The Tangier-Tetouan-Al Hoceima(TTA)region is one of the main olive oil producing regions in Morocco.Little is devoted to characterize olive oil physicochemical traits from TTA hence the originality of this study.It ai...The Tangier-Tetouan-Al Hoceima(TTA)region is one of the main olive oil producing regions in Morocco.Little is devoted to characterize olive oil physicochemical traits from TTA hence the originality of this study.It aimed at investigating variation in olive oil quality produced from three Moroccan cultivars‘Moroccan Picholine’,‘Menara’,and‘Haouzia’and their blends.Sampling was performed in five provinces fromTTA(Northern Morocco)during four consecutive crop-seasons(2018-2021)considering three extraction technologies(ET):traditional discontinuous press system(SP)and continuous extraction systems including decanter of three outlets(3O)and decanter of two outlets(2O).Physicochemical measurements consisted of routinely quality parameters namely free acidity(FA),peroxide value(PV),UV absorption parameters(K232,K270,andΔK),chlorophylls(Chl)and carotenoids(Car)contents,total phenolic compounds(TPC)and oxidative stability(OS).Crop season showed its superiority impacts on K232,OS,TPC,Chl,and OS.While cultivar was the main variability source in both PV and K270,and FA was mainly determined by ET.Important variations(p<0.05)were reported among crop seasons and locations due to pedoclimatic differences.‘Menara’and‘Haouzia’had higher pigments content,TPC,and OS,and the blends displayed low pigments concentration,TPC,and OS.Expectedly,continuous ET(2O and 3O)had the greatest values of pigments content,TPC,and OS as revealed by principal component analysis.Strong correlations were highlighted among basic quality parameters,TPC,pigments,and OS.Simple linear regression was used to describe the relationships between OS and TPC(R^(2)=0.856)and OS regressed against Chl(R^(2)=0.690)and Car(R^(2)=0.760),while TPC were regressed on Chl(R^(2)=0.670)and Car(R^(2)=0.680)and finally Chl against Car(R^(2)=0.931).In conclusion,compared to technological,genotypic,and geographic effects,climatic conditions were the main factor driving olive oil stability and associated phenolics and pigments;oil cultivar blend seems to have negative effects on pigments concentration and total phenolic compounds as well as oxidative stability.展开更多
Fatty acids＇ ethyl and methyl esters are not natural components of edible vegetable oils and therefore should not be present in virgin olive oils. Among the quality requirements for extra virgin olive oils, the Inter...Fatty acids＇ ethyl and methyl esters are not natural components of edible vegetable oils and therefore should not be present in virgin olive oils. Among the quality requirements for extra virgin olive oils, the International Olive Council （IOC） Norm, 2015 review, set limits for the ethyl ester content at ≤ 435 ppm for the 2014/2015 and 2015/2016 harvests and at ≤ 30 ppm for the 2016/2017 harvest. The purpose of this paper is to： （a） determine the alkyl ester content in two extra virgin olive oils （of the Arbequina and Coratina varieties） as parameters of quality at the moment of their elaboration and to assess the length of their shelf life, over a 12 month period at room temperature; （b） determine extra virgin olive oils＇ free alcohols content as these may esterify due to the free fatty acids present during storage. After 6 months of storage, the Arbequina oil＇s ethyl ester content was 32 ppm, and the Coratina＇s was 46 ppm. As a result, the shelf life for both was only about half a year （labeling usually indicates it must be consumed ＂before 1 year＂）. However, parameters related to oxidation （peroxide index, K 232, K 270 and AK） remained within the limits set by the International Olive Council （IOC） throughout the year. In conclusion： ethyl ester content is a very fine parameter for assessing the quality of extra virgin in an olive oil and determining the length of its shelf life.展开更多
Oxidative stability of two commercial olive oils of different specificity (green type and black type) has been studied during thermal and photochemical accelerated processes through the evolution of quality indices. I...Oxidative stability of two commercial olive oils of different specificity (green type and black type) has been studied during thermal and photochemical accelerated processes through the evolution of quality indices. It might help to assure a good utilisation of olive oil. In most of works described in literature, they are measured individually. In this study, a Principal Component Analysis (PCA) has been performed to emphasize their variation and describe in concise way the quality and the safety of extra-virgin olive oil after two oxidative stresses. No difference had been detected between both type oils when they are heated. Peroxides, aldehydes and conjugated dienes and trienes were formed but rapidly degraded into final oxidation compounds, mainly acid compounds. During the photochemical process, similar changes occurred slower and the green type oil had shown better stability because of its higher phenolic content. The fatty acids had been more impacted (higher disappearance of monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA)) when the oils were heated than when irradiated. Saturated fatty acids (SFA), MUFA and PUFA were the most relevant indicators to characterize non-oxidized oils and PV characterized the early stage of oil oxidation.展开更多
The purpose of this study was to evaluate the quality of the first time commercially produced Texas olive oil. Thus, quantitative assessments of different phenolic compounds in Texas olive versus foreign oils were per...The purpose of this study was to evaluate the quality of the first time commercially produced Texas olive oil. Thus, quantitative assessments of different phenolic compounds in Texas olive versus foreign oils were performed using modern analytical techniques. Samples of commercial and laboratory extracted Texas olive oils were compared with sample from 11 foreign oils. Total polyphenols in each oil sample were measured by the Folin-Ciocalteau method. Individual polyphenols were separated by high performance liquid chromatography and identified by comparing retention time and UV spectra with known compounds. Free acidity and the UV absorption were measured by standard AOCS （American Oil Chemists Society） methods. The Texas olive oil contained 27% higher amounts of total phenols than the highest amount of a foreign oil sample. Similarly, Texas olive oil also contained higher amounts ofoleuropein, hydroxytyrosol, and pinoresinol compared to all other oils tested. Thus, olive oil pressed from olives harvested in hot summer days will be very competitive with other oils with regard to polyphenols contents and hence its health benefits. The free acidity in the commercial Texas oil was 0.35%, based on oleic acid, and its coefficient at K268 UV absorption was 〈0.166. These numbers affirm that the Texas olive is ＂Extra Virgin＂.展开更多
