Health_Benefits_of_Olive_Oil.ppt

Health Benefits of Olive Oil
UC Davis
Sensory Evaluation of Olive Oil
April 5, 2008
Peter Panagotacos M.D.
San Francisco
Lykovouno Extra Virgin Olive Oil

• History of Medicinal Use of Olive Oil
• Systemic and Topical Benefits
• Studies Done to Prove Benefits of Olive Oil

What is in Olive Oil and what makes it
healthy?
Monounsaturated fat (Oleic Acid)
 Squalene
 Phenols
 Vitamine K
 Vitamin E
 Oleocanthal
 Antioxidant
 Chlorophyll (Green)
 Carotenoids (Yellow
red)

What Makes Olive Oil Healthy?
 Maintain suppleness of
skin, muscles and
abrasions.
 It sooths dry skin from
effects of sun and wind
 Aid in digestion
 Promotes hair growth
 Slow ageing process
 Prevent heart disease
 Prevent diabetes
 Prevents certain
cancers
 Lowers bad cholesterol
 Lowers blood pressure
 Relieving aching
muscles

Dermatology and the Benefits of Olive
Oil With skin and skin cancers
 Prevents ageing and gives sheen to skin
 Heals abrasions
 It is a internal and external benefit to the body as
well as beauty
 The Phenolic compound it five times greater than
vitamin E and is a highly active hydroxytyrosal
antioxidant
 Coffee Berry is now being clinically proven to reduce
signs of ageing (Revaleskin)
 Olive oil delays the onset and reduces the number of
UV induced skin cancers

Ancient Greeks
 Hippocrates, the father of medicine Ancient Greeks believed that
Virgin Olive Oil is beneficial to human health and recommended it
for afflictions such as:
 Dermatological problems
 lacerations and burns
 Gynecological diseases
 Inducement of vomit
 Ear infections
 Birth control
 According to the code established by the father of medicine,
Hippocrates, olive oil was held beneficial for over 60 therapeutic
uses.

Mediterranean Diet
 The greatest exponent of monounsaturated fat is olive oil, and it
is a prime component of the Mediterranean Diet.
 Olive oil is a natural juice which preserves the taste, aroma,
vitamins and properties of the olive fruit. Olive oil is the only
vegetable oil that can be consumed as it is - freshly pressed
from the fruit.
 The beneficial health effects of olive oil are due to both its high
content of monounsaturated fatty acids and its high content of
antioxidative substances.
 Studies have shown that olive oil offers protection against heart
disease by controlling LDL ("bad") cholesterol levels while
raising HDL (the "good" cholesterol) levels. (1-3) No other
naturally produced oil has as large an amount of
monounsaturated as olive oil -mainly oleic acid.

Olive Oil
Per Capita Consumption
 Greece 26.1 liters (½ liter/wk)
 Spain 15.0 liters
 Italy 13.5 liters
 EU 5.4 liters
 Australia 1.2 liters
 USA 0.6 liters

Oleic Acid (cis form)
 Oleic acid is a common fatty acid found in most
animal and vegetable fats. It contains one double
bond (at the bottom of the "v"). Note that each of
those carbon atoms is linked to only one
hydrogen atom, instead of two.
 Oleic acid is a mono-unsaturated fat, which
means it has only one double bond. Poly-
unsaturated fats contain two or more double
bonds.

 Fatty acids can be short, medium, or long—containing
anywhere from 4 to 28 carbon atoms in the chain. Butyric acid
contains 4 carbon atoms and is saturated with hydrogen atoms.
 The omega-3 called docosahexaenoic acid (DHA), which is
commonly found in fish oil, contains 22 carbon atoms and 6
double-bond kinks, making it extremely polyunsaturated.
 Because unsaturated fats have this "kink" or bend, the
molecules do not stack together easily—so they stay fluid at
room temperature. Some mono-unsaturated fats, such as olive
oil, will solidify when cooled in the refrigerator.
 Poly-unsaturated fats, which have more double-bonds and
therefore more bends in their physical structure, stay fluid even
when refrigerated.

Oleic Acid
 When plants or animals make unsaturated
fats, they mostly build this kinked "cis" form.
 However, food manufacturers discovered
that bubbling hydrogen through
polyunsaturated oils created "partially
hydrogenated" fats that were less vulnerable
to becoming rancid than the original oils and
therefore had a longer shelf life.

Oleic Acid (trans)
 These partially hydrogenated margarines
and shortenings are now present in almost
all baked goods and commercial peanut
butter.
 This hydrogenation process also converts
the bent "cis" form to a straightened "trans"
form, which looks like this:

Olive oil's health benefits
 Olive oil is a natural juice which preserves the taste,
aroma, vitamins and properties of the olive fruit.
 Olive oil is the only vegetable oil that can be
consumed as it is - freshly pressed from the fruit.
 The greatest exponent of monounsaturated fat is
olive oil, and it is a prime component of the
Mediterranean Diet.

