روغن زیتون و اثرات آن بر سلامتی انسان

نوع مقاله : مقالات کوتاه

نویسندگان
چکیده
زمینه و هدف

روغن زیتون یکی از اجزای مهم تشکیل دهنده رژیم غذایی مدیترانه ای است. این روغن به دلیل داشتن مقدار زیادی اسیدهای چرب غیراشباع تک زنجیره ای (اسید اولئیک)، طعم دلپذیر، پایداری خوب و اثرات ویژه سلامت بخش، یک ماده خوراکی کم نظیر محسوب می شود. با توجه به ترکیبات مفید موجود در روغن زیتون، این مطالعه با هدف بررسی تأثیر این ماده بر سلامتی انسان انجام شد.

مواد و روش ها

در پژوهش حاضر جهت دستیابی به مطالعات موجود، جستجو در پایگاه های معتبر علمی با استفاده از واژه های کلیدی روغن زیتون، Olive Oil و رژیم مدیترانه ای انجام شد. نهایتاً 76 مقاله مرتبط انتخاب و مورد بررسی قرار گرفت.

یافته ها

روغن زیتون حاوی ترکیبات استرولی، ترکیبات فنولی و ویتامین های E و A است، که بر سلامتی انسان تأثیر مثبت دارند و به میزان چشم گیری بیماری های قلبی- عروقی را کاهش می دهند. همچنین این ترکیب می تواند در روند بهبود بیماری های مزمن مانند دیابت، چاقی، پیری، استرس اکسیداتیو، سرطان و کاهش حافظه نقش حائز اهمیتی داشته باشد.

نتیجه گیری

جایگزین کردن روغن های خوراکی با روغن زیتون می تواند در جلوگیری از ابتلای افراد به بیماری های مزمن مؤثر باشد.



* نویسنده مسئول: دانشگاه ارومیه، دانشکده کشاورزی.

پست الکترونیک: Fayegh.molodi@yahoo.com
کلیدواژه‌ها

عنوان مقاله English

Olive Oil and Its Effects on Human Health

نویسندگان English

Fayegh Moulodi
Payman Qajarbaigi
Monire Shafahi
Foad Alimoradi
Foad Mahmoodzade
چکیده English

Introduction and Aims

Olive oil is one of the important parts of Mediterranean diet. It is considered as unique edible for a single unsaturated fatty acids (oleic acid), pleasant flavor, good stability and special effects of well-being. According to compounds found in olive oil and its impact on human health, this study was conducted to investigate the effect olive oil on Human health.

Materials and Methods

In this study, to access the available studies, searching was carried out in valid scientific databases using the key words Olive Oil, Mediterranean diet, and a total of 76 articles were selected and evaluated.

Results

Olive oil contains sterol, phenol compounds and A and E vitamins with useful effects on body and significant reduction of cardiovascular diseases. Olive oil also contributes on chronic diseases prevention such as diabetes, obesity, cancer, oxidation, aging and memory decline.

Conclusion

Substituting olive oil instead of other edible ones may protect people against chronic diseases.



* Corresponding Author: Urmia University, Faculty of Agriculture.

E-mail: Fayegh.molodi@yahoo.com

کلیدواژه‌ها English

Olive Oil
Health
Cardiovascular Disease
Breast Cancer
Shahidi F. Bailys Industrial oil and fat products. 6th ed. New York: John wiley & sons; 2005, 306-26.

Firestone D. Assuring the integrity of olive oil products. J AOAC Int. 2001;84(1):176-80.

Moulodi F, Qajarbeigi P, Hajhoseini A, Mohamadporasl A. Comparison of Iranian extra virgin olive oil thermal stability with imported ones. J Food Sci & Tec. In press 2014. [Persian]

Shokroalahi F, Piravi Vanak Z. The role of national and international standards on quality and purity criteria for olive oil. Iran J Nutr Sci Food Technol. 2013;9(39):77-83.

Moulodi F, Qajarbeigi P, Hajhoseini A, Mohamadporasl A. The relationship between fatty acid compositions and thermal stability of extra virgin olive oils. J Kermanshah Uni Med Sci. 2014;18(8):471-8. [Persian]

León L, Rallo L, Rio C, Martín L. Variability and early selection on the seedling stage for agronomic traits in progenies from olive crosses. Plant breeding, 2004;123(1):73-8.

