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| Biological characteristics and research progress of olive oil fat emulsions |
| SHAO Zi-wei1 CAO Wei-jia1 LIU Zheng2 HAN Wen-feng1 WEI Feng-xian1 XU Xiao-dong1▲ |
1.General Surgery, the Second Hospital of Lanzhou University, Gansu Province, Lanzhou 730000, China;
2.Department of Orthopaedics, the Second Hospital of Lanzhou University, Gansu Province, Lanzhou 730000, China |
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Abstract Since the 1960s, clinical nutrition support has developed rapidly, and various fat emulsions for parenteral nutrition have been used in clinical practice one after another.Compared with traditional fat milk based on soybean oil,olive oil fat emulsion rich in monounsaturated fatty acids and various phenolic compounds has good tolerance, and can provide more effective support for patients who need parenteral nutrition.Current studies have shown that olive oil fat emulsion can protect immune of body, hepatobiliary and endothelial cell function, reduce lipid peroxidation, and reduce the infection rate in severe patients.Many of the benefits of olive oil fat emulsion have been attributed to high levels of monounsaturated fatty acids, but current studies have shown that the phenolic components of olive oil also play an important role.This article reviews the research progress of olive oil fat emulsion in basic and clinical trials.
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