น้ำมันมะกอก (Olive Oil)
Main Article Content
Article Details
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
References
Claus EP, Tyler VE Jr. Pharmacognosy. 4th ed. Philadelphia: Lea & Febiger; 1961.
Robbers JE, Speedie MK, Tyler VE, editors. Pharmacognosy and Pharmacobiotechnology. Baltimore: Williams & Wilkins; 1996. P.70-1.
Evans WC. Trease and Evans’ Pharmacognosy. 14th ed. London: WB Saunders; 1996. P.185-6.
Carper J. The Food Pharmacy. New York: Bantam Books; 1989. P.242-5.
Reynolds JE, editor. The Extra Pharmacopoeia: Martindale. 31st ed. London: Royal Pharmaceutical Society; 1996. P.1734.
Visioli F, Poli A, Gall C. Antioxidant and other biological activities of phenols from olives and olive oil. Med Res Rev 2002; 22: 65-75.
Haber B. The Mediterranean diet: a view from history. Am J Clin Nutr 1997; 66 (suppl): 1053S-1057S.
Ruano J, Lopez-Miranda J, de la Torre R, Delgado-Lista J, Fermandez J, Caballero J, et al. Phenolic content of virgin olive oil improves ischemic reactive hyperemia in hypercholesterolemic patients. J Am Coll Cardiol 2005; 46: 1864-8.
Weinbrenner T, Fito M, Farre Albaladejo M, Saez GT, Rijken P, Tormos C, et al. Bioavailability of phenolic compounds from olive oil and oxidative/antioxidant status at postprandial state in healthy humans. Drugs Exp Clin Res 2004; 30: 207-12.
Moschandreas J, Vissers MN, Wiseman S, van Putte KP, Kafatos A. Extra virgin olive oil phenols and markers of oxidation in Greek smokers: a randomized cross-over study. Eur J Clin Nutr 2002; 56: 1024-9.
Covas MI, de la Torre K, Farre-Albaladejo M, Kaikkonen J, Fito M, Lopez-Sabater C, et al. Postprandial LDL phenolic content and LDL oxidation are modulated by olive oil phenolic compounds in humans. Free Radic Biol Med 2006; 40: 608-16.
Marrugat J, Covas MI, Fito M, Schroder H, Miro-Casas E, Gimeno E, et al. Effects of differing phenolic content in dietary olive oils on lipids and LDL oxidation randomized controlled trial. Eur J Nutr 2004; 43: 140-7.
Sutherland WH, de Jong SA, Walker RJ, William MJ, Murray Skeaff C, Duncan A, et al. Effect of meals rich in heated olive and safflower oils on oxidation of postprandial serum in healthy men. Atherosclerosis 2002; 160: 195-203.
St-Onge MP, Lamarche B, Mauger JF, Jones PJ. Consumption of a functional oil rich in phytosterols and medium-chain triglyceride oil improves plasma lipid profiles in men. J Nutr 2003; 133: 1815-20.
Psaltopoulou T, Naska A, Orfanos P, Trichopoulos D, Mountokalakis T, Trichopoulou A. Olive oil, the Mediterranean diet, and arterial blood pressure: the Greek European Prospective Investigation into Cancer and Nutrition (EPIC) study. Am J Clin Nutr 2004; 80: 1012-8.
Perona JS, Canizares J, Montero E, Sanchez-Dominguez JM, Ruiz-Gutierrez V. Plasma lipid modifications in elderly people after administration of two virgin olive oils of the same variety (Olea europaea var. hojiblanca ) with different triacylglycerol composition. Br J Nutr 2003; 89: 819-26.
Perona JS, Canizares J, Montero E, Sanchez-Dominquez JM, Catala A, Ruiz-Gutierrez V. Virgin olive oil reduces blood pressure in hypertensive elderly subjects. Clin Nutr 2004; 23: 1113-21.
