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Olive Oil: Maternal and Pediatric Health

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www.jpnim.com Open Access eISSN: 2281-0692 Journal of Pediatric and Neonatal Individualized Medicine 2017;6(1):e060133 doi: 10.7363/060133 Received: 2016 Oct 24; revised: 2016 Dec 22; accepted: 2016 Dec 31; published online: 2017 Feb 21 Review Olive oil: maternal and pediatric health Gianfranco Trapani1, Liliana Vagliano2, Marzia Giribaldi3, Laura Cavallarin3, Alessandra Coscia4 1Pediatrician, ASL 1 Sanremo (IM), Italy 2Pediatric Nursing, University of Turin, Turin, Italy 3CNR – Institute of Sciences of Food Production, Grugliasco (TO), Italy 4Neonatal Intensive Care Unit, University of Turin, City of Health and Science of Turin, Turin, Italy Abstract The new base of the pyramid that represents the Mediterranean Diet (MD) includes a balanced lifestyle, healthy cooking methods, traditional, local and eco-friendly products, conviviality, physical activity with an adequate amount of rest, as well as caloric restriction and food frugality. Moreover, it has been confirmed that the main source of MD fat is Extra Virgin Olive Oil (EVOO). EVOO is considered a key feature of the healthy properties of the MD, due to its fatty acid, vitamin and polyphenol composition. However, these components need to be bioavailable to allow EVOO to exert its nutraceutical properties, which include antioxidant, anti-inflammatory, anti-cancer, antimicrobial, antiviral and hypoglycemic properties, as well as protective effects on the heart and brain, and during pregnancy and breast feeding. The main phenolic components responsible for the nutraceutical properties of EVOO are hydroxytyrosol, tyrosol and oleuropein. The adopted oil production and extraction technologies, such as extraction at low oxidative stress, determine the final polyphenol content in virgin olive oil. Limited information on the epigenetic effects of olive polyphenols is presently available, although the epigenetic effects of many other plant polyphenols have been well documented. In this context, it has been found that, if mothers consume an adequate amount of olive oil during pregnancy, their children will be exposed to a lower risk of wheezing in the first period of their lives. In addition, EVOO, because of its oleochantal content, a natural anti- inflammatory substance, may have an effect on many inflammatory diseases, even in the early period of life. Keywords Extra Virgin Olive Oil, polyphenols, epigenetic effects, oleochantal, pregnancy, childhood. Corresponding author Gianfranco Trapani, C.so G. Matteotti 144, 18038 Sanremo (IM), Italy; email: [email protected]. 1/7 www.jpnim.com Open Access Journal of Pediatric and Neonatal Individualized Medicine • vol. 6 • n. 1 • 2017 How to cite Table 1. Parameters affecting EVOO nutritional and chemical characteristic. Trapani G, Vagliano L, Giribaldi M, Cavallarin L, Coscia A. Olive oil: maternal and pediatric health. J Pediatr Neonat Individual Med. • Cultivar 2017;6(1):e060133. doi: 10.7363/060133. • Altitude • Irrigation • Cultivation practices Introduction • Degree of ripeness • Oil extraction technologies (malaxation, pressure or The new base of the pyramid that represents the centrifugation system, low oxidative stress extraction Mediterranean diet (MD) includes a balanced life- technology) style, healthy cooking methods, traditional, local • Procedures and timing of the olive conservation • Procedure for transporting and eco-friendly products, conviviality, physical • Storage condition before use (industry and home) activity with an adequate amount of rest, caloric restriction and food frugality. The MD pyramid confirms the importance of a daily food intake of olives grown at 500 m a.s.l. showed a higher total vegetables, cereals, fruit, legumes, as well as nuts biofenol and fatty acid content than those grown and seeds, which are rich in micronutrients; the at 50 m a.s.l. [5]. Irrigation practices may also daily consumption of water and herbal infusions affect the biophenol oil content. Water deficit has is also considered of fundamental importance [1]. been found to enhance the phytoprostane content The MD has been indicated as being very in EVOO from the Cornicabra cultivar (Toledo, important in the prevention of Non Communicable Spain) [6]. Diseases (NCDs) [2], which are also known A study on the effect of different irrigation as chronic diseases that are not transmissible. treatments applied to the Chemlali olive tree culti- According to the World Health Organization var (East Coast of Tunisia) showed that different (WHO) definition, these include: cardiovascular irrigation practices affected some aspects of the diseases, cancer, chronic respiratory diseases and olive oil composition, as the palmitic acid, linoleic diabetes [3]. acid, total phenols and α-tocopherol contents The main dietary fat in the MD is Extra Virgin were modified significantly [7]. The polyphenol Olive Oil (EVOO) [1]. content of olives is highest during the “veraison” EVOO is considered a key feature of the healthy period (the spotted olives, grape berry colouring), properties of the MD, due to its fatty acid, vitamin and it then decreases until complete ripening [8]. and polyphenol contents. Sureda and colleagues Moreover, different cultivars have different total from the Balearic Island University have recently polyphenol contents (Tab. 2), and the chemical shown, within the PREDIMED study, that an characteristics of olive oils are influenced by the MD supplemented with EVOO, nuts or with a harvest time and the malaxation temperature. low-fat diet can enhance the plasma antioxidant The oil extracted from Ayvalik and Memecik capabilities and