Digestion and absorption of olive oil
Olive oil is a monounsaturated (oleic acid)-rich fat, mainly constituted by triglycerides (>98 %) and minor compounds. As other macronutrients, dietary triglyceride digestion and absorption are a complex processes involving enzyme activities and physicochemical changes. In humans, hydrolysis of o...
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| Format: | Article |
| Language: | English |
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Consejo Superior de Investigaciones Científicas
2004-03-01
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| Series: | Grasas y Aceites |
| Subjects: | |
| Online Access: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/141 |
| _version_ | 1818938500289921024 |
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| author | Beatriz Bermúdez Yolanda M. Pacheco Sergio López Rocío Abia Francisco J.G. Muriana |
| author_facet | Beatriz Bermúdez Yolanda M. Pacheco Sergio López Rocío Abia Francisco J.G. Muriana |
| author_sort | Beatriz Bermúdez |
| collection | DOAJ |
| description | Olive oil is a monounsaturated (oleic acid)-rich fat, mainly constituted by triglycerides (>98 %) and minor compounds. As other macronutrients, dietary triglyceride digestion and absorption are a complex processes involving enzyme activities and physicochemical changes. In humans, hydrolysis of olive oil triglycerides begins in the stomach where it is catalyzed by an acid-stable gastric lipase. Triglyceride hydrolysis continues in the duodenum, by the synergetic actions of gastric and colipase-dependent pancreatic lipases and bile secretion. Gastric lipolysis leads to the hydrolysis of 10-30 % of ingested triglycerides, generating mainly diglycerides (DG) and free fatty acids. This facilitates subsequent triglyceride hydrolysis by pancreatic lipase by allowing fat emulsification. Pancreatic lipase cleaves the sn-1 and sn-3 positions of triglycerides and/or DG obtaining sn-2 monoglycerides. Different lipid metabolites are quickly absorbed along the epithelial cells of the small intestine, acting olive oil as a supplier of oleic-acid-rich hydrocarbon skeletons for cellular synthesis of triglycerides and phospholipids. Absorption of mostly minor compounds of (extra virgin) olive oil takes place in the small intestine, as native or derivatives. Compared to diets rich in polyunsaturated fatty acids, olive oil suppresses gastric acid secretion and is a potent releasing factor of cholecystokinin peptide, which consistently indicate that the consumption of olive oil might be beneficial in digestive diseases. |
| first_indexed | 2024-12-20T06:08:50Z |
| format | Article |
| id | doaj.art-6e59f5919d064cfc9f4b152914afca07 |
| institution | Directory Open Access Journal |
| issn | 0017-3495 1988-4214 |
| language | English |
| last_indexed | 2024-12-20T06:08:50Z |
| publishDate | 2004-03-01 |
| publisher | Consejo Superior de Investigaciones Científicas |
| record_format | Article |
| series | Grasas y Aceites |
| spelling | doaj.art-6e59f5919d064cfc9f4b152914afca072022-12-21T19:50:45ZengConsejo Superior de Investigaciones CientíficasGrasas y Aceites0017-34951988-42142004-03-0155111010.3989/gya.2004.v55.i1.141139Digestion and absorption of olive oilBeatriz Bermúdez0Yolanda M. Pacheco1Sergio López2Rocío Abia3Francisco J.G. Muriana4Cellular and Molecular Nutrition, Instituto de la Grasa (CSIC)Cellular and Molecular Nutrition, Instituto de la Grasa (CSIC)Cellular and Molecular Nutrition, Instituto de la Grasa (CSIC)Cellular and Molecular Nutrition, Instituto de la Grasa (CSIC)Cellular and Molecular Nutrition, Instituto de la Grasa (CSIC)Olive oil is a monounsaturated (oleic acid)-rich fat, mainly constituted by triglycerides (>98 %) and minor compounds. As other macronutrients, dietary triglyceride digestion and absorption are a complex processes involving enzyme activities and physicochemical changes. In humans, hydrolysis of olive oil triglycerides begins in the stomach where it is catalyzed by an acid-stable gastric lipase. Triglyceride hydrolysis continues in the duodenum, by the synergetic actions of gastric and colipase-dependent pancreatic lipases and bile secretion. Gastric lipolysis leads to the hydrolysis of 10-30 % of ingested triglycerides, generating mainly diglycerides (DG) and free fatty acids. This facilitates subsequent triglyceride hydrolysis by pancreatic lipase by allowing fat emulsification. Pancreatic lipase cleaves the sn-1 and sn-3 positions of triglycerides and/or DG obtaining sn-2 monoglycerides. Different lipid metabolites are quickly absorbed along the epithelial cells of the small intestine, acting olive oil as a supplier of oleic-acid-rich hydrocarbon skeletons for cellular synthesis of triglycerides and phospholipids. Absorption of mostly minor compounds of (extra virgin) olive oil takes place in the small intestine, as native or derivatives. Compared to diets rich in polyunsaturated fatty acids, olive oil suppresses gastric acid secretion and is a potent releasing factor of cholecystokinin peptide, which consistently indicate that the consumption of olive oil might be beneficial in digestive diseases.http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/141olive oilmonounsaturated fatty acidsminor compoundsgastric and intestinal digestiongastric and intestinal absorptionmediterranean diet |
| spellingShingle | Beatriz Bermúdez Yolanda M. Pacheco Sergio López Rocío Abia Francisco J.G. Muriana Digestion and absorption of olive oil Grasas y Aceites olive oil monounsaturated fatty acids minor compounds gastric and intestinal digestion gastric and intestinal absorption mediterranean diet |
| title | Digestion and absorption of olive oil |
| title_full | Digestion and absorption of olive oil |
| title_fullStr | Digestion and absorption of olive oil |
| title_full_unstemmed | Digestion and absorption of olive oil |
| title_short | Digestion and absorption of olive oil |
| title_sort | digestion and absorption of olive oil |
| topic | olive oil monounsaturated fatty acids minor compounds gastric and intestinal digestion gastric and intestinal absorption mediterranean diet |
| url | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/141 |
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