Olive Oil
From Wikiwel
Other Names: Acide Gras Insaturé, Acide Gras Mono-Insaturé, Acide Gras n-9, Acide Gras Oméga 9, Common Olive, Extra Virgin Olive Oil, Feuille d’Olivier, Green Olive, Huile d’Assaisonnement, Huile d’Olive, Huile d’Olive Extra Vierge, Huile d’Olive Vierge, Jaitun, Manzanilla Olive Fruit, Monounsaturated Fatty Acid, n-9 Fatty Acid, Oleae europaea, Oleae Folium, Olivae Oleum, Olive Fruit, Olive Fruit Pulp, Olive Leaf, Olive Oil, Olive Pulp, Olives, Olivo, Omega-9 Fatty Acids, Pulpe d’Olive, Salad Oil, Sweet Oil, Unsaturated Fatty Acid, Virgin Olive Oil. See also :
Special Precautions of Olive Oil
- When applied to the skin, delayed allergic responses and contact dermatitis have been reported.
- Olive trees produce pollen that can cause seasonal respiratory allergy in some people.
- Medications for diabetes (Antidiabetes drugs) interacts with OLIVE
- Medications for high blood pressure (Antihypertensive drugs) interacts with OLIVE
- Olive Oil is NOT good for cooking. It should really only be used cold, typically drizzled on salads and other food.Due to its chemical structure and a large amount of unsaturated fats, cooking makes extra-virgin olive oil very susceptible to oxidative damage. However, during this interview I learned that extra-virgin olive oil has a significant draw-back even when used cold – it’s still extremely perishable! As it turns out, extra-virgin olive oil contains chlorophyll that accelerates decomposition and makes the oil go rancid rather quickly.In fact, Dr. Moerck actually prefers using almost tasteless, semi-refined olive oil rather than extra-virgin olive oil for this reason.If you’re like most people, you’re probably leaving your bottle of olive oil right on the counter, opening and closing it multiple times a week. Remember, any time the oil is exposed to air and/or light, it oxidizes, and as it turns out, the chlorophyll in extra virgin olive oil accelerates the oxidation of the unsaturated fats.Clearly, consuming spoiled oil (of any kind) will likely do more harm than good.To protect the oil, Dr. Moerck recommends treating it with the same care as you would other sensitive omega-3 oils:
- Keep in a cool, dark place
- Purchase smaller bottles rather than larger to ensure freshness
- Immediately replace the cap after each pour
- To help protect extra virgin olive oil from oxidation, Dr. Moerck suggests putting one drop of astaxanthin into the bottle. You can purchase astaxanthin, which is an extremely potent antioxidant, in soft gel capsules. Just prick it with a pin and squeeze the capsule into the oil. The beautiful thing about using astaxanthin instead of another antioxidant such as vitamin E, is that it is naturally red, whereas vitamin E is colorless, so you can tell the oil still has astaxanthin in it by its color.
- As the olive oil starts to pale in color, you know it’s time to throw it away.
- You can also use one drop of lutein in your olive oil. Lutein imparts an orange color and will also protect against oxidation. Again, once the orange color fades, your oil is no longer protected against rancidity and should be tossed. This method is yet another reason for buying small bottles. If you have a large bottle, you may be tempted to keep it even though it has begun to oxidize.
The benefits of Olive Oil are
- Lowering cholesterol in people with high cholesterol levels. Using olive oil in the diet instead of saturated fat can significantly reduce total cholesterol levels. However, some research suggests other dietary oils such as sunflower and rapeseed (canola) might reduce “bad” low-density lipoprotein (LDL) cholesterol and another type of cholesterol called apolipoprotein B better than olive oil.
- Lowering blood pressure in people with high blood pressure. Adding generous amounts of extra virgin olive oil to the diet and continuing with the usual treatments for high blood pressure can significantly improve blood pressure over 6 months. In some cases, patients with mild to moderate high blood pressure can actually lower their dose of blood pressure medication or even stop taking medication altogether. However, don’t adjust your medications without your healthcare provider’s supervision. Taking olive leaf extract also seems to lower blood pressure in patients with high blood pressure.
- Reducing the risk of heart diseases and heart attack. Replacing saturated fats in the diet with olive oil can reduce risk factors for heart disease and stroke, including reducing blood pressure and cholesterol. Adding olive oil to the diet seems to help prevent a first heart attack. Some research shows a high dietary intake of olive oil (54 grams/day) can reduced the risk of first heart attack by 82% when compared with a low intake of 7 grams of olive oil or less per day.
The FDA now allows labels on olive oil and on food that contains olive oil to state that limited, but not conclusive evidence, suggests that consuming 23 grams/day (about 2 tablespoons) of olive oil instead of saturated fats may reduce the risk of heart disease. Olive oil lowers the chances of oxidative damage into fat, therefore lowering the risk of cardiovascular problems.
- Decreasing the chance of getting breast cancer and colorectal cancer. However, there is no evidence olive oil can help treat these conditions.
- anti-inflammatory effects
- helps stop the growth of H. pylori, a microorganism implicated in peptic ulcer diseases
- promises to strengthen bones.
- Alzheimer's Disease : Oleocanthal from Extra-virgin Olive Oil has the potential to reduce the risk of AD or related neurodegenerative dementias.
