Nutritional and Biological Properties of Extra Virgin Olive Oil
Nutritional and Biological Properties of Extra Virgin Olive Oil
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DOI：
10.1021/jf103813t
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发表时间：
2011-02-09
影响因子：
6.1
通讯作者：
Frankel, Edwin N.
中科院分区：
文献类型：
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作者：
Frankel, Edwin N.
一般认为食用特级初榨橄榄油（EVOO）的营养益处是基于对几个国际人群的大量饮食试验和干预研究。不幸的是，该领域的许多作者使用了未经科学验证的可疑分析方法和商业试剂盒来评估EVOO和脂质氧化和分解产物的复杂生物活性成分。许多有争议的抗自由基方法通常用于评价天然多酚类抗氧化剂，包括间接法测定低密度脂蛋白（LDL）胆固醇。在实验设计、饮食控制、不同年龄的人群和依从性干预的问题以及氧化应激的可疑生物标志物方面观察到了广泛的差异。许多营养研究中的分析受到限制，使用一维方法来评估多功能复杂的生物活性化合物和血脂谱的商业试剂盒的常见应用。虽然EVOO含有多酚化合物，表现出显着的体外抗氧化活性，需要更多的研究来了解吸收和体内活性。许多关于食用EVOO对人体有益的声明可能被夸大了。在基于大规模人类受试者群体的一般健康影响的体内研究和使用纯EVOO或已知酚类成分混合物的小规模良好对照喂养试验之间没有明显区别。需要更可靠的方案和测试方法来更好地验证EVOO的复杂营养特性。
The nutritional benefits generally recognized for the consumption of extra virgin olive oil (EVOO) are based on a large number of dietary trials of several international populations and intervention studies. Unfortunately, many authors in this field used questionable analytical methods and commercial kits that were not validated scientifically to evaluate the complex bioactive constituents of EVOO and lipid oxidation and decomposition products. Many questionable antiradical methods were commonly used to evaluate natural polyphenolic antioxidants, including an indirect method to determine low-density lipoprotein (LDL) cholesterol. Extensive differences were observed in experimental design, diet control, populations of different ages and problems of compliance intervention, and questionable biomarkers of oxidative stress. Analyses in many nutritional studies were limited by the use of one-dimensional methods to evaluate multifunctional complex bioactive compounds and plasma lipid profiles by the common applications of commercial kits. Although EVOO contains polyphenolic compounds that exhibit significant in vitro antioxidant activity, much more research is needed to understand the absorption and in vivo activity. Many claims of in vivo human beneficial effects by the consumption of EVOO may be overstated. No distinctions were apparently made between in vivo studies based on general health effects in large populations of human subjects and smaller scale well-controlled feeding trials using either pure or mixtures of known phenolic constituents of EVOO. More reliable protocols and testing methods are needed to better validate the complex nutritional properties of EVOO.