The combination of virgin olive oils and refined marine oils - beneficial effects - Olivita
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REVIEW
B. ØSTERUD1, E.O. ELVEVOLL2 The combination of virgin olive oils and
refined marine oils – beneficial effects
PROGRESS IN NUTRITION
VOL. 10, N. 4, 00-00, 2008 Summary
The traditional extraction technique of marine oils from marine products
involves heating or steam stripping of the raw material in order to release
TITOLO the lipids. In addition, marine oils are refined. Removal of molecules to
La combinazione di oli vergini improve sensory attributes or safety of the marine oil may destroy potent
di oliva e oli marini raffinati - antioxidants and may as well remove components with potential beneficial
effetti benefici effects. Indeed, in several clinical studies performed on marine oils we have
observed that this is associated with loss of anti-inflammatory effects pro-
KEY WORDS bably mediated by removal of beneficial antioxidants. Based on these fin-
Olive oils, marine oils, dings a clinical study with combined cold pressed olive oil with refined seal
antioxidants, beneficial effects oil or fish oil was performed. Healthy subjects were given 15 ml/day of the
combined oils for 10-14 weeks. These recombined oils appeared to regain
PAROLE CHIAVE properties and behave more like the cold pressed marine oils. The anti-in-
Olio di oliva, oli marini, flammatory effects were seen in reduction of MCP-1 (monocyte chomo-
antiossidanti, effetti benefici tactic protein-1), C-reactive protein (CRP), as well as thromboxane B2
and leukotriene B4 in the seal oil combined with olive oil, and reduction in
cytokines in the fish oil combined with olive oil. Similar changes were not
seen in the marine oils without the presence of olive oil or olive oil alone.
In conclusion, cold pressed olive oil has the ability to regain beneficial ef-
fects lost during refinement of marine oils.
Riassunto
La tradizionale tecnica di estrazione degli oli marini dai prodotti del mare
1
Department of Biochemistry,
Institute of Medical Biology, coinvolge il riscaldamento o lo stripping a vapore dalle materie prime al fi-
Faculty of Medicine, ne di rilasciare i lipidi. Inoltre, gli oli marini vengono raffinati. La rimozio-
University of Tromsø, Norway ne di molecole dall’olio marino per migliorarne gli attributi sensoriali o la
2
Department of Marine sicurezza possono distruggere gli antiossidanti e rimuovere anche i compo-
Biotechnology, University of nenti con potenziali effetti benefici. Infatti, in diversi studi clinici effettuati
Tromsø, Norway sugli oli marini abbiamo osservato che questo è associato con la perdita de-
Dr. Bjarne Østerud gli effetti anti-infiammatori probabilmente a causa della rimozione degli
Department of Biochemistry antiossidanti. Sulla base di queste evidenze è stato allestito uno studio cli-
Institute of Medical Biology
Faculty of Medicine nico utilizzando la combinazione di olio di oliva pressato a freddo con olio
University of Tromsø di foca o di pesce raffinato. Soggetti in salute hanno assunto 15 ml/die del-
9037 Tromsø, Norway
Telephone: 47 776 44730 l’olio combinato per 10-14 settimane. Quest’olio combinato sembra recu-
E-mail: bjarne@fagmed.uit.no perare le proprietà e comportarsi come l’olio marino pressato a freddo. Gli
1VOLUME 10
effetti anti-infiammatori sono stati osservati come riduzione della MCP-1
(proteina chemotattica dei monociti-1), della proteina C-reattiva (PCR),
come pure del trombossano B2 e del leucotriene B4 nell’olio di foca in
combinazione con l’olio d’oliva, e come riduzione delle citochine nell’olio
di pesce in combinazione con l’olio d’oliva. Simili cambiamenti non sono
stati osservati negli oli marini senza la presenza di olio d’oliva o di olio d’o-
liva da solo. In conclusione, l’olio d’oliva pressato a freddo ha la capacità di
riacquistare gli effetti benefici persi durante la raffinazione degli oli marini.
