LONGECITY

does anyone know how long C60 olive oil would stay in your stomach if consumed on its own?

Hard to say, but it really doesn't matter how long it stays in your stomach. What matters is if it is efficiently absorbed. I worry that taking a small amount of oil by itself might not be enough to trigger the necessary lipid metabolism responses. I take mine with a meal that includes other lipids, and I also take large doses of c60-oo, though I take them infrequently. (~15mg once a month)

I wouldn't be too concerned about the digestibility of small quantities of olive oil. It has the reputation among all fats (as per my Italian relatives) as being the easiest to digest. This study and paper seem to shed a little light on why that is:

http://www.ncbi.nlm..../pubmed/8373136
http://lipidlibrary....olar2/index.htm

I'm guessing the acids alone normally present in the digestive tract before bile flow is triggered is enough to get the job done on small amounts of olive oil. But if there's a special concern, like if you've had your gall bladder removed but want to take a larger dose, adding a little lecithin would probably help.

Howard

I wouldn't be too concerned about the digestibility of small quantities of olive oil. It has the reputation among all fats (as per my Italian relatives) as being the easiest to digest. This study and paper seem to shed a little light on why that is:

http://www.ncbi.nlm..../pubmed/8373136
http://lipidlibrary....olar2/index.htm

I don't get it. The papers were about oxidized and dimerized oils being harder to digest. Are you saying that olive oil would be less likely to be oxidized than other oils? (Should at least be true for high-PUFA oils, but not for high SAFA oils)

I'm guessing the acids alone normally present in the digestive tract before bile flow is triggered is enough to get the job done on small amounts of olive oil. But if there's a special concern, like if you've had your gall bladder removed but want to take a larger dose, adding a little lecithin would probably help.

The triglycerides need to be emulsified, which stomach acid wouldn't be involved in. Or did you mean bile acids? You might be right about that. I don't know what the baseline level would be.

I wouldn't be too concerned about the digestibility of small quantities of olive oil. It has the reputation among all fats (as per my Italian relatives) as being the easiest to digest. This study and paper seem to shed a little light on why that is:

http://www.ncbi.nlm..../pubmed/8373136
http://lipidlibrary....olar2/index.htm

I don't get it. The papers were about oxidized and dimerized oils being harder to digest. Are you saying that olive oil would be less likely to be oxidized than other oils? (Should at least be true for high-PUFA oils, but not for high SAFA oils)

I'm guessing the acids alone normally present in the digestive tract before bile flow is triggered is enough to get the job done on small amounts of olive oil. But if there's a special concern, like if you've had your gall bladder removed but want to take a larger dose, adding a little lecithin would probably help.

The triglycerides need to be emulsified, which stomach acid wouldn't be involved in. Or did you mean bile acids? You might be right about that. I don't know what the baseline level would be.

Sorry, I should have quoted the relevant sections. The 1st paper suggests digestibility may generally be a function of the amount of non-polar dimmer fatty acids.

Also, the data suggested that the extension of hydrolysis undergone in vivo was closely dependent on the amount and alteration degree of the dietary fat. This fact was clearly shown specifically for non-altered fatty acids while in the case of non-polar dimer fatty acids the low digestibility value may be associated in part to difficulties during the absorption process.

The 2nd paper, although concerned with designing cooking oils, shows non-polar dimmer characteristics of olive oil in table 1.
 non-polar dimmer fatty acids.jpg   226.15KB   4 downloads

Olive oil levels being somewhat better than sunflower and soybean oil which are also pretty low. My recollection is that doctors often recommend olive oil as a fat source for folks that have gall bladder surgery which I think removes the fat response extra bile delivery system into the duodenum. But I don't think that system affects the normal and more regular but smaller amounts of bile delivered directly from the liver. Lecithin is something doctors also recommend to patients without gall bladders who eat harder to digest fats so I figure it might also maximize digestion of olive oil although I'm having doubts its needed.

Howard
Edited by hav, 09 April 2013 - 11:48 PM.