Harwood J, Aparicio Ruiz R. Hand book of olive oil. Maryland: Springer Science & Business Media; 2013.

Moulodi F, Qajarbeigi P, Hajhoseini A, Mohamadporasl A. Assessment of the chemicals and oxidative properties of imported extra virgin olive oils. J Food Tech and Nutr. 2014;12(4):27-34. [Persian]

Owen RW, Haubner R, Wurtele G, Hull E, Spiegelhalder B, Bartsch H. Olives and olive oil in cancer prevention. Eur J Cancer Prev. 2004;13(4):319-26.

Huang ZR, Lin YK, Fang JY. Biological and pharmacological activities of squalene and related compounds: potential uses in cosmetic dermatology. Molecules, 2009;14(1):540-54.

Mezouari S, Kochhar SP, Schwarz K, Eichner K. Effect of dewaxing pretreatment on composition and stability of rice bran oil: Potential antioxidant activity of wax fraction. Eur J Lipid Sci and Tech. 2006;108(8):679-86.

Covas MI, Ruiz-Gutiérrez V, Torre R, Kafatos A, Lamuela-Ravento´s RM, Osada J, et al. Minor components of olive oil: evidence to date of health benefits in humans. Nutr Rev. 2006;64:20-30.

Covas MI, Nyyssonen K, Poulsen HE, Kaikkonen J, Zunft HJ, Kiesewetter H, et al. The effect of polyphenols in olive oil on heart disease risk factors: a randomized trial. Ann Intern Med. 2006;145(5):333-41.

Cho E, Hung S, Willett WC, Spiegelman D, Rimm EB, Seddon JM, et al. Prospective study of dietary fat and the risk of age-related macular degeneration. Am J Clin Nutr. 2001;73(2):209-18.

Elaine T, Andrew J, Robyn H. Fact on Fat. Clin and Exper Opht. 2006;34(5):464-71.

Princen HM, van Duyvenvoorde W, Buytenhek R, van der Laarse A, van Poppel G, Gevers Leuven JA. Supplementation with low doses of vitamin E protects LDL from lipid peroxidation in men and women. Arterioscler Thromb Vasc Biol. 1995;15(3):325-33.

Beauchamp GK, Keast RS, Morel D, Lin J, Pika J, Han Q, et al. Phytochemistry: ibuprofen-like activity in extra-virgin olive oil. Nature, 2005;437(7055):45-6.

Carluccio MA, Siculella L, Ancora MA, Massaro M, Scoditti E, Storelli C, et al. Olive oil and red wine antioxidant polyphenos inhibit endothelial activation: antiatherogenic properties of the Mediterranean deit phytochemicals. Arterioscler Thromb Vasc Biol. 2003;23(4):622-9.

Boskou D. Olive Oil: chemistry and technology. 2nd ed. Champaign: AOCS Press; 1996.

Sofi F, Cesari F, Abbate R, Gensini GF, Casini A. Adherence to Mediterranean Diet and health status: meta-analysis. BMJ. 2008;337:1344.

Agudo A, Cabrera L, Amiano P, Ardanaz E, Barricarte A, Berenguer T, et al. Fruit and vegetable intakes, dietary antioxidant nutrients, and total mortality in Spanish adults: findings from the Spanish cohort of the European Prospective Investigation into Cancer and Nutrition (EPIC-Spain). Am J Clin Nutr. 2007;85(6):1634-42.

Trichopoulou A, Kouris-Blazos A, Wahlqvist ML, Gnardellis C, Lagiou P, Polychronopoulos E, et al. Diet and overall survival in elderly people. BMJ. 1995;311(7018):1457-60.

Estruch R, Martinez-Gonzalez MA, Corella D, Salas-Salvado J, Ruiz-Gutierrez V, Covas MI, et al. Effects of a Mediterranean-style diet on cardiovascular risk factors: a randomized trial. Ann Intern Med. 2006;145(1):1-11.

Fuentes F, Lopez-Miranda J, Perez-Martinez P, Jimenez Y,Marin C, Gomez P, et al. Chronic effects of a high-fat diet enriched with virgin olive oil and a low-fat diet enriched with alpha-linolenic acid on postprandial endothelial function in healthy men. Br J Nutr. 2008;100(1):159-65.

