Grasas y Aceites, Vol 45, No 1-2 (1994)

Some nutritional benefits of extra virgin olive oil


https://doi.org/10.3989/gya.1994.v45.i1-2.968

S. Ciappellano
Department of Food Science and Technology, Division of Human Nutrition. University of Milan, Italy

P. Simonetti
Department of Food Science and Technology, Division of Human Nutrition. University of Milan, Italy

F. Brighenti
Department of Food Science and Technology, Division of Human Nutrition. University of Milan, Italy

G. Bermano
Department of Food Science and Technology, Division of Human Nutrition. University of Milan, Italy

G. Testolin
Department of Food Science and Technology, Division of Human Nutrition. University of Milan, Italy

Abstract


The benefits of olive oil could be related to its antioxidant potential. The aim of this study was to evaluate the "in vivo" antioxidant activity of different extra virgin olive oils (EVOO) produced in the Mediterranean area. One hundred and twenty rats were fed diets containing oxidised and refined olive oil (400 mEq O2 kg) for 11 weeks, a period of time sufficient to induce globular fragility and marginal plasma tocopherols deficiency.
The animals were then fed 5 diets containing EVOO with content of tocopherols and phenols ranging from 165 to 335 and from 62 to 389 ppm respectively, in different tocopherols/phenols ratios, for 4 weeks. Results show that plasma tocopherols concentration after EVOO feeding was directly related to dietary intake.
Moreover, globular resistance improved to a different extent with EVOO diets compared to the oxidised oil diet. The most favourable antioxidant response was obtained by feeding the oil high in both tocopherols and phenols; the action of phenols was considered synergetic to that of tocopherols in restoring normal conditions, impaired by the oxidised oil diet.

Keywords


Globular resistance; Nutritional quality; Phenol; Tocopherol; Virgin olive oil

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