Virgin olive oil is obtained from the fruit of the olive tree, and only using physical processes, without resorting to refining steps, the absence of the latter allows the olive oil to retain all its antioxidants. Thi...Virgin olive oil is obtained from the fruit of the olive tree, and only using physical processes, without resorting to refining steps, the absence of the latter allows the olive oil to retain all its antioxidants. This work is a contribution to the characterization of the properties of olive oil in the region of Tlemcen. They relate more particularly to the comparison of the physicochemical properties of two oils, one from traditional extraction and the other from industrial extraction. To do this, the first objective of studies of the two chains of transformation (traditional and industrial) was made followed by a physicochemical and organoleptic comparison of these two oils of olives, to conclude on the advantages and disadvantages of each of the two processes.展开更多
Objective: To compare the effects of high-monounsaturated(MUFA) and polyunsaturated fatty acids(PUFA) against the metabolic disorders elicited by a high-cholesterol diet(HC) in rats. Methods: Using in vivo dietary man...Objective: To compare the effects of high-monounsaturated(MUFA) and polyunsaturated fatty acids(PUFA) against the metabolic disorders elicited by a high-cholesterol diet(HC) in rats. Methods: Using in vivo dietary manipulation, rats were fed with different diets containing 4% soybean oil(cholesterol free diet) and 1% HC containing 12% olive oil(HC+OO) enriched with MUFA and 12% sunflower oil(HC+SO) enriched with PUFA for 60 d. Serum lipid levels and hepatic steatosis were evaluated after the treatment period. Results: Comparatively, rats treated with HC+OO diet experienced a decrease in the serum LDL-C, VLDL-C and CT levels compared to those fed with HC+SO diet(P<0.05). Otherwise, HC+OO provoked significant microvesicular steatosis situated in the hepatic acinar zone 1. Conclusions: HC+OO diet has high absorption velocity in the acinar zone 1 of liver compared to the HC+SO diet. Based on this, the reduction of the LDL-C, VLDL-C and CT serum levels in the animals treated with HC+OO diet can be caused by the delay in the FA release to the blood.展开更多
Worldwide, large studies have shown that the menopause is mainly associated with substantial changes in body composition that result in an increase in waist circumference, fat accumulation and specially weight gain. T...Worldwide, large studies have shown that the menopause is mainly associated with substantial changes in body composition that result in an increase in waist circumference, fat accumulation and specially weight gain. This overweight could be exacerbated by fat intake. Thus, this study was planned to evaluate the impact of the consumption of olive and argane oils on anthropometric profile and body composition of postmenopausal women. The nutritional intervention was conducted over a period of eight weeks, involving daily consumption of 25 mL of argane oil The anthropometric profile （weight, height and body mass index or olive oil in 151 postmenopausal women （55.49 ± 6.18 years old）. （BMI）） and body composition （fat mass （FM） and lean mass （LM）） were determined at 0 week （baseline）, and after the 4th and 8th weeks of nutritional intervention. Results clearly demonstrated that argane oil or olive oil consumption did not affect the anthropometric parameters and the body composition of postmenopausal women. Thus, argane and/or olive oils＇ regular diet does not lead to weight gain, and postmenopausal women could benefit from their impact on health for a better quality of life and to overcome all menopause associated problems. A longer period of nutritional intervention is required to confirm the trend down that was recorded.展开更多
Knowing that flavored products would increase the use of olive oil by non-traditional consumers and enhance the added value of this valuable agricultural product,the virgin olive oil(VOO)was flavored with the seeds of...Knowing that flavored products would increase the use of olive oil by non-traditional consumers and enhance the added value of this valuable agricultural product,the virgin olive oil(VOO)was flavored with the seeds of Pimpinella anisum(Green anise)using three different methods:classic maceration,ultrasonic assisted maceration and direct addition of the essential oil(EO).These methodswere compared under two main criteria:time and level of aromatization.The physico-chemical parameters and the thermal stability of flavored oils prepared by the three methods were determined by AOAC titration method and GC–MS analysis so as to compare the aromatization effect of the three methods.The trans-anethole is the major component of the EO of anise seeds as well as the indicator of the level of aromatization.GC/MS analysis results of the flavored oils showed that the diffusion of trans-anethole in the flavored oil by direct addition of EO was very important(36.3%of the total volatile fraction of the flavored oil)in comparison to the oil flavored by ultrasonic assisted maceration or classic maceration(respectively 26.59%and 23.85%).These different aromatization methods ensure an improvement in the quality of VOO with an enrichment in polyphenols estimated at 35%in the case of ultrasonic flavored oil,an increase in the content of carotenoids and chlorophylls(67%and 21%respectively)in the event of aromatization by classic maceration,and a decrease in specific absorbency at 232 nmestimated at 29%during aromatization by addition of EO as well as a decrease in the peroxide value estimated at 26%in oil flavored by classic maceration unlike in oil flavored by ultrasoundwhich has seen an increase of around 20%.The aromatization was able to maintain the stability of the oils and its qualification as VOO with a gain in induction time in the case of treatment at 60℃ estimated at 29 and 27.5 d respectively in oils flavored by addition of EO and by conventional maceration,an improvement resistance to degradation concerning K_(232) and K_(270) of all flavored oils which varied from 15 to 40 d in the case of treatment at 60℃ and 3 h resistance to degradation of oils treated at 130℃ for K_(232).Polyphenols,chlorophyll pigments and carotenoids play an important role in oxidative stability due to their antioxidant nature and their degradation during heating is very complex.All of these physico-chemical changes have increased the thermal stability of flavored oils with better resistance to oxidation of flavored oil by classic maceration in compared to oil flavored by adding EO and the oil flavored by using ultrasound.展开更多
Non-alcoholic fatty liver disease(NAFLD)without special drugs shows symptoms of liver fat accumulation and steatosis in patients without alcohol intake.Ultrasound evaluation is a critical method in the early diagnosis...Non-alcoholic fatty liver disease(NAFLD)without special drugs shows symptoms of liver fat accumulation and steatosis in patients without alcohol intake.Ultrasound evaluation is a critical method in the early diagnosis of NAFLD stages as well as image processing and should be encouraged.Olive oil is an important component of the Mediterranean diet and has a beneficial role in the prevention of NAFLD progression.Physical activity and exercise can have anti-oxidant and anti-inflammatory effects to reduce liver fat and body weight via regulation of mitochondrial capacity in the development of NAFLD.Both the Mediterranean diet and physical exercise should be combined to achieve the ideal fat content reduction and weight loss in patients with NAFLD.展开更多
