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Health Benefits of Edible Oils
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Health Benefits of Edible Oils

A special issue of Nutrients (ISSN 2072-6643). This special issue belongs to the section "Nutrition and Metabolism".

Deadline for manuscript submissions: closed (31 December 2020) | Viewed by 33573

Special Issue Editors

Prof. Dr. José J. Gaforio

E-Mail Website
Guest Editor
1. Department of Health Sciences, University Institute of Research in Olive Groves and Olive Oils, University of Jaén, 23071 Jaén, Spain
2. CIBER Epidemiología y Salud Pública (CIBER-ESP), Instituto de Salud Carlos III, 28029 Madrid, Spain
Interests: virgin olive oil; inflammation; cancer; nutritional immunology; antioxidants
Special Issues, Collections and Topics in MDPI journals
Dr. Cristina Sanchez-Quesada

E-Mail Website
Guest Editor
Department of Health Sciences, Center for Advanced Studies in Olive Grove and Olive Oils, University of Jaén, 23071 Jaén, Spain
Interests: chronic inflammation; healthy compounds; breast cancer; oxidative damage; virgin olive oil; health benefits
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

An equilibrate diet and exercise has been proposed to prevent and improve the quality of life for patients with chronic diseases such as cancer and neurological and cardiovascular diseases. Fats are one of the main dietary components, and edible oils are generally the main source of fat intake. Much of the world's population consumes excess calories from fat, and currently, there is a worldwide epidemic of individuals who are obese or overweight. However, not all fats have the same effect on our health. Thus, many questions concerning fat intake remain, and further research is required to determine the association between oil consumption and health.

In this Special Issue of Nutrients, we aim to present a collection of papers dealing with the effect of edible oil intake on health maintenance. We invite authors to submit comprehensive reviews, clinical trials, epidemiological analyses, and studies employing cell and animal models that address the relationship between dietary intake of edible oils, or their nutrients, and human health.

Potential topics may include, but are not limited to, the associations between macronutrient and micronutrient intake, dietary patterns, cancer, cardiovascular disease, neurological health, obesity, high blood pressure, quality of life, and chronic inflammation.

Prof. José J. Gaforio
Dr. Cristina Sanchez-Quesada
Guest Editors

Manuscript Submission Information

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Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Nutrients is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • Edible vegetable oils
  • Bioactive oil compounds
  • Anticancer
  • Antiaging
  • Health maintenance
  • Obesity
  • Cardiovascular
  • Anti-inflammatory properties
  • Antioxidants
  • Micronutrients

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Published Papers (5 papers)