decrease the xanthine oxidase olives (Turkish monocultivars), by means of an activity in patients suffering from metabolic syn- industrial two-phase continuous system, showed drome [4]. higher hydroxytyrosol, tyrosol and pigment con- centrations at early harvest than at mid-harvest; What affects the nutritional characteristics of moreover, the malaxation temperature affected EVOO the hydroxytyrosol, tyrosol, and peroxide values [9]. A positive relationship has been observed in The nutritional and chemical characteristics of a recent study between the malaxation temperature EVOO are influenced by many/several different and the phenolic concentration in olive pastes and parameters (Tab. 1). First, environmental fac- in virgin olive oils from four Italian olive cultivars tors (such as altitude, cultivation practices and for two different initial atmospheric composition irrigation) have an effect on the final quality of conditions [10]. A study concerning two typical EVOO. For example, the polyphenol, oleic and Sardinian cultivars, Bosana and Semidana, showed stearic acid contents of different Ortice olive that an extraction technology, with a low oxygen cultivars grown in Campania (Italy) were found to contact during malaxation, using a plant equipped be different when grown at 50 m a.s.l. (above sea with a vertical-axis malaxator and with a low level) and at 500 m a.s.l. The oil obtained from the oxidative stress impact, allowed oil to be obtained 2/7 Trapani • Vagliano • Giribaldi • Cavallarin • Coscia Journal of Pediatric and Neonatal Individualized Medicine • vol. 6 • n. 1 • 2017 www.jpnim.com Open Access Table 2. Total polyphenol contents of different olive culti­ Table 3. Phenolic compounds contained in EVOO. vars. Cultivars Cultivars Cultivars • Benzoic acids and derivatives: 3­hydroxybenzoic acid, containing containing containing p­hydroxybenzoic acid, 3,4­dihydroxybenzoic acid, phenols phenols phenols gentisic acid, vanillic acid, gallic acid, syringic acid > 600 mg/kg oil 500-200 mg/kg oil < 200 mg/kg oil • Cinnamic acids and derivatives: o­coumaric acid, p­coumaric acid, caffeic acid, ferulic acid, sinapic acid Chetoui Nocellara Manzanilla Picual Tanche • Phenyl ethyl alcohols: tyrosol ([p­hydroxyphenyl] Koroneiki Coratina Leccino ethanol), hydroxytyrosol ([3,4­dihydroxyphenyl] ethanol) Leccino Manzanilla Taggiasca • Other phenol acids and derivatives: Hojiblanca Cornicabra Hojiblanca p­hydroxyphenylacetic acid, 3,4­dihydroxyphenylacetic Arbequina Ogliarola Arbequina acid, 4­hydroxy­3­methoxyphenylacetic acid, Frantoiana Moraiolo Sevillano 3­(3,4­dihydroxyphenyl), propanoic acid • Dialdehydic forms of secoiridoids: decarboxymethyloleuropein aglycon (oleacin), decarboxymethyl ligstroside aglycon (oleocanthal) with significantly higher antioxidant activity values, • Secoiridoid aglycons: oleuropein aglycon, ligstroside and a higher phenol content [11]. aglycon, aldehydic form of oleuropein aglycon, aldehydic form of ligstroside aglycon • Flavonoids: taxifolin, apigenin, luteolin Nutraceutical properties of EVOO • Lignans: pinoresinol, (+)­1­acetoxypinoresinol, (+)­1­hydroxypinoresinol The nutraceutical properties of EVOO include • Other categories like the hydroxyisochromans 1­phenyl­6,7­dihydroxyisochroman, 1­(3­methoxy­4­ antioxidant, anti-inflammatory, anti-cancer, anti- hydroxy)phenyl­6,7­dihydroxy­isochroman microbial, antiviral and hypoglycemic properties, and have a protective effect on the heart and brain, as well as during pregnancy and breast feeding [12]. The high oleic acid content of EVOO was teristics as ibuprofen (the dose-dependent inhibi- once believed to be responsible for the benefits tion of COX-1 and COX-2 activities) [17]. obtained from consuming EVOO. Currently, The health benefits of continuous virgin olive the known benefits are considered to be due oil consumption, as part of the Mediterranean diet, to a combination of several nutrient and non- derive from its natural pharmacological
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    Olive Oil: History, Production, and Characteristics of the World’s Classic Oils Paul Vossen1 University of California Cooperative Extension, Sonoma County, 133 Aviation Boulevard, Suite 109, Santa Rosa, CA 95403 Additional index words. Olea europaea, California, sensory evaluation, cultivars Abstract. The true origin of the olive is not known but is speculated to be Syria or possibly sub-Saharan Africa. For more than 6000 years, the cultivated olive has developed alongside Mediterranean civilizations and is now commercially produced on more than 23 million acres (9.4 million ha) in the Mediterranean basin. New plantings also exist in California, Chile, Argentina, South Africa, and Australia. Various nonscientific selection processes created a multitude of different cultivars. Many villages in Europe, the Middle East, and North Africa feature distinct varieties. However, it is also common to see the same cultivars with different names and, in some cases, different cultivars with the same name. This is currently being sorted out with DNA identification. The olive tree requires some chilling; tolerates hot, dry conditions; does not like moisture during bloom, and actually produces better with some stress. As a result, olives were traditionally relegated to lands where little else would survive. For thousands of years olives were grown primarily for lamp oil, with little regard for culinary flavor. World production of table olives is now about 1.5 million t/year. The ‘‘California Style’’ black table olive is virtually unknown outside the United States, and this very mild-flavored olive is largely used on pizzas. Elsewhere, table olive recipes are as varied as the villages in the Mediterranean region.