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Olive oil as a skin protector

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Handbook of diet, nutrition and the skin

Part of the book series: Human Health Handbooks no. 1 ((HHH,volume 2))

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Abstract

Olive oil, in its extra virgin form has protective action towards the skin, as well as a preventive activity towards aging and chronic degenerative diseases. This is due to its balanced fatty acid composition which has an ideal ratio between the ω-6 and the ω-3 series, and its low saturate and high monounsaturate content. Its greatest health action however is due to the numerous minor components, including some antioxidants that combat peroxidative risk caused by age, sun rays and dietary errors. Among the antioxidants are tocopherol in its alpha form (the real vitamin E), some carotenoids (β-carotene and lutein) and, in particular, numerous phenol compunds with highly interesting biological action such as hydroxytirosol and oleoeuropein. Also present is a significant quantity of triterpene hydrocarbons (squalene), which filters singlet oxygen at the skin level. Besides the extra virgin type, the market also offers simple “olive oil” and “sansa of olive oil”, which have the same fatty acid composition as “extra virgin”, but have a notably lower quantity of antioxidant substances and therefore are of minor biological value. In the European Union rigorous controls are enacted by the authorities to verify the quality and genuineness of commercial products and prohibit the sale of olive oil that is not officially labeled. Olive oil is a delicate product that should not be exposed to light and air, so it must be served directly from its original bottle, which should be recapped after every use.

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Abbreviations

AA:

Arachidonic acid

DHA:

Docosahexaenoic acid

DNA:

Deoxyribonucleic acid

EFA:

Essential fatty acid

EPA:

Eicosapentaenoic acid

DHGLA:

Di-homo-γ-linolenic acid

LC-PUFA:

Long chain polyunsaturated fatty acid

LT:

Leukotriene

MUFA:

Monounsaturated fatty acid

PG:

Prostaglandin

PUFA:

Polyunsaturated fatty acid

ROS:

Reactive oxygen species (oxygen free radicals)

SAFA:

Saturated fatty acid

TX:

Thromboxane

UVA:

Ultraviolet A

UVB:

Ultraviolet B

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Authors and Affiliations

  1. Nutritional Section of Olive and Olive Oil National Academy, Accademia Nazionale dell’Olivo e dell’Olio, piazza della Libertá 12, 06049, Spoleto, Italy

    P. Viola

  2. National Research Institute on Food and Nutrition, via Ardeatina 546, 00178, Rome, Italy

    F. Nobili

  3. St. Lucia Foundation, Institute of Cure and Scientific Research, via Ardeatina 306, 00179, Rome, Italy

    M. Viola

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  1. P. Viola
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  2. F. Nobili
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  3. M. Viola
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Correspondence to P. Viola .

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Victor R. Preedy

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© 2012 Wageningen Academic Publishers

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Viola, P., Nobili, F., Viola, M. (2012). Olive oil as a skin protector. In: Preedy, V.R. (eds) Handbook of diet, nutrition and the skin. Human Health Handbooks no. 1, vol 2. Wageningen Academic Publishers. https://doi.org/10.3920/978-90-8686-729-5_17

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