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Research

9 pages, 428 KiB  
Article
Do Chefs Value Health in Their Olive Oil Purchasing Decisions?
by María Gutierrez-Salcedo, Manuel Parras-Rosa, Francisco José Torres-Ruiz and Manuela Vega-Zamora
Nutrients 2021, 13(2), 445; https://doi.org/10.3390/nu13020445 - 29 Jan 2021
Cited by 2 | Viewed by 3331
Abstract
Amidst the public’s growing preoccupation with healthy eating, both inside and outside the home; an increase in people eating out; and the importance that olive oil has acquired in the markets due to its health benefits, the aim of this study is to [...] Read more.
Amidst the public’s growing preoccupation with healthy eating, both inside and outside the home; an increase in people eating out; and the importance that olive oil has acquired in the markets due to its health benefits, the aim of this study is to find out whether health is also a relevant criterion for chefs in their olive oil purchase decisions. To this end, a survey was conducted of 400 chefs in Spain belonging to the international chefs’ association Euro-Toques. The results show that only 2% of the sample consider health to be a relevant criterion in the purchase of olive oils and that the attribute of “health” is not used by restaurants as an element of differentiation by which to position themselves in the market. These results lead us to conclude that the consumer demand for healthy foods (in this case, olive oils) is not being met by the restaurant sector. Moreover, this raises the question as to whether chefs actually make good opinion leaders, with all that this social role implies. Full article
(This article belongs to the Special Issue Health Benefits of Edible Oils)
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14 pages, 4038 KiB  
Article
A New Peracetylated Oleuropein Derivative Ameliorates Joint Inflammation and Destruction in a Murine Collagen-Induced Arthritis Model via Activation of the Nrf-2/Ho-1 Antioxidant Pathway and Suppression of MAPKs and NF-κB Activation
by María Luisa Castejón, Catalina Alarcón-de-la-Lastra, María Ángeles Rosillo, Tatiana Montoya, Jose G. Fernández-Bolaños, Alejandro González-Benjumea and Marina Sánchez-Hidalgo
Nutrients 2021, 13(2), 311; https://doi.org/10.3390/nu13020311 - 22 Jan 2021
Cited by 24 | Viewed by 2975
Abstract
Oleuropein (OL), an olive tree secoiridoid and its peracetylated derivate (Per-OL) have exhibited several beneficial effects on LPS-stimulated macrophages and murine experimental systemic lupus erythematosus (SLE). This study was designed to evaluate dietary Per-OL in comparison with OL supplementation effects on collagen-induced arthritis [...] Read more.
Oleuropein (OL), an olive tree secoiridoid and its peracetylated derivate (Per-OL) have exhibited several beneficial effects on LPS-stimulated macrophages and murine experimental systemic lupus erythematosus (SLE). This study was designed to evaluate dietary Per-OL in comparison with OL supplementation effects on collagen-induced arthritis (CIA) murine model. Three-weeks-old DBA-1/J male mice were fed from weaning with a standard commercial diet or experimental enriched-diets in 0.05 % (w/w) OL, 0.05% and 0.025% Per-OL. After six weeks of pre-treatment, arthritis was induced by bovine collagen type II by tail base injection (day 0) and on day 21, mice received a booster injection. Mice were sacrificed 42 days after the first immunization. Both Per-OL and OL diets significantly prevented histological damage and arthritic score development, although no statistically significant differences were observed between both compounds. Also, serum collagen oligomeric matrix protein (COMP), metalloprotease (MMP)-3 and pro-inflammatory cytokines levels were ameliorated in paws from secoiridoids fed animals. Mitogen-activated protein kinases (MAPK)s and nuclear transcription factor-kappa-B (NF-κB) activations were drastically down-regulated whereas nuclear factor E2-related factor 2 (Nrf2) and heme-oxygenase-1 (HO-1) protein expressions were up-regulated in those mice fed with OL and Per-OL diets. We conclude that both Per-OL and its parent compound, OL, supplements might provide a basis for developing a new dietary strategy for the prevention of rheumatoid arthritis. Full article
(This article belongs to the Special Issue Health Benefits of Edible Oils)
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15 pages, 1983 KiB  
Article
Beneficial Effects of a Mixture of Algae and Extra Virgin Olive Oils on the Age-Induced Alterations of Rodent Skeletal Muscle: Role of HDAC-4
by Daniel González-Hedström, Teresa Priego, Asunción López-Calderón, Sara Amor, María de la Fuente-Fernández, Antonio Manuel Inarejos-García, Ángel Luis García-Villalón, Ana Isabel Martín and Miriam Granado
Nutrients 2021, 13(1), 44; https://doi.org/10.3390/nu13010044 - 25 Dec 2020
Cited by 10 | Viewed by 3952
Abstract
Aging is associated with a progressive decline in skeletal muscle mass, strength and function (sarcopenia). We have investigated whether a mixture of algae oil (25%) and extra virgin olive oil (75%) could exert beneficial effects on sarcopenia. Young (3 months) and old (24 [...] Read more.
