Olive oil what type of lipid

Olive oil contains mostly mono unsaturated fatty acids, which have only one double bond, and is fairly resistant to moderate heat.

The oil was highly resistant to damage Another study used olive oil for deep-frying, and it took 24—27 hours for it to reach damage levels that were deemed harmful For those who have heart disease or are at a high risk of developing it, olive oil is most definitely a superfood.

The benefits of this wonderful fat are among the few things that most people in nutrition agree upon. Olive oil is the natural oil obtained from olives, the fruit of the olive tree. Here are 11 health benefits of olive oil, that are supported by….

Think your hair needs some extra moisture and shine? Olive oil might do the trick. Olive oil has many health benefits, and may also help nourish your hair, especially in a hair mask. Learn how to make your own DIY olive oil hair mask…. Looking to use olive oil in your ear? Getting your meals delivered can save major time on meal prep. Numerous foods are marketed as healthy but contain hidden ingredients. Here are 14 "health foods" that aren't as nutritious as you thought.

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Health Conditions Discover Plan Connect. Production Nutrient composition Anti-inflammatory effects Cardiovascular disease Other benefits Cooking Bottom line Dietary fats are highly controversial, with debates about animal fats, seed oils, and everything in between in full force. That said, most people agree that extra virgin olive oil is incredibly healthy.

This article reviews why extra virgin olive oil is one of the healthiest fats. What is olive oil and how is it made? Nutrient composition of extra virgin olive oil. Bianco et al. Montealegre et al. Chemical structures of the classes of glycerophospholipids and glycolipids identified in olives and olive oil. Polar lipids include a broad range of molecules. Phospholipids are divided into two main classes depending on whether they contain glycerol glycerophospholipids or a sphingosyl sphingophospholipids backbone.

Glycerophospholipids, besides the glycerol backbone, contain a polar phosphorus moiety. They derive mainly from sn -1,2-diacylglycerols and, thus, contain structures that are based on 3- sn -phosphatidic acid [ 31 ]. These lipids are grouped into classes based on the composition of their polar head group that is attached to the phosphate residue in sn -3 position.

The polar head may be an amino acid, an amino-alcohol, a carbohydrate or another functional moiety. Each head group class is further differentiated into subclasses based on the sn -1 and sn -2 substituents on the glycerol backbone [ 31 ]. Glycolipids also include a wide variety of structures. These structures consist in acylglycerols in the case of glycosylglycerides and sulfolipids joined to a carbohydrate moiety by a glycosidic linkage at the sn -3 position [ 31 ].

Betaine lipids are ether-linked glycerolipids containing a betaine moiety. These lipids contain a polar group linked by an ether bond at the sn -3 position of the glycerol moiety, with the fatty acids esterified in the sn -1 and sn -2 positions [ 31 ]. R, R1, and R2 represent fatty acyl chains. Summary of the polar lipid classes identified and quantified in olives and olive oils in different studies.

Olive oil has been shown to possess several classes of glycerophospholipids Figure 2 , but the presence and amount of each class vary considerably among studies Table 1. The MS-based approaches used by other researchers also led to different results. Calvano et al. Table 1 summarizes the main results of each of these works. All the molecular species of glycerophospholipids and glycolipids identified by the MS-based lipidomic approaches, both in olives and olive oil, are listed in Table 2 and Table 3 , respectively.

List of glycerophospholipid molecular species identified in olives and olive oil through mass spectrometry-based lipidomic approaches. C:N indicates the number of carbon atoms C and double bonds N in the fatty acyl side chains. List of glycoglycerolipid and betaine lipid molecular species identified in olive oil through mass spectrometry-based lipidomic approaches. The concentration of glycerophospholipids in olive oils has been estimated by measuring the total phosphorus amount [ 21 ] using reference methods.

The results provided by the identification and characterization of the mentioned studies are motivating but not comparable. A systematic analysis of polar lipids in these matrices has not been performed yet, and there are no official methods for their characterization.

They allow a fast and reproducible analysis, in a short time-frame [ 16 , 17 ], with high sensitivity [ 19 ]. In addition to MS-based approaches, NMR spectroscopy is a potentially valuable technique for analyzing phospholipids in olive oil [ 22 ]. Another advantage of using 31 P-NMR is that glycerophospholipids give a single signal in the spectrum, while different molecules of these lipids are characterized by specific resonance frequencies derived from their distinct chemical structures.

Even so, 31 P-NMR high-resolution spectra were hampered by the formation of aggregates and electrostatic complexes with ions in solution [ 18 ]. The fatty acyl composition of the phospholipids could only be estimated since proton signals are common to the various fatty acyl chains attached to sn -1 and sn -2 positions of glycerol in the phospholipid molecules [ 23 ]. Long spectra acquisitions one hour were needed to achieve a reasonable signal to noise ratio, due to the low concentration of glycerophospholipids in olive oil [ 18 ].

Besides, the 31 P-NMR approach cannot identify glycolipids in olive oil and these lipids also make up the polar lipid pool of this matrix [ 12 , 20 ]. It also varies with pedo-climatic, environmental, agricultural and technological conditions, which gives rise to a unique product with distinct features. High-quality olive oils, as VOOs, have a specific chemical fingerprint, but it has been difficult to assign an identity that can differentiate VOOs from other olive oils.

Consequently, the authenticity of VOOs can be at risk during the olive oil chain production, and ultimately, it may lead to fraud or adulteration.

To date, it has not been possible to provide an identity to each olive oil. A first approach based on the relative abundances of the glycerophospholipids allowed to distinguish the botanical and geographical origin of olive fruits. There were variations on the relative abundance of the polar lipid classes identified in the seeds and in the pulp, and among different olive pulps from different cultivars.

