ES2351141A1 - Olive-oil-based functional oils - Google Patents

Abstract

The present invention describes a novel functional oil based on olive oil and one or more ingredients selected from: avocado oil, argan oil, safflower oil, wheatgerm oil, krill oil, linseed oil, walnut oil, pumpkin seed oil, propolis oil, sesame oil and soya isoflavone (40%) coenzyme Q-10 (ubiquinone) vitamin E (acetate) vitamin D (cholecalciferol) licopene (microencapsulated at a concentration of 5%) vitamin K (phytomenadione) vitamin A (retinyl palmitate) omega 3 EPA, omega 3 DHA and mixtures thereof. The invention describes the use thereof as a food and food ingredient and also the use thereof as a medicinal product.

Description

Functional oils based on oil olive.

Field of the Invention

The present invention relates to new functional oils based on olive oil, in particular oil virgin olive oil, and more particularly organic olive oil, enriched in various bioactive components, which provide a added value to them. The invention also relates to procedure for obtaining these oils as well as their use as food, food ingredient or composition Pharmaceutical

Background of the invention

Virgin olive oil is a product natural that is obtained from the pressing of the olive. It's one of the natural foods with higher preventive properties and therapeutic that exists in the nature from which they have been isolated approximately 230 compounds with antioxidant properties. In its composition two parts are distinguished: a saponifiable fraction composed of a combination of different fatty acids, which it represents 98% and in which the oleic acid (fatty acid predominates monounsaturated) and an unsaponifiable fraction that constitutes the 1-2% Regarding the fatty acid composition of The saponifiable fraction of olive oil consists of 6% of polyunsaturated fatty acids, 15% of saturated fatty acids, and 79% oleic acid.

The contribution of olive oil to the Feeding occurs in different ways. The amount of Energy provided by olive oil is 9 Kcal / g, of which the majority fatty acid is the oleic that has several benefits such as: cell membrane configuration and subcellular with adequate fluidity and permeability, an action antioxidant on said membrane and desirable effects from the point of view of cell physiology related to the muscle contraction, platelet aggregation, phenomena inflammatory, etc. Olive oil contains vitamins A and E of antioxidant character and with functions to reinforce the effects of oleic acid. It also contains various phenols with activity antioxidant, including squalene, phenols simple (hydroxytyrosol, tirasol), secoiridoides (oleuropein), lignans (acetoxypinoresinol, pinoresinol), flavones, pigments (chlorophylls, pheophytins) and beta-carotene.

In general, the qualities of the Olive oil is mainly due to its high content in monounsaturated fatty acids -especially oleic acid-, vitamins A, E, D and K, and tocopherols and polyphenols responsible for its antioxidant activity.

In this sense various scientific studies and epidemiologists have revealed that olive oil It has beneficial effects at the digestive system level on digestive secretions (gastric, pancreatic and biliary) because the oleic is a cholecystokinin stimulator, so Pancreas and liver level digestion is optimal. In addition, the monounsaturated fatty acids and phenolic compounds decrease necrosis and play a protective role against diseases such as ulcerative colitis or Crohn's disease. Intake contributes immediately to reduce the inflammatory response acute that originates during the first phase of digestion. This food minimizes cell death that causes the absorption of fats during digestion and consumption reduces the response vascular inflammatory that occurs after the absorption of fat Recently it has been proven that, against the intake of other fats, olive oil reduces the death of monocytes, leukocytes that defend tissues such as liver, spleen or lungs. With digestion the endothelium becomes inflamed. If this answer is made more aggressive can produce in the long term an atheroma plaque that it will end up plugging the blood vessel and cutting off the irrigation.

In addition, olive oil protects against cell oxidation and aging. Biological membranes adapt their composition to the lipid profile of the diet, so the degree of establishment conditions oxidative damage. For its content in monounsaturated and high content of phenolic antioxidants, The oil is a good preventive of oxidative stress.

Olive oil is currently considered It is a therapeutic and preventive agent against the treatment of cardiovascular ailments Only olive oil prevents low cholesterol-HDL. However, only the virgin olive oil inhibits the oxidation of LDL thanks to its high content of antioxidant compounds, particularly tocopherols and phenolic compounds. Virgin olive oil is able to modulate the processes of inflammation in the artery wall by inhibiting the cytokine production, adhesion of leukocytes to the wall arterial and platelet aggregation. Oleic acid and antioxidants reduce blood pressure, cushion inflammation and reduce platelet aggregation, thus reducing the appearance of thrombi; This fact is because the levels increase of the concentration for compounds that induce such aggregation as collagen and adrenaline, it reduces the release of thromboxane A2 and Von Willebrand factor levels. It also inhibits the factor procoagulant VII, tissue factor inhibitor (TFPI), the fundamental substance in the modulation of the effect of the Tissue Factor (TF) Polyphenols cause less stress in the blood circulating inside the vessels, during the period of digestion and possibly this is the cause of the lower activation of thrombotic factors, something that doesn't happen (or does it in lesser measure) if the olive oil consumed contains few antioxidants

Also, olive oil is beneficial against diabetes In this sense some studies put manifest the reduction in glucose caused by olive oil (decreasing insulin requirements).