The olive oil fermentation filtrate was prepared by microbial fermentation technology,and the fermentation process was optimized by orthogonal test to screen out the optimal fermentation conditions.At the same time,th...The olive oil fermentation filtrate was prepared by microbial fermentation technology,and the fermentation process was optimized by orthogonal test to screen out the optimal fermentation conditions.At the same time,the effect of olive oil fermentation filtrate to promote the secretion of type I collagen (COL-I) and type VII collagen (COL-VII) by fibroblasts (HFF-1),the inhibitory effect on the secretion of alpha tumor necrosis factor (TNF-α) and interleukin-6 (IL-6) by lipopolysaccharide induced macrophages (RAW264.7),and the inhibitory effect on the induction of reactive oxygen species (ROS) production by immortalized human keratinocytes (HaCaT) were studied through in vitro cell testing methods.The results showed that the optimal fermentation conditions of olive oil fermentation filtrate were as follows,inoculation amount was 3%,inducer amount was 2%,fermentation time was 48 h.Its efficacy can significantly promote the synthesis of COL-I and COL-VII,and significantly inhibit the content of inflammatory factors TNF-α and IL-6 as well as ROS content,it has multiple effects of firming,anti-wrinkle,soothing and antioxidant,providing scientific and effective data support for the development of cosmetic raw materials.展开更多
[Objective] This study aimed to identify the difference in squalene content among different olive varieties and the law of squalene content change in the same olive variety of different degrees of maturity, with the o...[Objective] This study aimed to identify the difference in squalene content among different olive varieties and the law of squalene content change in the same olive variety of different degrees of maturity, with the objective to provide technical support for the harvest and processing of olive fruits. [Method] Taking 13 introduced olive varieties including three varieties of eight different grades of maturity, fat acid w3s first extracted by Soxhlet extraction and then squalene was quantitatively and qualitatively analyzed by gas chromatography-mass spectrometry （GC-MS） method. [Result] The results showed that squalene content was the highest in CG-32, and the lowest in Leccino among the 13 olive varieties. And squalene content increased with the degree of maturity in the three olive varieties including CG-32, Frantoio and Ascolana Tenera. [Conclusion] A more simple and rapid method for the determina- tion of squatene content was established.展开更多
The clinical implications of non-alcoholic fatty liver diseases(NAFLD)derive from their potential to progress to fibrosis and cirrhosis.Inappropriate dietary fat intake,excessive intake of soft drinks,insulin resistan...The clinical implications of non-alcoholic fatty liver diseases(NAFLD)derive from their potential to progress to fibrosis and cirrhosis.Inappropriate dietary fat intake,excessive intake of soft drinks,insulin resistance and increased oxidative stress results in increased free fatty acid delivery to the liver and increased hepatic triglyceride(TG)accumulation.An olive oil-rich diet decreases accumulation of TGs in the liver,improves postprandial TGs,glucose and glucagonlike peptide-1 responses in insulin-resistant subjects, and upregulates glucose transporter-2 expression in the liver.The principal mechanisms include:decreased nuclear factor-kappaB activation,decreased lowdensity lipoprotein oxidation,and improved insulin resistance by reduced production of inflammatory cytokines(tumor necrosis factor,interleukin-6)and improvement of jun N-terminal kinase-mediated phosphorylation of insulin receptor substrate-1.The beneficial effect of the Mediterranean diet is derived from monounsaturated fatty acids,mainly from olive oil.In this review,we describe the dietary sources of the monounsaturated fatty acids,the composition of olive oil,dietary fats and their relationship to insulin resistance and postprandial lipid and glucose responses in non-alcoholic steatohepatitis,clinical and experimental studies that assess the relationship between olive oil and NAFLD,and the mechanism by which olive oil ameliorates fatty liver,and we discuss future perspectives.展开更多
Hydrolysis of olive oil catalyzed by Candida lipolytica lipase was investigated. The relative concentration of the components in the product was determined by using high performance liquid chromatography（HPLC）. Furt...Hydrolysis of olive oil catalyzed by Candida lipolytica lipase was investigated. The relative concentration of the components in the product was determined by using high performance liquid chromatography（HPLC）. Furthermore, a novel rapid method to detect the hydrolytic process of olive oil was developed based on the relationship between the acid value and the relative concentration of the different components.展开更多
The low biodegradability of polyphenolic compounds typically found in olive processing indicated that biological treatment is not always successful in the treatment of olive oil mill wastewater in term of COD removal....The low biodegradability of polyphenolic compounds typically found in olive processing indicated that biological treatment is not always successful in the treatment of olive oil mill wastewater in term of COD removal. In this study the results of investigations on the applicability of Fenton's reagent in the treatment of this effluent were discussed. The efficiency of this method was determined. 86 % of removal COD was obtained using 5 mol H 2O 2 and 0.4 mol Fe 2+ per liter of crude OMW. The main parameters that govern the complex reactive system, i.e., time, pH, [H 2O 2] and [Fe(II)] were studied.展开更多
High-oleic acid peanut oil(HOPO)and extra-virgin olive oil(EVOO)have been reported previously to have an attenuating effect on metabolic syndrome(MS).This study aimed to evaluate the metabolic effect of HOPO and EVOO ...High-oleic acid peanut oil(HOPO)and extra-virgin olive oil(EVOO)have been reported previously to have an attenuating effect on metabolic syndrome(MS).This study aimed to evaluate the metabolic effect of HOPO and EVOO supplementation in attenuating MS and the role of gut microbiota in regulating the metabolic profile.Sprague-Dawley rats were continuously fed with a normal diet,high-fructose and high-fat(HFHF)diet,HFHF diet containing HOPO,or a HFHF diet containing EVOO for 12 weeks.The metabolomics profiles of feces and serum samples were compared using untargeted metabolomics based on UPLC-Q/TOF-MS.Partial Least Squares Discriminant Analysis(PLS-DA)was used to identify the potential fecal and serum biomarkers from different groups.Correlation between gut microbiota and biomarkers was assessed,and pathway analysis of serum biomarkers was conducted.Differences in metabolic patterns in feces and serum were observed among different groups.There were 8 and 12 potential biomarkers in feces and 15 and 6 potential biomarkers in serum of HOPO group and EVOO group,respectively,suggesting that HOPO and EVOO supplementation mainly altered amino acids,peptides,and their analogs in feces and serum.The branched-chain amino acids(BCAAs)biosynthesis pathway was identified as a major pathway regulated by HOPO or EVOO.This study suggests that HOPO and EVOO supplementation ameliorate diet-induced MS,mainly via modulation of the BCAAs biosynthesis pathway.展开更多
