Olive oil

What is olive oil

Olive oil has thousands of years of history in countries along the Mediterranean Sea and is known as "liquid gold" in the West. "The Queen of Vegetable Oils" and "Mediterranean Nectar", the reason lies in its excellent natural health effects, beauty effects and ideal cooking uses. High-grade olive oil for consumption is a natural fruit juice extracted from first-ripe or mature olive fruits through a physical cold pressing process. It is the only woody vegetable oil in the world that is available for human consumption in its natural state. It is native to countries along the Mediterranean Sea. Humans have cultivated it for thousands of years. According to some statistics, "Olive" appears more than 200 times in the Bible.

Olea Europaea L. is a famous tree species with a long history in the world. In plant taxonomy, Olea Europaea L. is classified into the Oleaceae family. Olea is a small evergreen tree. Trees. The Mediterranean coast has the most suitable soil and climatic conditions such as temperature, sunshine, air humidity and precipitation required for the growth of olive oil. Except for the Mediterranean coast, other areas can only be planted sporadically in suitable areas. Olive oil is a long-lived tree. It begins to bear fruit 4-5 years after planting, and the fruiting period can last as long as 50 to 100 years. The fruit is a stone fruit with a similar appearance. Dates in my country. From March to June every year, it is the time when olive trees bloom and bear fruit. From July to October, the fruits begin to develop and mature.

The fruits transition from green, to red, purple, and finally black. November is the fruit picking season. The physical properties of olive fruits and the chemical composition of the pulp vary due to different varieties, maturity, geographical environment, soil texture and planting methods. For example, the olive oil produced in Crete, Greece, is due to the unique geographical environment and It has the best quality due to its climatic conditions.

The countries with the highest olive oil production in the world are Spain and Italy, and the country with the best olive oil quality is Greece, especially the olive oil from the Greek island of Crete. . The annual output of olive oil in the world is currently only about 2.3 million tons, while my country's current annual output of peanut oil, soybean oil and other herbal vegetable oils has exceeded 17 million tons. Olive oil has become a scarce resource in the world due to its yield and excellent nutritional content.

In ancient Greek mythology, the paste extracted from olive fruits by the goddesses had an amazing effect. When Hera wanted to seduce Zeus, she smeared herself with this sacred paste - olive oil. It was not until the end of Homer's time that olive oil gained economic value. However, only the nobility and wealthy could use olive oil. In the homes of some Trojan heroes, it was regarded as a precious ointment.

Olive oil was part of a health and beauty ritual in the bathing culture of the Romans, who massaged it in and then scraped it off with a curved bone scraper. The Romans were particularly sympathetic to the miraculous antioxidant and anti-inflammatory effects of olive oil.

The ancient Hebrews believed that a king must be coated with shiny olive oil to be worthy of the name of his true destiny; in the New Testament, when Adam returned from Noah's Ark, he was dressed in green The olive branch was used as a symbol to alleviate the disturbance of floods, so since then the olive tree has been given the meaning of symbolizing the recovery of life and peace.

More importantly, the culture of the olive tree influenced the development of Western civilization. Around the 15th century during the Age of Discovery, Spain, the maritime power at that time, used light sailing ships to carry the olive tree civilization to the New World, South Africa, Australia, the Americas, and China and Japan in the East. For Westerners, olive is the best synonym for the tree of life, because it not only ignited Mediterranean civilization, but also brought a sense of happiness to taste, health and youth!

The role of olive oil

"Liquid gold" is well-deserved

Olive oil is directly cold-pressed from fresh olive fruits without heating or chemical treatment. , retaining natural nutrients. It is yellow-green in color and has a fragrant smell. It is a traditional edible oil for people from various countries along the Mediterranean Sea. Olive oil is recognized as a green health-care edible oil due to its rich nutritional content and outstanding medical and health-care functions. It is known as "liquid gold".