In addition, dietary fat (34.7%) has been related to the risk of breast cancer, colon and prostate. In the stages of carcinogenesis, the oil is involved in different ways: in the initiation as a greater number of doubles links in the fatty acid molecule with the greatest antioxidant potential, oleic acid exhibits a better behavior compared to others fatty acids; during the progression of the tumor the concentration of prostaglandin E2 (PGE2) rises considerably and the oil It decreases its synthesis. It has been scientifically proven potential of polyphenols to inhibit HER2 activity ("Human Epidermal growth factor Receptor 2", Receptor 2 of the human epidermal growth factor) and promote its degradation. These results, along with the fact that humans have safely consumed secoridoids and lignans for a long time time by consuming olives and olive oil, guarantee the fact that these phytochemicals could be an excellent and safe basis for the design of new antiHER2 compounds.

Olive oil brings benefits to the system immune; polyunsaturated fats (n-3) are immunosuppressive and therefore anti-inflammatory, unlike the Saturated fats.

A typical Mediterranean diet and consumption high energy in the form of monounsaturated fatty acids will associated with high protection against senile dementia. These findings suggest a possible beneficial role of olive oil in neurodegenerative diseases.

For the correct mineral absorption of calcium and of phosphorus, a balanced consumption of lipids is necessary, which It allows adequate ossification and bone growth. So much an excess such as a lipid deficit is harmful to the body, but not only the amount influences, but also the type of acids fatty The saturated short and medium chain (oleic acid) promote calcium absorption, while saturated fats Long chain depress absorption and retention.

Finally Romero, C. et al . ( In Vitro Activity of Olive Oil Polyphenols against Helicobacter pylori J. Agric. Food Chem. , 2007, 55 (3), pp 680-686) have discovered that virgin olive oil has a marked in vitro antimicrobial activity against Helicobacter pylori (responsible for stomach ulcers and many chronic gastritis). The beneficial effect on health generated by the polyphenolic compounds present in virgin olive oil is, in this case, by a molecule of elenolic acid bound to tyrosol.

Although olive oil and more particularly virgin olive oil is an interesting functional food for the qualities mentioned, there is a need in the state of technique of providing new oil-based compositions of olive in which these beneficial properties for health are see increased, enhanced and / or complemented. In this sense The present invention proposes the addition of various substances and / or bioactive oily compositions to an olive oil which they add value to it, giving rise to new Functional oils object of the present invention.

Description of the invention

The invention therefore relates to one aspect. to a new functional oil that presents the following composition:

(i) an oil with bioactive properties selected from the group consisting of:

-

oil of avocado, argan oil, safflower oil, germ oil wheat, krill oil, flax oil, walnut oil, Pumpkin seeds, propolis oil, sesame oil and their mixtures;

(ii) a bioactive compound selected from group formed by:

isoflavones from soy; coenzyme Q-10 (ubiquinone); Vitamin E; vitamin D; lycopene; vitamin K; Vitamin A; omega 3 EPA, omega 3 DHA and its mixtures; Y

(iii) olive oil.

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The functional term is used in context of the present invention, and in general in the state of the art, to qualify the oil, and / or food in general, which in addition to supply the corresponding nutrients beneficially affect to one or more of the functions of the organism, providing a better health status and / or reducing the risk of disease, therefore, providing a therapeutic and / or prophylactic effect against certain diseases

Bioactive oils or compounds are understood as in the state of the art those that provide an effect beneficial for human and / or animal health, that is, a therapeutic and / or prophylactic effect.