Objective:Oleic acid,a subtype of monounsaturated fatty acid(MUFA),is present in abundance in certain edible oils,particularly olive oils.Epidemiological evidence concerning dietary oleic acid intake and the long-term...Objective:Oleic acid,a subtype of monounsaturated fatty acid(MUFA),is present in abundance in certain edible oils,particularly olive oils.Epidemiological evidence concerning dietary oleic acid intake and the long-term risk of mortality is lacking.This study aimed to evaluate the associations of the dietary intake of oleic acid and other specific subtypes of MUFAs,olive oil,and other vegetable oils with cardiovascular disease(CVD)and all-cause mortality.Methods:This prospective cohort study included adults aged 40 years or older who participated in the included U.S.adults National Health and Nutrition Examination Survey(NHANES).Dietary MUFA intake was assessed via 24-h dietary recall interviews in NHANES 1999–2018,and the consumption of olive oil and other vegetable oils was assessed via a food frequency questionnaire in NHANES 2003–2006.Deaths and underlying causes of death were ascertained by linkage to the National Death Index through December 31,2019.Weighted Cox proportional hazards regression models were used to estimate the hazard ratio(HR)and 95%CIs.Results:Dietary intake of total MUFAs and oleic acid was associated with a lower risk of CVD mortality,with HRs(95%CI)of 0.62(0.39–0.99)and 0.61(0.39–0.97),respectively.Total MUFA and oleic acid intake were inversely associated with all-cause mortality;the multivariable-adjusted HRs were 0.77(95%CI:0.60–0.99)and 0.78(95%CI:0.62–0.99),respectively.There was no significant association between palmitoleic acid intake and all-cause mortality.The habitual consumption of olive oil,but not the consumption of other vegetable oils,was inversely associated with the risk of cardiovascular mortality.In the joint association analysis,the HRs(95%CI)of cardiovascular mortality were 0.36(0.19–0.69)for people who exclusively consumed olive oil,0.59(0.27–1.32)for people who consumed both olive oil and other vegetable oils,and 0.73(0.46–1.14)for people who exclusively consumed other vegetable oils compared with people who never consumed vegetable oils.Conclusions:In a U.S.nationally representative prospective cohort,higher dietary oleic acid intake and olive oil consumption were associated with a lower risk of cardiovascular mortality.展开更多
The response of bacteria to various carbohydrates in the deep-sea sediments and the Antarctic soils was investigated using cellulose, chitin, and olive oil. It was found that the carbohydrates significantly increased ...The response of bacteria to various carbohydrates in the deep-sea sediments and the Antarctic soils was investigated using cellulose, chitin, and olive oil. It was found that the carbohydrates significantly increased the corresponding specific ectoenzyme activity （β- glucosidase, β-N-acetylglucosaminidase, lipase） in the samples from deep-sea sediments. In the case of Antarctic soil samples, the cellulose or olive oil amendments had minor or no effect on β-glucosidase or lipase activity, except the chitin which stimulated β- N-acetylglucosaminidase production. The responses of the bacteria in the deep-sea sediment sample WP02-3 and the Antarctic soil sample CC-TY2 towards the chitin amendment were further analyzed. Chitin amendments were shown to stimulate the ectoenzyme activity in all the tested sediments and the soils. The bacterial response before and after the carbohydrates amendments were compared by denaturing gradient gel electrophoresis and quantitative competitive polymerase chain reaction. Significant changes were found in the structure and density of the bacterial community in the deep sea sediments as compared to the Antarctic soil sample, where the effects were relatively lower. There was no change in the bacterial population in both studied samples in response to carbohydrates amendments. These data indicate that the bacterial communities in the oligotrophic deep-sea sediments are more dynamic than that in the Antarctic soils as they respond to the nutrient sources efficiently by regulation of ectoenzyme activity and/or changing community structure.展开更多
AIM： To analyze the relationship between perisinusoidal stellate cell （PSC） activation and the dietary fat quantity and composition in the treatment of hepatic steatosis. METHODS： Using an experimental rat model o...AIM： To analyze the relationship between perisinusoidal stellate cell （PSC） activation and the dietary fat quantity and composition in the treatment of hepatic steatosis. METHODS： Using an experimental rat model of steatosis based on the intake of a hyperlipidic diet （14% fat as olive oil or sunflower oil, HL-O and HL-S, respectively）, we analyzed the liver＇s capability of recovery after the treatment with a normal-lipidic diet （5% fat as olive oil or sunflower oil, NL-O and NL-S, respectively） by immunoo/tochemical and Western blot analysis of glial fibrillary acidic protein （GFAP） expression in PSCs, collagen quantification and serum aminotransferase determination. RESULTS： The fatty infiltration in the steatotic livers decreased after the treatment with both NL diets, indicating liver recovery. This decrease was accompanied with a lower collagen deposition and aminotransferase level as well as changes in the PSC population that increased the GFAP expression. The above-mentioned effects were more pronounced in animals fed on NL-O based diet. CONCLUSION： Treatment with a balanced diet enriched in olive oil contributes to the liver recovery from a steatotic process. The PSC phenotype is a marker of this hepatic-recovery model.展开更多
The Mediterranean diet has long been recognized as one of the most effective ways to prevent and improve cardiovascular disease.Extra virgin olive oil(EVOO)is the typical sources of fat in the Mediterranean diet which...The Mediterranean diet has long been recognized as one of the most effective ways to prevent and improve cardiovascular disease.Extra virgin olive oil(EVOO)is the typical sources of fat in the Mediterranean diet which have been shown to have noteworthy nutritional value and positive impact on human health.It is worth noting that EVOO owes its superior nutritional value to its bioactive composition.The main component of EVOO is monounsaturated fatty acids(MUFAs)in the form of oleic acid.Oleic acid accounts for up to 70%-80%of EVOO.Secondly,EVOO contains approximately more than 30 phenolic compounds,of which HT is essential for the protection against cardiovascular diseases.In this review,we focused on the potential mechanisms of oleic acid and polyphenols combat cardiovascular diseases risk in terms of oxidative stress,inflammation,blood pressure,endothelial function and cholesterol.This review might provide a reference for the studies on cardiovascular protective effects of EVOO.展开更多
