Olio di San Mauro
Scientific realizations over olive oil in the nutrition
Authors: Institut for Arterioskleroseforschung at the Westfäli William university, Münster
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Scientific realizations over olive oil in the nutrition.
Health-promoting effect of the secondary plant materials of olive oil.
Olive oil, an extremely healthy food
Already for thousands of years olives belong and the oil won from it to the basic food of the Mediterranean adjacents resident.
It is well-known that in the Mediterranean countries substantially less humans at Arteriosklerose and cardiac infarct suffer than in
our width-scientific studies prove: Olive oil is healthy. Olive oil contains a high portion (up to 80%!) on Oleic acid, a simply
insatiated fatty acid, from which one knows that she can lower the Cholesterinspiegel in the blood.
In contrast to several times insatiated fatty acids (Linolsäure) the simply insatiated fatty acid in olive oil lowers"bad" LDL
Cholesterin (Low Density Lipoprotein), which transports the Cholesterin into the cells. If itself LDL Cholesterin in the cells
of the inner walls of blood vessels deposits, can lead that to Arteriosklerose and cardiac infarct. HDL Cholesterin
(High Density Lipoprotein) carries the Cholesterin the cells out into the liver, where it howeverone diminishes.
Oleic acid in form of the simply insatiated fatty acids provides thus for a favorable relationship between the "bad"
LDL Cholesterin and the "good" HDL Cholesterin.
What does one understand under satisfied, in or several times satisfied fatty acids?
The offer at food oils is unclearly large and constantly grows. Cold pressed oils, oils are offered out 1. Pressing or refined oils.
Most different oil plants are the suppliers for this food oil variety. For consumers the decision for an oil is frequently very difficult.
As criteria for the evaluation of a vegetable oil consumers can consult frequently only subjective characteristics such as
taste or color. Nourishing scientists falls the qualitative Estimate of a vegetable oil there mostly already more easily.
Objectively measurable values such as heating barness or in particular the composition are decisive with them for an evaluation.
The special attention applies here that Fatty acids. They can be divided according to different criteria. The chain length,
the degree of the saturation or those physiological effects can be consulted as characteristics.
To natural way fatty acids occur as components of the Neutralfette or triglycerides in such a way specified. Together with thereby
in each case three fatty acids form a unit for the alcohol glycerin. All fatty acids consist of a stand of Carbon atoms of different length.
The number of carbon atoms in the different naturally occurring Fatty acids varies from 2 to 26. At an end of the carbon chain is a
group of methyls, one designation that Carbon atom of this end also as w-C-atom. At the other end of the carbon chain is a group
of acids. All carbon atoms of the chain with hydrogen atoms are "saturated", so that the entire chain only single bonds, calls one
contains the fatty acid satisfied. The fatty acid contains however one or more double bonds in their Kohlenstoffgerüst, since not
all C-atoms are connected with in each case 2 hydrogen atoms, one speaks in dependence of the number of double bonds of simple
and/or several times insatiated fatty acids.
Oleic acid is the most important representative of the simply insatiated fatty acids. With the essential several times insatiated Fatty
acids are in particular the Linol and the alpha Linolensäure of importance.
Satisfied fatty acids occur in animal fats as well as in fat-rich animal food. In vegetable fats and oils dominate the insatiated fatty acids.
An exception forms here only the Kokosfett, that too over 90 per cent satisfied fatty acids contains.
The organization of the fatty acids into the three groups is very important, because in connection with fat metabolic disturbances
come satisfied and insatiated fatty acids very different meanings. The serum concentrations on Entire and at LDL Cholesterin
depends also apart from the quantity of the Cholesterins supplied with the food on the kind and the quantity taken up of the
Nahrungsfette. A high concentration at Low density Lipoproteins (LDL) in Blood is regarded today as one of the most important
trips for the emergence of a Arteriosklerose, in the worst Case to a cardiac infarct or a brain impact to lead can.
Which fatty acids are favorable for the health?
Epidemiological data and results of intervention studies and clinical studies showed that a decrease the consumption of fatty
acids to a lowering of the Serumcholesterinkonzentration, satisfied by fats with high portion, and the cardiac infarct risk leads.
