Our olive oil can help prevent and fight heart disease, stroke, alzheimer's obesity, type 2 diabetes, rheumatoid arthritis, skin disease and the high levels of natural antioxidants in our olive oil contain anti-cancer properties.
of olive oil are 99 percent related to the presence of the phenolic compounds, not the oil itself.
Nasir Malik research plant physiologist at the U.S. Agriculture Department’s Agricultural Research Service.
NOT ALL OLIVE OILS ARE CREATED EQUAL
some olives have a higher polyphenol content than others but all olive oils are best when they’re fresh as
their beneficial health elements degrade quickly.
Phenolic compounds are found in significant concentrations in certain olive varieties when harvested at a very specific time of the year. These olive oils are also sometimes referred to as early harvest or “olio nuevo”. Agricultural methods, weather patterns, soil, drainage, harvest time and milling process, storage, and bottling methods affect the phenolic content.
Olive oil is a very healthy food. I consider it more medicine than food.
Mary Flynn associate professor of medicine at Brown University
Polyphenols decrease heart disease risk factors by lowering blood pressure and cholesterol, reducing blood clotting and improving the health of artery linings.
The positive impact of olive oil on cardiovascular and heart health has been well studied. In the landmark PREDIMED study from 2013, which included over 7,000 adults in Spain, the participants consuming a Mediterranean diet supplemented with either mixed nuts or extra virgin olive oil (4+ tablespoons per day) had a significantly lower risk of experiencing a major cardiovascular event compared to those eating a low-fat control diet. The risk of combined stroke, heart attack, and death from heart disease was 28% lower in the Mediterranean diet with nuts group and 31% lower in the Mediterranean diet and olive oil group.
More recently, new research presented at the American Heart Association’s EPI Scientific Sessions demonstrated that olive oil has a positive impact on health, even for people outside of Mediterranean regions. After accounting for diet and lifestyle factors, researchers found that participants (all living in the U.S.) who ate more than half a tablespoon of olive oil per day had a 15% lower risk of all cardiovascular disease and a 21% lower risk of coronary heart disease.
A range of smaller studies have also linked extra virgin olive oil to improvements in cholesterol (in particular, the olive oil’s polyphenols seem to help prevent “bad” LDL cholesterol from oxidizing into a more harmful form), and significant reductions in blood pressure.
The European Union Health Claim Labelling Regulation 432-2012 states that olive oils with polyphenols of 250 mg/kg or more can claim: Olive oil polyphenols contribute to the protection of blood lipids from oxidative stress. In order to bear the claim, information shall be given to the consumer that the beneficial effect is obtained with a daily intake of 20 g of olive oil.
Consumption of EVOO rich in phenols has been linked to reduced risk of cardiovascular disease (the leading cause of premature death in the world). Hundreds of scientific studies have demonstrated this link.
In the European Union, EVOO with a content of phenols over 250mg per liter have an official health claim (EU 432/2012) it states: Olive oil polyphenols contribute to the protection of blood lipids from oxidative stress. The claim may be used only for olive oil, containing at least 5 mg of hydroxytyrosol and its derivatives (e.g. oleuropein complex and tyrosol) per 20 g of olive oil. In order to bear the claim information shall be given to the consumer that the beneficial effect is obtained with a daily intake of 20 g of olive oil.
Potential Mechanism for the Cardioprotective Effect of ... Potential Mechanism for the Cardioprotective Effect of Extra Virgin Olive Oil Unraveled. Italian researchers demonstrated that extra virgin olive oil down-regulated NOX2 activity, pointing to this enzymatic pathway as a mechanism accounting for its antioxidant effects. - https://bit.ly/373Fc38
Extra Virgin Olive Oil and Cardiovascular Diseases: Benefits for Human Health Nocella C;Cammisotto V;Fianchini L;D'Amico A;Novo M;Castellani V;Stefanini L;Violi F;Carnevale R; - https://bit.ly/3711Nxd
Olive oil intake and risk of cardiovascular disease and mortality in the PREDIMED Study
Guasch-Ferré et al. - https://bit.ly/397JGsj
Polyphenols also reduce cancer risk by lowering inflammation and cellular proliferation. They act as antioxidants, reducing oxidation and cell damage, which leads to many degenerative diseases. They even reduce microbial activity and infections.
