WO2010149815A1 - Olive-oil-based functional oils - Google Patents

Olive-oil-based functional oils Download PDF

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Publication number
WO2010149815A1
WO2010149815A1 PCT/ES2010/070422 ES2010070422W WO2010149815A1 WO 2010149815 A1 WO2010149815 A1 WO 2010149815A1 ES 2010070422 W ES2010070422 W ES 2010070422W WO 2010149815 A1 WO2010149815 A1 WO 2010149815A1
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Prior art keywords
oil
vitamin
organic
functional
virgin olive
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PCT/ES2010/070422
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Spanish (es)
French (fr)
Inventor
Rosario Moreno-Torres Herrera
Javier Alcala Torres
Alicia Perez Moreno
Carlos Perez Roca
Mª Dolores ROMERO DE SOTO
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Olifarma, S.L.
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Publication of WO2010149815A1 publication Critical patent/WO2010149815A1/en

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    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18—Magnoliophyta (angiosperms)
    • A61K36/185—Magnoliopsida (dicotyledons)
    • A61K36/63—Oleaceae (Olive family), e.g. jasmine, lilac or ash tree
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/115—Fatty acids or derivatives thereof; Fats or oils
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K20/00—Accessory food factors for animal feeding-stuffs
    • A23K20/10—Organic substances
    • A23K20/158—Fatty acids; Fats; Products containing oils or fats
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/15—Vitamins
    • A—HUMAN NECESSITIES
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    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K31/00—Medicinal preparations containing organic active ingredients
    • A61K31/045—Hydroxy compounds, e.g. alcohols; Salts thereof, e.g. alcoholates
    • A61K31/07—Retinol compounds, e.g. vitamin A
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    • A61K31/12—Ketones
    • A61K31/122—Ketones having the oxygen directly attached to a ring, e.g. quinones, vitamin K1, anthralin
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    • A61K31/185—Acids; Anhydrides, halides or salts thereof, e.g. sulfur acids, imidic, hydrazonic or hydroximic acids
    • A61K31/19—Carboxylic acids, e.g. valproic acid
    • A61K31/20—Carboxylic acids, e.g. valproic acid having a carboxyl group bound to a chain of seven or more carbon atoms, e.g. stearic, palmitic, arachidic acids
    • A61K31/201—Carboxylic acids, e.g. valproic acid having a carboxyl group bound to a chain of seven or more carbon atoms, e.g. stearic, palmitic, arachidic acids having one or two double bonds, e.g. oleic, linoleic acids
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    • A61K31/21—Esters, e.g. nitroglycerine, selenocyanates
    • A61K31/215—Esters, e.g. nitroglycerine, selenocyanates of carboxylic acids
    • A61K31/22—Esters, e.g. nitroglycerine, selenocyanates of carboxylic acids of acyclic acids, e.g. pravastatin
    • A61K31/23—Esters, e.g. nitroglycerine, selenocyanates of carboxylic acids of acyclic acids, e.g. pravastatin of acids having a carboxyl group bound to a chain of seven or more carbon atoms
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    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
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    • A61K31/33—Heterocyclic compounds
    • A61K31/335—Heterocyclic compounds having oxygen as the only ring hetero atom, e.g. fungichromin
    • A61K31/35—Heterocyclic compounds having oxygen as the only ring hetero atom, e.g. fungichromin having six-membered rings with one oxygen as the only ring hetero atom
    • A61K31/352—Heterocyclic compounds having oxygen as the only ring hetero atom, e.g. fungichromin having six-membered rings with one oxygen as the only ring hetero atom condensed with carbocyclic rings, e.g. methantheline 
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
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    • A61K31/33—Heterocyclic compounds
    • A61K31/335—Heterocyclic compounds having oxygen as the only ring hetero atom, e.g. fungichromin
    • A61K31/35—Heterocyclic compounds having oxygen as the only ring hetero atom, e.g. fungichromin having six-membered rings with one oxygen as the only ring hetero atom
    • A61K31/352—Heterocyclic compounds having oxygen as the only ring hetero atom, e.g. fungichromin having six-membered rings with one oxygen as the only ring hetero atom condensed with carbocyclic rings, e.g. methantheline 
    • A61K31/353—3,4-Dihydrobenzopyrans, e.g. chroman, catechin
    • A61K31/355—Tocopherols, e.g. vitamin E
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K31/00—Medicinal preparations containing organic active ingredients
    • A61K31/59—Compounds containing 9, 10- seco- cyclopenta[a]hydrophenanthrene ring systems
    • A61K31/592—9,10-Secoergostane derivatives, e.g. ergocalciferol, i.e. vitamin D2
    • A—HUMAN NECESSITIES
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    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K35/00—Medicinal preparations containing materials or reaction products thereof with undetermined constitution
    • A61K35/56—Materials from animals other than mammals
    • A61K35/612—Crustaceans, e.g. crabs, lobsters, shrimps, krill or crayfish; Barnacles
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
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    • A61K35/56—Materials from animals other than mammals
    • A61K35/63—Arthropods
    • A61K35/64—Insects, e.g. bees, wasps or fleas
    • A61K35/644—Beeswax; Propolis; Royal jelly; Honey
    • A—HUMAN NECESSITIES
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    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18—Magnoliophyta (angiosperms)
    • A61K36/185—Magnoliopsida (dicotyledons)
    • A—HUMAN NECESSITIES
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    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18—Magnoliophyta (angiosperms)
    • A61K36/185—Magnoliopsida (dicotyledons)
    • A61K36/28—Asteraceae or Compositae (Aster or Sunflower family), e.g. chamomile, feverfew, yarrow or echinacea
    • A61K36/286—Carthamus (distaff thistle)
    • A—HUMAN NECESSITIES
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    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
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    • A61K36/18—Magnoliophyta (angiosperms)
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    • A61K36/54—Lauraceae (Laurel family), e.g. cinnamon or sassafras
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    • A61K36/18—Magnoliophyta (angiosperms)
    • A61K36/88—Liliopsida (monocotyledons)
    • A61K36/899—Poaceae or Gramineae (Grass family), e.g. bamboo, corn or sugar cane
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K45/00—Medicinal preparations containing active ingredients not provided for in groups A61K31/00 - A61K41/00
    • A61K45/06—Mixtures of active ingredients without chemical characterisation, e.g. antiphlogistics and cardiaca
    • A—HUMAN NECESSITIES
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
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    • A—HUMAN NECESSITIES
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    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/20—Natural extracts
    • A23V2250/21—Plant extracts
    • A23V2250/2131—Olive

Definitions

  • the present invention relates to new functional oils based on olive oil, in particular virgin olive oil, and more particularly organic olive oil, enriched in various bioactive components, which provide added value to them.
  • the invention also relates to the process for obtaining these oils as well as their use as food, food ingredient or pharmaceutical composition.
  • Virgin olive oil is a natural product that is obtained from the pressing of the olive. It is one of the natural foods with greater preventive and therapeutic properties that exist in the nature from which approximately 230 compounds with antioxidant properties have been isolated. In its composition two parts are distinguished: a saponifiable fraction composed of a combination of different fatty acids, which represents 98% and in which the oleic acid (monounsaturated fatty acid) predominates and an unsaponifiable fraction that constitutes 1-2%.
  • a saponifiable fraction composed of a combination of different fatty acids, which represents 98% and in which the oleic acid (monounsaturated fatty acid) predominates and an unsaponifiable fraction that constitutes 1-2%.
  • the fatty acid composition of the saponifiable fraction of olive oil it consists of 6% polyunsaturated fatty acids, 15% saturated fatty acids, and 79% oleic acid.
  • the contribution of olive oil to food occurs in different ways.
  • the amount of energy provided by olive oil is 9 Kcal / g, of which the majority fatty acid is oleic that has various benefits such as:
  • Olive oil contains antioxidant vitamins A and E and with functions to reinforce the effects of oleic acid. It also contains various phenols with antioxidant activity, including squalene, simple phenols (hydroxytyrosol, tirasol), secoiridoides (oleuropein), lignans (acetoxypyrosinol, pinoresinol), flavones, pigments (chlorophylls, pheophytins) and beta-carotene. It is generally considered that the qualities of olive oil are mainly due to its high content of monounsaturated fatty acids - especially oleic acid -, vitamins A, E, D and K, and tocopherols and polyphenols responsible for its antioxidant activity.
  • olive oil protects against cell oxidation and aging.
  • the biological membranes adapt their composition to the lipid profile of the diet, so that the degree of establishment determines oxidative damage. Because of its monounsaturated content and high content of phenolic antioxidants, the oil is a good preventive of oxidative stress.
  • Olive oil is currently considered to be a therapeutic and preventive agent against the treatment of cardiovascular ailments. Only olive oil prevents lowering cholesterol-HDL. However, only olive oil Virgin inhibits the oxidation of LDL thanks to its high content of antioxidant compounds, particularly tocopherols and phenolic compounds. Virgin olive oil is capable of modulating the inflammation processes in the wall of the artery by inhibiting the production of cytokines, the adhesion of leukocytes to the arterial wall and platelet aggregation.
  • Oleic acid and antioxidants reduce blood pressure, absorb inflammation and reduce platelet aggregation, thus reducing the appearance of thrombi .; This fact is due to the fact that the concentration levels increase for compounds that induce said aggregation such as collagen and adrenaline, reduces the release of thromboxane A2 and the levels of von Willebrand factor. It also inhibits procoagulant factor VII, the inhibitor of tissue factor (TFPI), the fundamental substance in the modulation of the effect of tissue factor (TF). The polyphenols cause less stress in the circulating blood inside the vessels, during the period of digestion and possibly this is the cause of the lower activation of thrombotic factors, something that does not occur (or does it to a lesser extent) ) if the olive oil consumed contains few antioxidants.
  • procoagulant factor VII the inhibitor of tissue factor (TFPI)
  • TFPI tissue factor
  • the polyphenols cause less stress in the circulating blood inside the vessels, during the period of digestion and possibly this is the cause of the lower activation of thrombotic factors, something that does
  • olive oil is beneficial against diabetes. In this sense, some studies show the reduction of glucose caused by olive oil (reducing insulin requirements).
  • Olive oil brings benefits to the immune system; Polyunsaturated fats (n-3) are immunosuppressive and therefore anti-inflammatory, unlike saturated fats.
  • the present invention proposes the addition of various bioactive oily substances and / or compositions to an olive oil which add value to it. giving rise to the new functional oils object of the present invention.
  • the invention therefore relates in one aspect to a new functional oil that has the following composition:
  • avocado oil argan oil, safflower oil, wheat germ oil, krill oil, flax oil, walnut oil, pumpkin pipe oil, propolis oil, sesame oil and mixtures thereof;
  • a bioactive compound selected from the group consisting of:
  • soy isoflavones ubiquinone
  • coenzyme Q-10 ubiquinone
  • Vitamin E Vitamin D
  • lycopene vitamin K
  • Vitamin A Vitamin A
  • omega 3 EPA omega 3 DHA and mixtures thereof
  • Y ubiquinone
  • the functional term is used in the 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 supplying the corresponding nutrients beneficially affect one or more of the functions of the organism, providing a better state of health and / or reducing the risk of disease, therefore, providing a therapeutic and / or prophylactic effect against certain diseases.
  • Bioactive oils or compounds are understood in the state of the art as those that provide a beneficial effect for human and / or animal health, that is, a therapeutic and / or prophylactic effect.
  • the different components may be present in the functional oil in very variable amounts depending on the functional properties that it is desired to reinforce or supplement in said oil, hereinafter, functional oil of the present invention.
  • the functional oil of the invention has between 3-10% by weight of an oil with bioactive properties that is selected from the following bioactive oils and mixtures thereof, present in the oil in the following proportions:
  • the functional oil of the invention has between 1-3% by weight of a bioactive compound that is selected from the following bioactive components and mixtures thereof, present in the oil in the following amounts:
  • the functional oil of the invention has between 3- 10% by weight of an oil with bioactive properties that is selected from the following bioactive oils and mixtures thereof, present in the oil in the following proportions:
  • bioactive compound that is selected from the following bioactive components and mixtures thereof, present in the oil in the following amounts:
  • microencapsulated lycopene 0-50 mg / 100 mi - vitamin K (phytomenadione); 0-150 ⁇ g / 100 mi
  • vitamin A retinol palmitate
  • any olive oil can be used as a base oil, such as virgin olive oil, extra virgin olive oil, lampant olive oil, refined olive oil, olive oil (mixture of refined and virgin), crude olive pomace oil, refined olive pomace oil and olive pomace oil.