Aging is associated with a progressive decline in skeletal muscle mass, strength and function (sarcopenia). We have investigated whether a mixture of algae oil (25%) and extra virgin olive oil (75%) could exert beneficial effects on sarcopenia. Young (3 months) and old (24 months) male Wistar rats were treated with vehicle or with the oil mixture (OM) (2.5 mL/kg) for 21 days. Aging decreased gastrocnemius weight, total protein, and myosin heavy chain mRNA. Treatment with the OM prevented these effects. Concomitantly, OM administration decreased the inflammatory state in muscle; it prevented the increase of pro-inflammatory interleukin-6 (IL-6) and the decrease in anti-inflammatory interleukin-10 (IL-10) in aged rats. The OM was not able to prevent aging-induced alterations in either the insulin-like growth factor I/protein kinase B (IGF-I/Akt) pathway or in the increased expression of atrogenes in the gastrocnemius. However, the OM prevented decreased autophagy activity (ratio protein 1A/1B-light chain 3 (LC3b) II/I) induced by aging and increased expression of factors related with muscle senescence such as histone deacetylase 4 (HDAC-4), myogenin, and IGF-I binding protein 5 (IGFBP-5). These data suggest that the beneficial effects of the OM on muscle can be secondary to its anti-inflammatory effect and to the normalization of HDAC-4 and myogenin levels, making this treatment an alternative therapeutic tool for sarcopenia. Full article
(This article belongs to the Special Issue Health Benefits of Edible Oils)
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12 pages, 904 KiB  
Article
Impact of Long-Term Supplementation with Fish Oil in Individuals with Non-Alcoholic Fatty Liver Disease: A Double Blind Randomized Placebo Controlled Clinical Trial
by Kátia Cansanção, Marta Citelli, Nathalie Carvalho Leite, María-Carmen López de las Hazas, Alberto Dávalos, Maria das Graças Tavares do Carmo and Wilza Arantes Ferreira Peres
Nutrients 2020, 12(11), 3372; https://doi.org/10.3390/nu12113372 - 2 Nov 2020
Cited by 26 | Viewed by 6900
Abstract
Non-alcoholic fatty liver disease (NAFLD) is a chronic disease affecting up to 25% of the population worldwide. n-3 long-chain polyunsaturated fatty acids (n-3 PUFA) have been associated with improved clinical parameters of NAFLD. Our purpose was to conduct a pilot study to evaluate [...] Read more.
Non-alcoholic fatty liver disease (NAFLD) is a chronic disease affecting up to 25% of the population worldwide. n-3 long-chain polyunsaturated fatty acids (n-3 PUFA) have been associated with improved clinical parameters of NAFLD. Our purpose was to conduct a pilot study to evaluate the effects of n-3 PUFA supplementation in a randomized, double-blind, placebo-controlled clinical study performed on NAFLD individuals diagnosed by ultrasound. Patients received n-3 PUFA (n = 13) or placebo (n = 11) supplementation for six months. Circulating miR-122 expression (determined by quantitative real time-polymerase chain reaction (qRT-PCR), liver fibrosis (FibroScan®), red blood cells (RBC) fatty acids (gas chromatography), and biochemical tests were performed at baseline and after intervention. After the intervention, in the n-3 PUFA group, docosahexaenoic acid (DHA) and omega index increased significantly in RBC (p = 0.022 and p = 0.012, respectively), in addition to a significant reduction in alkaline phosphatase (ALP) (p = 0.002) and liver fibrosis (p = 0.039). However, there was no change in the expression of circulating miR-122 in both groups. Our results showed that omega-3 PUFA were incorporated in erythrocytes after six months of fish oil supplementary intake, and that n-3 PUFA were effective in reducing ALP and liver fibrosis without altering the expression of circulating miR-122 in individuals with NAFLD. Full article
(This article belongs to the Special Issue Health Benefits of Edible Oils)
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17 pages, 4368 KiB  
Article
The High-Fat Diet Based on Extra-Virgin Olive Oil Causes Dysbiosis Linked to Colorectal Cancer Prevention
by Carmen Rodríguez-García, Cristina Sánchez-Quesada, Ignacio Algarra and José J. Gaforio
Nutrients 2020, 12(6), 1705; https://doi.org/10.3390/nu12061705 - 7 Jun 2020
Cited by 32 | Viewed by 14622
Abstract
The present study aims to examine the effects of three different high-fat diet (HFD) on mice gut microbiota in order to analyse whether they create the microenvironmental conditions that either promote or prevent colorectal cancer (CRC). We evaluated colonic mucosa-associated microbiota in CD1 [...] Read more.
The present study aims to examine the effects of three different high-fat diet (HFD) on mice gut microbiota in order to analyse whether they create the microenvironmental conditions that either promote or prevent colorectal cancer (CRC). We evaluated colonic mucosa-associated microbiota in CD1 mice fed with HFD, based on 60% kcal from fat-containing coconut, sunflower or extra-virgin olive oil as the only source of fat. The main findings were as follows: (a) All HFD produced a decrease in the richness and diversity of the intestinal microbiota that was independent of mouse weight, (b) HFD switched Lactobacillus to Lactococcus. In general, the results showed that both sunflower- and coconut-HFD generated a pro-inflammatory intestinal microenvironment. In brief, coconut-HFD decreased Akkermansia and increased Staphylococcus, Prevotella and Bacteroides spp. abundance. Sunflower-HFD reduced Akkermansia and Bifidobacterium, while enhancing Sphingomonas and Neisseria spp. abundance. In contrast, EVOO-HFD produced an anti-inflammatory microenvironment characterised by a decreased Enterococcus, Staphylococcus, Neisseria and Pseudomonas spp. abundance. At the same time, it increased the Firmicutes/Bacteroidetes ratio and maintained the Akkermansia population. To conclude, EVOO-HFD produced changes in the gut microbiota that are associated with the prevention of CRC, while coconut and sunflower-HFD caused changes associated with an increased risk of CRC. Full article
(This article belongs to the Special Issue Health Benefits of Edible Oils)
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