Olive oil contains high levels of monounsaturated fatty acids (55~83%), that is, oleic acid. In addition to supplying a large amount of heat energy required by the human body, it can also adjust the concentration ratio of high- and low-density lipoprotein cholesterol in human plasma. Among them, linoleic acid and linoleic acid are necessary for the human body, but the human body cannot synthesize them by itself, and excessive consumption is also harmful to the human body. The proportion of oleic acid, linoleic acid and linoleic acid contained in olive oil is exactly the proportion required by the human body, similar to breast milk, which is also not available in other vegetable oils; at the same time, olive oil is rich in vitamins A, D, E, F, K components, fat-soluble vitamins such as carotene and antioxidants are easily digested and absorbed by the human body.

Research shows that if olive oil can be consumed for a long time, it has very good nutritional and health effects:

It can lower cholesterol and prevent the occurrence of cardiovascular diseases. It has a very obvious prevention and treatment effect on arteriosclerosis and complications of arteriosclerosis, hypertension, heart disease, heart failure, kidney failure, cerebral hemorrhage and other diseases caused by excessive cholesterol concentration.

Can improve digestive system function.

Helps reduce gastric acid, prevent gastritis, duodenal ulcer and other diseases, and improve the functions of the stomach, spleen, intestines, liver and bile ducts. Stimulate bile secretion, prevent gallstones and reduce the occurrence of cholecystitis. Olive oil acts as a mild laxative, and two tablespoons taken on an empty stomach in the morning has unexpected effects on relieving chronic constipation.

It can prevent brain aging and prevent Alzheimer's disease. Helps enhance the body's absorption of minerals, such as phosphorus, zinc, calcium, etc., and reduce the occurrence of rheumatoid arthritis.

It can inhibit some types of malignant tumors such as prostate cancer, breast cancer, intestinal cancer, squamous cell and esophageal cancer.

It can protect the skin, especially prevent skin damage and aging, and make the skin shiny.

For obese people, regular consumption of olive oil is better than eating less fat to control weight.

Although olive oil is more expensive than other vegetable oils, there are so many reasons why people love it. When the natural fragrance of olive oil gradually floats with the blue wind of the Mediterranean, what are you waiting for as you pursue a green and healthy life?

A little knowledge about olive oil

The dragon has nine sons, each of whom is different. This olive oil is even more knowledgeable, and different varieties often determine the best cooking methods. Only by understanding carefully and selecting carefully can we taste the unique Mediterranean style.

Each is different

According to different processing methods, olive oil can be divided into virgin olive oil (Virgin Olive Oil) and refined olive oil (Lampante Olive Oil or Refined Olive Oil) There are two major categories, they are different in terms of price, nutritional content and usage methods.

Virgin olive oil (natural olive oil). It is extracted directly from fresh olive fruits by mechanical cold pressing. The oil juice is obtained after filtering and other treatments to remove foreign matter. There is no chemical treatment during the processing. This type of olive oil is of the best quality, has a unique aroma, is golden yellow with green in it, and has a rich taste. It is equivalent to a kind of fruit juice and can be eaten directly or used in salads and salads to highlight its original flavor.

Refined olive oil (secondary oil). Since 1993, Spain has used the dissolution method to extract olive oil from the residue after cold pressing. After refining processes such as decolorization and deodorization, its acidity value can generally be reduced to less than 0.3%. Although the quality is not as good as that of virgin oil, the taste is good and the price is relatively affordable. As a staple oil in the kitchen, it can be used for frying, boiling, cooking, and frying as you wish.

At present, the edible olive oil on the Chinese market is mainly imported products, mainly from Spain, Italy and Greece; there are also some domestic brands with good sales.

Although olive oil is expensive, you only need a little each time you use it. So overall it is economical and nutritious.

Background knowledge

The main olive oil producing countries in the world are concentrated in the countries along the Mediterranean Sea, mainly Spain, Italy, Greece, Tunisia, Turkey, Syria, and Morocco. These seven countries have olive oil production. The output accounts for 90% of the world's total olive oil production. Spain, Italy, and Greece are the world's three largest olive oil producers and exporters. Spanish olive oil production ranks first in the world, but its export volume ranks second in the world, after Italy; Italian olive oil production ranks second in the world, but it is the largest consumer, largest exporter, and also the largest importer. country.