People living in Mediterranean regions have lower rates of cancer compared to other populations—and research indicates that olive oil is partially to thank. While more studies are needed, one large 2011 research review found that women with the highest levels of olive oil in their diet had a lower risk of breast cancer and cancers of the digestive system, including colon cancer. Other research finds that olive oil, along with other elements of a Mediterranean style diet, may help reduce risk of certain types of skin cancer, including melanoma.
Olive oil’s anti-cancer properties are believed to come from its polyphenol compounds. Oleuropein, hydroxytyrosol, oleocanthal, and others have been shown to reduce inflammation, induce apoptosis (programmed cancer cell death), and interfere with the ability of cancer cells to grow new blood vessels and spread to other parts of the body (metastasize).
Olive oil intake is inversely related to cancer prevalence: a systematic review and a meta-analysis of 13,800 patients and 23,340 controls in 19 observational studies Psaltopoulou, Kosti, Haidopoulos, Dimopoulos, & Panagiotakos - https://bit.ly/2UViWmk
Compound Found in Olives May Help Prevent Deadly Type of Breast Cancer - https://bit.ly/3foSdrZ
Olive oil and cancer (Rep.). (n.d.). Retrieved - https://bit.ly/2UVzn2i
Olive Oil May Help Prevent and Treat Brain Cancer, Study Shows - https://bit.ly/2J337HV
Virgin olive oil phenols inhibit proliferation of human promyelocytic leukemia cells (HL60) by inducing apoptosis and differentiation Fabiani R;De Bartolomeo A;Rosignoli P;Servili M;Selvaggini R;Montedoro GF;Di Saverio C;Morozzi G; https://bit.ly/35WYl7C
Chronic inflammation is a driver of many types of pain, and by making strategic dietary shifts (think: ditching the processed, pro-inflammatory foods in favor of nutrient-rich whole foods) can go a long way in quelling that inflammation. In fact, a Mediterranean diet has been shown in various studies to reduce the development and progression of osteoarthritis, a painful joint condition. Olive oil, in particular, may be a key element to a pain-fighting diet. Not only is it rich in monounsaturated fats, which have been shown to exhibit favorable anti-inflammatory benefits (especially when eating them in place of saturated fats), but research shows that the polyphenol compound oleocanthal has similar anti-inflammatory properties to ibuprofen (non-steroidal anti-inflammatory inhibitor of cox-1 and cox -2), with no known side effects it is the perfect natural alternative!
Additionally, because consistent low doses of ibuprofen have been shown to have anti-cancer and anti-thrombotic (i.e. blood clot-preventing) effects, researchers speculate that consistent low doses of oleocanthal-rich foods like EVOO could reduce risk of a range of chronic inflammatory diseases.
The phenols found in quality EVOO have been shown to prevent cartilage degeneration that leads to rheumatoid and osteo arthritis. Hydroxytyrosol has been shown to inhibit cartilage inflammatory responses in chondrocytes, hydroxytyrosol also prevents the increase in OA markers in human chondrocytes.
Lucas, L., Russell, A., & Keast, R. (2011). Molecular Mechanisms of Inflammation. Anti-Inflammatory Benefits of Virgin Olive Oil and the Phenolic Compound Oleocanthal (Publication). Retrieved - https://bit.ly/3pWA9dF
Molecular mechanisms of inflammation. Anti-inflammatory benefits of virgin olive oil and the phenolic compound oleocanthal R; - https://pubmed.ncbi.nlm.nih.gov/21443487/
Oleocanthal, a phenolic derived from virgin olive oil: a review of the beneficial effects on inflammatory disease Parkinson & Keast - https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4139846/
Anti-inflammatory and joint protective effects of extra-virgin olive-oil polyphenol extract in experimental arthritis Rosillo et al. - https://www.sciencedirect.com/science/article/abs/pii/S0955286314001703
Arthritis Foundation Recommends Olive Oil
Olive oil’s potent polyphenols may even keep your memory sharp as you age. A growing body of evidence suggests that the polyphenol oleocanthal may be to thank. Findings of a 2019 mouse study suggest that consumption of oleocanthal-rich extra virgin olive oil may help slow or halt the progression of Alzheimer’s disease. The oleocanthal-rich EVOO was shown to restore blood brain barrier function and improve other aspects of brain health by reducing neuroinflammation.
