Olive oil and health

401 Pages·2006·5.258 MB·English

by  Quiles, José L., Ramírez-Tortosa, M. Carmen, Yaqoob, Parveen (eds)

O O H
LIVE IL AND EALTH
Old and thirty olive trees
under the shining sun of the day
dusty olive-tree fields
from the land of Andalucía …
Antonio Machado (The olive trees)
Free translation
O O H
LIVE IL AND EALTH
Edited by
José L. Quiles, M. Carmen Ramírez-Tortosa and
Parveen Yaqoob
CABIPublishing
To our families
CABI isa trading name of CAB International
CABI Head Office CABI North American Office
Nosworthy Way 875 Massachusetts Avenue
Wallingford 7th Floor
Oxfordshire OX10 8DE Cambridge, MA 02139
UK USA
Tel: [phone] Tel: [phone]
Fax: [phone] Fax: [phone]
E-mail: [email protected] E-mail: [email protected]
Website: www.cabi.org
© CAB International 2006. All rights reserved. No part of this publication
may be reproduced in any form or by any means, electronically,
mechanically, by photocopying, recording or otherwise, without the prior
permission of the copyright owners.
A catalogue record for this book is available from the British Library,
London, UK.
A catalogue record for this book is available from the Library of Congress,
Washington, DC.
ISBN-10: 1-84593-068-1
ISBN-13: 978-1-84593-068-4
Produced and typeset by Columns DesignLtd, Reading
Printed and bound in the UK by Cromwell Press,Trowbridge
Contents
List of Contributors ix
Preface xiii
Abbreviations xv
1 Olive Oil in Mediterranean Food 1
José Mataix and Francisco Javier Barbancho
1. Introduction 1
2. The Olive and the Wild Olive 2
3. The Origin and Spread of the Olive – a Complex Question 2
4. Olive Cultivation in the Earliest Historical Times 5
5. Olive Cultivation in the Great Civilizations: Mesopotamia,
Egypt, Israel, Phoenicia, Crete and Mycenae 6
6. The Olive Tree and Olive Oil in the Classical Greco-Roman World 11
7. The Olive and Olive Oil in the Medieval and Modern Eras 22
8. Olive Oil in Contemporary Times 31
9. References 36
2 Chemical Composition, Types and Characteristics of Olive Oil 45
M. Carmen Ramírez-Tortosa, Sergio Granados and José L. Quiles
1. Introduction 45
2. Types and Characteristics of Olive Oil 46
3. Chemical Composition 49
4. References 61
3 Total Antioxidant Capacity of Olive Oils 63
Nicoletta Pellegrini and Maurizio Battino
1. Introduction 63
2. Antioxidant Composition of Olive Oil 64
3. Total Antioxidant Capacity of Oils 64
4. The Utilization ofTac for Measuring the Stability of Oils 68
v
vi Contents
5. Conclusions 71
Acknowledgements 71
6. References 71
4 Effect of Frying and Thermal Oxidation on Olive Oil and
Food Quality 74
Francisco J. Sánchez-Muniz and Sara Bastida
1. Introduction 74
2. Frying Methods 75
3. Changes That Occur During Heating and Frying 75
4. Frying Changes Assessment – Present Legislation 80
5. Advantages of Frying 82
6. Disadvantages of Frying 92
7. Frying in the Culinary Process Chain 96
8. Social Aspects of Oil Consumption 97
9. Advantages of Frying with Olive Oils 97
10. Conclusions 102
Acknowledgements 102
11. References 102
5 Antioxidant Properties of Olive Oil Phenolics 109
Francesco Visioli, Simona Grande, Paola Bogani and Claudio Galli
1. Introduction 109
2. Is Oleic Acid Fully Responsible for Cardioprotection Associated
with Olive Oil Consumption? 110
3. Olive Oil Minor Constituents 110
4. Olive Oil Phenolics as Antioxidants 112
5. Conclusions 116
6. References 116
6 Olive Oil and Mitochondrial Oxidative Stress: Studies on
Adriamycin Toxicity, Physical Exercise and Ageing 119
José L. Quiles, Julio J. Ochoa, Jesús R. Huertas, Magdalena López-Frías
and José Mataix
1. Oxidative Stress and Mitochondria 119
2. Dietary Fat Type and Mitochondrial Oxidative Stress 123
3. Olive Oil in the Prevention of Adriamycin-Mediated
Oxidative Stress 123
4. Oxidative Stress Related to Physical Exercise and Olive Oil 126
5. Olive Oil, Mitochondrial Oxidative Stress and Ageing 136
Acknowledgements 146
6. References 146
7 Epidemiology of Olive Oil and Cardiovascular Disease 152
Marika Massaro, Egeria Scoditti, Maria Annunziata Carluccio and
Raffaele De Caterina
1. Introduction 152
Contents vii
2. Ecological Studies: The Seven Countries Study and the ‘Albanian
Paradox’ 154
3. Cohort Studies (see Table 7.2) 157
4. Case-Control Studies (see Table 7.3) 161
5. Clinical Studies 164