  • extra virgin or extra virgin olive oil is preferred, which is obtained by extraction by pressing, since it is the vegetable oil that contains the greatest amount of monounsaturated fatty acids, mostly oleic acid.
  • Extra virgin olive oil is called virgin olive oil whose free acidity, expressed in oleic acid, does not exceed 0.8 g per 10O g and virgin olive oil in virgin olive oil whose free acidity, expressed in oleic acid, does not exceeds 2.0 g per 100 g.
  • the base oil can be conventional or ecological, preferably ecological, which 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 be used in the present invention can be one, or it can be a mixture of at least two different olive oils in terms of their composition and / or origin, which can be mixed in principle in any proportion.
  • Olive oil can come from the various varieties of olives such as picual or marte ⁇ a, hojiblanca, picuda, arbequina, empeltre, cornicabra, etc., as well as any geographical origin. The selection of the oil is carried out based on the availability of the oil, its quality, or the properties that the functional oil to be obtained is desired.
  • oils with bioactive properties are of ecological origin, which implies a further improvement of the quality of the functional oil of the invention.
  • the general properties of these oils are the following:
  • - Argan oil is rich in polyunsaturated fatty acids (linoleic acid) and has heart-healthy properties;
  • - Safflower oil is rich in essential fatty acids; It stands out for its high content of linoleic acid (approximately 80%), essential fatty acid of the ⁇ -6 series (n-6) as well as for presenting considerable amounts of ⁇ -tocopherols (vitamin E).
  • - Wheat germ oil is rich in polyunsaturated fatty acids, Vitamin E and phytosterols, and has antioxidant properties;
  • - Krill oil is a marine oil rich in omega-3 fatty acids, phospholipids, and antioxidants; - flax oil is rich in essential fatty acids and has antioxidant properties; It has a high content of ⁇ -linolenic acid (more than 50%), essential fatty acid of the ⁇ -3 series (n-3) and precursor of EPA and DHA acids, with antiplatelet and vasodilator activity against atherosclerosis processes; It is rich in lignans, which are glycosylated compounds converted into active phytoestrogens by the microflora of the intestinal colon;
  • - Walnut oil is a natural source of omega 3 and omega 6 fatty acids that have heart-healthy properties; It has a high content in phytosterols, whose consumption is associated with the inhibition of intestinal cholesterol absorption; It has a high content of tocopherols, - pumpkin pipe oil is rich in essential fatty acids and has antioxidant properties;
  • - Propolis oil has flavonoids, which contribute to the microbial balance in tissues and organs; It has immunostimulant and antioxidant properties; supports the body's defense mechanisms; Strengthens the body's defenses.;
  • sesame oil is rich in oleic and linoleic fatty acids, in phospholipids and lecithins; It also stands out for its high content of magnesium, zinc and tocopherols and for its antioxidant properties.
  • the functional oil of the invention contains one or more of the bioactive oils in amounts that can vary within wide ranges.
  • Soy isoflavones are plant substances with natural estrogenic activity that contribute to improve the progressive loss of estrogens of women in the stage of menopause and alleviate the physiological changes associated with it.
  • the presence and amount of isoflavones present in the functional oil of the invention are selected depending on the properties that said oil is desired to present.
  • 40% soy isoflavones (Genox Farma) are used, although this concentration may vary depending, for example, on the house that commercializes the isoflavones of soybeans useful in the present invention.
  • soy isoflavones (40%) are used 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 the symptoms of menopause (Example 1).
  • Coenzyme Q-10 (Ubiquinone) is a powerful fat-soluble antioxidant that is involved in the normal functioning of the immune system and the cardiovascular system. Its quantity in the oil of the invention can 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 potent antioxidant that belongs to the carotenoid family and has very beneficial properties for our health. It helps fight free anti-radicals that are some of the main causes of cell damage; It would work by attenuating oxidative damage on our tissues, being, therefore, a good preventive on cardiovascular diseases, some types of cancer and in general on the aging of our organism; It boosts or strengthens the immune system and is effective in the treatment of prostate cancer. Its quantity in the functional oil of the invention varies in general in wide margins. Lycopene can be obtained commercially. In a particular embodiment, lycopene (5% microencapsulated) (Genox Farma) is used. 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 essential organic compounds for metabolic reactions whose functions are well known. They are fat-soluble substances which allows their homogenization in the mixture and both their presence and their quantity, in the functional oil of the invention, can vary within wide ranges according to the properties that the functional oil of the invention is desired to present. In this sense, functional oils can be prepared 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 They are selected based on the Recommended Daily Amounts.
  • the vitamins useful for the present invention can be any derivatives or precursors well known to a person skilled in the art. In a particular embodiment the vitamins are added in the following active forms:
  • Vitamins are added to the functional oil of the invention by previously diluting them in a certain amount of olive oil. From the resulting mixture, a calculated volume is then added containing the amount of vitamin that the functional oil of the invention is desired.
  • Omega 3 fatty acids are beneficial compounds for health and their properties have been widely studied. These acids are found as triglycerides in fish oils, 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.
  • omega 3 fatty acids that are used in the present invention are eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) that can be purchased commercially. Therefore, the presence in the functional oil of the invention of an amount of EPA or DHA or mixtures of both in any proportion, contributes to its ability to reduce the risk of suffering from cardiovascular diseases, to reduce cholesterol (LDL) and blood triglycerides, and increase the so-called good cholesterol (HDL).
  • omega 3 fatty acids are essential for various biochemical processes to take place in the human body.
  • the amount of omega 3 fatty acids in the functional oil may vary between wide ranges depending on the properties that such oil is desired to present. Only illustratively, can said quantity be zero (Example 1) or for example 1.5 ml (Example 4).
  • the invention in another aspect, relates to a process for obtaining the oil.
  • functional of the invention hereinafter method of the invention.
  • IR Recommended Intakes
  • RDA Recommended Daily Quantities
  • the process of the invention comprises the sequential addition of the components to a suitable container provided with stirring means until obtaining a homogeneous mixture.
  • the mixture which is obtained as the different components are added, is stirred until homogenized.
  • the process 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 as for example a bottle in which the functional composition in addition to being preserved, is You can market.
  • a suitable container such as a glass container, preferably opaque, such as for example a bottle in which the functional composition in addition to being preserved, is You can market.
  • said opaque container is a topaz glass bottle.
  • the functional oil of the invention is itself 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 such as vegetable creams, etc. .
  • the functional oil is consumed in an amount that is characterized as being effective in providing a preventive and / or therapeutic effect to a human or animal being. In another particular embodiment, it is consumed in amounts ranging from 20 to 30 ml per day, although said amount may vary between wide ranges.
  • the functional oil of the invention can also be used in the preparation of any food, whether it is a raw, cooked, precooked, canned, frozen, pickled, etc. food. Only for illustrative purposes can other foods, tortillas, scrambled eggs, fried eggs, sauteed, potatoes, fish, meat, vegetables be cited; canned foods, such as canned fish; gazpachos, soups, drinks, sausages, sauces, such as mayonnaise, tomatoes, etc., margarines, butters, spreads, salad dressings, bread, pastries, desserts, sweets, cheeses, etc. Likewise, the functional oil of the invention can be used to prepare a food ingredient or a food supplement.
  • the invention provides in a further aspect a food, a food ingredient or a food supplement comprising functional oil of the invention.
  • Said oil is preferably present in the food, ingredient or supplement in an amount that is characterized as being effective in providing a preventive and / or therapeutic effect to a human or animal being.
  • the invention provides a functional olive oil as a medicament.
  • the oil of the invention can be administered orally in crude.
  • its administration comprises a dose characterized by providing a therapeutic and / or prophylactic effect to a human or animal.
  • Its administration beneficially affects one or more of the body's functions, improves health status and / or reduces the risk of certain diseases.
  • the appropriate effective dose 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.
  • said dose is 20 to 30 ml daily.
  • the invention provides the functional oil of the invention for its use in the treatment and / or prevention of diseases or conditions such as coronary diseases, cardiovascular diseases, such as hypertension, thrombosis, cancer, neurodegenerative diseases, such as senile dementia, Alzheimer's, digestive system conditions such as ulcers of the digestive system, inflammatory bowel disease, Crohn's disease, ulcerative colitis, constipation, diabetes, inflammatory processes, arteriosclerosis, bone system conditions, lipid disorders, and diseases caused by bacteria, fungi and virus; symptoms associated with menopause in women, deficiency states.
  • diseases or conditions such as coronary diseases, cardiovascular diseases, such as hypertension, thrombosis, cancer, neurodegenerative diseases, such as senile dementia, Alzheimer's, digestive system conditions such as ulcers of the digestive system, inflammatory bowel disease, Crohn's disease, ulcerative colitis, constipation, diabetes, inflammatory processes, arteriosclerosis, bone system conditions, lipid disorders, and diseases caused by bacteria, fungi and virus; symptoms associated with men
  • the functional oil of the invention is used, as mentioned above, to produce medicines and food supplements.
  • the oil of the invention can constitute both the active fraction thereof that is mixed with one or more pharmaceutically acceptable excipients, as the oily vehicle or excipient in which an active ingredient or functional agent is vehiculized.
  • Example 1 100 ml of an olive oil composition according to the invention having the following formulation (OLIDONA®) were prepared:
  • Soy Isofavones (40%): 100 mg
  • Coenzyme Q10 (Ubiquinone 10): 25 mg
  • Vitamin E acetate: 25 ⁇ g
  • Vitamin D Cholcalciferol
  • the mixture was made in a 400 ml beaker. First, 1.5 ml of Argan Oil were added, then in the following order 1 ml of Walnut Oil, 0.5 ml of Propolis Oil and 0.1 ml of Krill Oil were added. Next, 0.10 g of Soy Isoflavones and 0.025 g of Coenzyme Q10 were added in the 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 flavor mild, and 0.96 ml (2.4 ⁇ g) of this dilution was added.
  • the base oil was 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 by little under stirring and the resulting homogeneous mixture was transferred to an opaque glass bottle (definitive container).
  • Example 2 100 ml of an olive oil composition according to the invention having the following formulation (OLIENERGETIC®) were prepared:
  • Coenzyme Q10 (Ubiquinone 10) 50 mg
  • the mixture was made in a 400 ml beaker. First, 2 ml of Sesame Oil were added, then in the following order 2 ml of Flax Oil, 2 ml of Pumpkin Pipes Oil, 2 ml of Wheat Germ Oil and 1 ml of Oil were added of safflower. Then it They added 0.05 g of Coenzyme Q10 to the mixture. These components were stirred with glass rod until homogenization.
  • 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 by little under stirring and the resulting homogeneous mixture was transferred to an opaque glass bottle (definitive container).
  • Example 3 100 ml of an olive oil composition according to the invention having the following formulation (OLIAGING®) were prepared:
  • Propolis Oil (30% propolis) 0.5 ml
  • Krill Oil 0.1 ml
  • Coenzyme Q10 (Ubiquinone 10) 75 mg
  • Vitamin E acetate 0.025 mg
  • Vitamin K (Fitomenadione): 50 ⁇ g Vitamin A (Retinol palmitate): 200 ⁇ g
  • Vitamin D (Cholecalciferol): 2.4 ⁇ g
  • the mixture was made in a 400 ml beaker. In the first place 1 ml of Sesame Oil was added, then in the following order they left adding 1 ml of Argan Oil, 1 ml of Avocado Oil, 1 ml of Wheat Germ Oil, 0.5 ml of Propolis Oil and 0.1 ml of KrNI 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 ⁇ l of it to 100 ml of extra virgin olive oil code 3 mild flavor and 0.2 ml (200 ⁇ g) of this dilution was added.
  • 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 ⁇ g) of this dilution was added.
  • 0.52 ml of the vitamin E was added to 25 ml of extra virgin olive oil code 3 mild flavor, and of this dilution were added 1.25 ml (0.025 mg ).
  • vitamin K 100 ⁇ l 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) were added. Then all these components were stirred with a glass rod until the mixture was homogenized.
  • 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 by little under stirring and the resulting homogeneous mixture was transferred to an opaque glass bottle (definitive container).
  • This oil stands out for its antioxidant properties, and contributes favorably to the delay of aging.
  • Example 4 100 ml of an olive oil composition according to the invention having the following formulation (OLICOL-ESTERIN®) were prepared:
  • the mixture was made in a 400 ml beaker. First, 2 ml of Safflower Oil were added, then 2 ml of Walnut Oil, 1 ml of Flax Oil, 1 ml of Wheat Germ Oil, 0.75 ml of Omega were added in the following order 3 (EPA), 0.75 ml of Omega 3 (DHA) 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. The components were stirred with a glass rod until the mixture was homogenized.
