| dc.creator |
Bermúdez, Beatriz |
|
| dc.creator |
Pacheco, Yolanda M. |
|
| dc.creator |
López, Sergio |
|
| dc.creator |
Abia, Rocío |
|
| dc.creator |
Muriana, Francisco J. G. |
|
| dc.date |
2007-11-29T13:36:30Z |
|
| dc.date |
2007-11-29T13:36:30Z |
|
| dc.date |
2004-03-30 |
|
| dc.date.accessioned |
2017-01-31T00:59:10Z |
|
| dc.date.available |
2017-01-31T00:59:10Z |
|
| dc.identifier |
Grasas y aceites 55 (1): 1-10 (2004) |
|
| dc.identifier |
1988-4214 |
|
| dc.identifier |
http://hdl.handle.net/10261/2432 |
|
| dc.identifier.uri |
http://dspace.mediu.edu.my:8181/xmlui/handle/10261/2432 |
|
| dc.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. |
|
| dc.description |
El aceite de oliva es una grasa monoinsaturada (rica en ácido oleico), compuesta por triglicéridos (>98%) y componentes menores. En los procesos de digestión y absorción de los triglicéridos participan enzimas y se producen cambios fisicoquímicos. La lipasa gástrica es el componente mayoritario de la actividad lipolítica gástrica en humanos. La hidrólisis de los triglicéridos continúa en el duodeno, por la acción sinérgica de las lipasas gástrica y sobretodo pancreática, y la secreción de las sales biliares. Mediante la lipólisis en el estómago se hidrolizan entre el 10 y el 30 % de los triglicéridos, produciéndose diglicéridos (DG) y ácidos grasos libres (FFA). Esto facilita la emulsión lipídica y la acción posterior de la lipasa pancreática, que preferentemente hidroliza los enlaces éster en las posiciones 1 y 3 de los triglicéridos y/o DG, generando 2-monoglicéridos (2-MG). Los diferentes metabolitos lipídicos (FFA y 2-MG) se absorben rápidamente por las células epiteliales del intestino delgado, donde también se absorben la mayoría de los compuestos menores (carotenos y polifenoles, entre otros) del aceite de oliva (virgen extra). Con respecto a dietas ricas en ácidos grasos poliinsaturados, el aceite de oliva reduce la secreción ácida gástrica y estimula la liberación de la colecistoquinina, indicando que el consumo de aceite de oliva puede ser beneficioso en las enfermedades digestivas. |
|
| dc.description |
The authors would like to acknowledge the
Ministry of Education and Science (ECI) of the Spanish Government for supporting this manuscript (grant AGL2001-0584). Beatriz Bermúdez and Sergio López are supported by I3P and FPU fellowships, whereas Yolanda M. Pacheco has an I3P Post-Doctoral contract from ECI. |
|
| dc.description |
Peer reviewed |
|
| dc.language |
eng |
|
| dc.publisher |
Consejo Superior de Investigaciones Científicas (España) |
|
| dc.rights |
openAccess |
|
| dc.subject |
Olive oil |
|
| dc.subject |
Monounsaturated fatty acids |
|
| dc.subject |
Minor compounds |
|
| dc.subject |
Gastric and intestinal digestion |
|
| dc.subject |
Gastric and intestinal absorption |
|
| dc.subject |
Mediterranean diet |
|
| dc.title |
Digestion and absorption of olive oil |
|
| dc.title |
Digestión y absorción del aceite de oliva |
|
| dc.type |
Artículo |
|