglycerol-rich lipoproteins is generated by assimilation of ingested dietary fat and has been increasingly related to atherogenic risk. Nevertheless, the influence of different kinds of dietary fatty acids on postprandial lipid metabolism is not well established, except for (n-3) polyunsaturated long-chain fatty acids. Our goal was to evaluate the effects of test meals containing a common edible fat source of saturated (butter), monounsaturated (olive oil) or (n-6) polyunsaturated (sunflower oil) fatty acids on postprandial lipid and triacylglycerol-rich lipoprotein responses. After a 12-h fast, 10 healthy young men ingested mixed meals containing 0 g (control) or 40 g fat, provided as butter, olive oil or sunflower oil in a random order. Fasting and postmeal blood samples were collected for 7 h. The no-fat test meal did not elicit any change over baseline except for plasma phospholipids, insulin and nonesterified fatty acids. Conversely, the three fat-containing meals elicited bell-shaped postprandial changes (P < 0.05) in serum triacylglycerols, free and esterified cholesterol, and nonesterified fatty acids. The butter meal induced a lower postprandial rise of triacylglycerols in serum and chylomicrons (incremental AUC, mmol.h/L: 0.72) than the two unsaturated oils (olive oil: 1.6, sunflower oil: 1.8), which did not differ. Circulating chylomicrons were smaller after the butter meal than after the two vegetable oil meals. The in vitro susceptibility of circulating chylomicrons to hydrolysis by postheparin plasma was higher after sunflower oil than after butter or olive oil. We conclude that butter results in lower postprandial lipemia and chylomicron accumulation in the circulation of young men than olive or sunflower oils after consumption of a single mixed meal.

Adult↗
PubMed2003

Olive oil and the Mediterranean diet: beyond the rhetoric.

OBJECTIVE: The purpose of this study was to analyze the association of food, nutrient and energy intakes with olive oil consumption in Spain. DESIGN: Cross-sectional study by face-to-face interview. SETTING: Population-based random sample derived from the Catalan Nutrition Survey. SUBJECTS: In total, 1600 individuals between 18 and 60 y of age. INTERVENTION: Two 24-h recalls were administered to measure food and nutrient intakes. Food consumption and nutrient intakes were analyzed comparing the highest and lowest quartiles of olive oil consumption. RESULTS: Those with the highest consumption of olive oil (greater than 13.5% of total calories, fourth quartile) consumed less cereal, baked goods, whole milk, sausages, candy, fruit juice and soft drinks, but more fish, eggs, vegetables and added fats, as compared to those with the lowest olive oil consumption (less than 6.8% of total calories, first quartile). The group with the greatest olive oil consumption also demonstrated high total fat intake, although saturated fats showed a lower percentage of total energy intake. Vitamin intake was more adequate in those with the highest consumption of olive oil. CONCLUSION: Olive oil is a key contributor to the healthy aspects attributed to the Mediterranean diet, and as such, nutritional objectives in Mediterranean countries should address reducing saturated fats, without modifying quantities of olive oil.

Adolescent↗
PubMed2005

Determination of pesticide residues in olives and olive oil by matrix solid-phase dispersion followed by gas chromatography/mass spectrometry and liquid chromatography/tandem mass spectrometry.

A novel analytical approach has been developed and evaluated for the quantitative analysis of a selected group of widely used pesticides (dimethoate, simazine, atrazine, diuron, terbuthylazine, methyl-parathion, methyl-pirimiphos, endosulfan I, endosulfan II, endosulfan sulphate, cypermethrin and deltamethrin), which can be found at trace levels in olive oil and olives. The proposed methodology is based on matrix solid-phase dispersion (MSPD), (with a preliminary liquid-liquid extraction in olive oil samples) using aminopropyl as sorbent material with a clean-up performed in the elution step with Florisil, followed by mass spectrometric identification and quantitation of the selected pesticides using both gas chromatography-mass spectrometry (GC-MS) in selected ion monitoring (SIM) mode and liquid chromatography tandem mass spectrometry (LC-MS-MS) in positive ionization mode. The recoveries obtained (with mean values between 85 and 115% (obtained at different fortification levels) with RSD values below 10% in most cases, confirm the usefulness of the proposed methodology for the analyses of these kind of complex samples with a high fat content. Moreover, the obtained detection limits, which were below 5 microg kg(-1) by LC-MS analyses and ranged from 10 to 60 microg kg(-1) by GC-MS meet the requirements established by the olive oil pesticide regulatory programs. The method was satisfactorily applied to different olives and olive oil samples.

Dimethoate↗
PubMed2001

Olive oil decreases both oxidative stress and the production of arachidonic acid metabolites by the prostaglandin G/H synthase pathway in rat macrophages.