In principle the different components can be present in the functional oil in very variable quantities depending on the functional properties that you want to reinforce or supplement in said oil, hereinafter, functional oil of the present invention

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In a particular embodiment, the oil Functional of the invention presents between 3-10% in weight of an oil with bioactive properties that is selected from between the following bioactive oils and their mixtures, present in the oil in the following proportions:

- avocado oil; 0-5%

- Argan oil; 0-5%

- safflower oil; 0-5%

- wheat germ oil: 0-5%

- krill oil; 0-1%

- flax oil: 0-5%

- walnut oil; 0-5%

- pumpkin pipe oil; 0-5%

- propolis oil (30% propolis): 0-3%

- Sesame oil; 0-5%

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In another particular embodiment, the oil Functional of the invention presents between 1-3% in weight of a bioactive compound that is selected from the following bioactive components and mixtures, present in the oil in the following quantities:

- soy isoflavones; 0-1%

- coenzyme Q-10 (ubiquinone); 0-100 mg / 100 ml

- vitamin E (acetate); 0-50 \ mug / 100 ml

- vitamin D (cholecalciferol); 0-5 \ mug / 100 ml

- lycopene (5% microencapsulated); 0-50 mg / 100 ml

- vitamin K (phytomenadione); 0-150 \ mug / 100 ml

- vitamin A (retinol palmitate); 0-300 \ mug / 100 ml

- omega 3 EPA; 0-3%

- omega 3 DHA; 0-3%

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In another particular embodiment the oil Functional of the invention presents between 3-10% in weight of an oil with bioactive properties that is selected from between the following bioactive oils and their mixtures, present in the oil in the following proportions:

- avocado oil; 0-5%

- Argan oil; 0-5%

- safflower oil; 0-5%

- wheat germ oil: 0-5%

- krill oil; 0-1%

- flax oil: 0-5%

- walnut oil; 0-5%

- pumpkin pipe oil; 0-5%

- propolis oil (30% propolis): 0-3%

- Sesame oil; 0-5%

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and between 1-3% by weight of a bioactive compound that is selected from the following bioactive components and their mixtures, present in the oil in the following quantities:

- soy isoflavone (40%); 0-1%

- coenzyme Q-10 (Ubiquinone); 0-100 mg / 100 ml

- vitamin E acetate; 0-50 \ mug / 100 ml

- vitamin D (cholecalciferol); 0-5 \ mug / 100 ml

- 5% microencapsulated lycopene; 0-50 mg / 100 ml

- vitamin K (phytomenadione); 0-150 \ mug / 100 ml

- vitamin A (retinol palmitate); 0-300 \ mug / 100 ml

- omega 3 EPA; 0-3%

- omega 3 DHA; 0-3%

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In principle to obtain the functional oil of the present invention any olive oil can be used as base oil, such as virgin olive oil, olive oil extra virgin, lampante olive oil, refined olive oil, olive oil (mixture of refined and virgin), pomace oil raw olive, refined olive pomace oil and pomace oil olive. However, due to its properties, the use of virgin or extra virgin olive oil, which is obtained by extraction by pressing, since it is within vegetable oils that It contains more monounsaturated fatty acids, mostly oleic acid. It is called virgin olive oil extra virgin olive oil whose free acidity, expressed in oleic acid, does not exceed 0.8 g per 100 g and olive oil virgin to virgin olive oil whose free acidity, expressed in oleic acid, does not exceed 2.0 g per 100 g. Base oil it can be conventional or ecological, preferably ecological what increases the sensory and commercial quality of the functional oil of the invention, decreasing the presence of possible harmful substances, and enhancing its healthy effects. The olive oil that can used in the present invention can be one, or it can be a mixture of at least two different olive oils in terms of its composition and / or origin, which can be mixed in principle in any proportion. Olive oil can proceed of the various olive varieties such as picual or marteña, hojiblanca, picuda, arbequina, empeltre, cornicabra, etc, as well as of any geographical origin. The oil is selected depending on its availability, quality, or properties that you want the functional oil to be want to get.

All the functional oil components of the present invention can be easily obtained in the market marketed by various companies. In one embodiment In particular, one or more of the oils with bioactive properties are of ecological origin, which represents an additional improvement of the quality of the functional oil of the invention. The properties in General of these oils are as follows:

- avocado oil has properties heart-healthy, being able to improve the lipid profile in patients with moderate hypercholesterolemia; contains high amount of acid oleic

- Argan oil is rich in fatty acids polyunsaturated (linoleic acid) and has properties heart-healthy;

- Safflower oil is rich in fatty acids essential; Noted for its high content of linoleic acid (approximately 80%), essential fatty acid of the series \ omega-6 (n-6) as well as by present considerable amounts of α-tocopherols (vitamin E).

