The effects of olive and olive oil on metabolism

Öz

The aim of this review is to investigate the effects of olive and olive oil on human metabolism.

Online academic databases were used in preparing the review. These consist of WOS, PubMed, Google Scholars, Online Sau Library. Olive is a species of the genus Olaea of the Olecea family. Its homeland is South Asia and Mesopotamia. Olive cultivation has been shown in archaeological studies dating back to 4000 BC. It is mentioned in many chapters in the Qur'an, the Bible and the Torah and has gained great importance in history. Olive oil is a green and yellowish liquid obtained from this fruit. It is chlorophyll in its structure that gives its green color. Yellow color gives carotine. Olive oil appears red under ultraviolet light. The reason for this is the chlorophyll in the structure. There are natural, refined, refined prima, riviera (mixed prima) and seasonings. Natural olive oil is subdivided depending on the concentration of free fatty acid in terms of oleic acid. Refined oil is also fine and edible oil. There are cleaning processes such as distillation, neutralization, bleaching, deodorization. Riviera is a type of oil that can be used directly as food and consists of a mixture of natural oil and refined oil. Flavored olive oil is obtained by adding various spices to these oils.

The beneficial and protective effects of olive and olive oil contents on metabolism is a fact that all circles provide alliance.

Anahtar Kelimeler

• Olive,olive oil,metabolism

Zeytin ve zeytinyağının metabolizmaya etkileri

Öz

Bu derlemede amacımız, zeytin ve zeytin yağının insan metabolizması üzerine olan etkilerini incelemektir.

Derleme hazırlanırken online akademik veri tabanlarından faydalanılmıştır. Bunlar arasında; WOS, PubMed, Google Scholars, Online Saü Kütüphanesi yer almaktadır.

Zeytin, Olecea familyasının Olaea cinsinin bir türüdür. Anavatanı Güney Asya ve Mezopotamya bölgesidir. Zeytin yetiştiriciliğinin M.Ö.4000 yıllara dayandığı arkeolojik çalışmalarda gösterilmiştir. Kuran, İncil ve Tevrat'ta birçok bölümde geçmektedir ve tarihte de büyük önem kazanmıştır. Zeytinyağı ise bu meyveden elde edilen yeşil ve sarımtırak renkli bir sıvıdır. Bu yeşil rengini veren yapısındaki klorofildir. Sarı rengi ise karotin verir. Naturel, rafine, rafine prima, riviera (karma prima) ve çeşnili gibi türleri vardır. Natürel zeytinyağı da serbest yağ asitliği oleik asit cinsinden derişimine bağlı olarak alt gruplara ayrılır. Rafine yağ ince ve yemeklik yağdır. Damıtma, nötralizasyon, ağartma, deodorizasyon gibi temizleme işlemleri vardır. Riviera doğrudan gıda olarak kullanılabilecek natürel yağ ile rafine yağın karışımından oluşan bir yağ türüdür. Çeşnili zeytinyağı ise bu yağlara çeşitli baharatlar eklenmesi ile elde edilir.

Zeytin ve zeytinyağı içeriklerinin metabolizmaya faydalı ve koruyucu etkileri, üzerinde tüm çevrelerin ittifak sağladığı bir gerçektir.  