Vincent-Baudry S, Defoort C, Gerber M, Bernard MC, Verger P, Helal O, et al. The Medi-RIVAGE study: reduction of cardiovascular disease risk factors after a 3-mo intervention with a Mediterranean-type diet or a low-fat diet. Am J Clin Nutr. 2005;82(5):964-71.

Ahuja KD, Pittaway JK, Ball MJ. Effects of olive oil and tomato lycopene combination on serum lycopene, lipid profile, and lipid oxidation. Nutrition, 2006;22(3):259-65.

Ruano J, Lopez-Miranda J, Fuentes F, Moreno JA, Bellido C, Perez-Martinez P, et al. Phenolic content of virgin olive oil improves ischemic reactive hyperemia in hypercholesterolemic patients. J Am Coll Cardiol. 2005;46(10):1864-8.

Holt Sh. Cochrane corner: Mediterranean diet for the prevention of cardiovascular disease. Advances in Integrative Medicine. 2014;1(1):61.

Bondia-Pons I, Schroder H, Covas MI, Castellote AI, Kaikkonen J, Poulsen HE, et al. Moderate consumption of olive oil by healthy European men reduces systolic blood pressure in non-Mediterranean participants. J Nutr. 2007;137(1):84-7.

Fito M, Cladellas M, de la Torre R, Marti J, Alcantara M, Pujadas-Bastardes M, et al. Antioxidant effect of virgin olive oil in patients with stable coronary heart disease: a randomized, crossover, controlled, clinical trial. Atherosclerosis, 2005;181(1):149-58.

Delgado-Lista J, Lopez-Miranda J, Cortes B, Perez-Martinez P, Lozano A, Gomez-Luna R, et al. Chronic dietary fat intake modifies the postprandial response of hemostatic markers to a single fatty test meal. Am J Clin Nutr. 2008;87:317-22.

Pacheco YM, Lopez S, Bermudez B, Abia R, Muriana FJ. Extra virgin vs. refined olive oil on postprandial hemostatic markers in healthy subjects. J Thromb Haemost. 2006;4(6):1421-2.

Ruano J, Lopez-Miranda J, de la Torre R, Delgado-Lista J, Fernandez J, Caballero J, et al. Intake of phenol-rich virgin olive oil improves the postprandial prothrombotic profile in hypercholesterolemic patients. Am J Clin Nutr. 2007;86(2):341-6.

Mattson FH. A changing role for dietary monounsaturated fatty acids. J Am Diet Assoc. 1989;89(3):387-91.

Wahle KW, Caruso D, Ochoa JJ, Quiles JL. Olive oil and modulation of cell signaling in disease prevention. Lipids, 2004;39(12):1223-31.

Berbert AA, Kondo CR, Almendra CL, Matsuo T, Dichi I. Supplementation of fish oil and olive oil in patients with rheumatoid arthritis. Nutrition, 2005;21(2):131-6.

Camargo A, Ruano J, Fernandez JM, Parnell LD, Jimenez A, Santos-Gonzalez M, et al. Gene expression changes in mononuclear cells in patients with metabolic syndrome after acute intake of phenol-rich olive oil. BMC Genomics. 2010;11:253.

Guillen N, Acin S, Navarro MA, Perona JS, Arbones-Mainar JM, Arnal C, et al. Squalene in a sex-dependent manner modulates atherosclerotic lesion which correlates with hepatic fat content in apoE-knockout male mice. Atherosclerosis, 2008;197(1):72-83.

Martinez-Gonzalez J, Rodriguez-Rodriguez R, Gonzalez-Diez M, Rodriguez C, Herrera MD, Ruiz-Gutierrez V, et al. Oleanolic acid induces prostacyclin release in human vascular smooth muscle cells through a cyclooxygenase-2-dependent mechanism. J Nutr. 2008;138(3):443-8.

Beauchamp GK, Keast RS, Morel D, Lin J, Pika J, Han Q, et al. Phytochemistry: ibuprofen-like activity in extra-virgin olive oil. Nature. 2005;437(7055):45-6.

Oubina P, Sanchez-Muniz FJ, Rodenas S, Cuesta C. Eicosanoid production, thrombogenic ratio, and serum and LDL peroxides in normo- and hypercholesterolaemic post-menopausal women consuming two oleic acid-rich diets with different content of minor components. Br J Nutr. 2001;85(1):41-7.