Background and Aims: Hyperlipidemia is one of clear risk factors of diabetes. Regarding its importance, this study was designed to compare the effects of olive oil and grape seed oil on serum lipids and blood pressure...Background and Aims: Hyperlipidemia is one of clear risk factors of diabetes. Regarding its importance, this study was designed to compare the effects of olive oil and grape seed oil on serum lipids and blood pressure in patients with hyperlipidemia in 2015. Methods and Results: In this clinical trial, 60 patients with hyperlipidemia who met inclusion criteria were recruited. Subjects were randomly assigned 3 groups: 1) consume 20 ml/day refined olive oil;2) consume 20 ml/day grape seed oil;3) the control group received no oil. The study period was six weeks. All participants were under Step I diet. Height and weight measurements were taken by Seca scale. Blood pressure, total cholesterol, high-density lipoprotein, triglyceride and fasting blood sugar were measured at baseline and after 6 weeks by standard methods. Low-density lipoprotein levels were calculated by the Friedewald’s formula. Data were analyzed with ANOVA test in SPSS software version 16.0. Sixty participants (36 female and 24 male) with the average age of 47.5 ± 9 y and the mean body mass index of 31.78 ± 5.41 kg/m2 had completed the study. Olive oil intervention decreased systolic blood pressure significantly compared to grape seed oil group (P = 0.01). Triglyceride was significantly decreased in olive oil and also triglyceride groups (P = 0.02 and 0.004, respectively). Conclusion: Overall, the effects of olive oil and grape seed oil were better than control group. However, we suggest the substitution of dietary lipids with olive oil because of its more beneficial effects. Registration number for clinical trial: IRCT2014070218329N1 registration code in Iran Clinical Trial site.展开更多
文摘The Tangier-Tetouan-Al Hoceima(TTA)region is one of the main olive oil producing regions in Morocco.Little is devoted to characterize olive oil physicochemical traits from TTA hence the originality of this study.It aimed at investigating variation in olive oil quality produced from three Moroccan cultivars‘Moroccan Picholine’,‘Menara’,and‘Haouzia’and their blends.Sampling was performed in five provinces fromTTA(Northern Morocco)during four consecutive crop-seasons(2018-2021)considering three extraction technologies(ET):traditional discontinuous press system(SP)and continuous extraction systems including decanter of three outlets(3O)and decanter of two outlets(2O).Physicochemical measurements consisted of routinely quality parameters namely free acidity(FA),peroxide value(PV),UV absorption parameters(K232,K270,andΔK),chlorophylls(Chl)and carotenoids(Car)contents,total phenolic compounds(TPC)and oxidative stability(OS).Crop season showed its superiority impacts on K232,OS,TPC,Chl,and OS.While cultivar was the main variability source in both PV and K270,and FA was mainly determined by ET.Important variations(p<0.05)were reported among crop seasons and locations due to pedoclimatic differences.‘Menara’and‘Haouzia’had higher pigments content,TPC,and OS,and the blends displayed low pigments concentration,TPC,and OS.Expectedly,continuous ET(2O and 3O)had the greatest values of pigments content,TPC,and OS as revealed by principal component analysis.Strong correlations were highlighted among basic quality parameters,TPC,pigments,and OS.Simple linear regression was used to describe the relationships between OS and TPC(R^(2)=0.856)and OS regressed against Chl(R^(2)=0.690)and Car(R^(2)=0.760),while TPC were regressed on Chl(R^(2)=0.670)and Car(R^(2)=0.680)and finally Chl against Car(R^(2)=0.931).In conclusion,compared to technological,genotypic,and geographic effects,climatic conditions were the main factor driving olive oil stability and associated phenolics and pigments;oil cultivar blend seems to have negative effects on pigments concentration and total phenolic compounds as well as oxidative stability.
文摘Fatty acids＇ ethyl and methyl esters are not natural components of edible vegetable oils and therefore should not be present in virgin olive oils. Among the quality requirements for extra virgin olive oils, the International Olive Council （IOC） Norm, 2015 review, set limits for the ethyl ester content at ≤ 435 ppm for the 2014/2015 and 2015/2016 harvests and at ≤ 30 ppm for the 2016/2017 harvest. The purpose of this paper is to： （a） determine the alkyl ester content in two extra virgin olive oils （of the Arbequina and Coratina varieties） as parameters of quality at the moment of their elaboration and to assess the length of their shelf life, over a 12 month period at room temperature; （b） determine extra virgin olive oils＇ free alcohols content as these may esterify due to the free fatty acids present during storage. After 6 months of storage, the Arbequina oil＇s ethyl ester content was 32 ppm, and the Coratina＇s was 46 ppm. As a result, the shelf life for both was only about half a year （labeling usually indicates it must be consumed ＂before 1 year＂）. However, parameters related to oxidation （peroxide index, K 232, K 270 and AK） remained within the limits set by the International Olive Council （IOC） throughout the year. In conclusion： ethyl ester content is a very fine parameter for assessing the quality of extra virgin in an olive oil and determining the length of its shelf life.
文摘Oxidative stability of two commercial olive oils of different specificity (green type and black type) has been studied during thermal and photochemical accelerated processes through the evolution of quality indices. It might help to assure a good utilisation of olive oil. In most of works described in literature, they are measured individually. In this study, a Principal Component Analysis (PCA) has been performed to emphasize their variation and describe in concise way the quality and the safety of extra-virgin olive oil after two oxidative stresses. No difference had been detected between both type oils when they are heated. Peroxides, aldehydes and conjugated dienes and trienes were formed but rapidly degraded into final oxidation compounds, mainly acid compounds. During the photochemical process, similar changes occurred slower and the green type oil had shown better stability because of its higher phenolic content. The fatty acids had been more impacted (higher disappearance of monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA)) when the oils were heated than when irradiated. Saturated fatty acids (SFA), MUFA and PUFA were the most relevant indicators to characterize non-oxidized oils and PV characterized the early stage of oil oxidation.
文摘The purpose of this study was to evaluate the quality of the first time commercially produced Texas olive oil. Thus, quantitative assessments of different phenolic compounds in Texas olive versus foreign oils were performed using modern analytical techniques. Samples of commercial and laboratory extracted Texas olive oils were compared with sample from 11 foreign oils. Total polyphenols in each oil sample were measured by the Folin-Ciocalteau method. Individual polyphenols were separated by high performance liquid chromatography and identified by comparing retention time and UV spectra with known compounds. Free acidity and the UV absorption were measured by standard AOCS （American Oil Chemists Society） methods. The Texas olive oil contained 27% higher amounts of total phenols than the highest amount of a foreign oil sample. Similarly, Texas olive oil also contained higher amounts ofoleuropein, hydroxytyrosol, and pinoresinol compared to all other oils tested. Thus, olive oil pressed from olives harvested in hot summer days will be very competitive with other oils with regard to polyphenols contents and hence its health benefits. The free acidity in the commercial Texas oil was 0.35%, based on oleic acid, and its coefficient at K268 UV absorption was 〈0.166. These numbers affirm that the Texas olive is ＂Extra Virgin＂.