Anahtar Kelimeler

• Zeytin,zeytinyağı,metbolizma

Kaynakça

1. YYazar H., Yılmaz ZM., Yıldırım K., Yazar EF., Yazar İO. Systematic Perspectives in Medicine; Halal Life Medicine, Functional Medicine, Holistic Medicine, Lifestyle Medicine. Journal of Halal Life Medicine 2019;1(1):01-19. https://dergipark.org.tr/download/article-file/750137
2. Bendini A., Cerretani L., Alegria C.-P., Ana Maria G.-C., Antonio S.-C., Alberto F.-G., Lercker G. Phenolic molecules in virgin olive oils: A survey of their sensory properties, health effects, antioxidant activity and analytical methods. An overview of the last decade. Molecules 2007;12:1679–1719. doi:10.3390/12081679.
3. Servili M., Esposto S., Fabiani R., Urbani S., Taticchi A., Mariucci F., Selvaggini R., Montedoro G.F. Phenolic compounds in olive oil: Antioxidant, health and organoleptic activities according to their chemical structure. Inflammopharmacology 2009;17:76–84. doi: 10.1007/s10787-008-8014-y.
4. Grosso G. Effects of Polyphenol-Rich Foods on Human Health. Nutrients 2018;10:1089. doi: 10.3390/nu10081089. Echeverría F., Ortiz M., Valenzuela R., Videla L.A. Hydroxytyrosol and Cytoprotection: A Projection for Clinical Interventions. Int. J. Mol. Sci 2017;18:930. doi: 10.3390/ijms18050930.
5. Omar S.H. Oleuropein in Olive and its Pharmacological Effects. Sci. Pharm 2010;78:133–154. doi: 10.3797/scipharm.0912-18.
6. Vissers M.N., Zock P.L., Roodenburg A.J., Leenen R., Katan M.B. Olive oil phenols are absorbed in humans. J. Nutr 2002;132:409–417.
7. Visioli F., Galli C., Bornet F., Mattei A., Patelli R., Galli G., Caruso D. Olive oil phenolics are dose-dependently absorbed in humans. FEBS Lett 2000;468:159–160. doi: 10.1016/S0014-5793(00)01216.
8. Miro-Casas E., Covas M.I., Farre M., Fito M., Ortuño J., Weinbrenner T., Roset P., De La Torre R. Hydroxytyrosol disposition in humans. Clin. Chem 2003;49:945–952. doi: 10.1373/49.6.945.

