Olive Oil May Help You Eat Less

Courtesy Article: Olive Oil Times 

Olive oil is known for many of its health benefits, but new research shows that it may even help in weight loss. A study from the Technical University of Munich showed that fats in general, but olive oil in particular, increases feelings of fullness which may result in consuming less calories overall.

Fat is necessary in the diet not only for its essential fatty acids and for the absorption of fat soluble vitamins, but also to produce feelings of satiety. This is one of the reasons many individuals have a difficult time adhering to low fat diets as they may not feel full, so they eat more carbohydrates or other foods in order to compensate.

Work groups at the Technical University of Munich (TUM) and the University of Vienna studied four different fats and oils: Lard, butterfat, rapeseed oil (canola) and olive oil. Participants received 500 grams (18 ounces) of low-fat yoghurt enriched with one of the four fats or oils every day as a supplement to their normal diet for a period of 3 months.

According to Prof. Peter Schieberle, Head of the TUM Chair of Food Chemistry and Director of the German Research Center for Food Chemistry, olive oil had the biggest satiety effect. “The olive oil group showed a higher concentration of the satiety hormone serotonin in their blood and these participants also reported that they found the olive oil yogurt very filling,” Schieberle said. During the study period, no member of the olive oil group gained weight or saw an increase in their body fat percentage.

The researchers believe that the aroma compounds of the olive oil may play a role and focused on that in the second part of the study. Participants were either given one yogurt with olive oil aroma extracts or plain yogurt. The olive oil group’s calorie intake remained the same, but the control group had been consuming 176 extra calories a day even though both yogurts had the same calories. It was noted in the study that the olive oil aroma group adapted their eating habits – but the control group participants were not able to do the same and they also found that in comparison to the aroma group, the control group had less of the satiety hormone serotonin in their blood.

This is not the first time satiety and olive oil have been studied. A University of California study had shown that oleic acid (a fatty acid abundant in olive oil), may prolong feelings of fullness between meals. Any type of fat provides satiety, however it appears that olive oil due to a number of factors may be more effective, and with its additional health benefits it can be the ideal fat to be used in the diet. It is important to note though that while olive oil may make you feel full longer, it needs to be used judiciously in order to achieve a balanced calorie intake.

How Extra Virgin Olive Oil Can Protect from Alzheimer’s Disease

By Elena Paravantes
Olive Oil Times Health Editor

Olive oil has been associated with protection against cognitive decline that comes with aging, and studies have shown that the Mediterranean diet may reduce the risk of Alzheimer’s disease and that the monounsaturated fat in olive oil was mainly responsible for this effect.

Now studies are now showing that it is in fact oleocanthal, a natural compound found in extra virgin olive oil that has antioxidant and antinflammatory action that may have the protective effect.
In Alzheimer’s disease, it is believed that damage to the brain starts when deposits of beta-amyloid protein (Aβ) form plaques in the brain eventually disrupting nerve cell function and leading to the death of these neurons.

In this new study, researchers from the University of Louisiana examined the effect of oleocanthal on the abnormal protein.  By looking at the action of oleocanthal in cultured cells, but also the brains of laboratory animals they found that this olive oil phenol was promoting the production of two other proteins that are believed to play an important role in removing Aβ from the brain.
In their study that was published in Chemical Neuroscience, the researchers concluded that extra-virgin olive oil-derived oleocanthal associated with the consumption of Mediterranean diet has the potential to reduce the risk of Alzheimer’s Disease or related neurodegenerative dementias.

Keeping Olive Oil Fresh

Keeping Olive Oil Fresh

When olive oil is exposed to oxygen, light, and heat, it is subject to oxidation and may become rancid. Proper storage can prevent this. Depending on the quality of the oil and on how it was made, extra virgin olive oil in a sealed bottle may last from 3 months to 2 years. Click here for a more detailed discussion of storage conditions and rancidity.
As soon as you open the bottle, the oxidation process accelerates and the oil will degrade fairly rapidly. Make sure you keep your oil in a closed bottle, in a dark container or closet, away from sources of heat like your stove. You do not have to refrigerate it, although refrigeration will not hurt the oil. Buying your oil in bulk is a great way to save money. If you do so, the best way to preserve it is to keep it in a stainless steel container, called a fusti. Fusti are an excellent way to preserve olive oil. For even better preservation, you can top your fusti off with inert gas from a small spray can. If you are using a regular bulk container, try not to open it too often. Fill a couple of bottles for day-to-day use and leave the bulk container carefully closed the rest of the time.

oliveoilsource.com

Garlicky Shrimp and Olive Oil

Total Prep Time: 20 min
Servings: 8 First Course Servings
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1 cup extra-virgin olive oil
6 whole dried red chiles
1/4 cup minced flat-leaf parsley
2 pounds shelled and deveined medium shrimp
Salt
Crusty bread, for serving
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In a very large, deep skillet, heat the olive oil until shimmering. Add the garlic, chiles and parsley and cook over moderately high heat for 10 seconds, stirring. Add the shrimp and cook over high heat, stirring once, until they are pink and curled, 3 to 4 minutes. Season with salt and transfer to small bowls. Serve with crusty bread.

foodandwine.com