›› 2012, Vol. 32 ›› Issue (1): 107-.doi: 10.3969/j.issn.1674-8115.2012.01.022

• Review • Previous Articles     Next Articles

Research progress of olive oil lipid emulsion

WANG Ying, CAI Wei   

  1. Department of Clinical Nutrition, Xinhua Hospital, Shanghai Jiaotong University School of Medicine, Shanghai Institute of Pediatric Research, Shanghai 200092, China
  • Online:2012-01-28 Published:2012-01-29
  • Supported by:

    Shanghai Municipal Health Bureau Foundation, 2009Y112；Foundation from Xinhua Hospital, Shanghai Jiaotong University School of Medicine, 05Ⅲ030；AFINS Project of Health Opportunity for People Everywhere, SCMC-YP-HOPE-KY-0902

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Abstract:

Lipid emulsion has been applying in parenteral nutrition ever since 1960s, and has been using in combination with glucose for energy supplement. The lipid emulsion most commonly used now is soybean oil, while there is an opinion that soybean oil lipid emulsion is not optimal to patients. Now a new lipid emulsion prepared from a mixture of 80% olive oil and 20% soybean oil containing a low proportion (20%) of polyunsaturated fatty acids and 60% of monounsaturated fatty acids is available, which may not lead to essential fatty acid deficiency and can alleviate the risk of lipid peroxidation after long-term application. This paper reviews the research progress of olive oil lipid emulsion in vitro studies, animal experiments and clinical investigations.

Key words: olive oil lipid emulsion, parenteral nutrition, basic research, clinical research