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seed oils
A 2007 study by King Saud University, Riyadh, Saudi Arabia found that,
“Oleic acid played a significant role in protecting the gastric mucosa from ischemia/reperfusion injury. Replacement of linoleic acid by oleic acid in the diet could be beneficial in protecting the gastric mucosa.”
Oleic acid is the predominant component of olive oil.
Linoliec acid is found in vegetable oil.
A 1992 study “Effect of dietary oils on lipid peroxidation and on antioxidant parameters of rat plasma and lipoprotein fractions” by the Istituto Nazionale della Nutrizione, Italy and Università della Tuscia, Italy set itself the task to investigate
“the influence of fatty acid pattern and antioxidants other than vitamin E on lipid peroxidation and antioxidant levels of plasma very low density and low density lipoproteins (VLDL + LDL), the effects of three diets (equalized for vitamin E) containing soybean oil, olive oil, or an oleate-rich mixture of triglycerides (triolein)”
“The results suggest that the fatty acid unsaturation of dietary oils is not the only determining factor of the antioxidant capacity of lipoproteins …”
“The maximal protection observed after the olive oil diet may be explained by the presence of other unidentified antioxidants in addition to vitamin E, derived from oil intake.”
“Therefore, the optimal balance between the content of unsaturated fatty acids and natural antioxidants in dietary oils appears to be of major importance.”