  • This oil stands out for its heart-healthy and protective properties that help control the body's lipid profile.

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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

ACEITES FUNCIONALES A BASE DE ACEITE DE OLIVA FUNCTIONAL OILS BASED ON OLIVE OIL
CAMPO DE LA INVENCIÓNFIELD OF THE INVENTION
La presente invención se refiere a nuevos aceites funcionales a base de aceite de oliva, en particular aceite de oliva virgen, y más particularmente aceite de oliva ecológico, enriquecidos en diversos componentes bioactivos, que aportan un valor añadido a los mismos. La invención se refiere asimismo al procedimiento de obtención de estos aceites así como a su utilización como alimento, ingrediente alimentario o composición farmacéutica.The present invention relates to new functional oils based on olive oil, in particular virgin olive oil, and more particularly organic olive oil, enriched in various bioactive components, which provide added value to them. The invention also relates to the process for obtaining these oils as well as their use as food, food ingredient or pharmaceutical composition.
ANTECEDENTES DE LA INVENCIÓNBACKGROUND OF THE INVENTION
El aceite de oliva virgen, es un producto natural que se obtiene del prensado de Ia aceituna. Es uno de los alimentos naturales con mayores propiedades preventivas y terapéuticas que existe en Ia naturaleza del que se han aislado aproximadamente 230 compuestos con propiedades antioxidantes. En su composición se distinguen dos partes: una fracción saponificable compuesta por una combinación de diferentes ácidos grasos, que representa el 98% y en Ia que predomina el ácido oleico (ácido graso monoinsaturado) y una fracción insaponificable que constituye el 1 -2 %. En cuanto a Ia composición de ácidos grasos de Ia fracción saponificable del aceite de oliva ésta consta de un 6% de ácidos grasos poliinsaturados, 15% de ácidos grasos saturados, y 79% de ácido oleico.Virgin olive oil is a natural product that is obtained from the pressing of the olive. It is one of the natural foods with greater preventive and therapeutic properties that exist in the nature from which approximately 230 compounds with antioxidant properties have been isolated. In its composition two parts are distinguished: a saponifiable fraction composed of a combination of different fatty acids, which represents 98% and in which the oleic acid (monounsaturated fatty acid) predominates and an unsaponifiable fraction that constitutes 1-2%. Regarding the fatty acid composition of the saponifiable fraction of olive oil, it consists of 6% polyunsaturated fatty acids, 15% saturated fatty acids, and 79% oleic acid.
La contribución del aceite de oliva a Ia alimentación se produce de diferentes maneras. La cantidad de energía que aporta el aceite de oliva es de 9 Kcal/g, de las cuales el ácido graso mayoritario es el oleico que posee diversos beneficios como:The contribution of olive oil to food occurs in different ways. The amount of energy provided by olive oil is 9 Kcal / g, of which the majority fatty acid is oleic that has various benefits such as:
Ia configuración de Ia membrana celular y subcelular con Ia fluidez y permeabilidad adecuada, una acción antioxidante sobre dicha membrana y unos efectos deseables desde el punto de vista de Ia fisiología de Ia célula relacionados con Ia contracción del músculo, Ia agregación plaquetaria, fenómenos inflamatorios, etc. El aceite de oliva contiene vitaminas A y E de carácter antioxidante y con funciones de refuerzo de los efectos del ácido oleico. Además contiene diversos fenoles con actividad antioxidante, entre los cuales figuran el escualeno, los fenoles simples (hidroxitirosol, tirasol), secoiridoides (oleuropeina), lignanos (acetoxipinoresinol, pinoresinol), flavonas, pigmentos (clorofilas, feofitinas) y beta-caroteno. En general se considera que las cualidades del aceite de oliva se deben fundamentalmente a su alto contenido en ácidos grasos monoinsaturados- especialmente ácido oleico-, vitaminas A, E, D y K, y a los tocoferoles y polifenoles responsables de su actividad antioxidante.The configuration of the cell and subcellular membrane with adequate fluidity and permeability, an antioxidant action on said membrane and desirable effects from the point of view of the physiology of the cell related to muscle contraction, platelet aggregation, inflammatory phenomena, etc. Olive oil contains antioxidant vitamins A and E and with functions to reinforce the effects of oleic acid. It also contains various phenols with antioxidant activity, including squalene, simple phenols (hydroxytyrosol, tirasol), secoiridoides (oleuropein), lignans (acetoxypyrosinol, pinoresinol), flavones, pigments (chlorophylls, pheophytins) and beta-carotene. It is generally considered that the qualities of olive oil are mainly due to its high content of monounsaturated fatty acids - especially oleic acid -, vitamins A, E, D and K, and tocopherols and polyphenols responsible for its antioxidant activity.
En este sentido diversos estudios científicos y epidemiológicos han puesto de manifiesto que el aceite de oliva posee efectos beneficiosos a nivel de sistema digestivo sobre las secreciones digestivas (gástrica, pancreática y biliar) debido a que el oleico es un estimulador de Ia colecistoquinina, por Io que a nivel del páncreas y del hígado Ia digestión es óptima. Además, los ácidos grasos monoinsaturados y los compuestos fenólicos disminuyen Ia necrosis y desempeñan un papel protector frente a enfermedades como Ia colitis ulcerosa o Ia enfermedad de Crohn. La ingesta contribuye de forma inmediata a reducir Ia respuesta inflamatoria aguda que se origina durante Ia primera fase de Ia digestión. Este alimento minimiza Ia muerte celular que provoca Ia absorción de grasas durante Ia digestión y su consumo reduce Ia respuesta inflamatoria vascular que tiene lugar tras Ia absorción de las grasas. Recientemente se ha comprobado que, frente a Ia ingesta de otras grasas, Ia de aceite de oliva reduce Ia muerte de monocitos, los leucocitos que defienden tejidos como hígado, bazo o pulmones. Con Ia digestión el endotelio se inflama. Si esta respuesta se hace más agresiva puede producir a largo plazo una placa de ateroma que acabará taponando el vaso sanguíneo y cortando el riego.In this sense, several scientific and epidemiological studies have shown that olive oil has beneficial effects at the digestive system level on digestive secretions (gastric, pancreatic and biliary) because the oleic is a stimulator of cholecystokinin, therefore that at the level of the pancreas and liver the digestion is optimal. In addition, monounsaturated fatty acids and phenolic compounds decrease necrosis and play a protective role against diseases such as ulcerative colitis or Crohn's disease. The intake immediately contributes to reducing the acute inflammatory response that originates during the first phase of digestion. This food minimizes the cell death that causes the absorption of fat during digestion and its consumption reduces the inflammatory vascular response that occurs after the absorption of fat. Recently it has been found 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 response becomes more aggressive, it can produce in the long term an atheroma plaque that will end up clogging the blood vessel and cutting off the irrigation.
Además el aceite de oliva protege frente a Ia oxidación celular y el envejecimiento. Las membranas biológicas adaptan su composición al perfil lipídico de Ia dieta, por Io que el grado de instauración condiciona al daño oxidativo. Por su contenido en monoinsaturados y elevado contenido en antioxidantes fenólicos, el aceite es un buen preventivo del estrés oxidativo.In addition, olive oil protects against cell oxidation and aging. The biological membranes adapt their composition to the lipid profile of the diet, so that the degree of establishment determines oxidative damage. Because of its monounsaturated content and high content of phenolic antioxidants, the oil is a good preventive of oxidative stress.
Actualmente se considera que el aceite de oliva es un agente terapéutico y preventivo frente al tratamiento de las dolencias cardiovasculares. Sólo el aceite de oliva previene Ia bajada de colesterol-HDL. Sin embargo, sólo el aceite de oliva virgen inhibe Ia oxidación de LDL gracias a su alto contenido en compuestos antioxidantes, particularmente tocoferoles y compuestos fenólicos. El aceite de oliva virgen es capaz de modular los procesos de inflamación en Ia pared de Ia arteria al inhibir Ia producción de citoquinas, Ia adhesión de los leucocitos a Ia pared arterial y Ia agregación plaquetaria. El ácido oleico y los antioxidantes reducen Ia presión arterial, amortiguan Ia inflamación y reducen Ia agregación plaquetaria, de esta manera se reducen Ia aparición de trombos.; este hecho se debe a que aumentan los niveles de Ia concentración para compuestos que inducen dicha agregación como colágeno y Ia adrenalina, reduce Ia liberación de tromboxano A2 y los niveles del factor Von Willebrand. Igualmente inhibe el factor procoagulante VII, el inhibidor del Factor tisular (TFPI), Ia sustancia fundamental en Ia modulación del efecto del Factor Tisular (TF). Los polifenoles hacen que exista menos estrés en Ia sangre circulante en el interior de los vasos, durante el periodo de Ia digestión y posiblemente ésta sea Ia causa de Ia menor activación de los factores trombóticos, algo que no ocurre (o Io hace en menor medida) si el aceite de oliva consumido contiene pocos antioxidantes.Olive oil is currently considered to be a therapeutic and preventive agent against the treatment of cardiovascular ailments. Only olive oil prevents lowering cholesterol-HDL. However, only olive oil Virgin inhibits the oxidation of LDL thanks to its high content of antioxidant compounds, particularly tocopherols and phenolic compounds. Virgin olive oil is capable of modulating the inflammation processes in the wall of the artery by inhibiting the production of cytokines, the adhesion of leukocytes to the arterial wall and platelet aggregation. Oleic acid and antioxidants reduce blood pressure, absorb inflammation and reduce platelet aggregation, thus reducing the appearance of thrombi .; This fact is due to the fact that the concentration levels increase for compounds that induce said aggregation such as collagen and adrenaline, reduces the release of thromboxane A2 and the levels of von Willebrand factor. It also inhibits procoagulant factor VII, the inhibitor of tissue factor (TFPI), the fundamental substance in the modulation of the effect of tissue factor (TF). The polyphenols cause less stress in the circulating blood inside the vessels, during the period of digestion and possibly this is the cause of the lower activation of thrombotic factors, something that does not occur (or does it to a lesser extent) ) if the olive oil consumed contains few antioxidants.
Asimismo, el aceite de oliva es beneficioso frente a Ia diabetes. En este sentido algunos estudios ponen de manifiesto Ia reducción de Ia glucosa que causa el aceite de oliva (diminuyendo los requerimientos de insulina).Also, olive oil is beneficial against diabetes. In this sense, some studies show the reduction of glucose caused by olive oil (reducing insulin requirements).
Además Ia grasa en Ia dieta (34,7%) ha sido relacionada con el riesgo de padecer cáncer de mama, colon y próstata. En las etapas de carcinogénesis, el aceite interviene de distintas maneras: en Ia iniciación como a mayor número de dobles enlaces en Ia molécula de ácido graso mayor potencial antioxidante, el ácido oleico presenta un mejor comportamiento frente a otros ácidos grasos; durante Ia progresión del tumor Ia concentración de Ia prostaglandina E2 (PGE2) se eleva considerablemente y el aceite disminuye su síntesis. Científicamente se ha demostrado Ia potencialidad de los polifenoles para inhibir Ia actividad HER2 ("Human Epidermal growth factor Receptor 2", Receptor 2 del factor de crecimiento epidérmico humano) y promover su degradación. Estos resultados, junto con el hecho de que los humanos han consumido de forma segura secoridoides y lignanos durante largo tiempo mediante el consumo de aceitunas y aceite de oliva, avalan el hecho de que estos fitoquímicos podrían ser una excelente y segura base para el diseño de nuevos compuestos antiHER2.In addition, fat in the diet (34.7%) has been related to the risk of breast, colon and prostate cancer. In the stages of carcinogenesis, the oil intervenes in different ways: in the initiation, the greater the number of double bonds in the fatty acid molecule, the greater the antioxidant potential, the oleic acid exhibits a better performance against other fatty acids; During the progression of the tumor, the concentration of prostaglandin E2 (PGE2) rises considerably and the oil decreases its synthesis. Scientifically, the potential of polyphenols to inhibit HER2 activity ("Human Epidermal growth factor Receptor 2", Receptor 2 of human epidermal growth factor) and promote its degradation has been demonstrated. These results, together with the fact that humans have safely consumed secoridoids and lignans for a long time by consuming olives and olive oil, support the fact that these phytochemicals could be an excellent and safe base for Design of new antiHER2 compounds.
El aceite de oliva aporte beneficios al sistema inmune; las grasas poliinsaturadas (n-3) son inmunosupresoras y por tanto antiinflamatorias, al contrario que las grasas saturadas.Olive oil brings benefits to the immune system; Polyunsaturated fats (n-3) are immunosuppressive and therefore anti-inflammatory, unlike saturated fats.