文摘Virgin olive oil is obtained from the fruit of the olive tree, and only using physical processes, without resorting to refining steps, the absence of the latter allows the olive oil to retain all its antioxidants. This work is a contribution to the characterization of the properties of olive oil in the region of Tlemcen. They relate more particularly to the comparison of the physicochemical properties of two oils, one from traditional extraction and the other from industrial extraction. To do this, the first objective of studies of the two chains of transformation (traditional and industrial) was made followed by a physicochemical and organoleptic comparison of these two oils of olives, to conclude on the advantages and disadvantages of each of the two processes.
文摘Objective: To compare the effects of high-monounsaturated(MUFA) and polyunsaturated fatty acids(PUFA) against the metabolic disorders elicited by a high-cholesterol diet(HC) in rats. Methods: Using in vivo dietary manipulation, rats were fed with different diets containing 4% soybean oil(cholesterol free diet) and 1% HC containing 12% olive oil(HC+OO) enriched with MUFA and 12% sunflower oil(HC+SO) enriched with PUFA for 60 d. Serum lipid levels and hepatic steatosis were evaluated after the treatment period. Results: Comparatively, rats treated with HC+OO diet experienced a decrease in the serum LDL-C, VLDL-C and CT levels compared to those fed with HC+SO diet(P<0.05). Otherwise, HC+OO provoked significant microvesicular steatosis situated in the hepatic acinar zone 1. Conclusions: HC+OO diet has high absorption velocity in the acinar zone 1 of liver compared to the HC+SO diet. Based on this, the reduction of the LDL-C, VLDL-C and CT serum levels in the animals treated with HC+OO diet can be caused by the delay in the FA release to the blood.
文摘Worldwide, large studies have shown that the menopause is mainly associated with substantial changes in body composition that result in an increase in waist circumference, fat accumulation and specially weight gain. This overweight could be exacerbated by fat intake. Thus, this study was planned to evaluate the impact of the consumption of olive and argane oils on anthropometric profile and body composition of postmenopausal women. The nutritional intervention was conducted over a period of eight weeks, involving daily consumption of 25 mL of argane oil The anthropometric profile （weight, height and body mass index or olive oil in 151 postmenopausal women （55.49 ± 6.18 years old）. （BMI）） and body composition （fat mass （FM） and lean mass （LM）） were determined at 0 week （baseline）, and after the 4th and 8th weeks of nutritional intervention. Results clearly demonstrated that argane oil or olive oil consumption did not affect the anthropometric parameters and the body composition of postmenopausal women. Thus, argane and/or olive oils＇ regular diet does not lead to weight gain, and postmenopausal women could benefit from their impact on health for a better quality of life and to overcome all menopause associated problems. A longer period of nutritional intervention is required to confirm the trend down that was recorded.
文摘Knowing that flavored products would increase the use of olive oil by non-traditional consumers and enhance the added value of this valuable agricultural product,the virgin olive oil(VOO)was flavored with the seeds of Pimpinella anisum(Green anise)using three different methods:classic maceration,ultrasonic assisted maceration and direct addition of the essential oil(EO).These methodswere compared under two main criteria:time and level of aromatization.The physico-chemical parameters and the thermal stability of flavored oils prepared by the three methods were determined by AOAC titration method and GC–MS analysis so as to compare the aromatization effect of the three methods.The trans-anethole is the major component of the EO of anise seeds as well as the indicator of the level of aromatization.GC/MS analysis results of the flavored oils showed that the diffusion of trans-anethole in the flavored oil by direct addition of EO was very important(36.3%of the total volatile fraction of the flavored oil)in comparison to the oil flavored by ultrasonic assisted maceration or classic maceration(respectively 26.59%and 23.85%).These different aromatization methods ensure an improvement in the quality of VOO with an enrichment in polyphenols estimated at 35%in the case of ultrasonic flavored oil,an increase in the content of carotenoids and chlorophylls(67%and 21%respectively)in the event of aromatization by classic maceration,and a decrease in specific absorbency at 232 nmestimated at 29%during aromatization by addition of EO as well as a decrease in the peroxide value estimated at 26%in oil flavored by classic maceration unlike in oil flavored by ultrasoundwhich has seen an increase of around 20%.The aromatization was able to maintain the stability of the oils and its qualification as VOO with a gain in induction time in the case of treatment at 60℃ estimated at 29 and 27.5 d respectively in oils flavored by addition of EO and by conventional maceration,an improvement resistance to degradation concerning K_(232) and K_(270) of all flavored oils which varied from 15 to 40 d in the case of treatment at 60℃ and 3 h resistance to degradation of oils treated at 130℃ for K_(232).Polyphenols,chlorophyll pigments and carotenoids play an important role in oxidative stability due to their antioxidant nature and their degradation during heating is very complex.All of these physico-chemical changes have increased the thermal stability of flavored oils with better resistance to oxidation of flavored oil by classic maceration in compared to oil flavored by adding EO and the oil flavored by using ultrasound.
基金Supported by the Natural Science Foundation of Shanghai,No.17ZR1431400National Key Research and Development Program of China,No.2017YFA0103902.
文摘Non-alcoholic fatty liver disease(NAFLD)without special drugs shows symptoms of liver fat accumulation and steatosis in patients without alcohol intake.Ultrasound evaluation is a critical method in the early diagnosis of NAFLD stages as well as image processing and should be encouraged.Olive oil is an important component of the Mediterranean diet and has a beneficial role in the prevention of NAFLD progression.Physical activity and exercise can have anti-oxidant and anti-inflammatory effects to reduce liver fat and body weight via regulation of mitochondrial capacity in the development of NAFLD.Both the Mediterranean diet and physical exercise should be combined to achieve the ideal fat content reduction and weight loss in patients with NAFLD.
文摘The olive oil fermentation filtrate was prepared by microbial fermentation technology,and the fermentation process was optimized by orthogonal test to screen out the optimal fermentation conditions.At the same time,the effect of olive oil fermentation filtrate to promote the secretion of type I collagen (COL-I) and type VII collagen (COL-VII) by fibroblasts (HFF-1),the inhibitory effect on the secretion of alpha tumor necrosis factor (TNF-α) and interleukin-6 (IL-6) by lipopolysaccharide induced macrophages (RAW264.7),and the inhibitory effect on the induction of reactive oxygen species (ROS) production by immortalized human keratinocytes (HaCaT) were studied through in vitro cell testing methods.The results showed that the optimal fermentation conditions of olive oil fermentation filtrate were as follows,inoculation amount was 3%,inducer amount was 2%,fermentation time was 48 h.Its efficacy can significantly promote the synthesis of COL-I and COL-VII,and significantly inhibit the content of inflammatory factors TNF-α and IL-6 as well as ROS content,it has multiple effects of firming,anti-wrinkle,soothing and antioxidant,providing scientific and effective data support for the development of cosmetic raw materials.