Some classes that were found in the pulp lyso-PE and PE were not detected in the respective seed and not all the classes were detected in all olive pulp samples. In another work, it was found that each olive oil seems to reveal a unique polar lipid profile [ 12 ], showing that each olive oil had a different PC profile and one olive oil had specific polar lipid molecular species, not detected in the other samples. This is a significant advantage since adulteration of extra VOO with hazelnut oil cannot be straightforwardly detected by well-established techniques because these oils have similar triacylglycerol, fatty acid, and sterol profiles [ 24 ].

Even though there are still methodological bottlenecks in studying polar lipids from olives and olive oil, these lipids are considered as new important biochemical markers. A phospholipid profile has been suggested to be included in a flowchart to detect the presence of a specific adulterant in olive oils [ 10 ]. Nevertheless, little is known about the bioactivity or health benefits of phospholipids and glycolipids from olives and olive oil.

A few in vivo and in vitro studies revealed anti-cancer or cancer-preventative effects of food glycolipids [ 27 , 28 , 29 ], as well as anti-inflammatory effects in arthritis and osteoarthritis [ 27 , 28 , 29 , 30 ]. Some studies evaluated the bioactive properties of the polar lipid fraction of olive oil and olive pomace and revealed that they possess anti-thrombotic and anti-atherosclerotic activities by inhibiting platelet aggregation.

This inhibition was assigned to inhibitors or antagonists of platelet aggregation factor PAF [ 15 ], that were further identified in olive oil as a glycerol glycolipid [ 14 ]. The most potent antagonist was identified as a glycerylether- sn acetyl glycolipid, structurally similar to the one previously identified in olive oil [ 15 ]. There is some scientific evidence that the polar lipid fraction from olive oil and olive pomace possess anti-thrombotic and anti-atherosclerotic activity mediated by PAF.

Nevertheless, more studies are needed to elucidate the chemical structure of the bioactive lipids to understand the mechanisms of action and to determine the concentration of these compounds in olive oil or olive-pomace to observe an in vivo effect in human beings.

These by-products can be recovered to create novel value-added products. In the case of polar lipids, their concentration is tens to hundred times higher in olive pomace oil [ 18 ] and olive seed oil [ 34 ], comparatively to olive oil [ 18 , 21 ].

Thus, polar lipids from olive pomace and olive seeds have been regarded as potentially useful from the nutritional and biotechnological standpoints and have been suggested for several novel industrial applications. Olive pomace was proposed as the new promising lipid source for the sustainable production of animal feeds, namely functional fish feeds, feed for aquaculture fish and as an ingredient for inclusion in animal feedstocks [ 35 ].

Other studies carried out on fish species revealed that polar lipids from olive pomace oil [ 41 ] provide high nutritional value for fish feed [ 35 ] and increase fish cardio-protective properties [ 42 ]. Further research is needed on the bioactive properties of olive pomace and olive pomace oil for animal feed purposes and to identify the molecules within the polar lipid fraction responsible for such activity.

The economic potentialities of olive seeds and olive seed oil have been explored in the last few years, primarily by the industry [ 43 ]. Olive seed oil has 0. Phospholipids from olive seeds can also be used for lecithin production in the agri-food industry [ 34 ].

Food derived phospholipids have several biomedical applications, for instance, as emulsifiers in pharmaceuticals and for the preparation of liposomes for cosmetics and drug delivery [ 44 , 45 ]. However, more research is needed to characterize the polar lipidome, its health benefits and the cost-benefit of being extracted from these by-products. Glycerophospholipids, glycolipids and betaine lipids were identified in olives and olive oil, but the identification of the lipidome of these foodstuffs is far from being fully covered.

Distinct analytical approaches have been carried out to isolate and characterize the polar lipidome from these matrices, but those relying on NMR and MS have been the most successful. The diversity of polar lipid classes, the number of molecular species, and their ability to provide a molecular fingerprint for olives and olive oil claims for further research to achieve a standardized methodology for polar lipid identification.

The study of polar lipids from olives and olive oil is essential for providing new insights into their quality, identity, authenticity, and traceability. The identification of polar lipids using the most modern technologies, as mass spectrometry coupled with liquid chromatography in a lipidomic approach, represent the most promising methodology to fulfill that goal. Simultaneously, it is also an innovative research opportunity in this field, as it can bring new inputs to the identity of these food matrices and their recognition as valuable components with health benefits.

Few studies reported that polar lipids from olive oil and olive pomace possess bioactive properties, but this research field is still in its infancy.

Additionally, more information is needed on the polar lipidome of olive-derived industrial by-products, namely olive pomace, olive seeds, and their oils, to promote their recycling and reuse. Based on their polar lipids, novel value-added products and formulations can be conceived as important sources of components with biological activity.

Therefore, further investigation of the polar lipidome will foster the knowledge, valorization and sustainable use of these natural resources. Resume on the importance of polar lipids from olives, olive oil, and their by-products. All authors read and approved the final manuscript. The authors declare no conflict of interest. The founding sponsors had no role in the design of the study; in the collection, analyses, or interpretation of data; in the writing of the manuscript, and in the decision to publish the results.

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Why should I choose olive oil over other types of fat? Answer From Katherine Zeratsky, R. With Katherine Zeratsky, R. Thank you for Subscribing Our Housecall e-newsletter will keep you up-to-date on the latest health information. Please try again. Something went wrong on our side, please try again. Show references Whitney E, et al.

The lipids: Triglycerides, phospholipids, and sterols. In: Understanding Nutrition. Belmont, Calif. Department of Health and Human Services and U. Department of Agriculture. Accessed June 30,