Examining the Health Benefits of Olive Oil: A Review Tailored to the Libyan Setting
Keywords:
Oliveoil, Anti-oxidant,Cardiovascular disease, Cancer, Libya
Abstract
The health benefits from olive oil are now a fact backed via laboratory experiments rather than a scientific hypothesis, epidemiological and clinical evidence. Plenty of epidemiological studies have correlatedthat the consumption of olive oil was associated with better overall health. In recent years, remarkable studies have been carried out to show the possible use of olive oil and derivatives for improvement of both animal performance and product quality. More Olive oils are produced and consumed in Libya. This review highlighted the most recent advances of medicinal value of olive oil', furthermore; this
review explores the most significant attributes of olive oil in health and pharmaceutical applications. For instance, reduced pure olive oil considerably lowers the risk of cholesterol- related and other vascular diseases. Also exhibits excellent pharmaceutical properties for curingoxidative damage linked to cancerand neurodegenerativediseases. Invivo application of olive oil and its derived products has shown to maintain oxidative balance owing to its polyphenolic content. In addition, this review highlights the medicinal, nutritional and food benefit of olive oil.
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References
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27. Psaltopoulou T, Naska A, Orfanos P, Trichopoulos D, Mountokalakis T andTrichopoulou A Olive oil, the Mediterranean diet, and arterial blood pressure: The Greek European prospective investigation into cancer and nutrition (EPIC) study. The American Journal of Clinical Nutrition, 2004; 80(4): 1012-1018.
28. Bondia-Pons I, Schröder H, Covas M-I, Castellote AI, Kaikkonen J and Poulsen HE Moderate consumption of olive oil by healthy European men reduces systolic blood pressure in non-Mediterranean participants. The Journal of Nutrition, 2007; 137(1): 84- 87.
29. Schwingshackl L, Strasser B and Hoffmann G Effects of monounsaturated fatty acids on cardiovascularrisk factors: A systematicreviewand meta-analysis. Annals of Nutrition & Metabolism, 2011; 59(2–4): 176-186.
30. Little TJ and Feinle-Bisset C Effects of dietaryfat on appetite and energy intake in health and obesity—Oral and gastrointestinal sensory contributions. Physiology & Behavior, 2011; 104(4): 613-620.
31. Damgaard M, Graff J, Fuglsang S, Holst JJ, Rehfeld JF and Madsen JL Effects of oleic acid and olive oil on gastric emptying, gut hormone secretion and appetite in lean and overweight or obese males. e-SPEN Journal, 2013; 8(1): e8-e14.
2. Gaforio JJ, Visioli F and Castaner O Virgin Olive Oil and Health: Summary of the III International Conference on Virgin Olive Oil and Health Consensus Report, JAEN (Spain), 2018; 11(9): 2039.
3. Mansour AB, Gargouri B, Melliou E, Magiatis P and Mohamed Bouaziz M Oil quality parameters and quantitative measurement of major secoiridoid derivatives in Neb Jmel olive oil from various Tunisian origins using qNMR. Science of Food and Agriculture, 2016; 96(13): 4432-4439.
4. Covas MI, de la Torre R and Fitó M Virgin olive oil: a key food for cardiovascular risk protection. British Journal of Nutrition, 2015; 113(S2): S19-S28.
5. Karupaiah T and Sundram K Effects of stereospecific positioning of fatty acids in triacylglycerol structures in native and randomized fats: A review of their nutritional implications. Nutrition and Metabolism (Lond), 2007; 4(1): 16-33.
6. Würtz P, Havulinna AS, Soininen P, Tynkkynen T, Prieto-Merino D and Tillin T Metabolite profiling and cardiovascular event risk: a prospective study of 3 population- based cohorts. Circulation, 2015; 131(9): 774-785.
7. Voelker R (2019) Oleic Acid Can Make Heart Claim Without Hard Evidence. Journal of the American Medical Association, 321(1): 23-33.
8. Rodriguez-Morato J, Boronat A, Kotronoulas A, Pujadas M, Pastor A, Olesti E and Torre R Metabolic disposition and biological significance of simple phenols of dietary origin: hydroxytyrosol and tyrosol. Drug Metabolism Reviews, 2016; 48(2): 218-236.
9. Crespo MC, Tome-Carneiro J, Davalos A and Visioli F Pharma-Nutritional Properties of Olive Oil Phenols. Transfer of New Findings to Human Nutrition. Foods, 2018; 7(6): 90- 119.
10. Duracková Z Some current insights into oxidative stress. Physiol Res, 2010; 59(4): 459- 469.
11. SofiF,MacchiC,AbbateR,GensiniGFandCasiniAMediterraneandietandhealth.
Biofactors,2013;39(4):335-342.
12. Visioli F, Poli A and Gall C Antioxidant and other biological activities of phenols from olives and olive oil. Med Res Rev, 2002; 22(1): 65-75.
13. Jemai H, Bouaziz M, Fki I, El Feki A and Sayadi S Hypolipidimic and antioxidant activities of oleuropein and its hydrolysis derivative-rich extracts from Chemlali olive leaves. Chem Biol Interact, 2008; 176(2-3): 88-98.
14. Storniolo CE, Casillas R, Bullo M, Castaner O, Ros E, Saez GT, Toledo E, Estruch R, Ruiz-Gutierrez V and Fito M A Mediterranean Diet Supplemented with Extra Virgin Olive Oil or Nuts Improves Endothelial Markers Involved in Blood Pressure Control in Hypertensive Women. Eur. J. Nutr, 2017; 56(1): 89–97.
