Abstract
Fats are indispensable to life not only as an energy source but also for their structural
role in the skin, retina, nervous system, lipoproteins, and biologic membranes. They
are also precursors of important hormones and constitute the vehicle for the absorption
of liposoluble vitamins. Nutritionists recommend a balanced lipid intake corresponding
to a total amount of fats equal to 25% to 30% of total calories with a ratio in monounsaturated
and polyunsaturated fatty acids. Thus, olive oil, with its balanced fatty acid composition,
is of high nutritional value. Moreover, extra virgin olive oil, extracted from a fruit,
has an important value related to the antioxidant power of minor components. Extra
virgin olive oil contains 98% to 99% triglycerides and 1% to 2% minor components.
In the triglycerides, the main fatty acids are represented by monounsaturates (oleic),
with a slight amount of saturates and an adequate amount of polyunsaturates. The minor
components are α-tocopherol, phenol compounds, carotenoids, squalene, phytosterols,
and chlorophyll. Factors that can influence olive oil's composition, especially in
regard to its minor components, are the cultivar, area of production, time of harvesting,
and degree of technology used in its production. Therefore, an evaluation of the biologic
value of extra virgin olive oil and its use as a topical raw material in cosmetic
dermatology is reported.
To read this article in full you will need to make a payment
Purchase one-time access:
Academic & Personal: 24 hour online accessCorporate R&D Professionals: 24 hour online accessOne-time access price info
- For academic or personal research use, select 'Academic and Personal'
- For corporate R&D use, select 'Corporate R&D Professionals'
Subscribe:
Subscribe to Clinics in DermatologyAlready a print subscriber? Claim online access
Already an online subscriber? Sign in
Register: Create an account
Institutional Access: Sign in to ScienceDirect
References
- Preferential incorporation of α-tocopherol vs γ-tocopherol in human lipoproteins.Am J Clin Nutr. 1989; 49: 517-526
- RRR- and SRR-α-tocopherol are secreted without discrimination in human chylomicrons, but RRR-α-tocopherol is preferentially secreted in very low lipoproteins.J Lipid Res. 1989; 119: 1252-1258
- Kinetic study of quenching reaction of singlet oxygen and scavenging reaction of free radical by squalene in n-butanol.Biochim Biophys Acta. 1995; 22: 778-784
- Production of malonyldialdehyde from squalene, a major skin surface lipid, during UV irradiation.Photochem Photobiol. 1989; 49: 711-719
- Natural antioxidants and prevention of coronary heart disease: the potential role of olive oil and its minor constituents.Nutr Metab Cardiovasc Dis. 1998; 5: 306-314
- Phenolic compounds extracted from olive oil prevent oxidation of LDL and inhibit platelet function and platelet and leukocyte eicosanoid production in vitro.in: Paoletti R. Oxidative processes and antioxidants. Raven Press Ldt, New York1994
- Limit of current therapy in coronary heart disease.in: Ursini F. Cadenas E. The importance of fat composition on progression and regression of atherosclerosis. Dietary Lipids, Antioxidants, and the Prevention of Atherosclerosis. CLEUP Publ, Asolo, Italy1992
- Association between β-carotene and acute myocardial infarction depends on polyunsaturated fatty acids status. The EURAMIC Study.Arterioscl Thromb Vasc Biol. 1995; 15: 726-732
- Dieta e Cancro.Le Scienze. 1988; 21: 15-21
- Fasi iniziali dell'aterogenesi e punti d'attacco per la prevenzione. Dieta Mediterranea e cordioprotezione. Dalle evidenze epidemiologiche ai meccanismi di azione moleculare. Primula Multimedia Publ, Pisa, Italy2002: 60-72
- The Mediterranean and CHO diets decrease VCAM-1 and E-selectin expression induce by low density lipoprotein in HUVECs.Nutr Metab Cardiovasc Dis. 2006; 16: 524-530
- Dietary olive and safflower oils in promotion of DMBA induced mammary carcinogenesis in rats.Nutr Cancer. 1990; 13: 156-163
- Effetti antitumorali “in vitro” dei polifenoli dell'olio extravergine di oliva. Symposium on “Gli antiossidanti degli oli vergini di oliva con particolare riferimento ai composti fenolici.”.2005 (Spoleto, Italy)
- The antioxidant anticancer potential of phenolic compounds isolated from olive oil.Eur J Cancer. 2000; 36: 1235-1247
- The preventive and therapeutic potential of squalene containing compounds on tumour promotion and regression.Cancer Lett. 1996; 101: 93-96
- The free radical theory of aging. Effect of the amount and degree of unsaturation on mortality rate.J Gerontol. 1971; 26: 451-460
- Lipidi alimentari e invecchiamento—enciclopedia mondiale dell'olivo. Consiglio Oleicolo Internazionale Publ, Madrid, Spain1997: 378-380
- The effect of very long-chain n-3 fatty acids on immune function-related skin disease.Eur J Chim Nutr. 1993; 47: 381-388
- Swiss male mice: effect of dietary fats on skin damage by ultraviolet light—olive oil in medicine.COI Publ, Madrid, Spain1996
- The potential toxicity of excessive polyunsaturates. Do not let patients harm himself.Am Heart J. 1973; 25: 723-728
- Delivery of vitamin E to the skin by a novel liquid cleaner: comparison of topical versus oral supplementation.J Cosmetic Sci. 2004; 55: 177-187
- Photoprotection by carotenoids.Fed Proc. 1987; 46: 1890-1987
- Reactive oxygen species activate the Human elastin promoter in a transgenic model of cutaneous photoaging.Dermatol Surg. 2002; 28: 132-135
- Protective effect of topically applied olive oil against photo-carcinogenesis following UVB exposure of mice.Carcinogenesis. 2000; 21: 2085-2090
- Evaluation of cosmetic efficacy of oleoeuropein.in: Symposium on the New Frontiers of Dermo-cosmetology: Efficacy, Stability and Safety. Rome, Italy, November 4-62004
- Squalene and its potential clinical uses.Altern Med Rev. 1999; 4: 29-36
- The antioxidant defence system in skin. International Congress on Nutricosmeceutical, a Challenge for the Future.2002 (Rome, Italy)
- L'oleosità cutanea.La Pelle. 2000; 8: 41-43
Article info
Identification
Copyright
© 2009 Elsevier Inc. Published by Elsevier Inc. All rights reserved.
