In the chemical composition of olive oil (Olea europaea L.) it is emphasized the massive presence of oleic acid (over 70%), monounsaturated fatty acid part of the family of omega 9, a 7-8% linoleic acid (omega 6) and a small presence (0.5-1%) of linolenic acid (omega 3). For its high content of monounsaturated fatty acids, olive oil is the most stable and therefore the most suitable for heating, compared to oils with a dominance of polyunsaturated fatty acids.Interest in vitamin E has increased in recent years, thanks to its high antioxidant power and its role against related diseases with age-related, visual, dermatological, cardiovascular disorders Alzheimer's disease and more. Vegetable oils are a major source of vitamin E through diet (Sayago et al., 2007), especially with the variety of olives "Hojiblanca".Thanks to unsaturated fatty acids cell oxidation can be prevented: this helps prevent many illness, and even premature aging.So far, the advantages acknowledged to olive oil are those of lowering cholesterol, preventing cardiovascular disease, diabetes and cancer. Among the most recent researches it is important to distinguish the studies carried out on their contribution to the prevention and treatment of breast cancer and Alzheimer's disease.Researchers found that in addition to the benefits that give monounsaturated fats, in extra virgin olive oil, there is a substance called "oleocanthal", which helps protect nerve cells damaged in Alzheimer's disease. The importance of this discovery is enormous when one considers that only Alzheimer's disease affects 30 million people around the world, with a different distribution depending on the type of oil in the diet (Olguín Cordero, 2012).The latest research endorses that oleocanthal works by destroying cancer cells without affecting the healthy ones, as it is stated in the Molecular and Cellular Oncology Journal.Studies carried out in different Spanish universities have concluded that thanks to the antioxidant power of olive oil, a disease such as Alzheimer can be prevented.In conclusion, we can say that the Mediterranean diet rich in extra virgin olive oil greatly influences on human health, reducing, delaying or even eliminating several diseases.
Nella composizione chimica dell’olio di oliva (Olea europaea L.) si nota la marcata presenza di acido oleico (più del 70%), acido grasso monoinsaturo che fa parte della famiglia degli omega 9, un 7-8% di acido linoleico (omega 6) e una piccola presenza (0,5-1%) di acido linolenico (omega 3). Per il suo alto contenuto in acidi grassi monoinsaturi, l’olio di oliva risulta essere il più stabile e pertanto il più adatto ad essere riscaldato, rispetto agli oli con dominanza di acidi grassi polinstauri.L’interesse per la vitamina E è aumentato negli ultimi anni, dovuto al suo elevato potere antiossidante e al suo ruolo nei confronti delle malattie relazionate con l’età, dei disturbi della vista, dermatologici, cardiovascolari, Alzheimer e altri ancora. Gli oli vegetali costituiscono una delle fonti principali di apporto di vitamina E attraverso la dieta (Sayago et al., 2007), specialmente con la varietà di olive “Hojiblanca”.Grazie agli acidi grassi insaturi si evita l’ossidazione cellulare: ciò contribuisce a prevenire molte malattie e anche l’invecchiamento precoce.Fino ad ora erano noti i vantaggi dell’olio di oliva per ridurre il colesterolo, prevenire malattie cardiovascolari, diabete e cancro. Tra le ultime ricerche si evidenziano gli studi sul contributo nella prevenzione e nel trattamento del cancro alla mammella e dell’Alzheimer. I ricercatori hanno scoperto che, oltre ai benefici che danno i grassi monoinsaturi, nell’olio extravergine di oliva esiste una sostanza chiamata “oleocantale”, che aiuta a proteggere le cellule nervose danneggiate nell’Alzheimer. L’importanza di questa scoperta è enorme se si considera che soltanto la malattia di Alzheimer interessa 30 milioni di persone a livello mondiale, con una distribuzione differente a seconda della dieta nel tipo di olio (Olguín Cordero, 2012).Le ultime ricerche sostengono che la molecola di oleocantale agisce distruggendo le cellule cancerogene senza colpire quelle sane, così come riporta la rivista Molecular and Cellular Oncology. Diversi studi realizzati in varie università spagnole hanno concluso che grazie al potere antiossidante dell’olio di oliva si prevengono malattie come l’Alzheimer.In conclusione, si può affermare che la dieta mediterranea ricca in olio extravergine di oliva influisce in gran misura sulla salute umana, diminuendo, ritardando e addirittura eliminando diverse malattie.
RELATIONSHIP BETWEEN THE USE OF EXTRA VIRGIN OLIVE OIL AND THE DEATHS FROM ALZHEIMER'S DISEASE IN SPAIN / Eusebio, Cano; Musarella, Cm; Ana Cano, Ortiz; José Carlos Piñar, Fuentes; Carlos José Pinto, Gomes. - (2016). (Intervento presentato al convegno "Oro extravergine di oliva" - L'olio di oliva come risorsa dei popoli del bacino del Mediterraneo tenutosi a Polistena (RC) - Italy nel 21/03/2016).
RELATIONSHIP BETWEEN THE USE OF EXTRA VIRGIN OLIVE OIL AND THE DEATHS FROM ALZHEIMER'S DISEASE IN SPAIN
Musarella CM;
2016-01-01
Abstract
In the chemical composition of olive oil (Olea europaea L.) it is emphasized the massive presence of oleic acid (over 70%), monounsaturated fatty acid part of the family of omega 9, a 7-8% linoleic acid (omega 6) and a small presence (0.5-1%) of linolenic acid (omega 3). For its high content of monounsaturated fatty acids, olive oil is the most stable and therefore the most suitable for heating, compared to oils with a dominance of polyunsaturated fatty acids.Interest in vitamin E has increased in recent years, thanks to its high antioxidant power and its role against related diseases with age-related, visual, dermatological, cardiovascular disorders Alzheimer's disease and more. Vegetable oils are a major source of vitamin E through diet (Sayago et al., 2007), especially with the variety of olives "Hojiblanca".Thanks to unsaturated fatty acids cell oxidation can be prevented: this helps prevent many illness, and even premature aging.So far, the advantages acknowledged to olive oil are those of lowering cholesterol, preventing cardiovascular disease, diabetes and cancer. Among the most recent researches it is important to distinguish the studies carried out on their contribution to the prevention and treatment of breast cancer and Alzheimer's disease.Researchers found that in addition to the benefits that give monounsaturated fats, in extra virgin olive oil, there is a substance called "oleocanthal", which helps protect nerve cells damaged in Alzheimer's disease. The importance of this discovery is enormous when one considers that only Alzheimer's disease affects 30 million people around the world, with a different distribution depending on the type of oil in the diet (Olguín Cordero, 2012).The latest research endorses that oleocanthal works by destroying cancer cells without affecting the healthy ones, as it is stated in the Molecular and Cellular Oncology Journal.Studies carried out in different Spanish universities have concluded that thanks to the antioxidant power of olive oil, a disease such as Alzheimer can be prevented.In conclusion, we can say that the Mediterranean diet rich in extra virgin olive oil greatly influences on human health, reducing, delaying or even eliminating several diseases.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.