- wheat germ oil is rich in acids polyunsaturated fatty acids, Vitamin E and phytosterols, and presents antioxidant properties;

- Krill oil is a marine oil rich in omega-3 fatty acids, phospholipids, and antioxidants;

- flax oil is rich in fatty acids essential and has antioxidant properties; has a high α-linolenic acid content (more than 50%), essential fatty acid of the \ omega-3 series (n-3) and precursor of EPA and DHA acids, with antiplatelet and vasodilator activity against atherosclerosis; It is rich in lignans, which are glycosylated compounds converted into active phytoestrogens by colon microflora intestinal;

- walnut oil is a natural source of omega 3 and omega 6 fatty acids that have properties heart-healthy; It has a high content in phytosterols, whose consumption is associated with the inhibition of intestinal absorption of cholesterol; It has a high content of tocopherols,

- Pumpkin pipe oil is rich in essential fatty acids and has antioxidant properties;

- propolis oil has flavonoids, that contribute to the microbial balance in tissues and organs; have immunostimulant and antioxidant properties; support mechanisms of defense of the organism; Strengthens the body's defenses;

- sesame oil is rich in fatty acids oleic and linoleic, in phospholipids and lecithins; also stands out for its high content of magnesium, zinc and tocopherols and for its antioxidant properties

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The functional oil of the invention contains one or more of the bioactive oils in amounts that may vary within wide margins.

Soy isoflavones are plant substances with natural estrogenic activity that contribute to improving progressive estrogen loss of women in the stage of menopause and to alleviate the physiological changes associated with it. The presence and quantity of isoflavones present in the oil Functional of the invention are selected depending on the properties that you want this oil to present. In a particular embodiment of the present invention are used 40% soy isoflavones (Genox Farma), although this concentration it can vary depending, for example, on the house you sell the soy isoflavones useful in the present invention. In a particular embodiment soy isoflavones (40%) and the amount present in the functional oil of the invention is 100 mg / 100 ml According to this embodiment this functional oil is useful for treating menopausal symptoms (Example 1).

Coenzyme Q-10 (Ubiquinone) is a powerful fat-soluble antioxidant that intervenes in the normal functioning of the immune system and the cardiovascular system. its amount in the oil of the invention may vary between wide margins although in a particular embodiment said amount is comprised between 25 and 75 mg / 100 ml of oil of the invention.

Lycopene (5% microencapsulated) is a powerful antioxidant that belongs to the carotenoid family and that it has very beneficial properties for our health. Help to combat the free anti-radicals that are some of the causes major cell damage; it would work mitigating the damage oxidative on our tissues being, therefore, a good preventive about cardiovascular diseases, some types of cancer and in general about the aging of our organism; increase or It strengthens the immune system and is effective in the treatment of prostate cancer. Its quantity in the functional oil of the Invention varies generally in wide margins. Lycopene can Obtained commercially. In a particular embodiment it uses lycopene (5% microencapsulated) (Genox Farma). In a particular embodiment the oil of the invention does not comprise lycopene In another particular embodiment the functional oil of the invention comprises 10 mg of lycopene (5% microencapsulated) per 100 ml of oil

Vitamins A, E, D and K are compounds organic essentials for metabolic reactions whose functions are well known. They are fat-soluble substances which allows their homogenization in the mixture and both its presence and quantity, in the functional oil of the invention, it may vary within wide margins according to the properties that you want to present the functional oil of the invention. In this sense it they can prepare functional oils without vitamins (see Example 2), with mixtures of two vitamins (Example 1) or with mixtures of the 4 vitamins (Example 3). In general, the amounts thereof are selected based on Recommended Daily Quantities. The vitamins useful for the present invention can be any well-known derivatives or precursors for an expert in the matter. In a particular embodiment the vitamins are added in The following active forms:

- vitamin A (retinol palmitate)

- vitamin E (acetate)

- vitamin D (cholecalciferol)

- vitamin K (phytomenadione).

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Vitamins are added to the functional oil of the invention by previously diluting them in an amount of oil of determined olive. Of the resulting mixture is added below a calculated volume that contains the amount of vitamin that is you want me to present the functional oil of the invention.

Omega 3 fatty acids are compounds beneficial to health and its properties have been widely studied. These acids are found as triglycerides in oils of fish, they play an important role in a high number of disorders of the cardiovascular system, nervous system, skin and osteoarticular system They are also considered essential nutrients for metabolism The omega 3 fatty acids that are used in the present invention are eicosapentaenoic acid (EPA) and acid Docosahexaenoic acid (DHA) that can be purchased commercially. By both the presence in the functional oil of the invention of a amount of EPA or DHA or mixtures of both in any proportion, Contributes to its ability to reduce the risk of suffering cardiovascular diseases, to reduce cholesterol (LDL) and blood triglycerides, and increase the so-called good cholesterol (HDL) In addition omega 3 fatty acids are essential for various biochemical processes take place in the human body. The amount of omega 3 fatty acids in the functional oil can vary between wide margins depending on the properties that are You want this oil to be present. Only illustratively said amount can be zero (Example 1) or for example 1.5 ml (Example 4).