EVOO intake as the corner stone of the Mediterranean diet has also shown helping in keeping cognitive performance and slowing down aging related ailments.
Thanks to the emerging field of nutritional psychiatry, researchers are learning that, yes, we can eat our way to mental wellbeing. In 2019 study, researchers found that young adults with depression who followed a Mediterranean-style diet (containing vegetables, fruit, whole grains, fish, lean meats, tofu, beans, and about 2 tablespoons of extra virgin olive oil per day) reduced depression symptoms to a “normal” range after 3 weeks, along with stress and anxiety.
This supports findings published in the landmark SMILES Trial from 2017, which showed that a 12-week Mediterranean diet intervention resulted in around 30% of participants going into remission for their depression; as well as an animal study, which suggest that the oleic acid, polyphenols, and other compounds in extra virgin olive oil support the nervous system, making it a potentially useful dietary intervention for people with depression and anxiety.
Oleocanthal-rich extra-virgin olive oil enhances donepezil effect by reducing amyloid-β load and related toxicity in a mouse model of Alzheimer's disease Batarseh & Kaddoumi - https://bit.ly/3fsYx1B
Extra-virgin olive oil preserves memory, protects brain against Alzheimer's - https://bit.ly/3fteUuQ
Study shows extra virgin olive oil staves off multiple forms of dementia in mice staff - https://bit.ly/3fsD60C
Extra virgin olive oil may protect against various dementias - https://www.medicalnewstoday.com/articles/327141
Bone Mass Improvements
Prioritizing calcium and vitamin D aren’t the only important strategies for boosting bone health. In a 2018 study of over 500 women in Spain, researchers found significant increases in bone mineral density among those with a higher intake of olive oil—even after adjusting for factors such as intake of calcium, vitamin D, and body mass index (BMI). Research suggests that olive oil polyphenols help maintain bone density via mechanisms involving bone formation, the prevention of bone resorption (breakdown), and reduction in oxidative stress and inflammation.
The phenolic compounds found in quality EVOO have shown to improve bone mass, prevent osteoporosis and greatly reduce the risk of bone fracture.
A human study has demonstrated that people consuming high levels of extra virgin olive oil have a 51% lower risk of bone fractures.
The phenols found in quality EVOO (atsas has the highest content in the world) have show to prevent cartilage degeneration that leads to rheumatoid and osteoarthritis hydroxytyrosol has been shown to inhibit cartilage inflammatory responses in chondrocytes, hydroxytyrosol also prevents the increase in OA markers in human chondrocytes.
Anti-inflammatory and joint protective effects of extra-virgin olive-oil polyphenol extract in experimental arthritis
Rosillo et al. - https://bit.ly/3lTlptv
Olive oil in the prevention and treatment of osteoporosis after artificial menopause
Arthritis Foundation Recommends Olive Oil - https://bit.ly/3fprqM2
Olive Oil Reduces Osteoporosis Fractures
Reeves - https://bit.ly/2J5Krau
Olive oil is helping put an end to the myth that fat makes you fat. In recent study, women with excess body fat who supplemented their breakfast with approximately 1.5 tablespoons of extra virgin olive oil experienced significantly greater weight loss and reduction in blood pressure than women consuming an equal amount of soybean oil, prompting researchers to recommend that EVOO be included in programs for obesity treatment. These findings support an earlier study on more than 7,000 college students, which found that higher consumption of olive oil was not associated with weight gain over the course of 28 months.
Keeping your digestive system running smoothly and countering gut-related conditions is crucial to overall physical and mental health, researchers are learning. That’s, in part, because the good bacteria in our gut microbiome communicate with and influence the brain as the immune system. Luckily, olive oil can give your gut a boost.
Consumption of extra virgin olive oil improves body composition and blood pressure in women with excess body fat: a randomized, double-blinded, placebo-controlled clinical trial
Galvão Cândido F;Xavier Valente F;da Silva LE;Gonçalves Leão Coelho O;Gouveia Peluzio MDC;Gonçalves Alfenas RC;