Fish oil has a preventive role in cardiovascular and inflammatory diseases, but little is known about the effect of olive oil, which is widely consumed in Mediterranean regions. We examined the influence of dietary olive oil, corn oil and fish oil-rich diets on the production of superoxide anion (O2-) and nitric oxide (.NO) by resident macrophages stimulated by phorbol 12-myristate 13-acetate (PMA) and their effect on arachidonic acid release, prostaglandin G/H synthase-2 (PGHS-2) expression and the subsequent prostaglandin E(2) production. Resident peritoneal macrophages stimulated by PMA from rats fed with olive oil or corn oil had the same level of O2- production, but these levels were increased by the fish oil diet. Olive oil and the fish oil diets increased .NO and decreased arachidonic acid mobilization and the production of prostaglandin E(2). PGHS-2 expression, however, was not affected by diet. We conclude that although olive oil and fish oil reduce arachidonic acid mobilization and subsequent metabolism through the PGHS-2 pathway in PMA-stimulated macrophages, only olive oil offers an additional beneficial effect by increasing .NO/O2- production.

Animals↗
PubMed1998

Fractions of calcium in the plant-soil system affected by the application of olive oil wastewater.

A pot experiment using calcareous soil was conducted in a growth chamber to examine the effects of olive oil wastewater applications on Ca fractions in the plant and on exchangeable Ca in soil after plant growth. The experimental treatments consisted of two rates of olive oil wastewater, two mineral fertilizer treatments including K, which supplied K in amounts equivalent to the K supplied by the olive oil wastewater treatments, a mineral fertilizer without K treatment (F), and a control. The pots were sown with ryegrass which was harvested 3 times at monthly intervals. The high rate of olive oil wastewater resulted in a prolonged increases in dry matter production. It also resulted in a reduction in the concentrations of soluble Ca, bound Ca, inorganic insoluble Ca and organic insoluble Ca in the plant shoots relative to the control and the F treatment. The low rate of olive oil wastewater produced similar but less marked effects, with decreases being observed in the soluble Ca and bound Ca fractions. After 3 months of plant growth, soil exchangeable Ca was higher in the control and F treatment soils than in the soils receiving olive oil wastewater or K fertilizer. At this time, there were no significant differences in exchangeable Ca between the soils receiving olive oil wastewater and those treated with K fertilizer.

Calcium↗
PubMed1994

Influence of topically applied cyclosporine A in olive oil on corneal epithelium permeability.

The effect that topically administered cyclosporine A (CsA) dissolved in olive oil has on corneal epithelial permeability was determined by fluorophotometry. Twenty-six healthy volunteers, who had no ocular or general disease and were not receiving any topical or systemic treatments, were studied. A Fluorotron Master fluorophotometer was used. Measurements were taken before and 45 min after the instillation of 40 microliters of a 2% aqueous solution of sodium fluorescein without preservatives. Basal corneal epithelial permeability, as well as the permeability 24 h after the instillation of 2% CsA-olive oil and of the solvent alone, were calculated. Under sterile conditions, the Sandimmun oral solution (Sandoz, Basel, Switzerland) was used to prepare the topical 2% CsA. Immediately after the 2% CsA-olive oil or the solvent alone were instilled, the volunteers complained of itching for approximately 1 h and developed punctate keratopathy, which improved the next day. Epithelial permeability 24 h after instillation of 2% CsA-olive oil increased 7.03 times (p < 0.001), and that of the solvent alone increased 6.68 times (p < 0.001). No differences in corneal permeability were found between CsA-olive oil and the vehicle (p = 0.651). We concluded that the olive oil used to dissolve CsA is responsible for the increased corneal epithelial permeability.

Administration, Topical↗
PubMed1986

Controlled evaluation of fat intake in the Mediterranean diet: comparative activities of olive oil and corn oil on plasma lipids and platelets in high-risk patients.

Activities of low-fat diets with olive oil or corn oil on lipids and platelets were studied in 23 middle-aged patients with high atherosclerosis risk for 8 wk. The olive oil diet had a polyunsaturated-saturated ratio of 0.33 vs 1.28 for the corn oil diet. Plasma total cholesterol was reduced with corn oil, but high-density lipoprotein cholesterol levels were lower with corn oil and unchanged or raised by olive. Plasma apolipoprotein B levels were equally reduced by both diets; apolipoprotein AI and the apo AI:B ratio rose only with olive oil. Plasma-glucose levels were lowered significantly with olive oil. Changes in platelet function were characterized by a reduced sensitivity to arachidonic acid (particularly with corn oil) and to collagen (particularly with olive). An olive oil diet with a moderate fat intake (about 30% of total calories) leads to favorable plasma lipoprotein and platelet changes.

Adult↗
PubMed2000

Do extraction procedures affect olive oil quality and stability?