 The beneficial health effects of olive oil are due to
both its high content of monounsaturated fatty acids
and its high content of antioxidative substances.
 Studies have shown that olive oil offers protection
against heart disease by controlling LDL ("bad")
cholesterol levels while raising HDL (the "good"
cholesterol) levels.
 (1-3) No other naturally produced oil has as large an
amount of monounsaturated as olive oil -mainly oleic
acid.
LDL vs. HDL

Type of fat Monounsaturated Polyunsaturated Saturated Other elements
Olive oil
74 %
8 % 14 % 4 %
Canola oil 59 % 30 % 7 % 4 %
Peanut oil 46 % 32 % 17 % 5 %
Corn oil
24 % 59 % 13 % 4 %
Soybean oil 23 % 58 % 14 % 4 %
Sunflower oil 20 % 65 % 10 % 5 %
Safflower oil
14 % 75 %
6 % 5 %
Walnut oil
23 %
63 % 9 % 5 %
Palm kernel oil 11 %
2 % 81 % 6 %
Palm oil
37 %
9 % 50 % 4 %
Coconut oil
6 %
2 % 86 % 6 %
Butter
30 %
4 % 62 % 4 %
Shortening
30 %
37 % 29 % 4 %
Tallow (rendered fat
of cattle or sheep)
42 %
4 % 50 %

So why does olive oil lower blood
pressure?
 One possible reason is its
polyphenol content.
 Polyphenols are potent
antioxidants which help
arteries dilate, thereby
reducing blood pressure.
 Ten grams of extra-virgin
olive oil contains five mg
of polyphenols; sunflower
oil has no polyphenols.

Diabetes Benefits
 Diabetes Benefits From Olive Oil
 People living with diabetes have to work hard to
keep their blood sugar, also called blood glucose,
levels under control. One way to do so is to eat a
diet that is fairly low in carbohydrates. Because
people with diabetes are also at an elevated risk of
developing heart disease, they are advised to limit
their intake of dietary fat.

Oleic Acid
 Oleic Acid - oleic acid (omega 9) makes up 55 - 85
percent of the fatty acids in olive oil. Don't confuse
this with the amount of free oleic acid which is the
main factor used to determine the grade of the olive
oil and the lower the better. It's great for your skin -
read about common oils used in soaps and how they
can do so much more than just clean your skin.
Oleic acid aids in keeping our arteries supple and
helps prevent cancer

Polyphenols
 Heart Health and Cholesterol - extra virgin
olive oil is high in polyphenols (a powerful
antioxidant) and monounsaturated fat which
contributes to lowering bad cholesterol.

Blood Pressure
 Blood Pressure - Studies now indicate that
extra virgin olive oil may help to lower blood
pressure. Patients were able to reduce or
eliminate the need for medications when
olive oil was consumed on a regular basis.
 In March 2005 U.S. Food and Drug
Administration credited olive oil with
decreasing the risk of coronary heart
disease.

Alzheimers
 Alzheimers - this disease is associated with
the clogging of arteries caused by cholesterol
and saturated fat. Replacing other fats with
olive oil will reduce the risk.

Gallstones
 Gallstones - Olive oil promotes the secretion
of bile and pancreatic hormones naturally
and lowers the incidence of gallstones.

What Is Oleocanthal and How Can It Help
You?
– An article published by Philadelphia researchers
in the September 2005 issue of Nature identified
a compound in olive oil called oleocanthal that
has anti-inflammatory action. Their studies
revealed that this compound can act like
ibuprofen and other anti-inflammatory
medications.

Inflammation Benefits From Olive Oil
 Inflammation within the body may occur in
response to cigarette smoking or eating large
amounts of saturated fat and trans fat.
 In overweight or obese people, excess fat
from fat cells can float through the
bloodstream and cause inflammation.

Inflammation
 Certain dietary fats cause more of an inflammatory
response than others.
 Trans fat and the saturated fat in animal foods stimulate
inflammation.
 To a smaller extent, polyunsaturated fat in foods such as
safflower oil, sunflower oil, and corn oil trigger
inflammation, as well.
Again, this is where olive oil helps.
 Olive oil's phytonutrients -- in this case phenolic
compounds called squalene, beta-sitosterol, and tyrosol --
don't cause the inflammation that other fats do.

Cancer
 Cancer is the second leading cause of death in the
United States next to heart disease, and will claim
more than half a million lives this year.
 WHY OLIVE OIL?
 It is the only added lipid [fat] that has not been
associated with increased risk of cancer," said
Dimitrios Trichopoulos, an epidemiology professor at
Harvard University in Cambridge, Massachusetts.

Cancer prevention
 Cancer - researchers at the University of
Oxford believe that olive oil may be just as
effective in the prevention of colon cancer as
fresh fruits and veggies. A diet rich in olive oil
has been shown to reduce the incidence of
colon., breast and skin cancers.

Breast Cancer
 Olive oil may actually prevent cancer,
according to a study released earlier this
year. The study showed that oleic acid, the
main monounsaturated fatty acid in olive oil,
can cripple a cancer gene responsible for 25
to 30 percent of all breast cancers.

Food and Drug Administration
 Olive Oil Makers are allowed to say on their
labels that there is “ limited and not
conclusive” evidence that people could
reduce the risk of coronary disease by
replacing saturated fats in their diets with
olive oil.

 Peter Panagotacos M.D. Dermatology of San Francisco CA 94123
 Peter Panagotacos M.D.
 Owner of Lykovouno Extra Virgin Olive Oil Company
 Lykovouno@gmail.com
 Olive oil and the haemostatic system
 Molecular Nutrition & Food Research
 Volume 51, Issue 10, Date: October 2007
 Amazingoliveoil.com
 Dermatitis Herbal Topical, Quick Read
 March 2008 by Dr Torok
 www.dermatologytimes.com
 FDA.com Health Benefits of olive oil
 2005
 www.Revaleskin.com
 Dimitrios Trichopoulos, an epidemiology professor at Harvard University in Cambridge,
Massachusetts.
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