Viola Publio, Viola Marzia
Olive National Academy, Piazza della Libertà 12, Spoleto, PG 06049, Italy.
Clin Dermatol. 2009 Mar-Apr;27(2):159-65. doi: 10.1016/j.clindermatol.2008.01.008.
Fats are indispensable to life not only as an energy source but also for their structural role in the skin, retina, nervous system, lipoproteins, and biologic membranes. They are also precursors of important hormones and constitute the vehicle for the absorption of liposoluble vitamins. Nutritionists recommend a balanced lipid intake corresponding to a total amount of fats equal to 25% to 30% of total calories with a ratio in monounsaturated and polyunsaturated fatty acids. Thus, olive oil, with its balanced fatty acid composition, is of high nutritional value. Moreover, extra virgin olive oil, extracted from a fruit, has an important value related to the antioxidant power of minor components. Extra virgin olive oil contains 98% to 99% triglycerides and 1% to 2% minor components. In the triglycerides, the main fatty acids are represented by monounsaturates (oleic), with a slight amount of saturates and an adequate amount of polyunsaturates. The minor components are alpha-tocopherol, phenol compounds, carotenoids, squalene, phytosterols, and chlorophyll. Factors that can influence olive oil's composition, especially in regard to its minor components, are the cultivar, area of production, time of harvesting, and degree of technology used in its production. Therefore, an evaluation of the biologic value of extra virgin olive oil and its use as a topical raw material in cosmetic dermatology is reported.
脂肪对生命而言不可或缺，不仅作为能量来源，还因其在皮肤、视网膜、神经系统、脂蛋白和生物膜中的结构作用。它们也是重要激素的前体，并构成脂溶性维生素吸收的载体。营养学家建议均衡摄入脂质，脂肪总量应占总热量的25%至30%，且单不饱和脂肪酸和多不饱和脂肪酸要有一定比例。因此，具有均衡脂肪酸组成的橄榄油具有很高的营养价值。此外，从果实中提取的特级初榨橄榄油，因其微量成分的抗氧化能力而具有重要价值。特级初榨橄榄油含有98%至99%的甘油三酯和1%至2%的微量成分。在甘油三酯中，主要脂肪酸以单不饱和脂肪酸（油酸）为主，含有少量饱和脂肪酸和适量的多不饱和脂肪酸。微量成分包括α-生育酚、酚类化合物、类胡萝卜素、角鲨烯、植物甾醇和叶绿素构成。影响橄榄油成分的因素，尤其是其微量成分，包括品种、产地、收获时间以及生产过程中使用的技术程度。因此，本文报道了对特级初榨橄榄油生物学价值的评估及其在美容皮肤科作为外用原料的应用。