Suitable for both hot and cold, bring out the good taste of life

Olive oil is rich in nutrients, suitable for both hot and cold, and can be used in a variety of cooking methods:

Directly as Cold meal oil. Using olive oil directly will bring out the characteristics of the dish to the extreme. Drizzle a little olive oil on a fresh vegetable salad or fried steak to make the food richer and more delicious. If you add a glass of pure wine, it is really a pleasant thing.

Fry in olive oil. Olive oil can be used repeatedly without deterioration. It is more resistant to deterioration caused by oxidation and is the most suitable food for frying. Those of us who prefer fried foods and pay attention to health can use it with confidence.

Marinate in olive oil. Olive oil is a better marinade ingredient because it easily penetrates into the food and brings the flavor of the marinade into it.

Bake with olive oil. Apply olive oil to bread or desserts for baking, and the aroma is far beyond that of butter.

Vitamin E

Vitamin E is also known as tocopherol because it is related to fertility and is a phenolic compound. There are many kinds of natural vitamin E, and their structural differences are only in the side chains R1, R2, and R3.

Vitamin E is related to the biological functions of animals. When animals lack vitamin E, their reproductive organs are damaged and infertile; vitamin E is easily oxidized and can protect other substances from being oxidized. It is an essential ingredient for animals and humans. The most effective antioxidant in the body, it can resist lipid peroxidation of biological membranes, protect the integrity of the structure and function of biological membranes, and delay aging.

Vitamin E is mainly found in vegetable oils, and is abundant in wheat germ oil, sunflower oil, peanut oil and corn oil; it is also found in vegetables, beans and cereals. Generally not easy to lack.

Characteristics and stability) Vitamin E is a yellowish to yellow transparent viscous liquid; it is almost odorless and becomes darker when exposed to light. It is sensitive to oxygen and is easily oxidized, so it can protect other important substances in the body. Oxidized substances (such as unsaturated fatty acids, vitamin A) slowly oxidize and deteriorate when exposed to air or ultraviolet radiation.

(In vivo process) Tocopherol can be absorbed through the intestines after oral administration (the presence of bile salts is required). For example, if 2 grams is taken orally at one time, the absorption rate is 55%. After absorption, it reaches the blood in the form of chylomicrons through lymph, and then binds to plasma β-lipoprotein, and the binding amount can reach about 74% of the plasma concentration. The normal adult blood concentration is approximately 1.05±0.32 mg. After absorption, it is distributed in all tissues, with the highest content in the pituitary gland, adrenal glands and testicles, and the lowest content in the thymus and uterus. Vitamin E is distributed in the mitochondria and microsomes of these tissues and organs. It can be oxidized to tocopherol quinone in tissues and then reduced to β-tocopherol hydroquinone. The latter combines with glucuronic acid in the liver and is mainly secreted into the intestine through bile and excreted with the stool, with very little in the urine.

(Drug effects) (1) Anti-free radicals: Free radicals are active groups that widely exist in various chemical reactions and play an important role in the normal physiological metabolism of the human body. If free radicals are excessive and cause a free radical chain reaction, it will lead to lipid peroxidation of unsaturated fatty acids in the cell membrane. The large amount of newly generated lipid peroxides will damage the cell membrane and intracellular macromolecular proteins and nucleic acids, which will be harmful to the body. cause damage. The anti-free radical function of vitamin E is due to the fact that the base structure is a benzopyran derivative. It has an active hydroxyl group on its benzene ring and has reducing properties. Secondly, it has a saturated side chain on the five-carbon ring. These two points determine that vitamin E is reducing and lipophilic. When free radicals enter the lipid phase and chain reactions occur, vitamin E plays a role in capturing free radicals. Vitamin E is highly effective against free radical lipid peroxidation.

(2) Vitamin E and anti-aging: It has been studied for decades, and different opinions are currently different. Generally speaking, vitamin E has little effect on the maximum life span of group aging, but it has little effect on the average life span of the aging population. It has a life-extending effect, so the anti-aging effect of vitamin E is just a health care effect.

(3) Vitamin E and immunity: The lack of vitamin E has an impact on the immune function of humans or animals. It not only reduces physical immunity, but also has a great impact on cellular immunity.