Cardio-protective properties of human subjects have been given va- instance destroy potent antioxi-
seafood – lost due to processing? rious dietary supplements, and the dants or remove other components
endpoints of our studies has been with potential beneficial effects.
The groundbreaking observations measurements of serum fatty acids, Modern meal preparing techniques
of reduced mortality due to CVD lipids and lipoproteins and various may also lower the content of bio-
in Greenland Eskimos with a tradi- parameters associated with cardio- logically active components, and
tional diet consisting substantial vascular/thrombotic diseases (6- losses of low molecular weight
amounts of meat and fat (blubber) 13). We have investigated various compounds, due to preparing tech-
from seal and whales, suggest that questions related to these marine niques are well known. Previous
high intakes of n–3 fatty acids from products, such as: Which marine studies in our laboratories indicate
fish and sea mammals prevent oil/oil combinations have the most (1) up to 70% loss of biological ac-
CVD (1). This is in contrast with beneficial effects? Does processing tive components when preparing
the high frequency of cardiovascu- of the marine oils influence the traditional (Norwegian) fish pro-
lar disease in Western populations, health benefits? Are there additio- ducts (14), and (2) that there are
who have low fish intakes and high nal benefits from eating whole fish protective substances, the effect of
intakes of cholesterol and saturated compared to fish oils? Are fish oils which disappears when products
fat. Consumption of fish and mari- more efficiently taken up from are subjected to rough processing
ne PUFAs is associated with a re- complete fish compared to fish oil conditions such as cooking or refi-
duced risk of cardiovascular events capsules? Indeed, in a recent study, ning (7, 9).
and mortality, in part caused by a we found that the long-chain n-3
decreased risk of sudden death (2- PUFAs were almost 3-times more
5). We have previously performed efficiently taken up from complete Marine oils – Cardiovascular risk
various studies of the effects of in- fish than from cod liver oil (13). protection?
take of fish, seal and whale oils, fish The main task of modern food refi-
fillet, and fish paste enriched with ning processes is to make edible The objectives of our experiments
taurine and the n-3 PUFAs EPA and stable products. Refining pro- have been, by mimicking parts of
and DHA in healthy human volun- cedures to improve sensory attribu- the traditional Eskimo diet, to ex-
teers. In all these studies, healthy tes or safety of marine oils may for plore the beneficial effects of raw or
2PROGRESS IN NUTRITION 4/2008
less processed food items on para- related to changes in blood cells vered. The nutritional quality of the
meters related to development of but not to changes in LPS-induced food depends on quantity as well as
CHD. In our studies, healthy vo- products. Our investigations seem availability of such molecules. The
lunteers ingested cold pressed “vir- to indicate that there may be pro- time and temperature of processing,
gin” versus refined marine oils (seal, tective substances, relevant for the product composition and storage
whale, cod liver). These studies ha- development of CHD, in seafood are all factors that substantially im-
ve revealed that there may be addi- and marine oils, the effect of which pact the status of our foods.