6. Studies In Vitro, in Experimental Animals and on Intermediate
Endpoints in Humans 166
7. Conclusions 166
8. References 168
8 Olive Oil, Blood Lipids and Postprandial Lipaemia 172
Javier S. Perona and Valentina Ruiz-Gutiérrez
1. Introduction 172
2. Induction of Atherosclerosis by Chylomicron Remnants 173
3. Effect of Olive Oil on the Clearance of Serum Remnants 178
4. Conclusion 185
5. References 185
9 Effect of Olive Oil on Cardiovascular Risk Factor, LDLOxidation
and Atherosclerosis Development 194
M. Dolores Mesa, Concepción M. Aguilera, Cesar L. Ramirez-Tortosa,
Angel Gil and M. Carmen Ramirez-Tortosa
1. Introduction 194
2. Pathophysiology of Atherosclerosis 196
3. Effects of Virgin Olive Oil on Cardiovascular Risk Factors 204
4. Mechanisms of Action of Olive Oil in the Prevention of
Atherosclerosis 209
5. References 215
10 Olive Oil and Haemostasis 223
José López-Miranda, Angeles Blanco Molina and Francisco Pérez-Jiménez
1. Introduction 223
2. Main Factors in Blood Thrombogenicity 224
3. Dietary Monounsaturated Fat and Haemostasis 228
4. References 236
11 Monounsaturated Fat in the Pathogenesis and Treatment of 240
Diabetes
John Wright
1. Introduction 240
2. The Effect of Dietary Mufa on Insulin Sensitivity and
Carbohydrate Metabolism and the Risk of Diabetes 244
3. The Effect of Dietary Mufa on Body Weight and Fat Distribution 247
4. The Effect of Dietary Mufa on Lipid Abnormalities in Diabetes 248
5. Effects of MUFA on Composition and Function of Lipoproteins 253
6. The Effect of Dietary Mufa on Insulin Sensitivity and
Carbohydrate Metabolism in Diabetes 254
7. Effects of MUFA on B-cell Function and the Enteroinsular Axis 255
viii Contents
8. Effects of MUFA on Endothelial Function in Diabetes 256
9. Summary and Conclusions 257
10. References 258
12 Olive Oil and Immune Function 265
Parveen Yaqoob
1. Introduction 265
2. Effects of Olive Oil on Ex VivoLymphocyte Proliferation 266
3. Effects of Olive Oil on Ex VivoNatural Killer Cell Activity 268
4. Effects of Olive Oil on Expression of Adhesion Molecules 270
5. Effects of Olive Oil on In VivoImmune Responses 272
6. Olive Oil and Host Defence 274
7. Olive Oil-Containing Emulsions in Clinical Nutrition 275
8. Olive Oil and Inflammatory Disease 276
9. Are the Effects of Olive Oil on Immune Function Due to Oleic
Acid or to Non-lipid Components? 277
10. Conclusion 279
11. References 280
13 Olive Oil and Regulation of Gastrointestinal Function 284
Mariano Mañas, M. Dolores Yago and Emilio Martínez-Victoria
1. Introduction 284
2. Physiology of the Gastrointestinal Tract 285
3. Olive Oil and the Digestive System 291
4. References 307
14 The Effect of Olive Oil on Inflammatory Bowel Disease 309
Xavier Llor, Eduard Cabré and Miquel A. Gassull
1. Introduction 309
2. Oleic Acid in the Cell 310
3. Oleic Acid on Lymphocyte Function 311
4. Human Trials of Olive Oil and oleic acid on Inflammatory Bowel
Disease 312
5. References 314
15 Olive Oil, and Other Dietary Lipids, in Cancer: Experimental
Approaches 317
Eduard Escrich, Montserrat Solanas and Raquel Moral
1. Cancer 317
2. The Diet 323
3. Diet and Cancer 326
4. Experimental Data on the Effects of Olive Oil and Other Dietary 329
Lipids in Cancer 329
5. Mechanisms of the Modulating Action of Dietary Lipids on Cancer 338
6. Final Considerations on Olive Oil in the Cancer Prevention 359
Acknowledgements 300
7. References 360
Index 375
Contributors
C.M. Aguilera, Institute of Nutrition and Food Technology, Department of
Biochemistry and Molecular Biology, C/ Ramón y Cajal 4, 18071 Granada, Spain.
F.J. Barbancho, Nursing School, University of Extremadura, Plasencia University
Center, Plasencia, Cáceres, Spain.
S. Bastida, Departamento de Nutrición y Bromatología I (Nutrición), Facultad de
Farmacia, Plaza Ramón y Cajal s/n, Universidad Complutense, 28040-Madrid, Spain.
M. Battino, Institute of Biochemistry, Faculty of Medicine, Marche Polytechnic
University, Via Ranieri 65, 60100 Ancona, Italy. Phone: [phone].
Fax: [phone]. e-mail: [email protected]
A.B. Blanco Molina, Department of Medicine, University of Cordoba. Lipid and
Atherosclerosis Unit, Reina Sofia University Hospital, Avda Menendez Pidal s/n,
14004 Cordoba, Spain.
P. Bogani, University of Milan, Department of Pharmacological Sciences, Via
Balzaretti 9, 20133 Milan, Italy.
