| WO1999032589A1 | 1999-07-01 |
| FR2563109A1 | 1985-10-25 | |||
| DE3900447A1 | 1990-07-19 |
DATABASE WPI Section Ch, Week 199713 Derwent Publications Ltd., London, GB; Class B05, AN 1997-143802 XP002229728 & RU 2 063 766 C (HEALTH CENTRE), 20 July 1996 (1996-07-20)
KOH D: "SPONTANEOUS PASSAGE OF GALLSTONES AFTER INGESTION OF OLIVE OIL A CASE REPORT" SINGAPORE MEDICAL JOURNAL, vol. 27, no. 6, 1986, pages 533-536, XP001106672 ISSN: 0037-5675
| 1. | Dietetic preparation obtainable from the combined pressing of olives and lemons in a ratio comprised of between 0.80 and 0.90 kg of lemons per kg of olives. |
| 2. | Dietetic preparation according to claim 1, in which the lemons are present in a weight ratio comprised of between 0.84 and 0. 88 kg per kg of olives, preferably 0.86 kg per kg of olives. |
| 3. | Dietetic preparation according to claim 1 or 2, in which the lemons are pressed with the skins included. |
| 4. | Dietetic preparation according to any one of the claims from 1 to 3, in which the lemons have been previously cut. |
| 5. | Dietetic preparation according to any one of the claims from 1 to 4, in which said pressing is a soft and cold pressing. |
| 6. | Dietetic preparation according to any one of the claims from 1 to 5, said preparation being in the form of an extravirgin lemon olive oil. |
| 7. | Use of the dietetic preparation according to any one of the claims from 1 to 6 for the preparation of a medicament having hypocholesterolemic, antiatheromatous and antioxidant activities. |
| 8. | Pharmaceutical formulation comprising a pharmaceutically efficacious dose of the dietetic preparation according to any one of the claims from 1 to 6 in association with pharmaceutically acceptable excipients. |
In the field of nutrition, it has been scientifically proven that consumption of various food types typical of the Mediterranean area (olive oil, vegetables, citrus fruits, fish, etc. ), known by the name of Mediterranean diet, is apt for the prevention of both cardiovascular diseases and the systemic damage caused by oxidising molecules, either endogenous or present in many foods. Both olives and citrus fruits contain active ingredients useful in the control of high levels of cholesterol and other fats in the blood and are therefore essential for the inhibition of the formation of atheromatous plaques which play a key role in numerous cardiovascular pathologies. Through continued dietary consumption, of the active ingredients contained in olive oil and lemons it is possible to obtain a safeguard for the circulatory system in general, and of the coronary circuit in particular.
In an era of dietary habits rich in fats such as ours, to have available the dietary factors which daily help to prevent these cardiovascular pathologies, the incidence of which is always more frequent in recent years, is a particularly felt need. At the same time, it is important that these dietary preparations have a pleasant taste, so as to be accepted by the consumer for daily and prolonged use.
The inventor of the present patent application has surprisingly found that by conjointly pressing olives and lemons in determined weight ratios it is possible to obtain a dietary preparation in which the active ingredients with hypocholesterolemic and antioxidant
activities are present in ideal and synergic ratios to allow an effective control of the cardiovascular pathologies in an individual following prolonged use.
The dietary preparation according to the present invention can be obtained through the combined pressing of olives and lemons in a weight ratio comprised of between 0. 80 and 0.90 kg of lemons per kg of olives. Preferably, this weight ratio will be comprised of between 0.84 and 0.88 kg of lemons per kg of olives, more preferably it will be 0. 86 kg of lemons per kg of olives.
It is important that the lemons have the skins included, in that, in the latter are contained many of the active ingredients useful in the cure of the listed pathologies. Preferably, the lemons will be cut prior to squeezing.
It is clearly essential that both the olives and the lemons have been cultivated according to organic culture dictates, that is they do not contain, not even in trace amounts, fungicidal compounds.
The product of the pressing will not be refined according to the procedures normally employed for oils and as such will be in the form of an extra virgin, lemon olive oil.
The pressing will happen preferably in the cold and will be soft.
The methods used for pressing are these normally used by experts in the sector for the pressing of olives and will therefore not be described in further detail.
The dietary preparation according to the present invention can be administered as it is or as a dressing, as part of a normal diet. Preferably, it must be consumed raw.
The advised usage is daily, even if in certain cases administration on alternate days or, at least, two or three times a week could be sufficient.
The amount of dietary preparation preferred for daily use is that normally used for raw oil as a dressing, or two or three spoonfuls per day.
It is also envisaged that the lemon-oil according to the present invention, be used in
association with pharmaceutically acceptable excipients and in a pharmaceutically efficacious dose, in the preparation of a medicament with hypocholesterolemic, antiatheromatous and antioxidant activities. A pharmaceutical formulation thus obtained also constitutes a subject of the present invention.
The advantages of the lemon-oil according to the present invention are both to have obtained a perfect balance and a synergic effect between the active ingredients present in the starting products (olives and lemons), and to have made available a dietary preparation with a particularly pleasant taste, so as to induce the consumer towards its daily use.