基金Supported by the Key New Products Development Plan Project of Yunnan Province(2009BB006)~~
文摘[Objective] This study aimed to identify the difference in squalene content among different olive varieties and the law of squalene content change in the same olive variety of different degrees of maturity, with the objective to provide technical support for the harvest and processing of olive fruits. [Method] Taking 13 introduced olive varieties including three varieties of eight different grades of maturity, fat acid w3s first extracted by Soxhlet extraction and then squalene was quantitatively and qualitatively analyzed by gas chromatography-mass spectrometry （GC-MS） method. [Result] The results showed that squalene content was the highest in CG-32, and the lowest in Leccino among the 13 olive varieties. And squalene content increased with the degree of maturity in the three olive varieties including CG-32, Frantoio and Ascolana Tenera. [Conclusion] A more simple and rapid method for the determina- tion of squatene content was established.
文摘The clinical implications of non-alcoholic fatty liver diseases(NAFLD)derive from their potential to progress to fibrosis and cirrhosis.Inappropriate dietary fat intake,excessive intake of soft drinks,insulin resistance and increased oxidative stress results in increased free fatty acid delivery to the liver and increased hepatic triglyceride(TG)accumulation.An olive oil-rich diet decreases accumulation of TGs in the liver,improves postprandial TGs,glucose and glucagonlike peptide-1 responses in insulin-resistant subjects, and upregulates glucose transporter-2 expression in the liver.The principal mechanisms include:decreased nuclear factor-kappaB activation,decreased lowdensity lipoprotein oxidation,and improved insulin resistance by reduced production of inflammatory cytokines(tumor necrosis factor,interleukin-6)and improvement of jun N-terminal kinase-mediated phosphorylation of insulin receptor substrate-1.The beneficial effect of the Mediterranean diet is derived from monounsaturated fatty acids,mainly from olive oil.In this review,we describe the dietary sources of the monounsaturated fatty acids,the composition of olive oil,dietary fats and their relationship to insulin resistance and postprandial lipid and glucose responses in non-alcoholic steatohepatitis,clinical and experimental studies that assess the relationship between olive oil and NAFLD,and the mechanism by which olive oil ameliorates fatty liver,and we discuss future perspectives.
基金the National Natural Science Foundation of China(Nos 20072011 and 20272017)
文摘Hydrolysis of olive oil catalyzed by Candida lipolytica lipase was investigated. The relative concentration of the components in the product was determined by using high performance liquid chromatography（HPLC）. Furthermore, a novel rapid method to detect the hydrolytic process of olive oil was developed based on the relationship between the acid value and the relative concentration of the different components.
文摘The low biodegradability of polyphenolic compounds typically found in olive processing indicated that biological treatment is not always successful in the treatment of olive oil mill wastewater in term of COD removal. In this study the results of investigations on the applicability of Fenton's reagent in the treatment of this effluent were discussed. The efficiency of this method was determined. 86 % of removal COD was obtained using 5 mol H 2O 2 and 0.4 mol Fe 2+ per liter of crude OMW. The main parameters that govern the complex reactive system, i.e., time, pH, [H 2O 2] and [Fe(II)] were studied.
基金supported by the Agricultural Science and Technology Innovation Project of Chinese Academy of Agricultural Sciences(CAAS-ASTIP-201XIAPPST)the Top Young Talents of Grain Industry in China(LQ2020202)the National Natural Science Foundation of China(32172149)。
文摘High-oleic acid peanut oil(HOPO)and extra-virgin olive oil(EVOO)have been reported previously to have an attenuating effect on metabolic syndrome(MS).This study aimed to evaluate the metabolic effect of HOPO and EVOO supplementation in attenuating MS and the role of gut microbiota in regulating the metabolic profile.Sprague-Dawley rats were continuously fed with a normal diet,high-fructose and high-fat(HFHF)diet,HFHF diet containing HOPO,or a HFHF diet containing EVOO for 12 weeks.The metabolomics profiles of feces and serum samples were compared using untargeted metabolomics based on UPLC-Q/TOF-MS.Partial Least Squares Discriminant Analysis(PLS-DA)was used to identify the potential fecal and serum biomarkers from different groups.Correlation between gut microbiota and biomarkers was assessed,and pathway analysis of serum biomarkers was conducted.Differences in metabolic patterns in feces and serum were observed among different groups.There were 8 and 12 potential biomarkers in feces and 15 and 6 potential biomarkers in serum of HOPO group and EVOO group,respectively,suggesting that HOPO and EVOO supplementation mainly altered amino acids,peptides,and their analogs in feces and serum.The branched-chain amino acids(BCAAs)biosynthesis pathway was identified as a major pathway regulated by HOPO or EVOO.This study suggests that HOPO and EVOO supplementation ameliorate diet-induced MS,mainly via modulation of the BCAAs biosynthesis pathway.
基金supported by the Joint Fund for New Medicine of the University of Science and Technology of China(YD9100002029).
文摘Objective:Oleic acid,a subtype of monounsaturated fatty acid(MUFA),is present in abundance in certain edible oils,particularly olive oils.Epidemiological evidence concerning dietary oleic acid intake and the long-term risk of mortality is lacking.This study aimed to evaluate the associations of the dietary intake of oleic acid and other specific subtypes of MUFAs,olive oil,and other vegetable oils with cardiovascular disease(CVD)and all-cause mortality.Methods:This prospective cohort study included adults aged 40 years or older who participated in the included U.S.adults National Health and Nutrition Examination Survey(NHANES).Dietary MUFA intake was assessed via 24-h dietary recall interviews in NHANES 1999–2018,and the consumption of olive oil and other vegetable oils was assessed via a food frequency questionnaire in NHANES 2003–2006.Deaths and underlying causes of death were ascertained by linkage to the National Death Index through December 31,2019.Weighted Cox proportional hazards regression models were used to estimate the hazard ratio(HR)and 95%CIs.Results:Dietary intake of total MUFAs and oleic acid was associated with a lower risk of CVD mortality,with HRs(95%CI)of 0.62(0.39–0.99)and 0.61(0.39–0.97),respectively.Total MUFA and oleic acid intake were inversely associated with all-cause mortality;the multivariable-adjusted HRs were 0.77(95%CI:0.60–0.99)and 0.78(95%CI:0.62–0.99),respectively.There was no significant association between palmitoleic acid intake and all-cause mortality.The habitual consumption of olive oil,but not the consumption of other vegetable oils,was inversely associated with the risk of cardiovascular mortality.In the joint association analysis,the HRs(95%CI)of cardiovascular mortality were 0.36(0.19–0.69)for people who exclusively consumed olive oil,0.59(0.27–1.32)for people who consumed both olive oil and other vegetable oils,and 0.73(0.46–1.14)for people who exclusively consumed other vegetable oils compared with people who never consumed vegetable oils.Conclusions:In a U.S.nationally representative prospective cohort,higher dietary oleic acid intake and olive oil consumption were associated with a lower risk of cardiovascular mortality.