Una dieta típica mediterránea y el consumo elevado de energía en forma de ácidos grasos monoinsaturados se asocian con una alta protección contra Ia demencia senil. Estos hallazgos sugieren un posible papel beneficioso del aceite de oliva en enfermedades neurodegenerativas.A typical Mediterranean diet and high energy consumption in the form of monounsaturated fatty acids are associated with high protection against senile dementia. These findings suggest a possible beneficial role of olive oil in neurodegenerative diseases.
Para Ia correcta absorción mineral, del calcio y del fósforo, es necesario un consumo equilibrado de lípidos, Io cual permite una adecuada osificación y crecimiento de los huesos. Tanto un exceso como un déficit de lípidos es dañino para el organismo, pero no sólo Ia cantidad influye, sino también el tipo de ácidos grasos. Los saturados de cadena corta y media (ácido oleico) favorecen Ia absorción de calcio, mientras que las grasas saturadas de cadena larga deprimen Ia absorción y retención del mismo.For the correct mineral, calcium and phosphorus absorption, a balanced consumption of lipids is necessary, which allows adequate ossification and bone growth. Both an excess and a deficit of lipids is harmful to the body, but not only the amount influences, but also the type of fatty acids. The saturated short and medium chain (oleic acid) favor calcium absorption, while saturated long chain fats depress absorption and retention thereof.
Por ultimo Romero, C. et. al. (In Vitro Activity of Olive OiI Polyphenols againstFinally Romero, C. et. to the. (In Vitro Activity of Olive OiI Polyphenols against
Helicobacter pylori J. Agrie. Food Chem., 2007, 55 (3), pp 680-686) han descubierto que el aceite de oliva virgen tiene una marcada actividad antimicrobiana in vitro frente a Helicobacter pylori (responsable de úlceras de estómago y de muchas gastritis crónicas). El efecto beneficioso para Ia salud generado por los compuestos polifenólicos presentes en el aceite de oliva virgen es, en este caso, por una molécula de ácido elenólico unido a tirosol.Helicobacter pylori J. Agrie. 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.
Aunque el aceite de oliva y más particularmente el aceite de oliva virgen sea un interesante alimento funcional por las cualidades mencionadas, existe Ia necesidad en el estado de Ia técnica de proporcionar nuevas composiciones a base de aceite de oliva en las que estas propiedades beneficiosas para Ia salud se vean incrementadas, potenciadas y/o complementadas. En este sentido Ia presente invención propone Ia adición de diversas sustancias y/o composiciones aceitosas bioactivas a un aceite de oliva las cuales Ie aportan un valor añadido al mismo dando lugar a los nuevos aceites funcionales objeto de Ia presente invención.Although olive oil and more particularly virgin olive oil is an interesting functional food for the aforementioned qualities, there is a need in the state of the art to provide new compositions based on olive oil in which these beneficial properties for health are increased, enhanced and / or complemented. In this sense, the present invention proposes the addition of various bioactive oily substances and / or compositions to an olive oil which add value to it. giving rise to the new functional oils object of the present invention.
DESCRIPCIÓN DE LA INVENCIÓNDESCRIPTION OF THE INVENTION
La invención se refiere por tanto en un aspecto a un nuevo aceite funcional que presenta Ia siguiente composición:The invention therefore relates in one aspect to a new functional oil that has the following composition:
(i) un aceite con propiedades bioactivas seleccionado del grupo formado por:(i) an oil with bioactive properties selected from the group consisting of:
- aceite de aguacate, aceite de argán, aceite de cártamo, aceite de germen de trigo, aceite de krill, aceite de lino, aceite de nuez, aceite de pipas de calabaza, aceite de própolis, aceite de sésamo y sus mezclas;- avocado oil, argan oil, safflower oil, wheat germ oil, krill oil, flax oil, walnut oil, pumpkin pipe oil, propolis oil, sesame oil and mixtures thereof;
(ii) un compuesto bioactivo seleccionado del grupo formado por:(ii) a bioactive compound selected from the group consisting of:
isoflavonas de soja; coenzima Q-10 (ubiquinona); vitamina E; vitamina D; licopeno; vitamina K; vitamina A; omega 3 EPA, omega 3 DHA y sus mezclas; ysoy isoflavones; coenzyme Q-10 (ubiquinone); Vitamin E; vitamin D; lycopene; vitamin K; Vitamin A; omega 3 EPA, omega 3 DHA and mixtures thereof; Y
(iii) aceite de oliva.(iii) olive oil.
El término funcional se utiliza en el contexto de Ia presente invención, y en general en el estado de Ia técnica, para calificar al aceite, y/o a alimentos en general, que además de suministrar los correspondientes nutrientes afectan beneficiosamente a una o más de las funciones del organismo, proporcionando un mejor estado de salud y/o reduciendo el riesgo de enfermedad, por tanto, proporcionando un efecto terapéutico y/o profiláctico frente a determinadas enfermedades.The functional term is used in the 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 supplying the corresponding nutrients beneficially affect one or more of the functions of the organism, providing a better state of health and / or reducing the risk of disease, therefore, providing a therapeutic and / or prophylactic effect against certain diseases.
Por aceites o compuestos bioactivos se entiende en el estado de Ia técnica aquellos que proporcionan un efecto beneficioso para Ia salud en humanos y/o animales, es decir, un efecto terapéutico y/o profiláctico.Bioactive oils or compounds are understood in the state of the art as those that provide a beneficial effect for human and / or animal health, that is, a therapeutic and / or prophylactic effect.
En principio los distintos componentes pueden estar presentes en el aceite funcional en cantidades muy variables dependiendo de las propiedades funcionales que se desee reforzar o suplementar en dicho aceite, en adelante, aceite funcional de la presente invención.In principle the different components may be present in the functional oil in very variable amounts depending on the functional properties that it is desired to reinforce or supplement in said oil, hereinafter, functional oil of the present invention.
En una realización particular, el aceite funcional de Ia invención presenta entre 3- 10% en peso de un aceite con propiedades bioactivas que se selecciona de entre los siguientes aceites bioactivos y sus mezclas, presentes en el aceite en las siguientes proporciones:In a particular embodiment, the functional oil of the invention has between 3-10% by weight of an oil with bioactive properties that is selected from the following bioactive oils and mixtures thereof, present in the oil in the following proportions:
- aceite de aguacate;0-5%- avocado oil; 0-5%
- aceite de argán; 0-5% - aceite de cártamo; 0-5%- Argan oil; 0-5% - safflower oil; 0-5%
- aceite de germen de trigo: 0-5%- wheat germ oil: 0-5%
- aceite de krill; 0-1 %- krill oil; 0-1%
- aceite de lino: 0-5%- flax oil: 0-5%
- aceite de nuez; 0-5% - aceite de pipas de calabaza; 0-5%- walnut oil; 0-5% - pumpkin pipe oil; 0-5%
- aceite de própolis (30% propóleo): 0-3%- propolis oil (30% propolis): 0-3%
- aceite de sésamo; 0-5%- Sesame oil; 0-5%
En otra realización particular, el aceite funcional de Ia invención presenta entre 1 - 3% en peso de un compuesto bioactivo que se selecciona de entre los siguientes componentes bioactivos y sus mezclas, presentes en el aceite en las siguientes cantidades:In another particular embodiment, the functional oil of the invention has between 1-3% by weight of a bioactive compound that is selected from the following bioactive components and mixtures thereof, present in the oil in the following amounts:
- isoflavonas de soja; 0-1% - coenzima Q-10 (ubiquinona); 0-100 mg/100 mi- soy isoflavones; 0-1% - coenzyme Q-10 (ubiquinone); 0-100 mg / 100 mi
- vitamina E (acetato); 0-50 μg/100 mi- vitamin E (acetate); 0-50 μg / 100 mi
- vitamina D (colecalciferol); 0-5 μg/100 mi- vitamin D (cholecalciferol); 0-5 μg / 100 mi
- licopeno (microencapsulado al 5%); 0-50 mg/100 mi- lycopene (5% microencapsulated); 0-50 mg / 100 mi
- vitamina K (fitomenadiona); 0-150 μg/100 mi - vitamina A (retinol palmitato); 0-300 μg/10OmI- vitamin K (phytomenadione); 0-150 μg / 100 mi - vitamin A (retinol palmitate); 0-300 μg / 10OmI
- omega 3 EPA; 0-3%- omega 3 EPA; 0-3%
- omega 3 DHA; 0-3%.- omega 3 DHA; 0-3%
En otra realización particular el aceite funcional de Ia invención presenta entre 3- 10% en peso de un aceite con propiedades bioactivas que se selecciona de entre los siguientes aceites bioactivos y sus mezclas, presentes en el aceite en las siguientes proporciones:In another particular embodiment, the functional oil of the invention has between 3- 10% by weight of an oil with bioactive properties that is selected from the following bioactive oils and mixtures thereof, present in the oil in the following proportions:
- aceite de aguacate;0-5%- avocado oil; 0-5%
- aceite de argán; 0-5%- Argan oil; 0-5%
- aceite de cártamo; 0-5%- safflower oil; 0-5%
- aceite de germen de trigo: 0-5%- wheat germ oil: 0-5%
- aceite de krill; 0-1 % - aceite de lino: 0-5%- krill oil; 0-1% - flax oil: 0-5%
- aceite de nuez; 0-5%- walnut oil; 0-5%
- aceite de pipas de calabaza; 0-5%- pumpkin pipe oil; 0-5%
- aceite de própolis (30% propóleo): 0-3%- propolis oil (30% propolis): 0-3%
- aceite de sésamo; 0-5%- Sesame oil; 0-5%
y entre 1 -3% en peso de un compuesto bioactivo que se selecciona de entre los siguientes componentes bioactivos y sus mezclas, presentes en el aceite en las siguientes cantidades:and between 1-3% by weight of a bioactive compound that is selected from the following bioactive components and mixtures thereof, present in the oil in the following amounts:
- isoflavona de soja (40%); 0-1%- soy isoflavone (40%); 0-1%
- coenzima Q-10 (Ubiquinona); 0-100 mg/100 mi- coenzyme Q-10 (Ubiquinone); 0-100 mg / 100 mi
- vitamina E acetato; 0-50 μg/100 mi- vitamin E acetate; 0-50 μg / 100 mi
- vitamina D (colecalciferol); 0-5 μg/100 mi- vitamin D (cholecalciferol); 0-5 μg / 100 mi
- licopeno microencapsulado al 5%; 0-50 mg/100 mi - vitamina K (fitomenadiona); 0-150 μg/100 mi- 5% microencapsulated lycopene; 0-50 mg / 100 mi - vitamin K (phytomenadione); 0-150 μg / 100 mi
- vitamina A (retinol palmitato); 0-300 μg/100 mi- vitamin A (retinol palmitate); 0-300 μg / 100 mi
- omega 3 EPA; 0-3%- omega 3 EPA; 0-3%
- omega 3 DHA; 0-3%.- omega 3 DHA; 0-3%
En principio para obtener el aceite funcional de Ia presente invención se puede utilizar cualquier aceite de oliva como aceite base, tal como aceite de oliva virgen, aceite de oliva virgen extra, aceite de oliva lampante, aceite de oliva refinado, aceite de oliva (mezcla de refinados y vírgenes), aceite de orujo de oliva crudo, aceite de orujo de oliva refinado y aceite de orujo de oliva. Sin embargo por sus propiedades se prefiere el empleo de aceite de oliva virgen o virgen extra, que se obtiene por extracción mediante prensado, ya que dentro de los aceites vegetales es el que contiene mayor cantidad de ácidos grasos monoinsaturados, mayoritariamente ácido oleico. Se denomina aceite de oliva virgen extra al aceite de oliva virgen cuya acidez libre, expresada en ácido oleico, no supera 0,8 g por cada 10O g y aceite de oliva virgen al aceite de oliva virgen cuya acidez libre, expresada en ácido oleico, no supera los 2,0 g por cada 100 g. El aceite base puede ser convencional o ecológico, preferiblemente ecológico Io que aumenta Ia calidad sensorial y comercial del aceite funcional de Ia invención, disminuyendo Ia presencia de posibles sustancias nocivas, y potenciando sus efectos saludables. El aceite de oliva que puede utilizarse en Ia presente invención puede ser uno solo, o puede ser una mezcla de al menos dos aceites de oliva diferentes en cuanto a su composición y/o procedencia, los cuales pueden mezclarse en principio en cualquier proporción. El aceite de oliva puede proceder de las diversas variedades de aceituna tales como picual o marteña, hojiblanca, picuda, arbequina, empeltre, cornicabra, etc, así como de cualquier origen geográfico. La selección del aceite se efectúa en función de Ia disponibilidad del mismo, de su calidad, o de las propiedades que se desee que presente el aceite funcional que se desea obtener.In principle, to obtain the functional oil of the present invention, any olive oil can be used as a base oil, such as virgin olive oil, extra virgin olive oil, lampant olive oil, refined olive oil, olive oil (mixture of refined and virgin), crude olive pomace oil, refined olive pomace oil and olive pomace oil. However for its properties the use of extra virgin or extra virgin olive oil is preferred, which is obtained by extraction by pressing, since it is the vegetable oil that contains the greatest amount of monounsaturated fatty acids, mostly oleic acid. Extra virgin olive oil is called virgin olive oil whose free acidity, expressed in oleic acid, does not exceed 0.8 g per 10O g and virgin olive oil in virgin olive oil whose free acidity, expressed in oleic acid, does not exceeds 2.0 g per 100 g. The base oil can be conventional or ecological, preferably ecological, which 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 be used in the present invention can be one, or it can be a mixture of at least two different olive oils in terms of their composition and / or origin, which can be mixed in principle in any proportion. Olive oil can come from the various varieties of olives such as picual or marteña, hojiblanca, picuda, arbequina, empeltre, cornicabra, etc., as well as any geographical origin. The selection of the oil is carried out based on the availability of the oil, its quality, or the properties that the functional oil to be obtained is desired.