In another aspect the invention relates to a procedure for obtaining the functional oil of the invention, in below procedure of the invention. For the elaboration of Several factors such as intakes have been taken into account Recommended (IR), and Recommended Daily Quantities (CDR).

The process of the invention comprises the sequential addition of components to a suitable container provided with stirring means until a mixture is obtained homogeneous The mixture, which is obtained as they are added The different components are stirred until homogenization. He procedure is carried out at room temperature and optionally the resulting homogeneous mixture is transferred to a suitable container, such as a glass container, preferably opaque, such such as a bottle in which the functional composition In addition to being preserved, it can be marketed. In one embodiment Preferably said opaque container is a topaz glass bottle. The Light and air oil protection allows you to keep your organoleptic and functional properties, and therefore its quality by longer since, as is well known, light promotes reactions of photooxidation between the unsaturated fatty acids of the oil and the oxygen.

The functional oil of the invention is itself same a functional food that is preferably ingested in raw, for example, as salad dressing, stew, cooked fish, to spread bread, toast, to enrich horn dishes for example vegetable creams, etc. In a particular embodiment the oil functional is consumed in an amount that is characterized by being effective to provide a preventive and / or therapeutic effect to a human or animal In another particular embodiment it is consumed in amounts between 20 to 30 ml daily, although said Amount may vary between wide margins.

The functional oil of the invention also It can be used in the preparation of any food, either a raw food, cooked, precooked, canned, frozen, in pickled, etc. Only for illustrative purposes can they be cited between other foods, tortillas, scrambled eggs, fried eggs, stir fry, potatoes, fish, meat, vegetables; food in preserves, such as canned fish; gazpachos, soups, drinks, sausages, sauces, like mayonnaise, tomato, etc., margarines, butters, spreads, salad dressings, bread, pastries, desserts, sweets, cheeses, etc. Oil also Functional of the invention can be used to prepare a food ingredient or a food supplement.

Therefore the invention provides in one aspect additional food, food ingredient or supplement foodstuff comprising functional oil of the invention. Saying oil is preferably present in the food, ingredient or supplement in an amount that is characterized by being effective for provide a preventive and / or therapeutic effect to a human being or animal.

In another aspect therefore the invention It provides a functional olive oil as a medicine. Oil of the invention can be administered orally in crude. Preferably its administration comprises a dose characterized for providing a therapeutic and / or prophylactic effect to a human or animal Its administration beneficially affects one or more of the functions of the organism, improves the state of health and / or reduces the risk of certain diseases. The right dose effective to produce a therapeutic or prophylactic effect varies between wide margins depending on various factors such as the condition, age, sex, etc., of the human or animal being. In a particular embodiment said dose is 20 to 30 ml daily.

In a further aspect the invention provides the functional oil of the invention for use in the treatment and / or prevention of diseases or conditions such as coronary heart disease, cardiovascular diseases, such as hypertension, thrombosis, cancer, neurodegenerative diseases, such as senile dementia, Alzheimer's, system conditions digestive such as ulcers of the digestive system, disease inflammatory bowel, Crohn's disease, ulcerative colitis, constipation, diabetes, inflammatory processes, arteriosclerosis, bone system conditions, lipid disorders, and diseases caused by bacteria, fungi and viruses; symptom associated with menopause in women, deficiency states. It is also useful as a protector against oxidative stress, as an enhancer of the detoxifying properties of the liver, such as energy and revitalizing and to improve energy metabolism.

The functional oil of the invention is used, as stated above, to make medications and Food supplements. In this sense, the oil of the invention it can constitute both the active fraction thereof that mixture with one or more pharmaceutically acceptable excipients, such as the oily vehicle or excipient in which a principle is vehiculized active or functional agent.

Below are examples illustrative of the invention set forth for a better understanding of it and in no case should be considered a Limitation of its scope.

Examples Example 1

100 ml of a composition of olive oil according to the invention presenting the following formulation (OLIDONA®):

