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Food Types, Dietary Supplements, and Roles
Published in Chuong Pham-Huy, Bruno Pham Huy, Food and Lifestyle in Health and Disease, 2022
Chuong Pham-Huy, Bruno Pham Huy
Smoke point temperatures of some vegetable oils are: 160–190°C (320–374°F) for extra virgin olive oil, 234°C (453°F) for soybean oil, 160°C (320°F) for unrefined peanut oil, 160°C (320°F) for unrefined sunflower oil, and 178°C (352°F) for unrefined corn oil (114). The ideal temperature for frying food in oil is 170–180°C. The most suitable oils for frying are olive oil, corn oil, sunflower oil, and peanut oil; margarine and butter are to be avoided (98). Finally, it is also recommended to avoid frying food in oil that has already been used for cooking because this used oil can contain acrolein and other toxic products formed in previous cooking. In addition, the formation of toxic compounds during frying foods also depends on the duration of this cooking mode. Results showed the highest total aldehyde emissions in cooking methods were produced by deep frying, followed by pan frying then by stir frying (108). This study suggests that using gentle cooking methods (e.g., stir frying) and using oils low in unsaturated fatty acids (e.g., olive oil, palm oil, rapeseed oil) can reduce the production of aldehydes in cooking oil fumes, especially long-chain aldehydes (108). Frying is the method that causes the highest loss of amino acids in fish samples (101).
Extraction and Therapeutic Potential of Essential Oils: A Review
Published in Megh R. Goyal, Hafiz Ansar Rasul Suleria, Ademola Olabode Ayeleso, T. Jesse Joel, Sujogya Kumar Panda, The Therapeutic Properties of Medicinal Plants, 2019
Expression is an extraction method for citrus EOs such as lemon, sweet orange, tangerine, and lime. It is also known as cold pressing. The seeds are crumpled and pressurized so as to pull out the oil. However, the rubbing produced by the pressure might upsurge the heat of the product that is often not elevated. For example, to get jojoba oil without destructing the characteristics, it should not exceed 45°C. For extra virgin olive oil, it should not exceed 25°C. The method consists of the sieving phase, during which the seeds are passed over a sequence of sections by air propulsion systems. This method also removes any impurities. Granite millstones or trendy stainless-steel presses located in commercial operations are used for grinding fruits, seeds, and nuts into a paste. A rotating screw is used to agitate the semi-solid paste, which separates the oil from solid components and clumps. Pressure is used to pull out the oil. The pressure applied increases the temperature of the dough, which is one of the foremost vital moments of the entire method (Figure 4.6).
Olive Oil and Health Benefits
Published in Robert E.C. Wildman, Richard S. Bruno, Handbook of Nutraceuticals and Functional Foods, 2019
Denis M. Medeiros, Meghan Hampton
Clearly, the monounsaturated content of the Mediterranean diet, with respect to the intake of olive oil, plays a significant role in the lower incidence of both coronary heart disease and cancer, particularly breast cancer. The antioxidant compounds present in extra virgin olive oil allow for protection against LDL cholesterol oxidation and thus spare other antioxidant nutrients. The role of these same antioxidants in protecting against various cancers should be pursued. Therefore, further examination of olive oil intake and other cancer types may also yield beneficial information. The health benefits of olive oil due to its active compounds should focus more on those agronomic factors that optimize their content. Additionally, further knowledge on the genetic regulation of the production of antioxidant phenolic compounds would be worthwhile. Increasing the content of these valuable nutrients to protect against both coronary heart disease and cancers is a good example of functional food for health. Furthermore, extraction of these compounds from olives and concentrating them for clinical trials, both animal and human, may provide better insights into their utility as nutraceuticals for the future.
Effects of an Olive By-Product Called Pâté on Cardiovascular Risk Factors
Published in Journal of the American College of Nutrition, 2021
Monica Dinu, Giuditta Pagliai, Francesca Scavone, Maria Bellumori, Lorenzo Cecchi, Chiara Nediani, Niccolò Maggini, Francesco Sofi, Lisa Giovannelli, Nadia Mulinacci
Olive oil is the main source of fat in the Mediterranean diet, and particularly extra-virgin olive oil is recognized by the scientific community as one of the main components responsible for the beneficial effects of this dietary model (18). According to FAOSTAT, around 2.7 million tons of olive oil are produced annually in the world, of which 76% in Europe. It has been widely demonstrated that the cardio-protective effects of olive oil are mainly related to the antioxidant and anti-inflammatory effects exerted by phenolic compounds. HT, in particular, has shown protective action against inflammation, oxidative stress, and the development of cardiovascular diseases (19). As more than 99% of the total phenolic fraction is lost as waste during the milling processes (4), increasing efforts have been made to efficiently recover and valorize olive mill wastes (5). These are generally disposed of at an additional cost to producers and damage the environment of soil and water, being phytotoxic and powerful pollutants.
Design and evaluation of novel topical formulation with olive oil as natural functional active
Published in Pharmaceutical Development and Technology, 2018
Ana Henriques Mota, Catarina Oliveira Silva, Marisa Nicolai, André Baby, Lídia Palma, Patrícia Rijo, Lia Ascensão, Catarina Pinto Reis
In recent years, natural products have gained value as protective agents due to the presence of antioxidants (Cho 2014). Natural products, such as green tea, olive oil, soy and coffee berry, appear to play a role in photo-aging prevention and management (Huang et al. 2010; Fukushima et al. 2015; Roh et al. 2017). The extra virgin olive oil is a fatty oil obtained from the ripe drupe of Olea europaea L. (the olive tree) by cold extraction or other mechanical processes (e.g. thermal extraction), maintaining its original composition (Infarmed 2002). The amount of natural antioxidants in olive oil depends on inherent factors (e.g. genetics, diversity of origin), as well as extrinsic factors, such as: the environment (e.g. temperature, sun exposition and soil); the production origin; the state of drupe maturation by harvest season; the drupe storage conditions; and, the oil extraction processes (Gouveia et al. 2003; Percussi 2006).
The role of nutrition on Parkinson’s disease: a systematic review
Published in Nutritional Neuroscience, 2023
Vittorio Emanuele Bianchi, Laura Rizzi, Fahad Somaa
One of the significant components of the MeDiet is extra-virgin olive oil, which has potent antioxidant properties [139]. The high consumption of extra-virgin olive oil is a hallmark of the MeDiet, with high phenol content, consequently preventing and responding to acute and chronic neurodegenerative diseases [140,141]. The mechanisms of neuroprotective action of olive oil phenols are comprehensively explained elsewhere [142].