Todos los componentes del aceite funcional de Ia presente invención pueden obtenerse fácilmente en el mercado comercializadas por diversas compañías. En una realización particular, uno o más de los aceites con propiedades bioactivas son de origen ecológico, Io que supone una mejora adicional de Ia calidad del aceite funcional de Ia invención. Las propiedades en general de estos aceites son las siguientes:All the functional oil components of the present invention can be easily obtained in the market marketed by various companies. In a particular embodiment, one or more of the oils with bioactive properties are of ecological origin, which implies a further improvement of the quality of the functional oil of the invention. The general properties of these oils are the following:
- el aceite de aguacate presenta propiedades cardiosaludables, pudiendo mejorar el perfil de lípidos en pacientes con hipercolesterolemia moderada; contiene elevada cantidad de ácido oleico- Avocado oil has heart-healthy properties, and can improve the lipid profile in patients with moderate hypercholesterolemia; contains high amount of oleic acid
- el aceite de argán es rico en ácido grasos poliinsaturados (ácido linoleico) y presenta propiedades cardiosaludables;- Argan oil is rich in polyunsaturated fatty acids (linoleic acid) and has heart-healthy properties;
- el aceite de cártamo es rico en ácidos grasos esenciales; destaca por su alto contenido en ácido linoleico (aproximadamente 80%), ácido graso esencial de Ia serie ω-6 (n-6) así como por presentar cantidades considerables de α-tocoferoles (vitamina E). - el aceite de germen de trigo es rico en ácidos grasos poliinsaturados, Vitamina E y fitoesteroles, y presenta propiedades antioxidantes;- Safflower oil is rich in essential fatty acids; It stands out for its high content of linoleic acid (approximately 80%), essential fatty acid of the ω-6 series (n-6) as well as for presenting considerable amounts of α-tocopherols (vitamin E). - Wheat germ oil is rich in polyunsaturated fatty acids, Vitamin E and phytosterols, and has antioxidant properties;
- el aceite de krill es un aceite marino rico en ácidos grasos omega-3, fosfolípidos, y antioxidantes; - el aceite de lino es rico en ácidos grasos esenciales y presenta propiedades antioxidantes; tiene un elevado contenido en ácido α-linolénico (más del 50%), ácido graso esencial de Ia serie ω-3 (n-3) y precursor de los ácidos EPA y DHA, con actividad antiagregante y vasodilatadora frente a procesos de aterosclerosis; es rico en lignanos, que son compuestos glicosilados convertidos en fitoestrógenos activos por Ia microflora del colon intestinal;- Krill oil is a marine oil rich in omega-3 fatty acids, phospholipids, and antioxidants; - flax oil is rich in essential fatty acids and has antioxidant properties; It has a high content of α-linolenic acid (more than 50%), essential fatty acid of the ω-3 series (n-3) and precursor of EPA and DHA acids, with antiplatelet and vasodilator activity against atherosclerosis processes; It is rich in lignans, which are glycosylated compounds converted into active phytoestrogens by the microflora of the intestinal colon;
- el aceite de nuez es una fuente natural de ácidos grasos omega 3 y omega 6 que presenta propiedades cardiosaludables; presenta un alto contenido en fitoesteroles, cuyo consumo se asocia a Ia inhibición de Ia absorción intestinal de colesterol; presenta elevado contenido en tocoferoles, - el aceite de pipas de calabaza es rico en ácidos grasos esenciales y presenta propiedades antioxidantes;- Walnut oil is a natural source of omega 3 and omega 6 fatty acids that have heart-healthy properties; It has a high content in phytosterols, whose consumption is associated with the inhibition of intestinal cholesterol absorption; It has a high content of tocopherols, - pumpkin pipe oil is rich in essential fatty acids and has antioxidant properties;
- el aceite de própolis presenta flavonoides, que contribuyen al balance microbiano en tejidos y órganos; tiene propiedades inmunoestimulantes y antioxidantes; apoya los mecanismos de defensa del organismo; refuerza las defensas del organismo.;- Propolis oil has flavonoids, which contribute to the microbial balance in tissues and organs; It has immunostimulant and antioxidant properties; supports the body's defense mechanisms; Strengthens the body's defenses.;
- el aceite de sésamo es rico en ácidos grasos oleico y linoleico, en fosfolípidos y lecitinas; destaca además por su alto contenido en magnesio, cinc y tocoferoles y por sus propiedades antioxidantes.- sesame oil is rich in oleic and linoleic fatty acids, in phospholipids and lecithins; It also stands out for its high content of magnesium, zinc and tocopherols and for its antioxidant properties.
El aceite funcional de Ia invención contiene uno o más de los aceites bioactivos en cantidades que pueden variar dentro de amplios márgenes. Las isoflavonas de soja son sustancias vegetales con actividad estrogénica natural que contribuyen a mejorar Ia pérdida progresiva de estrógenos de las mujeres en Ia etapa de Ia menopausia y a paliar los cambios fisiológicos asociados a ésta. La presencia y Ia cantidad de isoflavonas presentes en el aceite funcional de Ia invención se seleccionan dependiendo de las propiedades que se desee que presente dicho aceite. En una realización particular de Ia presente invención se utilizan isoflavonas de soja al 40% (Genox Farma), aunque esta concentración puede variar dependiendo, por ejemplo, de Ia casa que comercialice las isoflavonas de soja útiles en Ia presente invención. En una realización particular se utilizan isoflavonas de soja (40%) y Ia cantidad presente en el aceite funcional de Ia invención es de 100 mg/100 mi. De acuerdo con esta realización este aceite funcional es útil para tratar los síntomas de Ia menopausia (Ejemplo 1 ).The functional oil of the invention contains one or more of the bioactive oils in amounts that can vary within wide ranges. Soy isoflavones are plant substances with natural estrogenic activity that contribute to improve the progressive loss of estrogens of women in the stage of menopause and alleviate the physiological changes associated with it. The presence and amount of isoflavones present in the functional oil of the invention are selected depending on the properties that said oil is desired to present. In a particular embodiment of the present invention 40% soy isoflavones (Genox Farma) are used, although this concentration may vary depending, for example, on the house that commercializes the isoflavones of soybeans useful in the present invention. In a particular embodiment, soy isoflavones (40%) are used 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 the symptoms of menopause (Example 1).
La coenzima Q-10 (Ubiquinona) es un potente antioxidante liposoluble que interviene en el normal funcionamiento de sistema inmune y del aparato cardiovascular. Su cantidad en el aceite de Ia invención puede variar entre amplios márgenes aunque en una realización particular dicha cantidad está comprendida entre 25 y 75 mg/100 mi de aceite de Ia invención.Coenzyme Q-10 (Ubiquinone) is a powerful fat-soluble antioxidant that is involved in the normal functioning of the immune system and the cardiovascular system. Its quantity in the oil of the invention can 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.
El licopeno (microencapsulado al 5%) es un potente antioxidante que pertenece a Ia familia de los carotenoides y que tiene propiedades muy beneficiosas para nuestra salud. Ayuda a combatir los antirradicales libres que son algunos de los causantes principales del daño celular; funcionaría atenuando los daños oxidativos sobre nuestros tejidos siendo, pues, un buen preventivo sobre enfermedades cardiovasculares, algunos tipos de cáncer y en general sobre el envejecimiento de nuestro organismo; aumenta o refuerza el sistema inmunológico y es eficaz en el tratamiento del cáncer de próstata. Su cantidad en el aceite funcional de Ia invención varía en general en amplios márgenes. El licopeno puede obtenerse de forma comercial. En una realización particular se utiliza licopeno (5% microencapsulado) (Genox Farma). En una realización particular el aceite de Ia invención no comprende licopeno. En otra realización particular el aceite funcional de Ia invención comprende 10 mg de licopeno (5% microencapsulado) por 100 mi de aceite.Lycopene (5% microencapsulated) is a potent antioxidant that belongs to the carotenoid family and has very beneficial properties for our health. It helps fight free anti-radicals that are some of the main causes of cell damage; It would work by attenuating oxidative damage on our tissues, being, therefore, a good preventive on cardiovascular diseases, some types of cancer and in general on the aging of our organism; It boosts or strengthens the immune system and is effective in the treatment of prostate cancer. Its quantity in the functional oil of the invention varies in general in wide margins. Lycopene can be obtained commercially. In a particular embodiment, lycopene (5% microencapsulated) (Genox Farma) is used. 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.
Las vitaminas A, E, D y K son compuestos orgánicos esenciales para reacciones metabólicas cuyas funciones son bien conocidas. Son sustancias liposolubles Io que permite su homogeneización en Ia mezcla y tanto su presencia como su cantidad, en el aceite funcional de Ia invención, puede variar dentro de amplios márgenes atendiendo a las propiedades que se desea que presente el aceite funcional de Ia invención. En este sentido se pueden preparar aceites funcionales sin vitaminas (ver Ejemplo 2), con mezclas de dos vitaminas (Ejemplo 1 ) o con mezclas de las 4 vitaminas (Ejemplo 3). En general las cantidades de las mismas se seleccionan en función de las Cantidades Diarias Recomendadas. Las vitaminas útiles para Ia presente invención pueden ser cualesquiera derivados o precursores bien conocidos para un experto en Ia materia. En una realización particular las vitaminas se añaden en las siguientes formas activas:Vitamins A, E, D and K are essential organic compounds for metabolic reactions whose functions are well known. They are fat-soluble substances which allows their homogenization in the mixture and both their presence and their quantity, in the functional oil of the invention, can vary within wide ranges according to the properties that the functional oil of the invention is desired to present. In this sense, functional oils can be prepared 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 They are selected based on the Recommended Daily Amounts. The vitamins useful for the present invention can be any derivatives or precursors well known to a person skilled in the art. In a particular embodiment the vitamins are added in the following active forms:
- vitamina A (retinol palmitato)- vitamin A (retinol palmitate)
- vitamina E (acetato)- vitamin E (acetate)
- vitamina D (colecalciferol)- vitamin D (cholecalciferol)
- vitamina K (fitomenadiona).- vitamin K (phytomenadione).
Las vitaminas se añaden al aceite funcional de Ia invención diluyéndolas previamente en una cantidad de aceite de oliva determinado. De Ia mezcla resultante se añade a continuación un volumen calculado que contiene Ia cantidad de vitamina que se desee que presente el aceite funcional de Ia invención.Vitamins are added to the functional oil of the invention by previously diluting them in a certain amount of olive oil. From the resulting mixture, a calculated volume is then added containing the amount of vitamin that the functional oil of the invention is desired.
Los ácidos grasos omega 3 son compuestos beneficiosos para Ia salud y sus propiedades han sido ampliamente estudiadas. Estos ácidos se encuentran como triglicéridos en aceites de pescado, juegan un papel importante en un elevado número de desórdenes del sistema cardiovascular, sistema nervioso, piel y sistema osteoarticular. Se consideran asimismo nutrientes esenciales para el metabolismo.Omega 3 fatty acids are beneficial compounds for health and their properties have been widely studied. These acids are found as triglycerides in fish oils, 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.