E. Cabré, Section of Gastroenterology, Hospital Universitari Germans Trias i Pujol,
Carretera del Canyet s/n, 08916 Badalona, Barcelona, Spain.
M.A. Carluccio, Institute of Cardiology, ‘G. d’Annunzio’ University – Chieti, C/o
Ospedale S, Camillo de Lellis, Via Forlanini 50, 66100 Chieti, Italy.
R. De Caterina, Institute of Cardiology, ‘G. d’Annunzio’ University – Chieti, C/o
Ospedale S, Camillo de Lellis, Via Forlanini 50, 66100 Chieti, Italy. Tel. +39
0871 41512. FAX: [phone]. e-mail: [email protected]
E. Escrich, Department of Cell Biology, Physiology and Immunology, Medical
Physiology Unit, School of Medicine, Universitat Autònoma de Barcelona, 08193
Bellaterra (Barcelona), Spain. e-mail: [email protected]
C. Galli, University of Milan, Department of Pharmacological Sciences, Via Balzaretti
9, 20133 Milan, Italy.
M.A. Gassull, Section of Gastroenterology, Hospital Universitari Germans Trias i
Pujol, Carretera del Canyet s/n, 08916 Badalona, Barcelona, Spain.
ix
x Contributors
A. Gil, Institute of Nutrition and Food Technology, Department of Biochemistry and
Molecular Biology, C/ Ramón y Cajal 4, 18071 Granada, Spain.
S. Granados, Institute of Nutrition and Food Technology, Department of
Biochemistry and Molecular Biology, C/ Ramón y Cajal 4, 18071 Granada, Spain.
S. Grande, University of Milan, Department of Pharmacological Sciences, Via
Balzaretti 9, 20133 Milan, Italy.
J.R. Huertas, Institute of Nutrition and Food Technology, Department of Physiology,
C/ Ramón y Cajal 4, 18071, Granada, Spain.
X. Llor, Section of Gastroenterology, Hospital Universitari Germans Trias i Pujol,
Carretera del Canyet s/n, 08916 Badalona, Barcelona, Spain. Tel: +34 93
4651200Ext. 3716. Fax: [phone]. e-mail: [email protected]
M. López-Frías, Institute of Nutrition and Food Technology, Department of
Physiology, C/ Ramón y Cajal 4, 18071, Granada, Spain.
J.L.J. López Miranda, Department of Medicine, University of Cordoba. Lipid and
Atherosclerosis Unit, Reina Sofia University Hospital, Avda Menendez Pidal s/n,
14004 Cordoba, Spain.
M. Mañas, Institute of Nutrition and Food Technology, Department of Physiology, C/
Ramón y Cajal 4, 18071 Granada, Spain.
E. Martínez-Victoria, Institute of Nutrition and Food Technology, Department of
Physiology, C/ Ramón y Cajal 4, 18071 Granada, Spain. Tel: [phone].
Fax: [phone]. e-mail: [email protected]
M. Massaro, Institute of Cardiology, ‘G. d’Annunzio’ University – Chieti, C/o
Ospedale S, Camillo de Lellis, Via Forlanini 50, 66100 Chieti, Italy.
J.Mataix,Institute of Nutrition and Food Technology, Department of Physiology, C/
Ramón y Cajal 4, 18071 Granada, Spain. Tel: [phone]; Fax: +34 95
8248326; e-mail: [email protected]
M.D. Mesa, Institute of Nutrition and Food Technology, Department of Biochemistry
and Molecular Biology, C/ Ramón y Cajal 4, 18071 Granada, Spain.
R. Moral, Department of Cell Biology, Physiology and Immunology, Medical
Physiology Unit, School of Medicine, Universitat Autònoma de Barcelona, 08193
Bellaterra (Barcelona), Spain.
J.J. Ochoa, Institute of Nutrition and Food Technology, Department of Physiology, C/
Ramón y Cajal 4, 18071, Granada, Spain.
N. Pellegrini, Department of Public Health, University of Parma, Italy.
F.P. Pérez-Jiménez, Department of Medicine, University of Cordoba. Lipid and
Atherosclerosis Unit, Reina Sofia University Hospital, Avda Menendez Pidal s/n,
14004 Cordoba, Spain. Tel: [phone]. Fax: [phone].
e-mail: [email protected]
J.S. Perona, Instituto de la Grasa, CSIC, Av. Padre García Tejero 4, 41012 Sevilla, Spain.
J.L. Quiles, Institute of Nutrition and Food Technology, Department of Physiology, C/
Ramón y Cajal 4, 18071 Granada, Spain. Tel: [phone]; Fax: +34 95
8248326; e-mail: [email protected]
C.L. Ramírez-Tortosa, Department of Pathology, Complejo Hospitalario de Jaen, Jaen,
Spain.
M.C. Ramírez-Tortosa, Institute of Nutrition and Food Technology, Department of
Biochemistry and Molecular Biology, C/ Ramón y Cajal 4, 18071 Granada, Spain.
Tel: [phone]; Fax: [phone]; e-mail: [email protected]