www.lalelioliveoil.com

Olive Oil & Health;Olive Oil & Health;Food LabelFood LabelDr. Dr. YahyaYahya LALELILALELI

BIOFACH 2006Organic Fair / Nurnberg

Metabolic Syndrome

• Abdominal obesity>102 cm for men>88 cm for women

• Hyperinsulinemia

• High fasting plasma glucose• Impaired glucose tolerance

• Hypertriglyceridemia• Low HDL-cholesterol

• Hypertension

Prevalance Population FrequencyGermany 20,606,152

82,431,390

0,2500

Italy 14,514,369 58,103,033

0,2498

Greece 2,661,882

10,668,354

0,2495

Malaysia 5,880,620

23,953,136

0,2455

Spain 10,070,195

40,341,462

0,2496

Switzerland 1,862,716

7,489,370

0,2487

Austria 2,043,690

8,184,691

0,2497

United Kingdom 15,067,677

60,441,457

0,2493

Netherlands (Holland) 4,079,549

16,407,491

0,2486

Turkey

17,223,479 69,660,559

0,2472

France 15,106,053

60,656,178

0,2490

Metabolic Syndrome Prevalence As of Year 2005

Footnotes:1. US Census Bureau, Population Estimates, 20042. US Census Bureau, International Data Base, 2004http://www.wrongdiagnosis.com/m/metabolic_syndrome/stats-country.htmlhttp://www.infoplease.com/ipa/A0004379.html

Progression of Cardiovascular Disease

LDL=low-density lipoprotein; HDL=high-density lipoprotein; MI=myocardial infarction; CHD=congestive heart failiure; HF=heart failure; ESRD=end-stage renal diseaseAdapted from Arch Intern Med. 2000; 160:1277-1283.

Insulin Resistance

Hyper-insulinemia

Triglycerides

LDLHDL

Visceral Fat

Angiotensin II

SympatheticActivity

+ Hypertension

Diabetes

CHD

Stroke

MI

HF

ESRD

Death

Metabolic Syndrome Morbid States

http://www.medreviews.com/cme_programs/beta_blockade/PPT/Abraham.ppt

Figure 11.2 Estimated prevalence of diabetes, 2003

What we can do for our personal health ?Limit your consumption rate of ;

Simple sugars

Extensive amount of alcohol consumption

Fats in trans forms

Modify your life style by means of maintaining higher rate physical exercise, and switch your diet into consumption of monounsaturated fatty acids, fibers

and long chain carbohydrates

FDA's Labeling of Trans Fatty

AcidsThe companies are required

to list trans fat content separately on the Nutrition Facts panel of all packaged

foods. Trans fat does not have to be listed if the total fat in a food is less than 0.5 gram (or

1/2 gram) per serving

Health Effects of Trans Fatty Acids• Increase LDL-C “bad”

• Decrease HDL-C “good”

• Increased risk of CHD risk

© 2004 UAB Health System

TFA more densely packed than cis forms, Usual intake: only 2–3% of energy

HYDROGENATION MECHANISM

HYDROGENATION MECHANISM (CONT’D)

SFA = Saturated Fatty Acids MUFA = Monounsaturated Fatty Acids PUFA = Polyunsaturated Fatty Acids Trans FA = Trans-Fatty Acids

http://napa.ntdt.udel.edu/trans/Total%20Fatty%20Acids_1.IDC?ID=135

TYPE OLIVE OİL

CANOLA OIL

SUNFLOWER

OILTotal SFA (g/100g food) 15.54 7.03 12.2Total MUFA (g/100g food) 70.72 60.04 16.32Total PUFA (g/100g food) 9.34 28.53 67.08Total Trans FA (g/100g food) 0.09 0.16 0.48

Trans fatty acid content (% trans fatty acids)

C18:1 T C18:2 T & C18:3 T

% %

- Edible virgin olive oils 0.05 0.05

- Lampante virgin olive oil 0.10 0.10

- Refined olive 0.20 0.30

- Olive Oil 0.20 0.30

- Crude olive-pomace oil 0.20 0.10

- Refined olive-pomace oil 0.40 0.35

- Olive-pomace oil 0.40 0.35

Limited and not conclusive scientific evidencesuggests that eating about 2 tablespoons (23 grams) of olive oil daily may reduce the risk of coronary heart disease due to themonounsaturated fat in olive oil. To achieve thispossible benefit, olive oil is to replace a similaramount of saturated fat and not increase thetotal number of calories you eat in a day. Oneserving of this product ……. contains ……. grams of olive oil."

8.66 cal/gr

MUFA• Monounsaturated fatty acid:

also called a MUFA; a fatty acid containing one point of unsaturation

• Found mostly in vegetable oils such as olive, canola & peanut

FIGURE 3. Effects of LDL-cholesterol, HDL-cholesterol, and triacylglycerol (TG) concentrations on cardiovascular disease (CVD) risk reduction in response to Step II, olive oil (OO), peanut oil (PO), and peanut and peanut butter (PPB) diets (n = 22). *Significantly different from the other 3 diets, P = 0.005. Values are least-squares means ± SEs.American Journal of Clinical Nutrition, Vol. 70, No. 6, 1009-1015, December 1999 © 1999 American Society for Clinical Nutrition

High–monounsaturated fatty acid diets lower both plasmacholesterol and triacylglycerol concentrations

•Step I or Step II diets are for lowering blood cholesterol concentrations. The primary objective of these diets is to lower saturated fat (8–10% and <7% of energy, respectively), cholesterol (300 or 200 mg/d), and total fat (<30% of energy).