Los ácidos grasos omega 3 que se utilizan en Ia presente invención son el ácido eicosapentaenoico (EPA) y el ácido docosahexaenoico (DHA) que pueden adquirirse de forma comercial. Por tanto Ia presencia en el aceite funcional de Ia invención de una cantidad de EPA o DHA o mezclas de ambos en cualquier proporción, contribuye a Ia facultad de ésta de reducir el riesgo de padecer enfermedades cardiovasculares, a reducir el colesterol (LDL) y los triglicéridos en sangre, y aumentar el denominado colesterol bueno (HDL). Además los ácidos grasos omega 3 son esenciales para que tengan lugar diversos procesos bioquímicos en el cuerpo humano. La cantidad de ácidos grasos omega 3 en el aceite funcional puede variar entre amplios márgenes en función de las propiedades que se desee que presente dicho aceite. Solo de forma ilustrativa dicha cantidad puede ser cero (Ejemplo 1 ) o por ejemplo 1 ,5 mi (Ejemplo 4).The omega 3 fatty acids that are used in the present invention are eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) that can be purchased commercially. Therefore, the presence in the functional oil of the invention of an amount of EPA or DHA or mixtures of both in any proportion, contributes to its ability to reduce the risk of suffering from 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 to take place in the human body. The amount of omega 3 fatty acids in the functional oil may vary between wide ranges depending on the properties that such oil is desired to present. Only illustratively, can said quantity be zero (Example 1) or for example 1.5 ml (Example 4).
En otro aspecto Ia invención se refiere a un procedimiento de obtención del aceite funcional de Ia invención, en adelante procedimiento de Ia invención. Para Ia elaboración del mismo se han tenido en cuenta diversos factores como las Ingestas Recomendadas (IR), y las Cantidades Diarias Recomendadas (CDR).In another aspect, the invention relates to a process for obtaining the oil. functional of the invention, hereinafter method of the invention. For the elaboration of the same, several factors have been taken into account, such as Recommended Intakes (IR), and Recommended Daily Quantities (RDA).
El procedimiento de Ia invención comprende Ia adición secuencial de los componentes a un recipiente adecuado provisto de medios de agitación hasta Ia obtención de una mezcla homogénea. La mezcla, que se va obteniendo a medida que se adicionan los distintos componentes, se agita hasta su homogeneización. El procedimiento se lleva a cabo a temperatura ambiente y opcionalmente Ia mezcla homogénea resultante se transfiere a un envase adecuado, como por ejemplo un envase de vidrio, preferentemente opaco, tal como por ejemplo una botella en Ia que Ia composición funcional además de conservarse, se puede comercializar. En una realización preferente dicho envase opaco es una botella de cristal topacio. La protección del aceite de Ia luz y del aire permite que mantenga sus propiedades organolépticas y funcionales, y por tanto su calidad por más tiempo ya que, como es bien conocido, Ia luz promueve reacciones de fotooxidación entre los ácidos grasos insaturados del aceite y el oxígeno.The process of the invention comprises the sequential addition of the components to a suitable container provided with stirring means until obtaining a homogeneous mixture. The mixture, which is obtained as the different components are added, is stirred until homogenized. The process 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 as for example a bottle in which the functional composition in addition to being preserved, is You can market. In a preferred embodiment said opaque container is a topaz glass bottle. The protection of light and air oil allows it to maintain its organoleptic and functional properties, and therefore its quality for a longer time since, as is well known, light promotes photooxidation reactions between the unsaturated fatty acids of the oil and the oxygen.
El aceite funcional de Ia invención es por sí mismo un alimento funcional que se ingiere preferentemente en crudo, por ejemplo, como aliño de ensaladas, menestras, pescados cocidos, para untar pan, tostadas, para enriquecer platos cornos por ejemplo cremas de verdura, etc. En una realización particular el aceite funcional se consume en una cantidad que se caracteriza por ser efectiva para proporcionar un efecto preventivo y/o terapéutico a un ser humano o animal. En otra realización particular se consume en cantidades comprendidas entre 20 a 30 mi diarios, aunque dicha cantidad puede variar entre amplios márgenes.The functional oil of the invention is itself 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 such as vegetable creams, etc. . In a particular embodiment, the functional oil is consumed in an amount that is characterized as being effective in providing a preventive and / or therapeutic effect to a human or animal being. In another particular embodiment, it is consumed in amounts ranging from 20 to 30 ml per day, although said amount may vary between wide ranges.
El aceite funcional de Ia invención también puede ser utilizado en Ia preparación de cualquier alimento, ya sea un alimento crudo, cocinado, precocinado, en conserva, congelado, en escabeche, etc. Sólo con carácter ilustrativo pueden citarse entre otros alimentos, tortillas, huevos revueltos, huevos fritos, salteados, patatas, pescados, carnes, verduras; alimentos en conserva, tales como conservas de pescado; gazpachos, sopas, bebidas, embutidos, salsas, como mahonesas, tomate, etc., margarinas, mantequillas, untables, aderezos para ensaladas, pan, repostería, postres, dulces, quesos, etc. Asimismo el aceite funcional de Ia invención puede ser empleado para preparar un ingrediente alimentario o un suplemento alimenticio.The functional oil of the invention can also be used in the preparation of any food, whether it is a raw, cooked, precooked, canned, frozen, pickled, etc. food. Only for illustrative purposes can other foods, tortillas, scrambled eggs, fried eggs, sauteed, potatoes, fish, meat, vegetables be cited; canned foods, such as canned fish; gazpachos, soups, drinks, sausages, sauces, such as mayonnaise, tomatoes, etc., margarines, butters, spreads, salad dressings, bread, pastries, desserts, sweets, cheeses, etc. Likewise, the functional oil of the invention can be used to prepare a food ingredient or a food supplement.
Por tanto Ia invención proporciona en un aspecto adicional un alimento, un ingrediente alimentario o un suplemento alimenticio que comprende aceite funcional de Ia invención. Dicho aceite está preferentemente presente en el alimento, ingrediente o suplemento en una cantidad que se caracteriza por ser efectiva para proporcionar un efecto preventivo y/o terapéutico a un ser humano o animal.Therefore, the invention provides in a further aspect a food, a food ingredient or a food supplement comprising functional oil of the invention. Said oil is preferably present in the food, ingredient or supplement in an amount that is characterized as being effective in providing a preventive and / or therapeutic effect to a human or animal being.
En otro aspecto por tanto Ia invención proporciona un aceite de oliva funcional como medicamento. El aceite de Ia invención puede administrarse vía oral en crudo. Preferiblemente su administración comprende una dosis caracterizada por proporcionar un efecto terapéutico y/o profiláctico a un humano o animal. Su administración afecta beneficiosamente a una o más de las funciones del organismo, mejora el estado de salud y/o reduce el riesgo de padecer determinadas enfermedades. La dosis adecuada eficaz para producir un efecto terapéutico o profiláctico varía entre amplios márgenes dependiendo de diversos factores tales como Ia condición, edad, sexo, etc., del ser humano o animal. En una realización particular dicha dosis es de 20 a 30 mi diarios.In another aspect, therefore, the invention provides a functional olive oil as a medicament. The oil of the invention can be administered orally in crude. Preferably its administration comprises a dose characterized by providing a therapeutic and / or prophylactic effect to a human or animal. Its administration beneficially affects one or more of the body's functions, improves health status and / or reduces the risk of certain diseases. The appropriate effective dose 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.
En otro aspecto adicional Ia invención proporciona el aceite funcional de Ia invención para su uso en el tratamiento y/o prevención de enfermedades o condiciones como enfermedades coronarias, enfermedades cardiovasculares, como Ia hipertensión, trombosis, cáncer, enfermedades neurodegenerativas, como Ia demencia senil, el Alzheimer, condiciones del sistema digestivo como úlceras del aparato digestivo, enfermedad inflamatoria intestinal, enfermedad de Crohn, colitis ulcerosa, estreñimiento, diabetes, procesos inflamatorios, arteriosclerosis, condiciones del sistema óseo, desórdenes lipidíeos, y de enfermedades causadas por bacterias, hongos y virus; síntomas asociados a Ia menopausia en mujeres, estados carenciales.In another additional aspect, the invention provides the functional oil of the invention for its use in the treatment and / or prevention of diseases or conditions such as coronary diseases, cardiovascular diseases, such as hypertension, thrombosis, cancer, neurodegenerative diseases, such as senile dementia, Alzheimer's, digestive system conditions such as ulcers of the digestive system, inflammatory bowel disease, Crohn's disease, ulcerative colitis, constipation, diabetes, inflammatory processes, arteriosclerosis, bone system conditions, lipid disorders, and diseases caused by bacteria, fungi and virus; symptoms associated with menopause in women, deficiency states.
Además es útil como protector frente al estrés oxidativo, como potenciador de las propiedades detoxificantes del hígado, como energético y revitalizante y para mejorar el metabolismo energético. El aceite funcional de Ia invención se utiliza, como se ha dicho anteriormente, para elaborar medicamentos y suplementos alimenticios. En este sentido, el aceite de Ia invención puede constituir tanto Ia fracción activa de los mismos que se mezcla con uno o más excipientes farmacéuticamente aceptables, como el vehículo o excipiente oleoso en el que se vehiculiza un principio activo o agente funcional.It is also useful as a protector against oxidative stress, as an enhancer of the detoxifying properties of the liver, as energy and revitalizing and to improve energy metabolism. The functional oil of the invention is used, as mentioned above, to produce medicines and food supplements. In this sense, the oil of the invention can constitute both the active fraction thereof that is mixed with one or more pharmaceutically acceptable excipients, as the oily vehicle or excipient in which an active ingredient or functional agent is vehiculized.
A continuación se presentan ejemplos ilustrativos de Ia invención que se exponen para una mejor comprensión de Ia misma y en ningún caso deben considerarse una limitación del alcance de Ia misma.Below are illustrative examples of the invention that are set forth for a better understanding of it and in no case should it be considered a limitation of the scope thereof.
EJEMPLOSEXAMPLES
Ejemplo 1 : Se prepararon 100 mi de una composición de aceite de oliva según Ia invención que presentaba Ia siguiente formulación (OLIDONA®):Example 1: 100 ml of an olive oil composition according to the invention having the following formulation (OLIDONA®) were prepared:
Aceite de Oliva Virgen Extra Ecológico 72,68 miOrganic Extra Virgin Olive Oil 72.68 mi
Aceite de Oliva Virgen Extra Ecológico 24,23 miOrganic Extra Virgin Olive Oil 24.23 mi
Aceite Ecológico de Argán 1 ,5 miOrganic Argan Oil 1, 5 mi
Aceite Ecológico de Nuez 1 mi Aceite Própolis (30% propóleo) 0,5 miOrganic Walnut Oil 1 mi Propolis Oil (30% propolis) 0.5 mi
Aceite de Krill 0,1 miKrill oil 0.1 mi
Isofavonas de Soja (40%): 100 mgSoy Isofavones (40%): 100 mg
Coenzima Q10 (Ubiquinona 10):25 mgCoenzyme Q10 (Ubiquinone 10): 25 mg
Vitamina E acetato: 25 μg Vitamina D (Colecalciferol): 2,4 μgVitamin E acetate: 25 μg Vitamin D (Cholecalciferol): 2.4 μg
La mezcla se realizó en vaso de precipitado de 400 mi. En primer lugar se añadieron 1 ,5 mi de Aceite de Argán, posteriormente y en el siguiente orden se fueron añadiendo 1 mi de Aceite de Nuez, 0,5 mi de Aceite de Própolis y 0,1 mi de Aceite de Krill. A continuación, se adicionaron 0,10 g de Isoflavonas de Soja y 0,025 g de Coenzima Q10 en este mismo orden. Para las vitaminas (D y E), se realizaron diluciones de las mismas con el fin de obtener las cantidades necesarias para adicionar a Ia fórmula. En el caso de Ia vitamina D, Ia dilución se realizó adicionando 0,1 g de ésta a 100 mi de aceite de oliva virgen extra código 3 sabor suave, y de ésta dilución se añadieron 0,96 mi (2,4 μg). Con respecto a Ia preparación de Ia dilución de Ia vitamina E, se adicionaron 0,52 mi de Ia vitamina E a 25 mi de aceite de oliva virgen extra código 3 sabor suave, y de ésta dilución se añadieron 1 ,25 mi (0,025 mg). A continuación todos estos componentes se agitaron con varilla de vidrio hasta homogeneización de Ia mezcla.The mixture was made in a 400 ml beaker. First, 1.5 ml of Argan Oil were added, then in the following order 1 ml of Walnut Oil, 0.5 ml of Propolis Oil and 0.1 ml of Krill Oil were added. Next, 0.10 g of Soy Isoflavones and 0.025 g of Coenzyme Q10 were added in the 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 flavor mild, 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 the vitamin E was added to 25 ml of extra virgin olive oil code 3 mild flavor, and of this dilution were added 1.25 ml (0.025 mg ). Then all these components were stirred with a glass rod until homogenization of the mixture.