Olive oil Organic Extra Virgin 72.68 ml

Olive oil Organic Extra Virgin 24.23 ml

Organic Oil Argan 1.5 ml

Organic Oil of walnut 1 ml

Propolis oil (30% propolis) 0.5 ml

Krill oil 0.1 ml

Isofavones of Soy (40%): 100 mg

Coenzyme Q10 (Ubiquinone 10): 25 mg

Vitamin E acetate: 25 \ mug

Vitamin D (Cholecalciferol): 2,4 \ mug

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The mixing was carried out in a beaker of 400 ml First, 1.5 ml of Argan Oil were added, subsequently and in the following order 1 ml of Walnut Oil, 0.5 ml of Propolis Oil and 0.1 ml of Oil Krill Next, 0.10 g of Soy Isoflavones were added and 0.025 g of Coenzyme Q10 in this same order. For vitamins (D and E), dilutions were made in order to obtain the amounts necessary to add to the formula. In the case of Vitamin D, the dilution was made by adding 0.1 g of it to 100 ml of extra virgin olive oil code 3 mild flavor, and of this dilution was added 0.96 ml (2.4 µg). With respect to Vitamin E dilution preparation, 0.52 ml was added of vitamin E to 25 ml of extra virgin olive oil code 3 mild flavor, and of this dilution 1.25 ml (0.025 mg) was added. TO then all these components were shaken with rod glass until homogenization of the mixture.

Taking into account the amount of 3.1 ml of oils (Argan, Walnut, Propolis and Krill) added and that the Added amounts of Soy Isoflavones and Coenzyme Q10 are negligible, 96.90 ml of base oil was added. Base oil It was composed of a mixture of extra virgin olive oil mild flavor code 3 to 75% and extra virgin olive oil flavor Strong code 2 to 25%. The base oil was added little by little under stirring and the resulting homogeneous mixture was transferred to a opaque glass bottle (definitive container).

Its use helps to mitigate the symptoms associated with menopause in women. Noted for its properties heart healthy and antioxidants.

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Example 2

100 ml of a composition of olive oil according to the invention presenting the following formulation (OLIENERGETIC®):

Olive oil Organic Extra Virgin 68.25 ml

Olive oil Organic Extra Virgin 22.75 ml

Organic Oil Sesame 2 ml

Organic Oil Linen 2 ml

Organic Oil Pumpkin Pipes 2 ml

Organic Oil of Safflower 1 ml

Germ oil Wheat 2 ml

Coenzyme Q10 (Ubiquinone 10) 50 mg

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The mixing was carried out in a beaker of 400 ml First, 2 ml of Sesame Oil were added, subsequently and in the following order, 2 ml of Flax Oil, 2 ml of Pumpkin Pipe Oil, 2 ml of Oil of Wheat Germ and 1 ml of Safflower Oil. Then it They added 0.05 g of Coenzyme Q10 to the mixture. These components are stirred with glass rod until homogenization.

Taking into account the amount of 9 ml of oils (Sesame, Flax, Pumpkin Pipes, Wheat Germ and Safflower) added and that the added amount of Coenzyme Q10 is negligible, 91.00 ml of base oil was added. Base oil It is composed of a mixture of extra virgin olive oil flavor soft code 3 to 75% and extra virgin olive oil strong flavor code 2 to 25%. The base oil was added gradually under stirring and the resulting homogeneous mixture was transferred to a bottle of opaque glass (final container).

It stands out for its heart-healthy properties, antioxidants, for being energetic and revitalizing. Contribute to a better physiological state when an extra contribution of Energy or nutrient.

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Example 3

100 ml of a composition of olive oil according to the invention presenting the following formulation (OLIAGING®):