9. Weinbrenner T., Fitó M., Farré Albaladejo M., Saez G.T., Rijken P., Tormos C., Coolen S., De La Torre R., Covas M.I. Bioavailability of phenolic compounds from olive oil and oxidative/antioxidant status at postprandial state in healthy humans. Drugs Exp. Clin. Res 2004;30:207–212.
10. Miró Casas E., Farré Albadalejo M., Covas Planells M.I., Fitó Colomer M., Lamuela Raventós R.M., De la Torre Fornell R. Tyrosol bioavailability in humans after ingestion of virgin olive oil. Clin. Chem 2001;47:341–343.
11. Miró-Casas E., Farré Albaladejo M., Covas M.I., Rodriguez J.O., Menoyo Colomer E., Lamuela Raventós R.M., De La Torre R. Capillary gas chromatography-mass spectrometry quantitative determination of hydroxytyrosol and tyrosol in human urine after olive oil intake. Anal. Biochem 2001;294:63–72. doi: 10.1006/abio.2001.5160.
12. Allouche Y., Jiménez A., Gaforio J.J., Uceda M., Beltrán G. How heating affects extra virgin olive oil quality indexes and chemical composition. J. Agric. Food Chem 2007;55:9646–9654. doi: 10.1021/jf070628u.
13. Purcaro G., Navas J.A., Guardiola F., Conte L.S., Moret S. Polycyclic aromatic hydrocarbons in frying oils and snacks. J. Food Prot 2006;69:199–204. doi:10.4315/0362-028X-69.1.199.
14. Perumalla Venkata R., Subramanyam R. Evaluation of the deleterious health effects of consumption of repeatedly heated vegetable oil. Toxicol. Rep 2016;3:636–643. doi: 10.1016/j.toxrep.2016.08.003.
15. Galeone C., Talamini R., Levi F., Pelucchi C., Negri E., Giacosa A., Montella M., Franceschi S., La Vecchia C. Fried foods, olive oil and colorectal cancer. Ann. Oncol 2007;18:36–39. doi: 10.1093/annonc/mdl328.
16. Rossi T., Bassani B., Gallo C., Maramotti S., Noonan D.M., Bruno A. Effect of a Purified Extract of Olive Mill Waste water on Endothelial Cell Proliferation, Apoptosis, Migration and Capillary-Like Structure in vitro and in vivo. J. Bioanal. Biomed 2015;S12:006. Biophys. Acta. 2016;1861:1671–1680. doi: 10.1016/j.bbalip.2016.07.003.
17. Caramia G., Gori A., Valli E., Cerretani L. Virgin olive oil in preventive medicine: From legend to epigenetics. Eur. J. Lipid Sci. Technol 2012;114:375–388. doi: 10.1002/ejlt.201100164.
18. Tunca B., Tezcan G., Cecener G., Egeli U., Ak S., Malyer H., Tumen G., Bilir A. Olea europaea leaf extract alters microRNA expression in human glioblastoma cells. J. Cancer Res. Clin. Oncol 2012;138:1831–1844. doi: 10.1007/s00432-012-1261-8.
19. D’Amore S., Vacca M., Cariello M., Graziano G., D’Orazio A., Salvia R., Sasso R.C., Sabbà C., Palasciano G., Moschetta A. Genes and miRNA expression signatures in peripheral blood mononuclear cells in healthy subjects and patients with metabolic syndrome after acute intake of extra virgin olive oil. Biochim Biophys Acta 2016;1861(11):1671-1680. doi:10.1016/j.bbalip.2016.07.003. Epub 2016 Jul 12.
20. Mateos R., Pereira-Caro G., Bacon J.R., Bongaerts R., Sarriá B., Bravo L., Kroon P.A. Anticancer activity of olive oil hydroxytyrosyl acetate in human adenocarcinoma Caco-2 cells. J. Agric. Food Chem 2013;61:3264–3269. doi:10.1021/jf305158q.
21. Li S., Han Z., Ma Y., Song R., Pei T., Zheng T., Wang J., Xu D., Fang X., Jiang H., et al. Hydroxytyrosol inhibits cholangiocarcinoma tumor growth: An in vivo and in vitro study. Oncol. Rep 2014;31:145–152. doi: 10.3892/or.2013.2853. Polyphenols in Olive Related Health Claims. [(accessed on 13 November 2018)]; Available online:https://www.efsa.europa.eu/it/efsajournal/pub/2033
22. Richard N., Arnold S., Hoeller U., Kilpert C., Wertz K., Schwager J. Hydroxytyrosol is the major anti-inflammatory compound in aqueous olive extracts and impairs cytokine and chemokine production in macrophages. Planta Med 2011;77:1890–1897. doi: 10.1055/s-0031-1280022.
23. Bernini R., Merendino N., Romani A., Velotti F. Naturally occurring hydroxytyrosol: Synthesis and anticancer potential. Curr. Med. Chem 2013;20:655–670. doi: 10.2174/092986713804999367.
24. Catalán Ú., López de Las Hazas M.-C., Rubió L., Fernández-Castillejo S., Pedret A., de la Torre R., Motilva M.-J., Solà R. Protective effect of hydroxytyrosol and its predominant plasmatic human metabolites against endothelial dysfunction in human aortic endothelial cells. Mol. Nutr. Food Res 2015;59:2523–2536. doi: 10.1002/mnfr.201500361.
25. Echeverría F., Valenzuela R., Bustamante A., Álvarez D., Ortiz M., Soto-Alarcon S.A., Muñoz P., Corbari A., Videla L.A. Attenuation of High-Fat Diet-Induced Rat Liver Oxidative Stress and Steatosis by Combined Hydroxytyrosol-(HT-)Eicosapentaenoic Acid Supplementation Mainly Relies on HT. Oxidative Med. Cell 2018;2018:5109503. doi: 10.1155/2018/5109503.
26. Zheng A., Li H., Xu J., Cao K., Li H., Pu W., Yang Z., Peng Y., Long J., Liu J., et al. Hydroxytyrosol improves mitochondrial function and reduces oxidative stress in the brain of db/db mice: Role of AMP-activated protein kinase activation. Br. J. Nutr 2015;113:1667–1676. doi: 10.1017/S0007114515000884.