Teniendo en cuenta Ia cantidad de 3,1 mi de aceites (Argán, Nuez, Própolis y Krill) adicionada y que las cantidades adicionadas de Isoflavonas de Soja y de Coenzima Q10 son despreciables, se añadieron 96,90 mi de aceite base. El aceite base estaba compuesto por una mezcla de aceite de oliva virgen extra sabor suave código 3 al 75% y aceite de oliva virgen extra sabor fuerte código 2 al 25%. El aceite base se añadió poco a poco bajo agitación y Ia mezcla resultante homogénea se transfirió a una botella de vidrio opaco (envase definitivo).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 were added. The base oil was 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 by little under stirring and the resulting homogeneous mixture was transferred to an opaque glass bottle (definitive container).
Su uso contribuye a mitigar los síntomas asociados a Ia menopausia en Ia mujer.Its use helps to mitigate the symptoms associated with menopause in women.
Destaca por sus propiedades cardiosaludables y antioxidantes.It stands out for its heart-healthy and antioxidant properties.
Ejemplo 2: Se prepararon 100 mi de una composición de aceite de oliva según Ia invención que presentaba Ia siguiente formulación (OLIENERGETIC®):Example 2: 100 ml of an olive oil composition according to the invention having the following formulation (OLIENERGETIC®) were prepared:
Aceite de Oliva Virgen Extra Ecológico 68,25 miOrganic Extra Virgin Olive Oil 68.25 mi
Aceite de Oliva Virgen Extra Ecológico 22,75 miOrganic Extra Virgin Olive Oil 22.75 mi
Aceite Ecológico de Sésamo 2 miSesame Organic Oil 2 mi
Aceite Ecológico de Lino 2 mi Aceite Ecológico de Pipas de Calabaza 2 miOrganic Linen Oil 2 mi Organic Pumpkin Pipes Oil 2 mi
Aceite Ecológico de Cártamo 1 miOrganic Safflower Oil 1 mi
Aceite de Germen de Trigo 2 miWheat Germ Oil 2 mi
Coenzima Q10 (Ubiquinona 10) 50 mgCoenzyme Q10 (Ubiquinone 10) 50 mg
La mezcla se realizó en vaso de precipitado de 400 mi. En primer lugar se añadieron 2 mi de Aceite de Sésamo, posteriormente y en el siguiente orden se fueron añadiendo 2 mi de Aceite de Lino, 2 mi de Aceite de Pipas de Calabaza, 2 mi de Aceite de Germen de Trigo y 1 mi de Aceite de Cártamo. A continuación, se añadieron 0,05 g de Coenzima Q10 a Ia mezcla. Estos componentes se agitaron con varilla de vidrio hasta homogeneización.The mixture was made in a 400 ml beaker. First, 2 ml of Sesame Oil were added, then in the following order 2 ml of Flax Oil, 2 ml of Pumpkin Pipes Oil, 2 ml of Wheat Germ Oil and 1 ml of Oil were added of safflower. Then it They added 0.05 g of Coenzyme Q10 to the mixture. These components were stirred with glass rod until homogenization.
Teniendo en cuenta Ia cantidad de 9 mi de aceites (Sésamo, Lino, Pipas de Calabaza, Germen de Trigo y Cártamo) adicionada y que Ia cantidad adicionada de Coenzima Q10 es despreciable, se añadieron 91 ,00 mi de aceite base. El aceite base está compuesto por una mezcla de aceite de oliva virgen extra sabor suave código 3 al 75% y aceite de oliva virgen extra sabor fuerte código 2 al 25%. El aceite base se añadió poco a poco bajo agitación y Ia mezcla resultante homogénea se transfirió a una botella de vidrio opaco (envase definitivo).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 were added. 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 by little under stirring and the resulting homogeneous mixture was transferred to an opaque glass bottle (definitive container).
Destaca por sus propiedades cardiosaludables, antioxidantes, por ser energético y revitalizante. Contribuye a un mejor estado fisiológico cuando se requiere un aporte extra de energía o de nutrientes.It stands out for its heart-healthy, antioxidant properties, for being energetic and revitalizing. It contributes to a better physiological state when an extra supply of energy or nutrients is required.
Ejemplo 3: Se prepararon 100 mi de una composición de aceite de oliva según Ia invención que presentaba Ia siguiente formulación (OLIAGING®):Example 3: 100 ml of an olive oil composition according to the invention having the following formulation (OLIAGING®) were prepared:
Aceite de Oliva Virgen Extra Ecológico 71 ,55 miOrganic Extra Virgin Olive Oil 71, 55 mi
Aceite de Oliva Virgen Extra Ecológico 23,85 mi Aceite Ecológico de Sésamo 1 miOrganic Extra Virgin Olive Oil 23.85 mi Organic Sesame Oil 1 mi
Aceite Ecológico de Argán 1 miOrganic Argan Oil 1 mi
Aceite de Aguacate 1 miAvocado Oil 1 mi
Aceite de Germen de Trigo 1 miWheat Germ Oil 1 mi
Aceite de Própolis (30% propóleo) 0,5 mi Aceite de Krill 0,1 miPropolis Oil (30% propolis) 0.5 ml Krill Oil 0.1 ml
Coenzima Q10 (Ubiquinona 10) 75 mgCoenzyme Q10 (Ubiquinone 10) 75 mg
Licopeno 5% microencapsulado 10 mgLycopene 5% microencapsulated 10 mg
Vitamina E acetato: 0,025 mgVitamin E acetate: 0.025 mg
Vitamina K (Fitomenadiona): 50 μg Vitamina A (Retinol palmitato): 200 μgVitamin K (Fitomenadione): 50 μg Vitamin A (Retinol palmitate): 200 μg
Vitamina D (Colecalciferol):2,4 μgVitamin D (Cholecalciferol): 2.4 μg
La mezcla se realizó en vaso de precipitado de 400 mi. En primer lugar se añadió 1 mi de Aceite de Sésamo, posteriormente y en el siguiente orden se fueron añadiendo 1 mi de Aceite de Argán, 1 mi de Aceite de Aguacate, 1 mi de Aceite de Germen de Trigo, 0,5 mi de Aceite de Própolis y 0,1 mi de Aceite de KrNI. A continuación, se añadieron 0,075 g de Coenzima Q10 y 0,01 g de Licopeno en este mismo orden. Para las vitaminas (A, D, E y K), se realizaron diluciones de las mismas con el fin de obtener las cantidades necesarias para adicionar a Ia fórmula.The mixture was made in a 400 ml beaker. In the first place 1 ml of Sesame Oil was added, then in the following order they left adding 1 ml of Argan Oil, 1 ml of Avocado Oil, 1 ml of Wheat Germ Oil, 0.5 ml of Propolis Oil and 0.1 ml of KrNI 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.
La dilución de Ia vitamina A se preparó adicionando 100 μl de ésta a 100 mi de aceite de oliva virgen extra código 3 sabor suave y de esta dilución se añadieron 0,2 mi (200 μg). En el caso de Ia vitamina D, Ia dilución se realizó adicionando 0,1 g de ésta a 100 mi de aceite de oliva virgen extra código 3 sabor suave, y de ésta dilución se añadieron 0,96 mi (2,4 μg). Con respecto a Ia preparación de Ia dilución de Ia vitamina E, se adicionaron 0,52 mi de Ia vitamina E a 25 mi de aceite de oliva virgen extra código 3 sabor suave, y de ésta dilución se añadieron 1 ,25 mi (0,025 mg). Para Ia vitamina K, se incorporaron 100 μl de Ia vitamina K en 10 mi de aceite de oliva virgen extra código 3 sabor suave, y de ésta dilución se añadieron 5 mi (0,050 mg). A continuación todos estos componentes se agitaron con varilla de vidrio hasta homogeneizar Ia mezcla.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 the vitamin E was added to 25 ml of extra virgin olive oil code 3 mild flavor, and of this dilution were added 1.25 ml (0.025 mg ). 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) were added. Then all these components were stirred with a glass rod until the mixture was homogenized.
Teniendo en cuenta que hemos adicionado en total 4,6 mi de aceites (Sésamo, Argán, Aguacate, Germen de Trigo, Própolis y Krill) y que las cantidades adicionadas de Coenzima Q10 y de Licopeno son despreciables, se añadieron 95,40 mi de aceite base. El aceite base está compuesto por una mezcla de aceite de oliva virgen extra sabor suave código 3 al 75% y aceite de oliva virgen extra sabor fuerte código 2 al 25%. El aceite base se añadió poco a poco bajo agitación y Ia mezcla resultante homogénea se transfirió a una botella de vidrio opaco (envase definitivo).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 by little under stirring and the resulting homogeneous mixture was transferred to an opaque glass bottle (definitive container).
Este aceite destaca por sus propiedades antioxidantes, y contribuye favorablemente al retraso del envejecimiento.This oil stands out for its antioxidant properties, and contributes favorably to the delay of aging.
Ejemplo 4: Se prepararon 100 mi de una composición de aceite de oliva según Ia invención que presentaba Ia siguiente formulación (OLICOL-ESTERIN®):Example 4: 100 ml of an olive oil composition according to the invention having the following formulation (OLICOL-ESTERIN®) were prepared:
Aceite de Oliva Virgen Extra Ecológico 69,30 mi Aceite de Oliva Virgen Extra Ecológico 23,10 mi Aceite Ecológico de Cártamo 2 mi Aceite Ecológico de Nuez 2 mi Aceite Ecológico de Lino 1 mi Omega 3 (EPA) 0,75 mi Omega 3 (DHA) 0,75 mi Aceite de Germen de Trigo 1 miOrganic Extra Virgin Olive Oil 69.30 mi Organic Extra Virgin Olive Oil 23.10 mi Organic Safflower Oil 2 mi Organic Walnut Oil 2 mi Organic Flax Oil 1 mi Omega 3 (EPA) 0.75 mi Omega 3 (DHA) 0.75 mi Wheat Germ Oil 1 mi
Aceite de Krill 0,1 mi Coenzima Q10 (Ubiquinona 10): 75 mg Licopeno 5% microencapsulado: 10 mgKrill Oil 0.1 ml Coenzyme Q10 (Ubiquinone 10): 75 mg Lycopene 5% microencapsulated: 10 mg
La mezcla se realizó en vaso de precipitado de 400 mi. En primer lugar se añadieron 2 mi de Aceite de Cártamo, posteriormente y en el siguiente orden se fueron añadiendo 2 mi de Aceite de Nuez, 1 mi de Aceite de Lino, 1 mi de Aceite de Germen de Trigo, 0,75 mi de Omega 3 (EPA), 0,75 mi de Omega 3 (DHA) y 0,1 mi de Aceite de Krill. A continuación, se añadieron 0,075 g de Coenzima Q10 y 0,01 g de Licopeno en este mismo orden. Los componentes se agitaron con varilla de vidrio hasta homogeneizar Ia mezcla.The mixture was made in a 400 ml beaker. First, 2 ml of Safflower Oil were added, then 2 ml of Walnut Oil, 1 ml of Flax Oil, 1 ml of Wheat Germ Oil, 0.75 ml of Omega were added in the following order 3 (EPA), 0.75 ml of Omega 3 (DHA) 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. The components were stirred with a glass rod until the mixture was homogenized.
Teniendo en cuenta que hemos adicionado en total 7,6 mi de aceites (Cártamo, Nuez, Lino, Germen de Trigo, EPA, DHA y Krill) y que las cantidades adicionadas de Coenzima Q10 y de Licopeno son despreciables se añadieron 92,40 mi de aceite base. El aceite base está compuesto por aceite de oliva virgen extra sabor suave código 3 al 75% y aceite de oliva virgen extra sabor fuerte código 2 al 25%. El aceite base se añadió poco a poco bajo agitación y Ia mezcla resultante homogénea se transfirió a una botella de vidrio opaco (envase definitivo).Taking into account that we have added a total of 7.6 ml of oils (Safflower, Walnut, Flax, Wheat Germ, EPA, DHA and Krill) and that the added amounts of Coenzyme Q10 and Lycopene are negligible 92.40 mi were added of base oil. The base oil is composed 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 by little under stirring and the resulting homogeneous mixture was transferred to an opaque glass bottle (definitive container).