tional to n-3 fatty acids, beneficial disappears when these products are Fish oils are extracted from whole
components of relevance for car- subjected to rough processing con- fish, fish liver (mainly cod liver) or
diovascular diseases in marine oils. ditions such as blanching, cooking by-products from the fisheries in-
Non-refined (cold pressed or “vir- or refining. This supports our dustry (mainly salmon). Marine
gin”) marine oil had additional po- hypothesis that n-3 fatty acids are mammal oils are produced from
sitive effects on parameters related not the only products of the Eski- blubber, external adipose tissue. The
to development of CHD despite a mo diet preventing cardiovascular traditional extraction technique in-
lower content of n-3 fatty acids (7, diseases. volves heating or steam stripping of
9, 12). the raw material in order to release
the lipids. Marine oils are highly
In a recent investigation, one hun- Oil processing/refining unsaturated and the application of
dred and thirty one healthy subjects high temperatures during extraction
were randomly divided into The main task of modern processes may cause undesired effects like; ini-
7groups receiving 15 ml/day for 8 for making cod liver/fish oil pro- tiation of oxidation reactions, de-
weeks cold pressed or refined wha- ducts is to make them edible and struction of antioxidants and extrac-
le- seal- or fish oils and one group stable. Removal of molecules that tion of molecules that causes taste
which did not receive any oil (con- causes off- flavours or taste to im- and smell in the oil fraction. It is
trol group) [unpublished]. A multi- prove sensory attributes may, for in- inevitable that during heat extrac-
variate analysis showed that intake stance, destroy potent antioxidants. tion of the oil, detectable changes
of particularly whale oil was asso- Processing (including preparation) occur in the different lipid compo-
ciated with a strong positive corre- makes food healthier, safer, tastier nent, as compared with their “virgin”
lation between changes in EPA and and more shelf-stable. While the state in the cells (8). Marine oils for
changes in HDL-cholesterol benefits are numerous, processing human consumption are normally
(r=0.63 for refined and 0.40 for can also be detrimental, affecting subjected to additional refining pro-
cold-pressed whale oils). This was the nutritional quality. The content cedures. The main objectives of this
less pronounced in the CLO of biological active molecules of process are to remove pesticides and
groups. Changes in EPA in the foods subjected to processing or to make an edible and stable pro-
cold-pressed CLO group were ne- preparing is influenced by several duct. To achieve a stable, sensory ac-
gatively correlated to changes in factors. The chemical stability of ceptable and safe product the remo-
WBC, platelets, cytokines and such molecules in the food is of im- val of a number of components
proinflammatory eicosanoids, whe- portance as well as the extent of (proteins, peptides, amino acids, free
reas in the refined CLO group processing, environmental factors fatty acids, phospholipids, pigments,
changes in EPA was negatively cor- and form in which the food is deli- sterols, transformation products,
3VOLUME 10
metals and possible toxic agents) are olive oil (low in polyphenols), and a cumulates, their lipids and proteins
normally necessary. mixture of the 2 oils in equal parts undergo oxidation and glycation.
In conclusion, removal of molecules were studied by Covas et al. (16). Cells in the vessel wall seem to in-
to improve sensory attributes or sa- Two hundred healthy young men terpret the change as a dangerous
fety of the oil may destroy potent consumed 25 mL of an olive oil sign, and they call for reinforcement
antioxidants and may as well remo- daily for 3 weeks followed by the from the body defense system. The-
ve components with potential be- other olive oils in a randomly assi- se events appear to promote upre-
neficial effects. gned sequence. Olive oils with gulation of adhesion molecules on
greater polyphenol content led to a the endothelial cells (ECs), particu-
slight increased high density lipo- larly vascular cell adhesion molecu-
Virgin olive oil protein (HDL) cholesterol levels le-1 (VCAM-1) and intercellular
and decrease in serum markers of adhesion molecule-1 (ICAM-1).
Virgin olive oils produced by di- oxidation. A linear decrease in total Thus monocyte and lymphocyte re-
rect-press or centrifugation me- cholesterol-HDL cholesterol ratio cruitment is initiated, leading to en-
thods have higher phenolic con- and oxidative biomarkers (conjuga- hanced transmigration of monocy-
tent. Phenolic compounds in olive ted dienes, hydroxy fatty acids, and tes, upregulated exposure of adhe-
oil show strong antioxidant proper- circulating oxidized LDL) in asso- sion molecules on a variety of cells
ties and at the same time oxidized ciation with the phenolic content and chemoattractant production
low-density lipoprotein (LDL) is of the olive oils was observed. The and release. These are all essential
damaging to the arterial wall. greatest within-group effects on in- elements of the transfer of monocy-
Improvements in endothelial creasing HDL cholesterol levels tes to the intima and the concurrent
dysfunction and the lipid profile ha- and decreasing oxidative biomar- differentiation of these cells into
ve been reported for dietary poly- kers were also measured after high macrophages. Available LDL is a
phenols and the Mediterranean polyphenol olive oil consumption. prerequisite for the further conver-
diets health benefits are suggested These authors have also concluded sion of macrophages into lipid loa-
to be due to a synergism of phyto- that virgin olive oil have greater ded macrophages, major residents
chemicals and fatty acids (15-18). health benefits than refined olive of the fatty streak formed just un-
Olive oil (rich in oleic acid fatty oil (16). derneath the endothelium of the
acid), is the main fat of the Medi- vessel wall. Modified forms of LDL
terranean diet and most of the pro- (oxidized, acylated etc.) are of parti-
tective effect of olive oil has been at- Why is it important to prevent cular interest, since the modifica-
tributed to its high monounsatura- oxidation in the vessel wall? tion of LDL is associated with in-
ted fatty acid content. However, the flammatory reactions, amplifying
minor components, particularly the Recruitment of monocytes and proinflammatory events already ini-
phenolic compounds, in olive oil are lymphocytes from the peripheral tiated due to the adherence and
recently documented to contribute blood to the intima of the vessel transmigration of monocytes and
to the health benefits derived from wall is a primordial event in athero- lymphocytes into the intima.