Olive oil Organic Extra Virgin 71.55 ml

Olive oil Organic Extra Virgin 23.85 ml

Organic Oil Sesame 1 ml

Organic Oil of Argan 1 ml

Oil of Avocado 1 ml

Germ oil Wheat 1 ml

Oil of Propolis (30% propolis) 0.5 ml

Krill oil 0.1 ml

Coenzyme Q10 (Ubiquinone 10) 75 mg

5% lycopene 10 mg microencapsulated

Vitamin E acetate: 0.025 mg

Vitamin K (Fitomenadiona): 50 \ mug

Vitamin A (Retinol palmitate): 200 \ mug

Vitamin D (Cholecalciferol): 2,4 \ mug

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The mixture was made in a 400 ml beaker. First, 1 ml of Sesame Oil was added, then in the following order 1 ml of Argan Oil, 1 ml of Avocado Oil, 1 ml of Wheat Germ Oil, 0.5 ml of Oil were added of Propolis and 0.1 ml of Krill Oil. Then, 0.075 g of Coenzyme Q10 and 0.01 g of Lycopene were added in the same order. For vitamins (A, D, E and K), dilutions were made in order to obtain the amounts necessary to add to the formula. The dilution of vitamin A was prepared by adding 100 µl of it to 100 ml of extra virgin olive oil code 3 mild flavor and 0.2 ml (200 µg) of this dilution was added. In the case of vitamin D, the dilution was made by adding 0.1 g of this to 100 ml of extra virgin olive oil code 3 mild flavor, and 0.96 ml (2.4 µg) of this dilution was added . With respect to the preparation of the dilution of vitamin E, 0.52 ml of vitamin E was added to 25 ml of extra virgin olive oil code 3 mild flavor, and of this dilution 1.25 ml (0.025 mg) was added ). For vitamin K, 100 µl of vitamin K was incorporated in 10 ml of extra virgin olive oil code 3 mild flavor, and of this dilution 5 ml (0.050 mg) was added. Then all these components were stirred with a glass rod until the mixture was homogenized. Taking into account that we have added a total of 4.6 ml of oils (Sesame, Argan, Avocado, Wheat Germ, Propolis and Krill) and that the added amounts of Coenzyme Q10 and Lycopene are negligible, 95.40 ml of base oil The base oil is composed of a mixture of extra virgin olive oil mild flavor code 3 to 75% and extra virgin olive oil strong flavor code 2 to 25%. The base oil was added little to
little while stirring and the resulting homogeneous mixture was transferred to an opaque glass bottle (definitive container).

This oil stands out for its properties antioxidants, and contributes favorably to the delay of aging.

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Example 4

100 ml of a composition of olive oil according to the invention presenting the following formulation (OLICOL-ESTERIN®):

Olive oil Organic Extra Virgin 69.30 ml

Olive oil Organic Extra Virgin 23.10 ml

Organic Oil Safflower 2 ml

Organic Oil of walnut 2 ml

Organic Oil Linen 1 ml

Omega 3 (EPA) 0.75 ml

Omega 3 (DHA) 0.75 ml

Germ oil Wheat 1 ml

Krill oil 0.1 ml

Coenzyme Q10 (Ubiquinone 10): 75 mg

5% lycopene microencapsulated: 10 mg

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The mixing was carried out in a beaker of 400 ml First, 2 ml of Safflower Oil were added, subsequently and in the following order, 2 ml of Walnut Oil, 1 ml of Flax Oil, 1 ml of Germ Oil Wheat, 0.75 ml of Omega 3 (EPA), 0.75 ml of Omega 3 (DHA) and 0.1 ml Krill Oil Then, 0.075 g of Coenzyme was added Q10 and 0.01 g of Lycopene in this same order. The components are they stirred with a glass rod until the mixture was homogenized.

Taking into account that we have added in total 7.6 ml of oils (Safflower, Walnut, Flax, Wheat Germ, EPA, DHA and Krill) and that the added amounts of Coenzyme 010 and of Lycopene are negligible 92.40 ml of base oil was added. He base oil is composed of extra virgin olive oil flavor soft code 3 to 75% and extra virgin olive oil strong flavor code 2 to 25%. The base oil was added gradually under stirring and the resulting homogeneous mixture was transferred to a bottle of opaque glass (final container).

This oil stands out for its properties heart-healthy and protective that help control the profile lipid of the organism.

Claims (17)

1. Functional oil that has the following composition: (i) an oil with bioactive properties selected from the group consisting of:

-

oil of avocado, argan oil, safflower oil, germ oil wheat, krill oil, flax oil, walnut oil, Pumpkin seeds, propolis oil, sesame oil and their mixtures;

(ii) a bioactive compound selected from group formed by:

isoflavones from soy; coenzyme Q-10 (ubiquinone); Vitamin E; vitamin D; lycopene; vitamin K; Vitamin A; omega 3 EPA, omega 3 DHA and its mixtures; Y

(iii) olive oil.

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2. Functional oil according to claim 1, comprising between 3-10% by weight of an oil with bioactive properties that is selected from the following bioactive oils and mixtures, present in the following proportions: - avocado oil; 0-5% - Argan oil; 0-5% - safflower oil; 0-5% - wheat germ oil; 0-5% - krill oil; 0-1% - flax oil; 0-5% - walnut oil; 0-5% - pumpkin pipe oil; 0-5% - propolis oil (30% propolis); 0-3% - Sesame oil; 0-5%

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3. Functional oil according to claim 1 or 2, which comprises between 1-3% by weight of a compound bioactive that is selected from the following components bioactive and their mixtures, present in the following quantities: - soy isoflavone (40%); 0-1% - coenzyme Q-10 (Ubiquinone); 0-100 mg / 100 ml - vitamin E acetate; 0-50 \ mug / 100 ml - vitamin D (cholecalciferol); 0-5 \ mug / 100 ml - 5% microencapsulated lycopene; 0-50 mg / 100 ml - vitamin K (phytomenadione); 0-150 \ mug / 100 ml - vitamin A (retinol palmitate); 0-300 \ mug / 100 ml - omega 3 EPA; 0-3% - omega 3 DHA; 0-3%