Este aceite destaca por sus propiedades cardiosaludables y protectoras que contribuyen a controlar el perfil lipídico del organismo. This oil stands out for its heart-healthy and protective properties that help control the body's lipid profile.

Claims

REIVINDICACIONES
1. Aceite funcional que presenta Ia siguiente composición:1. Functional oil that has the following composition:
(i) un aceite con propiedades bioactivas seleccionado del grupo formado por:(i) an oil with bioactive properties selected from the group consisting of:
- aceite de aguacate, aceite de argán, aceite de cártamo, aceite de germen de trigo, aceite de krill, aceite de lino, aceite de nuez, aceite de pipas de calabaza, aceite de própolis, aceite de sésamo y sus mezclas;- avocado oil, argan oil, safflower oil, wheat germ oil, krill oil, flax oil, walnut oil, pumpkin pipe oil, propolis oil, sesame oil and mixtures thereof;
(ii) un compuesto bioactivo seleccionado del grupo formado por:(ii) a bioactive compound selected from the group consisting of:
isoflavonas de soja; coenzima Q-10 (ubiquinona); vitamina E; vitamina D; licopeno; vitamina K; vitamina A; omega 3 EPA, omega 3 DHA y sus mezclas; ysoy isoflavones; coenzyme Q-10 (ubiquinone); Vitamin E; vitamin D; lycopene; vitamin K; Vitamin A; omega 3 EPA, omega 3 DHA and mixtures thereof; Y
(iii) aceite de oliva.(iii) olive oil.
2. Aceite funcional según Ia reivindicación 1 , que comprende entre 3-10% en peso de un aceite con propiedades bioactivas que se selecciona de entre los siguientes aceites bioactivos y sus mezclas, presentes en las siguientes proporciones:2. Functional oil according to claim 1, which comprises between 3-10% by weight of an oil with bioactive properties that is selected from the following bioactive oils and mixtures thereof, present in the following proportions:
- aceite de aguacate;0-5%- avocado oil; 0-5%
- aceite de argán; 0-5%- Argan oil; 0-5%
- aceite de cártamo; 0-5% - aceite de germen de trigo: 0-5%- safflower oil; 0-5% - wheat germ oil: 0-5%
- aceite de krill; 0-1 %- krill oil; 0-1%
- aceite de lino: 0-5%- flax oil: 0-5%
- aceite de nuez; 0-5%- walnut oil; 0-5%
- aceite de pipas de calabaza; 0-5% - aceite de própolis (30% propóleo): 0-3%- pumpkin pipe oil; 0-5% - propolis oil (30% propolis): 0-3%
- aceite de sésamo; 0-5%- Sesame oil; 0-5%
3. Aceite funcional según Ia reivindicación 1 o 2, que comprende entre 1 -3% en peso de un compuesto bioactivo que se selecciona de entre los siguientes componentes bioactivos y sus mezclas, presentes en las siguientes cantidades:3. Functional oil according to claim 1 or 2, which comprises between 1 -3% in weight of a bioactive compound that is selected from the following bioactive components and mixtures thereof, present in the following amounts:
- isoflavona de soja (40%); 0-1% - coenzima Q-10 (Ubiquinona); 0-100 mg/100 mi- soy isoflavone (40%); 0-1% - coenzyme Q-10 (Ubiquinone); 0-100 mg / 100 mi
- vitamina E acetato; 0-50 μg/100 mi- vitamin E acetate; 0-50 μg / 100 mi
- vitamina D (colecalciferol); 0-5 μg/100 mi- vitamin D (cholecalciferol); 0-5 μg / 100 mi
- licopeno microencapsulado al 5%; 0-50 mg/100 mi- 5% microencapsulated lycopene; 0-50 mg / 100 mi
- vitamina K (fitomenadiona); 0-150 μg/100 mi - vitamina A (retinol palmitato); 0-300 μg/100 mi- vitamin K (phytomenadione); 0-150 μg / 100 mi - vitamin A (retinol palmitate); 0-300 μg / 100 mi
- omega 3 EPA; 0-3%- omega 3 EPA; 0-3%
- omega 3 DHA; 0-3%.- omega 3 DHA; 0-3%
4. Aceite funcional según una cualquiera de las reivindicaciones 1 a 3, en el que el aceite de oliva es un aceite seleccionado del grupo formado por aceite de oliva virgen aceite de oliva virgen extra y sus mezclas, preferiblemente aceite ecológico.4. Functional oil according to any one of claims 1 to 3, wherein the olive oil is an oil selected from the group consisting of virgin olive oil extra virgin olive oil and mixtures thereof, preferably organic oil.
5. Aceite funcional según una cualquiera de las reivindicaciones 1 a 4 en el que uno o más de los aceites bioactivos es ecológico.5. Functional oil according to any one of claims 1 to 4 wherein one or more of the bioactive oils is ecological.
6. Aceite funcional según una cualquiera de las reivindicaciones 1 a 5, que presenta Ia siguiente composición:6. Functional oil according to any one of claims 1 to 5, which has the following composition:
Aceite de Oliva Virgen Extra Ecológico 72,68 miOrganic Extra Virgin Olive Oil 72.68 mi
Aceite de Oliva Virgen Extra Ecológico 24,23 mi Aceite Ecológico de Argán 1 ,5 miOrganic Extra Virgin Olive Oil 24.23 mi Argan Organic Oil 1, 5 mi
Aceite Ecológico de Nuez 1 miOrganic Walnut Oil 1 mi
Aceite Própolis (30% propóleo) 0,5 miPropolis Oil (30% propolis) 0.5 mi
Aceite de Krill 0,1 miKrill oil 0.1 mi
Isoflavonas de Soja (40%): 100 mg Coenzima Q10 (Ubiquinona 10):25 mgSoy Isoflavones (40%): 100 mg Coenzyme Q10 (Ubiquinone 10): 25 mg
Vitamina E acetato: 25 μgVitamin E acetate: 25 μg
Vitamina D (Colecalciferol): 2,4 μgVitamin D (Cholecalciferol): 2.4 μg
7. Aceite funcional según una cualquiera de las reivindicaciones 1 a 5, que presenta Ia siguiente composición:7. Functional oil according to any one of claims 1 to 5, which has The following composition:
Aceite de Oliva Virgen Extra Ecológico 68,25 mi Aceite de Oliva Virgen Extra Ecológico 22,75 mi Aceite Ecológico de Sésamo 2 miOrganic Extra Virgin Olive Oil 68.25 mi Organic Extra Virgin Olive Oil 22.75 mi Organic Sesame Oil 2 mi
Aceite Ecológico de Lino 2 mi Aceite Ecológico de Pipas de Calabaza 2 mi Aceite Ecológico de Cártamo 1 mi Aceite de Germen de Trigo 2 mi Coenzima Q10 (Ubiquinona 10) 50 mgOrganic Flax Oil 2 mi Organic Pumpkin Pipes Oil 2 mi Organic Safflower Oil 1 mi Wheat Germ Oil 2 mi Coenzyme Q10 (Ubiquinone 10) 50 mg
8. Aceite funcional según una cualquiera de las reivindicaciones 1 a 5, que presenta Ia siguiente composición:8. Functional oil according to any one of claims 1 to 5, which has the following composition:
Aceite de Oliva Virgen Extra Ecológico 71 ,55 mi Aceite de Oliva Virgen Extra Ecológico 23,85 miOrganic Extra Virgin Olive Oil 71, 55 mi Organic Extra Virgin Olive Oil 23.85 mi
Aceite Ecológico de Sésamo 1 miOrganic Sesame Oil 1 mi
Aceite Ecológico de Argán 1 miOrganic Argan Oil 1 mi
Aceite de Aguacate 1 miAvocado Oil 1 mi
Aceite de Germen de Trigo 1 mi Aceite de Própolis (30% propóleo) 0,5 miWheat Germ Oil 1 mi Propolis Oil (30% propolis) 0.5 mi
Aceite de Krill 0,1 miKrill oil 0.1 mi
Coenzima Q10 (Ubiquinona 10) 75 mgCoenzyme Q10 (Ubiquinone 10) 75 mg
Licopeno 5% microencapsulado 10 mgLycopene 5% microencapsulated 10 mg
Vitamina E acetato: 0,025 mg Vitamina K (Fitomenadiona): 50 μgVitamin E acetate: 0.025 mg Vitamin K (Fitomenadione): 50 μg
Vitamina A (Retinol palmitato): 200 μgVitamin A (Retinol palmitate): 200 μg
Vitamina D (Colecalciferol):2,4 μgVitamin D (Cholecalciferol): 2.4 μg
9. Aceite funcional según una cualquiera de las reivindicaciones 1 a 5, que presenta9. Functional oil according to any one of claims 1 to 5, which has
Ia siguiente composición:The following composition:
Aceite de Oliva Virgen Extra Ecológico 69,30 mi Aceite de Oliva Virgen Extra Ecológico 23,10 mi Aceite Ecológico de Cártamo 2 mi Aceite Ecológico de Nuez 2 mi Aceite Ecológico de Lino 1 mi Omega 3 (EPA) 0,75 mi Omega 3 (DHA) 0,75 mi Aceite de Germen de Trigo 1 miOrganic Extra Virgin Olive Oil 69.30 mi Organic Extra Virgin Olive Oil 23.10 mi Organic Safflower Oil 2 mi Organic Walnut Oil 2 mi Organic Flax Oil 1 mi Omega 3 (EPA) 0.75 mi Omega 3 (DHA) 0.75 mi Wheat Germ Oil 1 mi
Aceite de Krill 0,1 mi Coenzima Q10 (Ubiquinona 10): 75 mg Licopeno 5% microencapsulado: 10 mgKrill Oil 0.1 ml Coenzyme Q10 (Ubiquinone 10): 75 mg Lycopene 5% microencapsulated: 10 mg
10. Procedimiento para obtener un aceite funcional según cualquiera de las reivindicaciones anteriores que comprende mezclar los componentes hasta su homogeneización.10. Process for obtaining a functional oil according to any of the preceding claims comprising mixing the components until homogenization.
1 1 . Uso del aceite funcional según una cualquiera de las reivindicaciones 1 a 9, como alimento, ingrediente alimentario o suplemento alimentario.eleven . Use of the functional oil according to any one of claims 1 to 9, as food, food ingredient or food supplement.
12. Alimento que comprende aceite funcional según cualquiera de las reivindicaciones 1 a 9.12. Food comprising functional oil according to any of claims 1 to 9.
13. Aceite funcional según una cualquiera de las reivindicaciones 1 a 9, para su uso como medicamento.13. Functional oil according to any one of claims 1 to 9, for use as a medicament.
14. Aceite funcional según una cualquiera de las reivindicaciones 1 a 9, para su uso en el tratamiento y/o prevención de enfermedades o condiciones como enfermedades coronarias, enfermedades cardiovasculares, como Ia hipertensión, trombosis, cáncer, enfermedades neurodegenerativas, como Ia demencia senil, el Alzheimer, condiciones del sistema digestivo como úlceras del aparato digestivo, enfermedad inflamatoria intestinal, enfermedad de Crohn, colitis ulcerosa, estreñimiento, diabetes, procesos inflamatorios, arteriosclerosis, condiciones del sistema óseo, desórdenes lipidíeos, y de enfermedades causadas por bacterias, hongos y virus; síntomas asociados a Ia menopausia en mujeres, estados carenciales en un ser humano o animal.14. Functional oil according to any one of claims 1 to 9, for use in the treatment and / or prevention of diseases or conditions such as coronary diseases, cardiovascular diseases, such as hypertension, thrombosis, cancer, neurodegenerative diseases, such as senile dementia , Alzheimer's, digestive system conditions such as ulcers of the digestive system, inflammatory bowel disease, Crohn's disease, ulcerative colitis, constipation, diabetes, inflammatory processes, 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. Empleo del aceite funcional según una cualquiera de las reivindicaciones 1 a 9, en la preparación de un alimento, ingrediente alimentario o suplemento alimentario.15. Use of the functional oil according to any one of claims 1 to 9, in the preparation of a food, food ingredient or food supplement.
16. Empleo del aceite funcional según Ia reivindicación 15, en una cantidad caracterizada por ser efectiva para producir un efecto terapéutico y/o profiláctico en un ser humano o animal. 16. Use of the functional oil according to claim 15, in an amount characterized by being effective to produce a therapeutic and / or prophylactic effect in a human or animal being.
PCT/ES2010/070422 2009-06-26 2010-06-23 Olive-oil-based functional oils WO2010149815A1 (en)

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WO2018170355A1 (en) * 2017-03-17 2018-09-20 Mary Kay Inc. Cosmetic compositions and methods
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