15. Hohmann CD, Cramer H, Michalsen A, Kessler C, Steckhan N, Choi K and Dobos G Effects of High Phenolic OliveOil on CardiovascularRisk Factors: ASystematicReview and Meta-Analysis. Phytomedicine, 2015; 22(6): 631–640.
16. Gonzalez M, Zarzuelo A, Gamez MJ, Utrilla MP, Jimenez J and Osuna I Hypoglycemic activity of olive leaf. Planta Med, 1992; 58(6): 513-515.
17. Al-Azzawie HF and Alhamdani MS Hypoglycemic and antioxidant effect of oleuropeinin alloxan-diabetic rabbits. Life Sci, 2006; 78(12): 1371-1377.
18. Salas-Salvadó J, Bulló M, Estruch R, Ros E, Covas MI, Ibarrola-Jurado N andRomaguera D Prevention of diabetes with Mediterranean diets: a subgroup analysis of a randomized trial. Annals of Internal Medicine, 2014; 160(1): 1-10.
19. Fitzmaurice C, Allen C, Barber RM, Barregard L, Bhutta ZA, Brenner H, Dicker DJ, Chimed-Orchir O, Dandona R and Danona L Global, Regional, and National Cancer Incidence, Mortality, Years of Life Lost, Years Lived with Disability, and Disability- Adjusted Life-Years for 32 Cancer Groups, 1990 to 2015: A Systematic Analysis for the Global Burden of Disease Study. JAMA Oncol, 2017; 3(4): 524–548.
20. Buckland G, Mayen AL, Agudo A, Travier N, Navarro C, Huerta JM, Chirlaque MD, Barricarte A, Ardanaz E and Moreno-Iribas C Olive Oil Intake and Mortality within the Spanish Population (EPIC-Spain) Am. J. Clin. Nutr, 2012; 96(1): 142–149.
21. Fitzmaurice C, Allen C, Barber RM, Barregard L, Bhutta ZA, Brenner H, Dicker DJ, Chimed-Orchir O, Dandona R and Danona L Global, Regional, and National Cancer Incidence, Mortality, Years of Life Lost, Years Lived with Disability, and Disability- Adjusted Life-Years for 32 Cancer Groups, 1990 to 2015: A Systematic Analysis for the Global Burden of Disease Study. JAMA Oncol, 2017; 3(1): 524–548.
22. Machowetz A, Poulsen HE, Gruendel S, Weimann A, Fito M, Marrugat J, de la Torre R, Salonen JT, Nyyssonen K and Mursu J Effect of Olive Oils on Biomarkers of Oxidative DNA Stress in Northern and Southern Europeans. FASEB J, 2007; 21(1): 45–52.
23. Salvini S, Sera F, Caruso D, Giovannelli L, Visioli F, Saieva C, Masala G, Ceroti M, Giovacchini V and Pitozzi V Daily Consumption of a High-Phenol Extra-Virgin OliveOil Reduces Oxidative DNA Damage in Postmenopausal Women. Br. J. Nutr, 2006; 95(1): 742–751.
24. Karran E HardyAntiamyloid therapyfor Alzheimer's disease–are we on the right road? N Engl J Med, 2014; 370 (1): 377-378.
25. Ngandu T, Lehtisalo J,Solomon A, Levalahti E,Ahtiluoto S and Antikainen R A 2 year multidomain intervention of diet, exercise, cognitive training, and vascular risk monitoring versus control to prevent cognitive decline in at-risk elderly people(FINGER): a randomised controlled trial. Lancet (London, England), 2015;385(9984): 2255-2263.
26. Qosa H,Mohamed LA,Batarseh YS,Alqahtani S, Ibrahim B and LeVine Extra-virgin olive oil attenuates amyloid-beta and tau pathologies in the brains of TgSwDI mice. JNutr Biochem, 2015; 26(12): 1479-1490.
27. Psaltopoulou T, Naska A, Orfanos P, Trichopoulos D, Mountokalakis T andTrichopoulou A Olive oil, the Mediterranean diet, and arterial blood pressure: The Greek European prospective investigation into cancer and nutrition (EPIC) study. The American Journal of Clinical Nutrition, 2004; 80(4): 1012-1018.
28. Bondia-Pons I, Schröder H, Covas M-I, Castellote AI, Kaikkonen J and Poulsen HE Moderate consumption of olive oil by healthy European men reduces systolic blood pressure in non-Mediterranean participants. The Journal of Nutrition, 2007; 137(1): 84- 87.
29. Schwingshackl L, Strasser B and Hoffmann G Effects of monounsaturated fatty acids on cardiovascularrisk factors: A systematicreviewand meta-analysis. Annals of Nutrition & Metabolism, 2011; 59(2–4): 176-186.
30. Little TJ and Feinle-Bisset C Effects of dietaryfat on appetite and energy intake in health and obesity—Oral and gastrointestinal sensory contributions. Physiology & Behavior, 2011; 104(4): 613-620.
31. Damgaard M, Graff J, Fuglsang S, Holst JJ, Rehfeld JF and Madsen JL Effects of oleic acid and olive oil on gastric emptying, gut hormone secretion and appetite in lean and overweight or obese males. e-SPEN Journal, 2013; 8(1): e8-e14.
Published
2024-05-07
How to Cite
Elaref Elhafi, G., F. Gaballa, M., Hamad Attitalla, I., Ali Albakush, S., & Ali Albackoosh, M. (2024). Examining the Health Benefits of Olive Oil: A Review Tailored to the Libyan Setting. GPH-International Journal of Biological & Medicine Science, 7(04), 14-23. https://doi.org/10.5281/zenodo.11125523
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