A Case Report of Possible Health Benefits of Extra Virgin Olive Oil | Zendy

Said Shahtahmasebi | Zendy; Shahnaz Shahtahmasebi | Zendy

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A Case Report of Possible Health Benefits of Extra Virgin Olive Oil

Author(s) -

Said Shahtahmasebi,

Shahnaz Shahtahmasebi

Publication year - 2003

Publication title -

the scientific world journal

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.453

H-Index - 93

eISSN - 2356-6140

pISSN - 1537-744X

DOI - 10.1100/tsw.2003.112

Subject(s) - olive oil , antioxidant , health benefits , food science , vegetable oil , edible oil , microbiology and biotechnology , business , chemistry , traditional medicine , medicine , biology , biochemistry

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.

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