A Case Report of Possible Health Benefits of Extra Virgin Olive Oil
The literature on the chemical analysis of cooking oils suggests that the cholesterol-reducing effect may well be due to the antioxidant agents rather than unsaturated fats. Furthermore, antioxidant agents are present in extra virgin olive oil and not in olive oil. There is some evidence, based on s...
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| Format: | Article |
| Language: | English |
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Wiley
2003-01-01
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| Series: | The Scientific World Journal |
| Online Access: | http://dx.doi.org/10.1100/tsw.2003.112 |
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| _version_ | 1832558273653374976 |
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| author | Said Shahtahmasebi Shahnaz Shahtahmasebi |
| author_facet | Said Shahtahmasebi Shahnaz Shahtahmasebi |
| author_sort | Said Shahtahmasebi |
| collection | DOAJ |
| description | The literature on the chemical analysis of cooking oils suggests that the cholesterol-reducing effect may well be due to the antioxidant agents rather than unsaturated fats. Furthermore, antioxidant agents are present in extra virgin olive oil and not in olive oil. There is some evidence, based on studies using patients, to support such a supposition. In this paper, we present a case report on the possible health effects of changing from olive oil to extra virgin olive oil. The case report is intended to raise some relevant issues to stimulate a debate and more research in this area. |
| format | Article |
| id | doaj-art-c8c900dd1e684845bdd4fb7bc3715985 |
| institution | Kabale University |
| issn | 1537-744X |
| language | English |
| publishDate | 2003-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | The Scientific World Journal |
| spelling | doaj-art-c8c900dd1e684845bdd4fb7bc37159852025-02-03T01:32:53ZengWileyThe Scientific World Journal1537-744X2003-01-0131265127110.1100/tsw.2003.112A Case Report of Possible Health Benefits of Extra Virgin Olive OilSaid Shahtahmasebi0Shahnaz Shahtahmasebi1School of Mathematics and Statistics, Faculty of Health and Sciences, Christchurch Polytechnic Institute of Technology, POBox 540, Christchurch, New ZealandSchool of Mathematics and Statistics, Faculty of Health and Sciences, Christchurch Polytechnic Institute of Technology, POBox 540, Christchurch, New ZealandThe literature on the chemical analysis of cooking oils suggests that the cholesterol-reducing effect may well be due to the antioxidant agents rather than unsaturated fats. Furthermore, antioxidant agents are present in extra virgin olive oil and not in olive oil. There is some evidence, based on studies using patients, to support such a supposition. In this paper, we present a case report on the possible health effects of changing from olive oil to extra virgin olive oil. The case report is intended to raise some relevant issues to stimulate a debate and more research in this area.http://dx.doi.org/10.1100/tsw.2003.112 |
| spellingShingle | Said Shahtahmasebi Shahnaz Shahtahmasebi A Case Report of Possible Health Benefits of Extra Virgin Olive Oil The Scientific World Journal |
| title | A Case Report of Possible Health Benefits of Extra Virgin Olive Oil |
| title_full | A Case Report of Possible Health Benefits of Extra Virgin Olive Oil |
| title_fullStr | A Case Report of Possible Health Benefits of Extra Virgin Olive Oil |
| title_full_unstemmed | A Case Report of Possible Health Benefits of Extra Virgin Olive Oil |
| title_short | A Case Report of Possible Health Benefits of Extra Virgin Olive Oil |
| title_sort | case report of possible health benefits of extra virgin olive oil |
| url | http://dx.doi.org/10.1100/tsw.2003.112 |
| work_keys_str_mv | AT saidshahtahmasebi acasereportofpossiblehealthbenefitsofextravirginoliveoil AT shahnazshahtahmasebi acasereportofpossiblehealthbenefitsofextravirginoliveoil AT saidshahtahmasebi casereportofpossiblehealthbenefitsofextravirginoliveoil AT shahnazshahtahmasebi casereportofpossiblehealthbenefitsofextravirginoliveoil |