基金supported by the China Ocean Mineral Resources R&D Association(No.DYXM-115-02-2-01)the National Natural Science Foundation of China(No.40830213)the Hi-Tech Research and Development Program(863) of China(No.2007AA091904)
文摘The response of bacteria to various carbohydrates in the deep-sea sediments and the Antarctic soils was investigated using cellulose, chitin, and olive oil. It was found that the carbohydrates significantly increased the corresponding specific ectoenzyme activity （β- glucosidase, β-N-acetylglucosaminidase, lipase） in the samples from deep-sea sediments. In the case of Antarctic soil samples, the cellulose or olive oil amendments had minor or no effect on β-glucosidase or lipase activity, except the chitin which stimulated β- N-acetylglucosaminidase production. The responses of the bacteria in the deep-sea sediment sample WP02-3 and the Antarctic soil sample CC-TY2 towards the chitin amendment were further analyzed. Chitin amendments were shown to stimulate the ectoenzyme activity in all the tested sediments and the soils. The bacterial response before and after the carbohydrates amendments were compared by denaturing gradient gel electrophoresis and quantitative competitive polymerase chain reaction. Significant changes were found in the structure and density of the bacterial community in the deep sea sediments as compared to the Antarctic soil sample, where the effects were relatively lower. There was no change in the bacterial population in both studied samples in response to carbohydrates amendments. These data indicate that the bacterial communities in the oligotrophic deep-sea sediments are more dynamic than that in the Antarctic soils as they respond to the nutrient sources efficiently by regulation of ectoenzyme activity and/or changing community structure.
基金Supported by Direction General de Investigation Cientifica y Tecnica, SAF 2003 04398-C02-02, and Junta de Andalucia,CVI-0184
文摘AIM： To analyze the relationship between perisinusoidal stellate cell （PSC） activation and the dietary fat quantity and composition in the treatment of hepatic steatosis. METHODS： Using an experimental rat model of steatosis based on the intake of a hyperlipidic diet （14% fat as olive oil or sunflower oil, HL-O and HL-S, respectively）, we analyzed the liver＇s capability of recovery after the treatment with a normal-lipidic diet （5% fat as olive oil or sunflower oil, NL-O and NL-S, respectively） by immunoo/tochemical and Western blot analysis of glial fibrillary acidic protein （GFAP） expression in PSCs, collagen quantification and serum aminotransferase determination. RESULTS： The fatty infiltration in the steatotic livers decreased after the treatment with both NL diets, indicating liver recovery. This decrease was accompanied with a lower collagen deposition and aminotransferase level as well as changes in the PSC population that increased the GFAP expression. The above-mentioned effects were more pronounced in animals fed on NL-O based diet. CONCLUSION： Treatment with a balanced diet enriched in olive oil contributes to the liver recovery from a steatotic process. The PSC phenotype is a marker of this hepatic-recovery model.
基金supported by the CACMS Innovation Fund(CI2021A00914)the Beijing Novaprogram(Z211100002121062)+1 种基金the Opening Project of the Key Laboratory of Integrative Chinese and Western Medicine for the Diagnosis and Treatment of Circulatory Diseases of Zhejiang Province(2C32001)the National Natural Science Foundation of China(82004193)。
文摘The Mediterranean diet has long been recognized as one of the most effective ways to prevent and improve cardiovascular disease.Extra virgin olive oil(EVOO)is the typical sources of fat in the Mediterranean diet which have been shown to have noteworthy nutritional value and positive impact on human health.It is worth noting that EVOO owes its superior nutritional value to its bioactive composition.The main component of EVOO is monounsaturated fatty acids(MUFAs)in the form of oleic acid.Oleic acid accounts for up to 70%-80%of EVOO.Secondly,EVOO contains approximately more than 30 phenolic compounds,of which HT is essential for the protection against cardiovascular diseases.In this review,we focused on the potential mechanisms of oleic acid and polyphenols combat cardiovascular diseases risk in terms of oxidative stress,inflammation,blood pressure,endothelial function and cholesterol.This review might provide a reference for the studies on cardiovascular protective effects of EVOO.
文摘Background and Aims: Hyperlipidemia is one of clear risk factors of diabetes. Regarding its importance, this study was designed to compare the effects of olive oil and grape seed oil on serum lipids and blood pressure in patients with hyperlipidemia in 2015. Methods and Results: In this clinical trial, 60 patients with hyperlipidemia who met inclusion criteria were recruited. Subjects were randomly assigned 3 groups: 1) consume 20 ml/day refined olive oil;2) consume 20 ml/day grape seed oil;3) the control group received no oil. The study period was six weeks. All participants were under Step I diet. Height and weight measurements were taken by Seca scale. Blood pressure, total cholesterol, high-density lipoprotein, triglyceride and fasting blood sugar were measured at baseline and after 6 weeks by standard methods. Low-density lipoprotein levels were calculated by the Friedewald’s formula. Data were analyzed with ANOVA test in SPSS software version 16.0. Sixty participants (36 female and 24 male) with the average age of 47.5 ± 9 y and the mean body mass index of 31.78 ± 5.41 kg/m2 had completed the study. Olive oil intervention decreased systolic blood pressure significantly compared to grape seed oil group (P = 0.01). Triglyceride was significantly decreased in olive oil and also triglyceride groups (P = 0.02 and 0.004, respectively). Conclusion: Overall, the effects of olive oil and grape seed oil were better than control group. However, we suggest the substitution of dietary lipids with olive oil because of its more beneficial effects. Registration number for clinical trial: IRCT2014070218329N1 registration code in Iran Clinical Trial site.
