Olive Oil Benefits from Sesame Oil Blending While Extra Virgin Olive Oil Resists Oxidation during Deep Frying.
Fresh potatoes were deep-fried in olive oil (OO), extra virgin olive oil (EVOO), and their blends with 5%, 10%, and 20%...
Huile d'olive : Questions médicales fréquentes
Questions fréquentes et termes MeSH associés
Diagnostic 2
#1
Comment identifier une huile d'olive de qualité ?
Une huile d'olive de qualité doit être extra vierge, avec un goût fruité et une faible acidité.
#2
Quels tests pour vérifier la pureté de l'huile d'olive ?
Des tests chimiques et organoleptiques peuvent déterminer la pureté et la qualité de l'huile.
Symptômes 2
#1
Quels sont les effets d'une consommation excessive d'huile d'olive ?
Une consommation excessive peut entraîner des troubles digestifs et un gain de poids.
#2
L'huile d'olive peut-elle provoquer des allergies ?
Oui, certaines personnes peuvent être allergiques aux olives ou à l'huile d'olive.
Prévention 2
#1
Comment l'huile d'olive contribue-t-elle à la santé cardiaque ?
Elle est riche en acides gras monoinsaturés, réduisant le risque de maladies cardiaques.
#2
L'huile d'olive peut-elle prévenir le diabète ?
Oui, elle peut améliorer la sensibilité à l'insuline et réguler la glycémie.
Traitements 2
#1
L'huile d'olive aide-t-elle à traiter l'inflammation ?
Oui, ses propriétés anti-inflammatoires peuvent aider à réduire l'inflammation.
#2
Peut-on utiliser l'huile d'olive pour la peau ?
Oui, elle est souvent utilisée comme hydratant et pour ses propriétés antioxydantes.
Complications 2
#1
Quels risques liés à une mauvaise conservation de l'huile d'olive ?
Une mauvaise conservation peut entraîner rancissement et perte de nutriments.
#2
L'huile d'olive peut-elle interagir avec des médicaments ?
Oui, elle peut interagir avec certains médicaments, notamment ceux affectant la coagulation.
Facteurs de risque 2
#1
Quels facteurs influencent la qualité de l'huile d'olive ?
Le climat, le type d'olive et les méthodes de production influencent la qualité.
#2
L'huile d'olive est-elle affectée par l'âge des olives ?
Oui, des olives plus âgées peuvent produire une huile de moindre qualité.
Contenu validé par Dr Olivier Menir
Expert en Médecine, Optimisation des Parcours de Soins et Révision Médicale
Validation scientifique effectuée le 13/03/2026
Contenu vérifié selon les dernières recommandations médicales
Auteurs principaux
Raquel B Gómez-Coca
4 publications dans cette catégorie
Affiliations :
- Department of Characterization and Quality of Lipids, Instituto de la Grasa-CSIC, Ctra. Utrera km 1, Building 46, E-41013 Sevilla, Spain.
Publications dans "Huile d'olive" :
-
The Mineral Oil Hydrocarbon Paradox in Olive Pomace Oils.
Foods (Basel, Switzerland) 2023-01-17
-
Olive oil mixtures. Part one: Decisional trees or how to verify the olive oil percentage in declared blends.
Food chemistry 2020-01-21
-
Olive oil mixtures. Part two: Detection of soft deodorized oil in extra virgin olive oil through diacylglycerol determination. Relationship with free acidity.
Food chemistry 2020-06-02
-
Functional Characterization of Four Olive Squalene Synthases with Respect to the Squalene Content of the Virgin Olive Oil.
Journal of agricultural and food chemistry 2023-10-10
Wenceslao Moreda
4 publications dans cette catégorie
Affiliations :
- Department of Characterization and Quality of Lipids, Instituto de la Grasa-CSIC, Ctra. Utrera km 1, Building 46, E-41013 Sevilla, Spain.
Publications dans "Huile d'olive" :
-
The Mineral Oil Hydrocarbon Paradox in Olive Pomace Oils.
Foods (Basel, Switzerland) 2023-01-17
-
Olive oil mixtures. Part one: Decisional trees or how to verify the olive oil percentage in declared blends.
Food chemistry 2020-01-21
-
Olive oil mixtures. Part two: Detection of soft deodorized oil in extra virgin olive oil through diacylglycerol determination. Relationship with free acidity.
Food chemistry 2020-06-02
-
Functional Characterization of Four Olive Squalene Synthases with Respect to the Squalene Content of the Virgin Olive Oil.
Journal of agricultural and food chemistry 2023-10-10
Francesco Caponio
3 publications dans cette catégorie
Affiliations :
- Department of Soil, Plant and Food Science (DISSPA), Università degli Studi di Bari Aldo Moro, via Amendola, 165/A, 70126 Bari, Italy.
