Work groups at Technische Universität München (TUM) under Prof. Peter Schieberle and at the University of Vienna under Prof. Veronika Somoza studied four different edible fats and oils: Lard, butterfat, rapeseed oil and olive oil. Over a period of three months, the study participants ate 500 grams of low-fat yoghurt enriched with one of the four fats or oils every day – as a supplement to their normal diet.
“Olive oil had the biggest satiety effect,” reports Prof. Peter Schieberle, Head of the TUM Chair of Food Chemistry and Director of the German Research Center for Food Chemistry. “The olive oil group showed a higher concentration of the satiety hormone serotonin in their blood. Subjectively speaking, these participants also reported that they found the olive oil yoghurt very filling.” During the study period, no member of this group recorded an increase in their body fat percentage or their weight.
Aroma compounds in olive oil are key in reducing appetite. Try out olive oils to find ones that have a strong scent.
“The findings surprised us,” admits Schieberle, “because rapeseed oil and olive oil contain similar fatty acids.” The researchers decided to turn their attention to a completely different type of substance – the aroma compounds in olive oil. In the second part of the study, one group was given yoghurt with olive oil aroma extracts and a control group was given plain yoghurt.
The results were conclusive: The olive oil group’s calorie intake remained the same, but the control group had been consuming an extra 176 kilocalories per day. Schieberle explains: “The aroma group adapted their eating habits – but the control group participants were obviously not able to do likewise. We also found that in comparison to the other group, the control group had less of the satiety hormone serotonin in their blood.”
Not all olive oils have the same amount of the aroma chemicals.
The researchers used olive oils from Spain, Greece, Italy and Australia for their study. The research team managed to identify two substances that reduce the absorption of glucose from the blood in liver cells: Hexanal and E2-Hexenal. They also discovered that Italian olive oil contained larger amounts of the two aroma compounds.
I've noticed differences in the smell of olive oils. I already prefer the ones with stronger aromas.
|Share |||Randall Parker, 2013 March 18 09:51 PM|