does anyone know how long C60 olive oil would stay in your stomach if consumed on its own?
L
onge
C
ity
Advocacy & Research for Unlimited Lifespans
Posted 01 April 2013 - 06:40 PM
Posted 02 April 2013 - 04:57 PM
Posted 06 April 2013 - 04:38 PM
Posted 06 April 2013 - 08:38 PM
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.
Posted 09 April 2013 - 11:40 PM
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.
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.
Edited by hav, 09 April 2013 - 11:48 PM.
0 members, 1 guests, 0 anonymous users