Leger CL, Carbonneau MA, Michel F, Mas E, Monnier L, Cristol JP, et al. A thromboxane effect of a hydroxytyr-osol-rich olive oil wastewater extract in patients with uncomplicated type I diabetes. Eur J Clin Nutr. 2005;59(5):727-30.

Visioli F, Caruso D, Grande S, Bosisio R, Villa M, Galli G, et al. Virgin Olive Oil Study (VOLOS): vasoprotective potential of extra virgin olive oil in mildly dyslipidemic patients. Eur J Nutr. 2005;44(2):121-7.

Bogani P, Galli C, Villa M, Visioli F. Postprandial anti-inflammatory and antioxidant effects of extra virgin olive oil. Atherosclerosis, 2007;190(1):181-6.

Pacheco YM, Bermudez B, Lopez S, Abia R, Villar J, Muriana FJ. Minor compounds of olive oil have postprandial anti-inflammatory effects. Br J Nutr. 2007;98(2):260-3.

Fito M, Cladellas M, de la Torre R, Marti J, Munoz D, Schroder H, et al. Anti-inflammatory effect of virgin olive oil in stable coronary disease patients: a randomized, crossover, controlled trial. Eur J Clin Nutr. 2008;62(4):570-4.

Marrugat J, Covas MI, Fit´ o M, Mir ´ o-Casas E, Schr¨ oder PhD H, Farre M, et al. Effects of differing phenolic content in dietary olive oils on lipids and LDL oxidation--a randomized controlled trial. Eur J Nutr. 2004;43(3): 140-7.

Covas MI, Nyyssonen K, Poulsen HE, Kaikkonen J, Zunft HJ, Kiesewetter H, et al. The effect of polyphenols in olive oil on heart disease risk factors: a randomized trial. Ann Intern Med. 2006;145(5):333-41.

Trichopoulou A, Lagiou P, Kuper H, Trichopoulos D. Cancer and Mediterranean Dietary traditions. Cancer Epidemiol Biomarkers Prev. 2000;9(9):869-873.

la Vecchia C, Negri E, Franceschi S, Decarli A, Giacosa A, Lipworth L. Olive oil, other dietary fats, and the risk of breast cancer (Italy). Cancer Causes and Control, 1995;6(6):545-50.

Binukumar B, Mathew A. Dietary fat and risk of breast cancer. World J Surg Oncol. 2005;3:45.

Escrich E, Solanas M, Moral R. Olive oil, and other dietary lipids, in cancer: experimental approaches. In: L. Quiles J. Olive oil and health. Oxfordshire: CABI; 2006. p. 317-74.

Bartsch H, Nair J, Owen RW. Dietary polyunsaturated fatty acids and cancers of the breast and colorectum: emerging evidence for their role as risk modifiers. Carcinogenesis, 1999;20(12):2209-18.

Kossoy G, Stark A, Tendler Y, Ben-Hur H, Beniashvili D, Madar Z, et al. Transplacental effects of high fat diets on functional activity of the spleen and lymph nodes, cell kinetics and apoptosis in mammary gland tumors in female rat offspring. Int J Mol Med. 2002;10(6):773-8.

Bougnoux P, Giraudeau B, Couet C. Diet, cancer, and the lipidome. Cancer Epidemiol Biomarkers Prev. 2006;15(3):416-21.

Costa I, Moral R, Solanas M, Escrich E. High-fat corn oil diet promotes the development of high histologic grade rat DMBA-induced mammary adenocarcinomas, while high olive oil diet does not. Breast Cancer Res Treat. 2004;86(3):225-35.

Menendez JA, Papadimitropoulou A, Vellon L, Lupu R. Agenomic explanation connecting ‘‘Mediterranean Diet’’ olive oil and cancer: oleic acid, the main monounsaturated fatty acid of olive oil, induces formation of inhibitory ‘‘PEA3 transcription factor-PEA3 DNA binding site’’ complexes at the Her-2/neu (erbB-2) oncogene promoter in breast, ovarian and stomach cancer cells. Eur J Cancer. 2006;42(15):2425-32.

Escrich E, Moral R, Grau L, Costa I, Solanas M. Molecular mechanisms of the effects of olive oil and other dietary lipids on cancer. Mol Nutr Food Res. 2007;51(10):1279-92.

Roleira FMF, Tavares-da-Silva EJ, Varela CL, Costa SC, Silva T, Garrido J. Plant derived and dietary phenolic antioxidants: anticancer properties. Food Chem. 2015;183:235-58.