Publications dans "Huile d'olive" :
-
Sustainability of the Olive Oil System.
Foods (Basel, Switzerland) 2021-07-27
-
The Potential of Apulian Olive Biodiversity: The Case of Oliva Rossa Virgin Olive Oil.
Foods (Basel, Switzerland) 2021-02-09
-
Chemical and sensory characterization of Brazilian virgin olive oils.
Food research international (Ottawa, Ont.) 2019-07-29
Fátima Peres
3 publications dans cette catégorie
Affiliations :
- Instituto Politécnico de Castelo Branco, Escola Superior Agrária, 6000-909 Castelo Branco, Portugal.
- LEAF, Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, 1349-017 Lisbon, Portugal.
Publications dans "Huile d'olive" :
-
Co-Processed Olive Oils with
Life (Basel, Switzerland) 2021-10-06
-
Ultrasound Assisted Coextraction of Cornicabra Olives and Thyme to Obtain Flavored Olive Oils.
Molecules (Basel, Switzerland) 2023-10-01
-
How the "Olive Oil Polyphenols" Health Claim Depends on Anthracnose and Olive Fly on Fruits.
Foods (Basel, Switzerland) 2024-06-01
Suzana Ferreira-Dias
3 publications dans cette catégorie
Affiliations :
- LEAF, Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, 1349-017 Lisbon, Portugal.
Publications dans "Huile d'olive" :
-
Co-Processed Olive Oils with
Life (Basel, Switzerland) 2021-10-06
-
Ultrasound Assisted Coextraction of Cornicabra Olives and Thyme to Obtain Flavored Olive Oils.
Molecules (Basel, Switzerland) 2023-10-01
-
How the "Olive Oil Polyphenols" Health Claim Depends on Anthracnose and Olive Fly on Fruits.
Foods (Basel, Switzerland) 2024-06-01
Nuno Rodrigues
3 publications dans cette catégorie
Affiliations :
- Centro de Investigação de Montanha (CIMO), ESA, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; Universidad de Léon, Departamento de Ingeniería Agrária, Av. Portugal, n° 41, 24071 Léon, Spain.
Publications dans "Huile d'olive" :
-
Ancient olive trees as a source of olive oils rich in phenolic compounds.
Food chemistry 2018-09-19
-
Seeking for sensory differentiated olive oils? The urge to preserve old autochthonous olive cultivars.
Food research international (Ottawa, Ont.) 2019-10-31
-
Olive Oil Sensory Analysis as a Tool to Preserve and Valorize the Heritage of Centenarian Olive Trees.
Plants (Basel, Switzerland) 2022-01-19
António M Peres
3 publications dans cette catégorie
Affiliations :
- Centro de Investigação de Montanha (CIMO), ESA, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; Laboratory of Separation and Reaction Engineering - Laboratory of Catalysis and Materials (LSRE-LCM), ESA, Instituto Politécnico de Bragança, Campus Santa Apolónia, 5300-253 Bragança, Portugal.
Publications dans "Huile d'olive" :
-
Ancient olive trees as a source of olive oils rich in phenolic compounds.
Food chemistry 2018-09-19
-
Seeking for sensory differentiated olive oils? The urge to preserve old autochthonous olive cultivars.
Food research international (Ottawa, Ont.) 2019-10-31
-
Olive Oil Sensory Analysis as a Tool to Preserve and Valorize the Heritage of Centenarian Olive Trees.
Plants (Basel, Switzerland) 2022-01-19
Paula Baptista
3 publications dans cette catégorie
Affiliations :
- Centro de Investigação de Montanha (CIMO), ESA, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
Publications dans "Huile d'olive" :
-
Ancient olive trees as a source of olive oils rich in phenolic compounds.
Food chemistry 2018-09-19
-
Seeking for sensory differentiated olive oils? The urge to preserve old autochthonous olive cultivars.
Food research international (Ottawa, Ont.) 2019-10-31
-
Olive Oil Sensory Analysis as a Tool to Preserve and Valorize the Heritage of Centenarian Olive Trees.
Plants (Basel, Switzerland) 2022-01-19
José Alberto Pereira
3 publications dans cette catégorie
Affiliations :
- Centro de Investigação de Montanha (CIMO), ESA, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal. Electronic address: jpereira@ipb.pt.
Publications dans "Huile d'olive" :
-
Ancient olive trees as a source of olive oils rich in phenolic compounds.
Food chemistry 2018-09-19
-
Seeking for sensory differentiated olive oils? The urge to preserve old autochthonous olive cultivars.
Food research international (Ottawa, Ont.) 2019-10-31
-
Olive Oil Sensory Analysis as a Tool to Preserve and Valorize the Heritage of Centenarian Olive Trees.
