Olive Oil : The Magnificent
Accumulation of free radicals as a result of oxidation in the body issued a serious problem in human health. Free radicals can destroy the integrity of network systems and DNA. These conditions stimulate the acceleration of the aging process, the destruction of the liver, and other top causes diseases such as cancer. Campaign back to nature that is brought to the surface was torn received a positive response. One that gets attention lately is the olive oil.
Oil is obtained from olives by mechanical and other physical processes without having deterosiasi. In general, the treatment process consists of washing, decaptation, centrifugation, and filtration.
Based on the type, olive oil is divided into 2 types : reined olive oil and pure olive oil. The term itself is actually given to mixture of refined olive oil mixed and pure olive oil. The both proportion is depend on the assessment of consumers. In practice, pure olive oil is often added in the refined olive oil with the aim to improve the flavor, color, and most important is to increase the antioxidant potential is lost during processing of refined olive oil. Olives naturally contain some compounds such as phenol, tocopherol, sterols, pigments, and squalen which has an important role in human health.
Olive oil also contain triacylglycerol, most of them in the form of a single unsaturated fatty acid oleic type. Oleic acid content can reach 55-83 percent of total fatty acid in olive oil. Because oleic acid is an unsaturated fatty acid is not a single, it has lower risk of oxidation compared with linoleic and linolenic acids belonging to the group of polyunsaturated fatty acids. Oleic acid can reduce serum LDL (low density lipoprotein) or more commonly called "bad" cholesterol as one of the factors causing atherosclerosis.
Squalen concentration in olive oil is the highest among the other oil. The amount varies from 2.500 to 9.250 tg / g While other types of oils contain only 16-370 tg / g. One other important component in olive oil is composed of tocopherol a, b, c and d. Among these four types of tocopherols, a type is the most high-concentration. Implies almost touched 90 per cent of the total number tocopherol in olive oil. Another term is embedded in a type of this tocopherol is vitamin E. Food technology experts argue that the ratio of vitamin E to polyunsaturated fatty acids, mainly linoleic acid is ideal.
Olive oil contains phenolic compounds ranging from simple to complex. Phenolic compounds are polar component containing one or more aromatic rings which is hydroxied. It is soluble in water, is lost in waste water during the destruction of olive oil. In addition to providing a better sense, the presence of phenolic compounds have the potential to increase oksidative activity, but its content decreased as a result of destruction during the purification process.
Phenolic compounds are an important basis of the quality and the nutritional properties for pure olive oil. The main phenol derived from the degradation of native and ligstrosida glucoside oleuropein. Subsequent hydrolysis of these critical components to form simple phenols such as 3.4-dihidroksifenil ethanol (hydroxyl tirosol) and p-hidroksifenil (tirosol).
Pure olive oil color contributed by chlorophyll, feofitin, and carotenoids. Chlorophyll and feofitin able to protect oil against oxidation in dark conditions, while protecting it from oxidation of carotene in bright conditions. Apparently, the third pigment facilitates oil absorption in the human body.
Oil is obtained from olives by mechanical and other physical processes without having deterosiasi. In general, the treatment process consists of washing, decaptation, centrifugation, and filtration.
Based on the type, olive oil is divided into 2 types : reined olive oil and pure olive oil. The term itself is actually given to mixture of refined olive oil mixed and pure olive oil. The both proportion is depend on the assessment of consumers. In practice, pure olive oil is often added in the refined olive oil with the aim to improve the flavor, color, and most important is to increase the antioxidant potential is lost during processing of refined olive oil. Olives naturally contain some compounds such as phenol, tocopherol, sterols, pigments, and squalen which has an important role in human health.
Olive oil also contain triacylglycerol, most of them in the form of a single unsaturated fatty acid oleic type. Oleic acid content can reach 55-83 percent of total fatty acid in olive oil. Because oleic acid is an unsaturated fatty acid is not a single, it has lower risk of oxidation compared with linoleic and linolenic acids belonging to the group of polyunsaturated fatty acids. Oleic acid can reduce serum LDL (low density lipoprotein) or more commonly called "bad" cholesterol as one of the factors causing atherosclerosis.
Squalen concentration in olive oil is the highest among the other oil. The amount varies from 2.500 to 9.250 tg / g While other types of oils contain only 16-370 tg / g. One other important component in olive oil is composed of tocopherol a, b, c and d. Among these four types of tocopherols, a type is the most high-concentration. Implies almost touched 90 per cent of the total number tocopherol in olive oil. Another term is embedded in a type of this tocopherol is vitamin E. Food technology experts argue that the ratio of vitamin E to polyunsaturated fatty acids, mainly linoleic acid is ideal.
