Some nutritional benefits of extra virgin olive oil

S. Ciappellano; P. Simonetti; F. Brighenti; G. Bermano; G. Testolin

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

Some nutritional benefits of extra virgin olive oil

Authors

S. Ciappellano Department of Food Science and Technology, Division of Human Nutrition. University of Milan
P. Simonetti Department of Food Science and Technology, Division of Human Nutrition. University of Milan
F. Brighenti Department of Food Science and Technology, Division of Human Nutrition. University of Milan
G. Bermano Department of Food Science and Technology, Division of Human Nutrition. University of Milan
G. Testolin Department of Food Science and Technology, Division of Human Nutrition. University of Milan

DOI:

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

Keywords:

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

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.

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Published

1994-04-30

How to Cite

Ciappellano S, Simonetti P, Brighenti F, Bermano G, Testolin G. Some nutritional benefits of extra virgin olive oil. Grasas aceites [Internet]. 1994Apr.30 [cited 2024Apr.19];45(1-2):48-52. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/968

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Issue

Vol. 45 No. 1-2 (1994)

Section

Monography

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