Plants (Basel, Switzerland) 2022-01-19
Maria Lisa Clodoveo
3 publications dans cette catégorie
Affiliations :
- Interdisciplinary Department of Medicine, University of Bari, 70121 Bari, Italy.
Publications dans "Huile d'olive" :
-
Olive Oil: Processing Characterization, and Health Benefits.
Foods (Basel, Switzerland) 2020-11-06
-
Discrimination of Olive Oil and Extra-Virgin Olive Oil from Other Vegetable Oils by Targeted and Untargeted HRMS Profiling of Phenolic and Triterpenic Compounds Combined with Chemometrics.
International journal of molecular sciences 2023-03-10
-
The EFSA Health Claim on Olive Oil Polyphenols: Acid Hydrolysis Validation and Total Hydroxytyrosol and Tyrosol Determination in Italian Virgin Olive Oils.
Molecules (Basel, Switzerland) 2019-06-10
Catalina Alarcón-de-la-Lastra
2 publications dans cette catégorie
Affiliations :
- Department of Pharmacology, Faculty of Pharmacy, Universidad de Sevilla, 41012 Sevilla, Spain.
Publications dans "Huile d'olive" :
-
Olive Oil Antioxidants.
Antioxidants (Basel, Switzerland) 2022-05-19
-
Virgin Olive Oil and Health: Summary of the III International Conference on Virgin Olive Oil and Health Consensus Report, JAEN (Spain) 2018.
Nutrients 2019-09-01
Miguel Mourato
2 publications dans cette catégorie
Affiliations :
- LEAF, Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, 1349-017 Lisbon, Portugal.
Publications dans "Huile d'olive" :
-
Co-Processed Olive Oils with
Life (Basel, Switzerland) 2021-10-06
-
Ultrasound Assisted Coextraction of Cornicabra Olives and Thyme to Obtain Flavored Olive Oils.
Molecules (Basel, Switzerland) 2023-10-01
Luisa L Martins
2 publications dans cette catégorie
Affiliations :
- LEAF, Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, 1349-017 Lisbon, Portugal.
Publications dans "Huile d'olive" :
-
Co-Processed Olive Oils with
Life (Basel, Switzerland) 2021-10-06
-
Ultrasound Assisted Coextraction of Cornicabra Olives and Thyme to Obtain Flavored Olive Oils.
Molecules (Basel, Switzerland) 2023-10-01
Cristina Sgherri
2 publications dans cette catégorie
Affiliations :
- Department of Agriculture, Food and Environment (DAFE), Via del Borghetto 80, 56124 Pisa, Italy. cristina.sgherri@unipi.it.
Publications dans "Huile d'olive" :
-
Olive Leaf Addition Increases Olive Oil Nutraceutical Properties.
Molecules (Basel, Switzerland) 2019-02-02
-
Cold-Pressing Olive Oil in the Presence of Cryomacerated Leaves of
Molecules (Basel, Switzerland) 2019-07-19
Angela Zinnai
2 publications dans cette catégorie
Affiliations :
- Department of Agriculture, Food and Environment (DAFE), Via del Borghetto 80, 56124 Pisa, Italy. angela.zinnai@unipi.it.
- Interdepartmental Research Centre "Nutraceuticals and Food for Health", University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy. angela.zinnai@unipi.it.
Publications dans "Huile d'olive" :
-
Olive Leaf Addition Increases Olive Oil Nutraceutical Properties.
Molecules (Basel, Switzerland) 2019-02-02
-
Cold-Pressing Olive Oil in the Presence of Cryomacerated Leaves of
Molecules (Basel, Switzerland) 2019-07-19
Mike Frank Quartacci
2 publications dans cette catégorie
Affiliations :
- Department of Agriculture, Food and Environment (DAFE), Via del Borghetto 80, 56124 Pisa, Italy. mike.frank.quartacci@unipi.it.
- Interdepartmental Research Centre "Nutraceuticals and Food for Health", University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy. mike.frank.quartacci@unipi.it.
Publications dans "Huile d'olive" :
-
Olive Leaf Addition Increases Olive Oil Nutraceutical Properties.
Molecules (Basel, Switzerland) 2019-02-02
-
Cold-Pressing Olive Oil in the Presence of Cryomacerated Leaves of
Molecules (Basel, Switzerland) 2019-07-19
Alfonso M Vidal
2 publications dans cette catégorie
Affiliations :
- Department Chemical, Environmental and Materials Engineering, Universidad de Jaén, Paraje Las Lagunillas, Edif. B-3, 23071 Jaén, Spain.
Publications dans "Huile d'olive" :
-
Enrichment of Refined Olive Oils with Phenolic Extracts of Olive Leaf and Exhausted Olive Pomace.