Shafahi M. The effect of olive oil on spatial learning in aged rats. Med Sci J Islamic Azad Univ Tehran Med Branch. 2013;23(1):7-13. [Persian]

Zargari A. [Medical plant]. 7th ed. Iran: Tehran University Press; 1989, 319-27. [Persian]

Wojcicki J, Rozewicka L, Barcew-Wiszniewska B, Samochowiec L, Juźwiak S, Kadłubowska D, et al. Effect of selenium and vitamin E on the development of experimental atherosclerosis in rabbits. Atherosclerosis, 1991;87(1):9-16.

Shafahi M, Moazedi AA. [The effect of sesame oil on blood cholesterol level in aged and young rats]. J Sci Islamic Azad Uni. 1999;18(1):13-6. [Persian].

Zhang HM, Nie JS, Xue CE, Zhao J, Ji XL, Li MQ, et al. Influence of benzo[a]pyrene on learning and memory and content of amino acid neurotransmitters in hippocampus of rats. Zhonghua Lao Dong Wei Sheng Zhi Ye Bing Za Zhi. 2008;26(9):546-8.

Riccardi G, Giacco R, Rivellese AA. Dietary fat, insulin sensitivity and the metabolic syndrome. Clin Nutr. 2004;23(4):447-56.

Paniagua JA, de la Sacristana AG, Sanchez E, Romero I, VidalPuig A, Berral FJ, et al. A MUFA rich diet improves posprandial glucose, lipid and GLP-1 responses in insulin-resistant subjects. J Am Coll Nutr. 2007;26(5):434-44.

Lopez S, Bermudez B, Pacheco YM, Villar J, Abia R, Muriana FJ. Distinctive postprandial modulation of beta cell function and insulin sensitivity by dietary fats: monounsaturated compared with saturated fatty acids. Am J Clin Nutr. 2008;88(3):638-44.

Rojo-Martinez G, Esteva I, Ruiz de Adana MS, GarciaAlmeida JM, Tinahones F, Cardona F, et al. Dietary fatty acids and insulin secretion: a population-based study. Eur J Clin Nutr. 2006;60:1195-200.

Ros E. Dietary cis-monounsaturated fatty acids and metabolic control in type 2 diabetes. Am J Clin Nutr. 2003;78:617-25.

Howard BV, Van Horn L, Hsia J, Manson JE, Stefanick ML, Wassertheil-Smoller S, et al. Low-fat dietary pattern and risk of cardiovascular disease: the Women’s Health Initiative Randomized Controlled Dietary Modification Trial. JAMA. 2006; 295(6):655-66.

Pereira MA, O’Reilly E, Augustsson K, Fraser GE, Goldbourt U, Heitmann BL, et al. Dietary fiber and risk of coronary heart disease: a pooled analysis of cohort studies. Arch Intern Med. 2004;164(4):370-6.

Estruch R, Martinez-Gonzalez MA, Corella D, Basora Gallisa J, Ruiz-Gutierrez V, Covas MI, et al. Effects of dietary fibre intake on risk factors for cardiovascular disease in subjects at high risk. J Epidemiol Community Health. 2009;63(7):582-8.

Schroder H, Marrugat J, Vila J, Covas MI, Elosua R. Adherence to the traditional Mediterranean Diet is inversely associated with body mass index and obesity in a spanish population. J Nutr. 2004;134(12):3355-61.

Mendez MA, Popkin BM, Jakszyn P, Berenguer A, Tormo MJ, Sanchez MJ, et al. Adherence to a Mediterranean Diet is associated with reduced 3-year incidence of obesity. J Nutr. 2006;136(11):2934-8.

Bes-Rastrollo M, Sanchez-Villegas A, de la Fuente C, deIrala J, Martinez JA, Martinez-Gonzalez MA. Olive oil consumption and weight change: the SUN prospective cohort study. Lipids, 2006;41(3):249-56.

Solfrizzi V, Panaza F, Torres F, Mastroianni F, Del Parigi A, Venezia A, et al. High monounsaturated fatty acids intake protects against age related cognitive decline. Neurology, 1999;52(8):1524-30.

Panza F, Solfrizzi V, Colacicco AM, D Introno A, Capurso C, Torres F, et al. Mediterranean diet and cognitive decline. Public Health Nutr. 2004;7(7):959-63.