Special Issue "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: 31 December 2020.

Special Issue Editors

Prof. Dr. José J. Gaforio
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Guest Editor
Department of Health Sciences, Center for Advanced Studies in Olive Grove and Olive Oils, University of Jaén, 23071 Jaén, Spain
Interests: virgin olive oil; inflammation; cancer; nutritional immunology; antioxidants
Special Issues and Collections in MDPI journals
Dr. Cristina Sanchez-Quesada
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 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

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All papers will be peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

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 monthly 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 2000 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

Published Papers (1 paper)

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Research

Open AccessArticle
The High-Fat Diet Based on Extra-Virgin Olive Oil Causes Dysbiosis Linked to Colorectal Cancer Prevention
Nutrients 2020, 12(6), 1705; https://doi.org/10.3390/nu12061705 - 07 Jun 2020
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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