Quality and stability of olive oil extracted using discontinuous (pressing) or continuous (centrifuging) procedures were studied. Virgin olive oils extracted from two olive varieties were stored for 17 months. Analytical parameters of oil quality (acidity, peroxide value, polyphenol content, chlorophyll amount, fatty acid composition and triacylglycerol molecular species) were followed at different time intervals. Our results showed that no differences exist between the two types of tested mill, since the studied parameters were unchanged or varied slightly in the same range during the time of oil conservation. Changes depend on olive varieties rather than extraction systems used. Moreover, oils produced by the continuous system contain comparatively higher levels of polyphenols, which may confer to them greater resistance against oxidation for long-term storage.

Fatty Acids↗
PubMed2004

Combining headspace gas chromatography with mass spectrometry detection for confirmation of hydrocarbon residues in virgin olive oil following automatic screening.

Hydrocarbon residues can be present in virgin olive oils either naturally or as contaminants. Presence of benzene, toluene, ethylbenzene, xylene isomers and styrene (BTEXS) in virgin olive oil, demanded the establishment of a cut-off level to discriminate oil samples containing these residues at normal levels from those at high levels caused by contamination. By introducing volatile components present in the headspace (HS) of the oil samples (without prior chromatographic separation) into the ionization source of a mass spectrometer, samples were classified as containing normal or high levels of BTEXS (recommendable or non-recommendable forhuman consumption). Confirmation and quantification of contaminated virgin olive oils were achieved by combining HS sampling with gas chromatography-mass spectrometry (GC-MS). No sample pretreatment was necessary for the chromatographic method, but the addition of 600 microl of ethyl acetate as chemical modifier for 10 ml of virgin olive oil. Detection limits ranged between 3 and 9 ng/ml. Oil analysis showed the presence of toluene in all samples, as well as the absence of benzene, ethylbenzene and o-xylene.

Automation↗
PubMed2004

The detection and quantification of adulteration in olive oil by near-infrared spectroscopy and chemometrics.

A new procedure has been developed for the classification and quantification of the adulteration of pure olive oil by soya oil, sun flower oil, corn oil, walnut oil and hazelnut oil. The study was based on a chemometric analysis of the near-infrared (NIR) spectra of olive-oil mixtures containing different adulterants. The adulteration of olive oil was carefully carried out gravimetrically in a 4 mm quartz cuvette, starting with pure olive oil in the cuvette first. NIR spectra of the 525 adulterated mixtures were measured in the region of 12,000-4000 cm(-1). The spectra were subjected batch wise to multiplicative signal correction (MSC) before calculating the principal component (PCA) models. The MSC-corrected data were subjected to Savitzky-Golay smoothing and a mean normalization procedure before developing partial least-squares calibration (PLS) models. The results revealed that the models predicted the adulterants, corn oil, sun flower oil, soya oil, walnut oil and hazelnut oil involved in olive oil with error limits +/-0.57, +/-1.32, +/-0.96, +/-0.56 and +/-0.57% weight/weight, respectively. Furthermore, the PCA developed models were able to classify unknown adulterated olive oil mixtures with almost 100% certainty. Quantification of the adulterants was carried out using their respective PLS models within the same error limits as mentioned above.

Food Contamination↗
PubMed1994

The n-3 polyunsaturated fatty acid levels in rat tissue lipids increase in response to dietary olive oil relative to sunflower oil.

In the present study, changes in phospholipid compositions of liver microsomes, erythrocyte membranes, platelets, aorta, cardiac muscle and brain of rats fed olive oil were compared with those of rats fed sunflower oil. Four groups of rats starting at weaning were fed for four weeks a basal diet containing 5 or 25% olive oil or sunflower oil. We found that oleic acid was higher and linoleic acid was lower in membrane phospholipids of olive oil fed rats compared to sunflower oil fed rats. Polyunsaturated fatty acids of the n-3 series were markedly elevated in all tissues of rats on the olive oil diets relative to those on the sunflower oil diets. The results are consistent with a lower linoleic/linolenic acid ratio induced by the olive oil diets, suggesting a positive correlation between olive oil ingestion and n-3 polyunsaturated fatty acid levels in cell and tissue lipids. The study suggests that an adequate intake of olive oil may enhance the conversion of n-3 fatty acids.

Animals↗
PubMed2003

Volatile compounds and phenolic composition of virgin olive oil: optimization of temperature and time of exposure of olive pastes to air contact during the mechanical extraction process.

The operative conditions of malaxation such as temperature and time of exposure of olive pastes to air contact (TEOPAC) affect volatile and phenolic composition of virgin olive oil (VOO) and, as a consequence, its sensory and healthy qualities. In this paper, optimal temperature and TEOPAC during malaxation were studied, in lab scale, in two Italian cultivars using phenolic compounds, volatile composition, and sensory analysis of VOO as markers. The optimal temperature and TEOPAC, selected by response surface modeling,were cultivar-dependent being 30 min of TEOPAC at the lowest temperature investigated (22 degrees C) and 0 min of TEOPAC at 26 degrees C for Frantoio and Moraiolo cultivars, respectively.

Air↗