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4. Functional oil according to any one of the claims 1 to 3, wherein the olive oil is an oil selected from the group formed by virgin olive oil extra virgin olive and its mixtures, preferably oil ecological. 5. Functional oil according to any one of the claims 1 to 4 wherein one or more of the bioactive oils It is ecological. 6. Functional oil according to any one of the claims 1 to 5, which has the following composition:

Olive oil Organic Extra Virgin 72.68 ml

Olive oil Organic Extra Virgin 24.23 ml

Organic Oil Argan 1.5 ml

Organic Oil of walnut 1 ml

Propolis oil (30% propolis) 0.5 ml

Krill oil 0.1 ml

Isoflavones from Soy (40%): 100 mg

Coenzyme Q10 (Ubiquinone 10): 25 mg

Vitamin E acetate: 25 \ mug

Vitamin D (Cholecalciferol): 2.4.

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7. Functional oil according to any one of the claims 1 to 5, which has the following composition:

Olive oil Organic Extra Virgin 68.25 ml

Olive oil Organic Extra Virgin 22.75 ml

Organic Oil Sesame 2 ml

Organic Oil Linen 2 ml

Organic Oil Pumpkin Pipes 2 ml

Organic Oil of Safflower 1 ml

Germ oil Wheat 2 ml

Coenzyme Q10 (Ubiquinone 10) 50 mg.

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8. Functional oil according to any one of the claims 1 to 5, which has the following composition:

Olive oil Organic Extra Virgin 71.55 ml

Olive oil Organic Extra Virgin 23.85 ml

Organic Oil Sesame 1 ml

Organic Oil of Argan 1 ml

Oil of Avocado 1 ml

Germ oil Wheat 1 ml

Oil of Propolis (30% propolis) 0.5 ml

Krill oil 0.1 ml

Coenzyme Q10 (Ubiquinone 10) 75 mg

5% lycopene 10 mg microencapsulated

Vitamin E acetate: 0.025 mg

Vitamin K (Fitomenadiona): 50 \ mug

Vitamin A (Retinol palmitate): 200 \ mug

Vitamin D (Cholecalciferol): 2.4.

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9. Functional oil according to any one of the claims 1 to 5, which has the following composition:

Olive oil Organic Extra Virgin 69.30 ml

Olive oil Organic Extra Virgin 23.10 ml

Organic Oil Safflower 2 ml

Organic Oil of walnut 2 ml

Organic Oil Linen 1 ml

Omega 3 (EPA) 0.75 ml

Omega 3 (DHA) 0.75 ml

Germ oil Wheat 1 ml

Krill oil 0.1 ml

Coenzyme Q10 (Ubiquinone 10): 75 mg

5% lycopene microencapsulated: 10 mg.

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10. Procedure to obtain an oil functional according to any of the preceding claims that It comprises mixing the components until homogenization. 11. Use of functional oil according to a any of claims 1 to 9, as food, ingredient food or food supplement. 12. Food comprising functional oil according to any of claims 1 to 9. 13. Functional oil according to any one of the claims 1 to 9, for use as a medicament. 14. Functional oil according to any one of the claims 1 to 9, for use in the treatment and / or prevention of diseases or conditions such as coronary heart disease, cardiovascular diseases, such as hypertension, thrombosis, cancer, neurodegenerative diseases, such as senile dementia, the Alzheimer's, conditions of the digestive system such as ulcers of the digestive system, inflammatory bowel disease, disease Crohn, ulcerative colitis, constipation, diabetes, processes inflammatory, arteriosclerosis, bone system conditions, lipid disorders, and diseases caused by bacteria, fungi and viruses; symptoms associated with menopause in women, deficiency states in a human or animal being. 15. Use of functional oil according to any one of claims 1 to 9, in the preparation of a food, food ingredient or food supplement. 16. Use of the functional oil according to claim 15, in an amount characterized by being effective in producing a therapeutic and / or prophylactic effect in a human or animal being. 17. Use of functional oil according to a any of claims 1 to 9, in the preparation of a medication for the treatment and / or prophylaxis of diseases or conditions such as coronary heart disease, diseases cardiovascular, such as hypertension, thrombosis, cancer, neurodegenerative diseases, such as senile dementia, the Alzheimer's, conditions of the digestive system such as ulcers of the digestive system, inflammatory bowel disease, disease Crohn, ulcerative colitis, constipation, diabetes, processes inflammatory, arteriosclerosis, bone system conditions, lipid disorders, and diseases caused by bacteria, fungi and viruses; symptoms associated with menopause in women, deficiency states in a human or animal being.