(4) Vitamin E and cardiovascular disease: Taking in large amounts of vitamin E can reduce the incidence of atherosclerosis, which may be related to vitamin E's ability to prevent the "foaming" of arterial endothelial cells and balance endothelial cell cholesterol. related to metabolism.

(5) Research on vitamin E and liver: Research in the 1980s demonstrated that vitamin E is one of the important protective factors for liver cell growth. American scholars have discovered that one of the final pathways for liver cell death is the depletion of vitamin E in liver cells, and its mechanism is different from calcium ions. Instead, it uses the form in which vitamin E exists on cells to exert its effect on cell protective factors. Vitamin E has a protective effect on a variety of acute liver injuries and has a delaying effect on chronic liver fibrosis.

(6) Vitamin E and skin: Vitamin E itself is a good antioxidant. It can enter skin cells and have an anti-free radical chain reaction. It is theoretically superior to oxide dismutase (SOD) and can be used to prevent keratinization in the skin.

The manifestations of vitamin E deficiency are multifaceted, but the various effects on reproduction, muscle, cardiovascular and hematopoietic systems are the most important.

Reproductive system: Male mice undergo epithelial degeneration due to long-term lack of vitamin E, causing irreversible infertility. In female rats lacking vitamin E, pregnancy terminates within about 10 days, and the fetus dies at this time.

Muscular system: Many animals eat feed lacking vitamin E, resulting in muscular dystrophy. But there is no evidence of vitamin E deficiency in human muscular dystrophy.

Cardiovascular system: Skeletal muscle damage caused by vitamin E deficiency is also apparently seen in the myocardium of certain species of animals. Although the heart is usually less affected and less common, myocardial damage is sometimes combined with electrocardiogram changes. Pathological changes, even heart failure.

Hematopoietic system: Vitamin E deficiency is associated with anemia. For some patients whose anemia cannot be treated with conventional drugs, large doses of vitamin E can be effectively treated.

(Adapted to Symptoms) Over-the-counter vitamin E is considered a nutritional supplement and can be used as a therapeutic agent to treat various diseases caused by free radical damage. Commonly used for habitual abortion, threatened abortion, infertility and menopausal disorders, progressive muscular dystrophy, etc.

(Adverse reactions and precautions) Vitamin E is relatively non-toxic at a certain dose. Long-term use of large amounts (400-800 mg per day) can cause nausea, vomiting, dizziness, headache, blurred vision, chapped skin, cheilitis, angular stomatitis, gastrointestinal disorders, diarrhea, breast enlargement, fatigue and weakness.

Excessive dosage (daily dosage >800 mg) may cause prolonged coagulation time in some patients, change endocrine metabolism (thyroid, pituitary gland and adrenal gland), change immune mechanism, and may cause menorrhagia and amenorrhea in women. Sexual dysfunction, etc., and may cause the risk of thrombophlebitis or embolism.

(Drug interactions) (1) Vitamin E can promote the absorption, utilization and storage of vitamin A in the liver and prevent hypervitaminosis A.

(2) Vitamin E metabolites have the effect of antagonizing vitamin K and can reduce blood coagulation, so they should be avoided taking it together with dicoumarol and its derivatives.

(3) Drugs that reduce or affect fat absorption such as cholestyramine, neomycin, etc., sucralfate, mineral oil and other drugs can interfere with vitamin E absorption.

(4) Iron deficiency anemia, when supplementing iron, the demand for vitamin E increases.

(5) Oral contraceptives can accelerate the metabolism of vitamin E and can lead to vitamin E deficiency.

(6) Vitamin E can enhance the cardiotonic effect of digitalis and the anticoagulant effect of warfarin.

(7) When estrogen and vitamin E are used together, if the dosage is large and the course of treatment is long, thrombophlebitis can be induced.

(Usage and Dosage) Take orally. The normal dosage of over-the-counter medicine is 5-10 mg once, 3 times a day; the larger dose is 50-100 mg once, 3 times a day. If the dosage exceeds 400 mg a day, please see a doctor. External use: 2% cream, apply 1-2 times a day.