Antioxidants (Basel, Switzerland) 2022-01-21
-
Processing Effect and Characterization of Olive Oils from Spanish Wild Olive Trees (
Molecules (Basel, Switzerland) 2021-02-28
Manuel Moya
2 publications dans cette catégorie
Affiliations :
- Department Chemical, Environmental and Materials Engineering, Universidad de Jaén, Paraje Las Lagunillas, Edif. B-3, 23071 Jaén, Spain.
- Center for Advanced Studies in Earth Sciences, Energy and Environment (CEACTEMA), Universidad de Jaén, 23071 Jaén, Spain.
Publications dans "Huile d'olive" :
-
Enrichment of Refined Olive Oils with Phenolic Extracts of Olive Leaf and Exhausted Olive Pomace.
Antioxidants (Basel, Switzerland) 2022-01-21
-
Processing Effect and Characterization of Olive Oils from Spanish Wild Olive Trees (
Molecules (Basel, Switzerland) 2021-02-28
Francisco Espínola
2 publications dans cette catégorie
Affiliations :
- Department Chemical, Environmental and Materials Engineering, Universidad de Jaén, Paraje Las Lagunillas, Edif. B-3, 23071 Jaén, Spain.
- Center for Advanced Studies in Earth Sciences, Energy and Environment (CEACTEMA), Universidad de Jaén, 23071 Jaén, Spain.
Publications dans "Huile d'olive" :
-
Enrichment of Refined Olive Oils with Phenolic Extracts of Olive Leaf and Exhausted Olive Pomace.
Antioxidants (Basel, Switzerland) 2022-01-21
-
Processing Effect and Characterization of Olive Oils from Spanish Wild Olive Trees (
Molecules (Basel, Switzerland) 2021-02-28
María Del Carmen Pérez-Camino
2 publications dans cette catégorie
Affiliations :
- Department of Characterization and Quality of Lipids, Instituto de la Grasa-CSIC, Ctra. Utrera km 1, Building 46, E-41013 Sevilla, Spain.
Publications dans "Huile d'olive" :
-
The Mineral Oil Hydrocarbon Paradox in Olive Pomace Oils.
Foods (Basel, Switzerland) 2023-01-17
-
Olive oil mixtures. Part one: Decisional trees or how to verify the olive oil percentage in declared blends.
Food chemistry 2020-01-21
Sources (6662 au total)
Ultrasound Assisted Coextraction of Cornicabra Olives and Thyme to Obtain Flavored Olive Oils.
Flavoring olive oils is a new trend in consumer preferences, and different enrichment techniques can be used. Coextraction of olives with a flavoring agent is an option for obtaining a flavored produc...
Classification of olive cultivars by machine learning based on olive oil chemical composition.
Extra virgin olive oil traceability and authenticity are important quality indicators, and are currently the subject of exhaustive research, for developing methods to secure olive oil origin-related i...
Olive oil and body fat: a systematic review with
Diet composition has a great impact on body composition. Several studies have suggested a beneficial effect of adding olive oil to a calorie-restricted diet as a weight loss strategy. However, there i...
Is There More to Olive Oil than Healthy Lipids?
The Mediterranean diet is a healthy dietary pattern whose main characteristic is olive oil consumption. The potential health benefits of olive oil have been extensively investigated and the present re...
Functional Characterization of Four Olive Squalene Synthases with Respect to the Squalene Content of the Virgin Olive Oil.
The release of new olive cultivars with an increased squalene content in their virgin olive oil is considered an important target in olive breeding programs. In this work, the variability of the squal...
Wild and cultivated olive trees: Nutraceutical insights of extra virgin olive oils in cardiovascular and ocular diseases.
Extra virgin olive oil (EVOO) from Olea europaea (cultivated olive tree) and the oil obtained from the wild olive variety or acebuche (ACE oil from Olea oleaster) contain an extraordinary number of bi...
Preparation and Characterisation of Acid-Base-Change-Sensitive Binary Biopolymer Films with Olive Oil and Ozonated Olive Oil Nano/Microcapsules and Added Hibiscus Extract.
The purpose of this study was to develop and characterise bionanocomposites based on chitosan (CHIT) and alginate (ALG) in two series, which were subsequently functionalised with emulsions based on a ...
Machine learning-aided microRNA discovery for olive oil quality.
MicroRNAs (miRNAs) are key regulators of gene expression in plants, influencing various biological processes such as oil quality and seed development. Although, our knowledge about miRNAs in olive (Ol...
Combination of Dehydration and Expeller as a Novel Methodology for the Production of Olive Oil.
An alternative olive oil (OO) production process has been developed based on the combination of olive dehydration, followed by extraction with an expeller press. This procedure eliminates the utilizat...