the Mediterranean diet (15-18). genesis, an event that appears to de- Polyunsaturated fatty acids, as e.g.
The effect of consuming virgin oli- pend on the local presence of high the omega-3 fatty acids, are also
ve oil (high in polyphenols), refined amounts of LDL. As the LDL ac- incorporated in LDL-particles, i.e.
4PROGRESS IN NUTRITION 4/2008
these particles are thereby more su- Table 1 - The stabilit of various oils when hated 70°C and exposed to oxidation
sceptible for oxidation. Since this is
one of the major reactions in the
Oil Hours before start “Second” reaction
early phase of atherogenesis19 (re-
of oxidation
view), a prevention of the oxidation
may prevent foam cell formation in OliVita 38
the intima, the early event in athe- Olive oil >60
rogenesis. Thus, antioxidants have Soya oil 1,1
been shown to reduce lesion for- Cod liver oil (CLO) 0,5 9,6
Seal oil 2,1 12,5
mation in animal models 20 (re-
Conc. of EPA+DHAVOLUME 10
Table 2 - Administration of marine oils; 10 weeks
Parameter Control Seal Cod liver Seal+CL Whale
Serum:
triacylglycerol (TG) - L* - - -
total cholesterol “ - - - -
HDL cholesterol “ - - H* H***
Coagulation factors:
Prothrombin F1+2 “ - - - L*
Lipopolysaccharide stimulated (LPS) whole blood:
tumor necrosis factor- TNF α (monocytes) “ - - - L*
tissue factor activity (TF) (monocytes) “ - - L* L*
thtomboxane B2 (TXB2) “ - - - L**
antioxidants and other contami-
Table 3 - Diet added 15 ml cod liver oil (CLO) or OliVita, changes in para- nants, with extra virgin olive oils,
meters related to coronary heart disese (CHD) before and after intake we obtain a synergistic effect bet-
ween the marine polyunsaturated
Groups HDL-chol hsCRP MCP-1 TxB2 LTB4 fatty acids, particularly EPA and
DHA, and the antioxidants and
CLO (+) - + ++ ++ probably other components in the
OliVita ++ +++ +++ ++ ++ olive oil. This effect mimics the si-
gnificant beneficial effect of cold
pressed whale oil that appears to be
reactions in the test subjects had The major difference between fish largely lost during the refinement
been altered in a very positive way. oil in combination with olive oil as process. The unique effects of the
Furthermore, HDL-cholesterol, the compared to seal oil and olive oil, combination of the refined marine
good cholesterol, was increased by was the latter’s combined oil had a oils and the olive oil are strongly
about 8 percent in the group consu- significantly higher rise in the good dependent on the ratio between the
ming seal oil/olive oil. This confirms HDL-cholesterol compared to the marine oils and the olive oil in ad-
our earlier observation that marine combination of fish oil and olive oil. dition to the quality of the extra
oils from blubber of mammalian virgin olive oil.
animals has a very good effect on
HDL-cholesterol 9. As expected Conclusions
References
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6PROGRESS IN NUTRITION 4/2008
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