Fito M, Cladellas M, de la Torre R, Marti J, Alcantara M, Pujadas-Bastardes M, et al. Antioxidant effect of virgin olive oil in patients with stable coronary heart disease: a randomized, crossover, controlled, clinical trial. Atherosclerosis 2005; 181: 149-58.
Morgan DR, Dixon LJ, Hanratty CG, El-Sherbeeny N, Hamilton PB, McGrath LT, et al. Effects of dietary omega-3 fatty acid supplementation on endothelium-dependent vasodilation in patients with chronic heart failure. Am J Cardiol 2006; 97: 547-51.
Esposito K, Marfella R, Ciotola M, Di Palo C, Giugliano F, Giugliano G, et al. Effect of a mediterranean-style diet on endothelial dysfunction and markers of vascular inflammation in the metabolic syndrome: a randomized trial. JAMA 2004; 292: 1440-6.
Visioli F, Caruso D, Grande S, Bosisio R, Galli G, Sirtori C, et al. Virgin Olive Oil Study (VOLOS): vasoprotective potential of extra virgin olive oil in mildly dyslipidemic patients. Eur J Nutr 2005; 44: 121-7.
Bellido C, Lopez-Miranda J, Blanco-Colio LM, Perez- Martinez P, Muriana FJ, Martin-Ventura JL, et al. Butter and walnuts, but not olive oil, elicit postprandial activation of nuclear transcription factor kappaB in peripheral blood mononuclear cells from healthy men. Am J Clin Nutr 2004; 80: 1487-91.
Aguilera CM, Mesa MD, Ramirez-Tortosa MC, Nestares MT, Ros E, Gil A. Sunflower oil does not protect against LDL oxidation as virgin olive oil does in patients with peripheral vascular disease. Clin Nutr 2004; 23: 673-81.
Papas A, Stacewicz-Sapuntzakis M, Lagiou P, Bamia C, Chloptsios Y, Trichopoulou A. Plasma retinol and tocopherol levels in relation to demographic, lifestyle and nutritional factors of plant origin in Greece. Br J Nutr 2003; 89: 83-7.
Nielsen NS, Pedersen A, Sandstrom B, Marckmann P, Hoy CE. Different effects of diets rich in olive oil, rapeseed oil and sunflower-seed oil on postprandial lipid and lipoprotein concentrations and on lipoprotein oxidation susceptibility. Br J Nutr 2002; 87: 489-99.
Thomsen C, Storm H, Holst JJ, Hermansen K. Differential effects of saturated and monounsaturated fats on postprandial lipemia and glucagon-like peptide 1 responses in patients with type 2 diabetes. Am J Clin Nutr 2003; 77: 605-11.
Mekki N, Charbonnier M, Borel P, Leonardi J, Juhel C, Portugal H, et al. Butter differs from olive oil and sunflower oil in its effects on postprandial lipemia and triacylglycerolrich lipoproteins after single mixed meals in healthy young men. J Nutr 2002; 132: 3642-9.
Weisburger JH. Dietary fat and risk of chronic disease: mechanistic insights from experimental studies. J Am Diet Assoc 1997; 97 (suppl): S16-S23.
Gallus S, Bosetti C, Franceschi S, Levi F, Negri E, La Vecchia C. Laryngeal cancer in women: tobacco, alcohol, nutritional, and hormonal factors. Cancer Epidemiol Biomarkers Prev 2003; 12: 514-7.
Reddy BS. Dietary fat and colon cancer: animal model studies. Lipids 1992; 27: 807-13.
Wilhelmi G. Potential effects of nutrition including additives on healthy and arthrotic joints. I. Basic dietary constituents [in German]. Z Rheumatol. 1993; 52: 174-9.
Pretty IA, Gallagher MJ, Martin MV, Edgar WM, Higham SM. A study to assess the effects of a new detergent-free, olive oil formulation dentifrice in vitro and in vivo. J Dent 2003; 31: 327-32.
Fleming HP, Walter WM Jr, Etchells JL. Antimicrobial properties of oleuropein and products of its hydrolysis from green olives. Appl Microbiol 1973; 26: 777-782.