olive

1. Olive Oil as A Functional
Food
• Description
• Types
• Relation with Disease

2. Introduction
• Olive oil is thought to not only contribute nutrients to the diet, but
also to have a positive impact on health.
• The uniqueness of olive oil lies in the fact that it is not produced by
solvent extraction, but rather by a cold-press mechanical process
that preserves both the chemical nature of the oil and the natural
antioxidants that are produced in response to environmental stress.

3. CODEX STANDARD FOR OLIVE OILS
• Olive oil is the oil obtained solely from the fruit of the olive tree (Olea
europaea L.), to the exclusion of oils obtained using solvents or re-
esterification processes and of any mixture with oils of other kinds.
• Virgin olive oils are the oils obtained from the fruit of the olive tree solely
by mechanical or other physical means under conditions, particularly
thermal conditions, that do not lead to alterations in the oil, and which
have not undergone any treatment other than washing, decanting,
centrifuging and filtration.
• Olive-pomace oil is the oil obtained by treating olive pomace with solvents
or other physical treatments, to the exclusion of oils obtained by re-
esterification processes and of any mixture with oils of other kinds.

4. Quality factors of olive oil
• Acidity as oleic acid Organoleptic characteristics (odor and taste)
• Peroxide value Fatty acids composition.

5. Types of olive oil
• - Extra virgin olive oil: virgin olive oil with a free acidity, expressed as oleic acid, of not
more than 0.8 grams per 100 grams.
• Virgin olive oil: virgin olive oil with a free acidity, expressed as oleic acid, of not more
than 2.0 grams per 100 grams.
• Ordinary virgin olive oil: virgin olive oil with a free acidity, expressed as oleic acid, of
not more than 3.3 grams per 100 grams.
• Refined olive oil: olive oil obtained from virgin olive oils by refining methods which do
not lead to alterations in the initial glyceridic structure. It has a free acidity, expressed
as oleic acid, of not more than 0.3 grams per 100 grams.
• Olive oil: oil consisting of a blend of refined olive oil and virgin olive oils suitable for
human consumption. It has a free acidity, expressed as oleic acid, of not more than 1
gram per 100.
• Olive-pomace oil: oil consisting of a blend of refined olive-pomace oil and virgin olive
oils. It has a free acidity, expressed as oleic acid, of not more than 1 gram per 100
grams.

6. Olive Oil Composition
• The composition of olive oil is primarily triacylglycerols and about
0.5%-1.0% nonglyceridic constituents
• Olive oil is composed of 55 to 85% oleic acid (18:1 n-9), about 9%
Linoleic (18:2 n-6), and up to 0-1.5% Linolenic acid (18:3 n-3)
Tocopherols (5-25 mg/100 g, 95% α-tocopherol), carotenoids (1-2
mg/100g).
• Olive oil is a source of at least 30 phenolic compounds. phenolic
compounds such as oleuropein ( mg/l), and phytosterols ( mg/100g).
• Minor components include tyrosol, hydroxytyrosol, flavonoids, rutin,
leuteolin, and squalene.

7. Olive Oil Composition
• The three phenolic compounds in highest concentration in olive oil
are the oleuropein, hydroxytyrosol (3,4-dihydroxyphenyl ethanol) and
tyrosol.
• It has been found that a linear relationship exists between the
phenolic content and oxidative stability of extra-virgin olive oil.

8. Olive Oil and Health Olive oil and
Cardiovascular Disease
• Epidemiologic studies show that Mediterranean countries have a low
incidence of coronary heart disease, which is associated with the
Mediterranean diet and consumption of olive oil.
• Olive oil has a cardioprotective effect and an ability to decrease
cardiovascular risk factors.
• The therapeutic properties of olive oil are often attributed to its high
levels of monounsaturated fatty acids (MUFA).

9. Cardiovascular Disease
• Diets rich in olive oil have been shown to be more effective in
lowering (a) Total cholesterol and (b) Low density lipoprotein (LDL)
cholesterol than conventional dietary treatments not containing high
levels of MUFA.
• Olive oil has been shown to decrease the risk of thrombogenesis by
lowering the levels of the key factors of thrombogenesis (factor VII).
• Other factors in olive oil, rather than MUFA, are responsible for this
health benefit.

10. • Oxidation of lipoproteins, in particular LDL, plays a fundamental role
in the pathogenesis of arteriosclerosis.
• Studies show that diets rich in olive oil decrease human LDL oxidative
susceptibility. The LDL resistance to oxidation was shown by a
reduction in its peroxide, melanodialdehyde, and conjugated diene
content.
Cardiovascular Disease

11. • Polyphenols isolated from olive oil include oleuropein and
hydroxytyrosol are potent scavengers for superoxide radicals and
exert a potent antioxidant activity in in vitro models of LDL oxidation.
• In addition, α-tocopherol has an antioxidant activity that protects
against LDL oxidation.
Cardiovascular Disease

12. Olive oil and Hypertension
• Olive oil has been shown to have beneficial effects on blood pressure.
• Olive oil reduced both the systolic and diastolic pressures by
approximately 8 mm Hg after 4 weeks of consumption, and rendered
medication less necessary.

13. Olive oil and Cancer Prevention
• The evidence to support increased olive oil consumption as a means
to prevent several varieties of cancer is convincing, but it is unclear
which component of the oil is responsible for the chemoprotective
effect.
• New evidence suggests that oleic acid may not be as important as
other components (What do you understand from this statement?).
Phenolic compounds found in extra virgin olive oil have a role in the
cancer prevention.
• Furthermore, hypotheses regarding squalene as a potent inhibitor of
carcinogenesis have emerged.

14. Olive oil and Cancer Prevention
• The strong protective associations reported for olive oil intake may
not be exclusively related to its fatty acid composition but rather
attributed to its high levels of antioxidants and other constituents.

15. • Breast Cancer: The role of fat in carcinogenesis is controversial and
the association between breast cancer and dietary fat has been
widely investigated.
• Consumption of olive oil has been shown to reduce the estimated
relative risk of breast cancer in Spanish and Greece.
• Diets rich in olive oil have been shown to have an antitumor effect in
rat models.
Olive oil and Cancer Prevention

16. • Colon Cancer: Olive oil consumption was negatively associated with
colorectal cancer incidence.
• Possible mechanisms include the hypothesis that olive oil may
influence secondary bile acid patterns in the colon that, in turn,
influence polyamine metabolism in colonic enterocytes in a way that
reduce the progression from normal mucosa to adenoma and
carcinoma.
Olive oil and Cancer Prevention

17. • It was noticed that the antioxidant phenolic compounds present in
olive oil are potent inhibitors for the free radical generation by fecal
matrix, suggesting that compounds in olive oil act directly in the colon
to reduce oxidative damage.
• It has been proposed that high squalene content of olive oil plays a
role in the cancer-risk reducing effect of olive oil.
Olive oil and Cancer Prevention

18. Olive Oil and Immune System
• Research investigating the effects of olive oil on the immune system is
sparse, and the evidence is unequivocal, but available data indicated
it may be a potent mediator of the immune response and modify
inflammatory cytokine production. Olive oil has repeatedly been
shown to be an immunomodulatory agent.

19. Antimicrobial properties
• Oleuropein and hydroxytyrosol both have antimicrobial effects
against several bacterial strains which were causal agents of intestinal
or respiratory tract infections in humans, such as Salmonella typhi,
Vibrio parahaemolyticus, Staphylococcus aureus, Moraxwlla
catarrhalis