•Step I diet lowers total cholesterol and LDL cholesterol by 5–7%

•Step II diet can lower total cholesterol and LDL cholesterol an additional 3–7%

•In these diets, saturated fat energy is replaced by carbohydrate, resulting in a low-fat, high-carbohydrate diet.

The greatest exponent of The greatest exponent of monounsaturated fat is olive monounsaturated fat is olive

oil.oil.

Olive oil is the only vegetable Olive oil is the only vegetable oil that can be consumed as it oil that can be consumed as it is is –– freshly pressed from the freshly pressed from the

fruit.fruit.

Olive oil is a natural juice which Olive oil is a natural juice which preserves the taste, aroma, preserves the taste, aroma,

vitamins and properties of the vitamins and properties of the olive fruit.olive fruit.

Primary component of the Primary component of the Mediterranean Diet.Mediterranean Diet.

What are Flavonoids?• The family of polyphenolic substances.• There are 4000-5000 different flavanoid types

in nature.• They are found in fruits, the vegetables and in

the roots of plants.• They provide resistance for the defence to

bacterial diseases, parasites and oxidation• Some flavanoids have relatively high color

magnitutes

ANTIOXIDANTS

Any substance or mixture having the influence on affecting the oxidation process of an other substance.

Nucleus

Free Radical

Antioxidant

Olive Oils High in Phenolic Compounds ModulateOxidative/Antioxidative Status in Men

FIGURE 1 The percentage change in plasma oxidized LDL (A), 8-oxo-dG in mitDNA (B), and urine (C), malondialdehyde in urine (D), plasma GSH-Px activity (E), and serum HDL-C (F) in men after 4 d of sustained consumption of olive oil with low (LPC), moderate (MPC), and high (HPC) phenolic content. Values are means ± SEM, n = 12.

Weinbrenner et al, J. Nutr. 134:2314-2321, September 2004

Fig. 2. Effects of lauric (12:0), myristic (14:0), palmitic (16:0), elaidic (trans-18:1), stearic (18:0), oleic (cis-18:1), and linoleic (18:2n-6) acids on total cholesterol (TC), LDL cholesterol (LDL-C) and HDL cholesterol (HDL-C). (Reproduced from [15] with permission of the American Society for Clinical Nutrition.)

Journal of the American College of Nutrition, Vol. 20, No. 1, 5-19 (2001)

Types of Dietary Fat and Risk of Coronary Heart Disease: A Critical Review

w w w .n a tu re .co m

P h yto ch em istry : Ib u p ro fen -lik e a ctiv ity in e x tra -v irg in o live o ilG ary K . Beaucham p , Russe ll S . J . K east, D iane M ore l, J ianm ing L in , Jana P ika , Q iangH an , Ch i-H o Lee , Am os B . Sm ith and Pau l A . S . B res lin

N atu re 437 , 45 -46 (1 Sep tem ber 2005

E x tra -v irg in o live o il h a s s im ila r ac tiv ity toib u p ro fen.A recen t s tudy has show n tha t o leocan tha l, a com ponen t o f ex tra-v irg in o live o il, has anan ti-in flam m ato ry p ro file and po tency 's tr ik ing ly ' s im ila r to the nonste ro ida l an ti-in flam m ato ry d rug ibupro fen . A lthough the tw o m o lecu le s a re stru ctu ra lly d iss im ila r,they bo th p roduce a strong s ting ing sensation in the th roat, and inh ib it the sam e cyc lo -oxygenase (CO X ) enzym es in the p rostag land in b iosyn thes is pathw ay.

Pheno l com pounds in new ly p ressed o live o ils con tribu te to a un ique ba lance o f flavou rs .O ne , an a ldehyde de riva tive o f deace toxy-lig s tros ide ag lycone (o leocan th a l), m ay dora the r m ore th an tha t. Its pungency induces a s ting ing in the th roa t s im ila r to thatcaused by the non -ste ro ida l an ti-in flam m atory d rug (N SA ID ) ibupro fen . N ow it seem stha t th is s im ila r pe rcep tion a lso ind ica te s a shared pharm aco log ica l ac tiv ity . O leocan tha lacts as a na tu ra l an ti- in flam m atory com pound w ith a po tency and p ro file ve ry like thato f ibupro fen . Is it co in c idence tha t som e o f the hea lth bene fits c la im ed fo r aM ed ite rranean d ie t, r ich in o live o il, ove rlap w ith those a ttr ibu ted to N SA ID s?

H ow they underp in the s im ila r th roa t-irr ita ting and pharm aco log ica l p rope rtie s o f thetw o com pounds is unc lea r as ye t..

Why LALELİ ?

• Producing Olive Oil at its highest potential of flavonoids , antioxidants and maintaining maximum vit-E level is crucial in LALELI

understanding of production.

• Olive Oil is not an only oil but the main element of the Mediterrenian diet through the

way of healthy life.

Geographical Position of our Mill and our Trees

10.000 tree out of 50 000 has Organic Eco Cert Certificate

LALELI FACTORY

We prefer early harvesting