Olive oil contains phenolic compounds ranging from simple to complex. Phenolic compounds are polar component containing one or more aromatic rings which is hydroxied. It is soluble in water, is lost in waste water during the destruction of olive oil. In addition to providing a better sense, the presence of phenolic compounds have the potential to increase oksidative activity, but its content decreased as a result of destruction during the purification process.
Phenolic compounds are an important basis of the quality and the nutritional properties for pure olive oil. The main phenol derived from the degradation of native and ligstrosida glucoside oleuropein. Subsequent hydrolysis of these critical components to form simple phenols such as 3.4-dihidroksifenil ethanol (hydroxyl tirosol) and p-hidroksifenil (tirosol).
Pure olive oil color contributed by chlorophyll, feofitin, and carotenoids. Chlorophyll and feofitin able to protect oil against oxidation in dark conditions, while protecting it from oxidation of carotene in bright conditions. Apparently, the third pigment facilitates oil absorption in the human body.
Feature
Hidroksitirosol has potential to be antioxidant. Hidroksitirosol making process of the destruction of a byproduct of olive oil increased the antioxidant activity in plasma as well as protecting against oxidation of LDL. Tirosol along with other phenolic antioxidants from olive oil to bind the LDL so that it can delay the process of atherosclerosis. In fact, several recent publications indicate that this adverse outcome had a better activity compared with olive oil alone in preventing oxidation of LDL.
A study to determine the potential of the olive oil on the prevention of disease have recently been conducted by the Department of Food and Nutrition, University of Barcelona, Spain, published in European Journal of Clinical Nutrition in February 2002 edition.
In their study, they have used mice as experimental animals that had been conditioned with cancer. They divided the mice into three groups which were each given a diet of olive oil, fish oil, and sunflower seed oil. Results showed that rats fed olive oil diet had a positive change. This can be seen from the reduction in cancer tissues in mice significantly. The result of their findings could explain why apparently so healthy Mediterranean food.
Beauty Tips
Hidroksitirosol has potential to be antioxidant. Hidroksitirosol making process of the destruction of a byproduct of olive oil increased the antioxidant activity in plasma as well as protecting against oxidation of LDL. Tirosol along with other phenolic antioxidants from olive oil to bind the LDL so that it can delay the process of atherosclerosis. In fact, several recent publications indicate that this adverse outcome had a better activity compared with olive oil alone in preventing oxidation of LDL.
A study to determine the potential of the olive oil on the prevention of disease have recently been conducted by the Department of Food and Nutrition, University of Barcelona, Spain, published in European Journal of Clinical Nutrition in February 2002 edition.
In their study, they have used mice as experimental animals that had been conditioned with cancer. They divided the mice into three groups which were each given a diet of olive oil, fish oil, and sunflower seed oil. Results showed that rats fed olive oil diet had a positive change. This can be seen from the reduction in cancer tissues in mice significantly. The result of their findings could explain why apparently so healthy Mediterranean food.
Beauty Tips
This last decade, the benefits of olive oil for beauty began to decorate the various mass media, both magazines, newspapers, television, or radio. At the end of this article will be submitted some beauty tips that use olive oil as one element of their formula.
Olive oil mixture with a few ml favorite shampoo can "eliminate" dandruff shampoo more than if the work itself.
For those who have problems with dry skin, combine avocado with three tablespoons of olive oil and then blend. Rub mixture all over your face, allow ten minutes and rinse. The result, which was originally dry skin will feel moist in a relatively long time.
In principle, all cosmetic problems like wrinkles can be solved by the olive oil. Massage on the loose with a mixture of olive oil and fresh orange juice before bed can reduce the wrinkles. Conversely, massage with olive oil on the tense muscles caused by everyday activities that are too heavy can loosen the muscles. Even up to now many outstanding beauty potions derived from synthetic compounds, it turns out this does not discourage consumers to continue to use ingredients that really natural. However, something that comes from nature is better that can not be equaled or exceeded by a synthetic compound.
Olive oil mixture with a few ml favorite shampoo can "eliminate" dandruff shampoo more than if the work itself.
For those who have problems with dry skin, combine avocado with three tablespoons of olive oil and then blend. Rub mixture all over your face, allow ten minutes and rinse. The result, which was originally dry skin will feel moist in a relatively long time.
In principle, all cosmetic problems like wrinkles can be solved by the olive oil. Massage on the loose with a mixture of olive oil and fresh orange juice before bed can reduce the wrinkles. Conversely, massage with olive oil on the tense muscles caused by everyday activities that are too heavy can loosen the muscles. Even up to now many outstanding beauty potions derived from synthetic compounds, it turns out this does not discourage consumers to continue to use ingredients that really natural. However, something that comes from nature is better that can not be equaled or exceeded by a synthetic compound.
posted by Aulia at 9:19 PM
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