In particular satisfied fatty acids with a chain length starting from 12 carbon atoms increase those Concentration of the
Blutcholesterins. In contrast to this satisfied fatty acids with a lower number wear Carbon atoms, just as the 18 carbon
atoms comprehensive stearic acid, hardly influence on the Blutcholesterinspiegel. According to the cause for the rise of the
Cholesterinkonzentration in the blood by a high supply of satisfied fatty acids became are enough searched. Today it is
well-known that a flooding with satisfied fatty acids to a regularization disturbance of the LDL receptors at the cells leads,
which causes in the long run an increase of the LDL Cholesterins and concomitantly the entire Cholesterins. The exchange
of satisfied fatty acids by several times insatiated fatty acids in the daily nutrition leads to one Drop the Blutcholesterinspiegels.
Several times insatiated fatty acids become from this reason since longer in very much high quantities recommended. Some
studies showed however that to large quantities of several times insatiated fatty acids positive effects on the Blutcholesterinspiegel
do not only exercise, but at the same time also the portion of the desired HDL Cholesterins to lower can.
Simply insatiated fatty acids like e.g. oleic acid applied in their effect on the Cholesterinspiegel of the blood for a long time Time
as neutral. Numerous studies in the last 10 years proved impressively that one at simply insatiated Fatty acids rich nutrition to a
decrease contents of Gesamtcholesterin and LDL Cholesterin in the blood lead can. The content of HDL Cholesterin is not
hardly affected here or, so that a clearly positive total effect on the Cholesterinspiegel one exercises. Due to these realizations
olive oil has a new nourish-physiological Value obtain.
Oleic acid - why olive oil is so healthy.
Epidemiological studies in the Mediterranean countries, where predominantly oleic acid-rich olive oil is used as food oil, to have
shown that illnesses of the cardiovascular system appear there clearly more rarely than in central and Northern Europe.
Clinical studies with healthy pro gangs, in addition, with patients with Hyperlipidämie it confirmed that simply insatiated Fatty acids in
a the position are to lower the Gesamtcholesterin and LDL Cholesterin.
Apart from this direct influence of the Blutcholesterinspiegels simply insatiated fatty acids practice possibly still a further protective
effect regarding a Arterioskleroseentstehung out. The composition of the LDL, beside Cholesterin also Neutralfette transport, depend
on the food, i.e. a food with a high portion partly at several times insatiated fatty acids causes higher concentrations of these fatty
acids into the LDL. With a oleic acid-rich Accordingly higher contents of oleic acid are nutrition into the LDL.
Due to their chemical structure, i.e. their higher number of double bonds several times insatiated fatty acids are relative unstably.
By different influences, they are exposed to which in the blood, it can to a Peroxidation in such a way specified of the fatty acids
come. The entire LDL molecule is modified in this way chemically and exhibits changed characteristics. It becomes today it
discusses that changed still cholesterinhaltige LDL the development of a Arteriosklerose in this way promote can. The modified
LDL particle by macro phages in the blood are recognized and taken up. These loaded macro phages change, it uses the
"foam cell formation in such a way specified". The education from foam cells becomes today as the first step in Direction of
a Arterioskleroseentstehung seen. The cholesterinreichen foam cells deposit themselves to the Arterienwand and
"fat strips so mentioned" develop, one of the early stages with the Arterioskleroseentstehung.
Animal experimental investigations showed that oleic acid-rich LDL molecules as, it with a oleic acid-rich nutrition develop, in
relation to oxidative changes are clearly more stable and thus the reaction chain toward a promotion the Arterioskleroseentstehung
in a clearly reduced measure runs off.
Oleic acid in the olive oil can thus probably work against thereby in two different way of the emergence of a Arteriosklerose:
On the one hand it decreases the concentration of the LDL in the blood, on the other hand has it a positive influence on oxidation stability
the Lipoproteine. The moreover one natural-proves in the olive oil contained Vitamin E than Antioxidant causes an additional
Oxidation stability in the LDL.
This new estimate of oleic acid led to the fact that the recommendations for the fatty acid supply in many nourishing committees were
revised. The recommendations for the portion of the fat of the energy input express themselves to a large extent uniformly for a
delimitation on maximally 30 per cent as well as a reduction of the satisfied fatty acids in the food. If the recommendation for the
fatty acid supply so far, per a third satisfied read to take up simply insatiated as well as several times insatiated fatty acids then
today already numerous experts for express themselves increasing the portion of the simply insatiated fatty acids equally debited
to the satisfied and the several times insatiated fatty acids.
Do with your nutrition to a large extent without animal fats, i.e.: no meat, no sausage, no "good butter", only little milk and little
cheese. E.g. avoid food, which contains industrial fats or refined fats, like bread upstrokes.
Use plentifully olive oil, e.g. with a high content of Omega-9-Fettsäure (oleic acid) and therefore a very low content of satisfied
fatty acids (palmitic acid), to reduce in order to lower your