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Authors: Cano, Eusébio
Musarella, Carmelo
Cano-Ortiz, Ana
Piñar-Fuentes, José Carlos
Pinto-Gomes, Carlos
Editors: Musarella, Carmelo
Spampinato, Giovanni
Keywords: olive oil
monounsaturated fatty acids
antioxidant power
vitamin E
Issue Date: 21-Mar-2016
Publisher: Univ. degli Studi Mediterranea di Reggio Calabria
Citation: Cano, E., Musarella, C., Cano-ortiz A., Piñar J. C., Pinto Gomes, C.. J. (2016). Relazione tra il consumo di olio extravergine di oliva e i casi di decesso per sindrome di Alzheimer in Spagna in Book of abstracts - International conference "Oro extravergine di oliva" - L'olio di oliva di oliva come risorsa comune dei popoli del bacino del Mediterraneo. Reggio Calabria-Itália, p. 31-33.
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 benefi ts 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 infl uences on human health, reducing, delaying or even eliminating several diseases.
ISBN: 979-88-99352-11-0
Type: article
Appears in Collections:ICT - Artigos em Livros de Actas/Proceedings
PAO - Artigos em Livros de Actas/Proceedings
MED - Artigos em Livros de Actas/Proceedings

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