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| olive oil health research |
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Cardiovascular & Cerebrovascular Disease (heart attack and stroke prevention)
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FDA Allows Qualified Health Claim to Decrease Risk of Coronary Heart Disease
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Olive oil phenolics seem to have cardioprotective (i.e. heart protecting) effects. A 2005 study showed that after only two days of taking 8 teaspoons (40ml) of extra virgin olive oil the elasticity of the arteries increased. This same increase in arterial elasticity did not result from taking "pure olive oil" which has less polyphenol antioxidants. This study would support the importance of daily intake of polyphenol-rich extra virgin olive oil because of the immediate increase in arterial elasticity (after only 2 days). Arteries that are more elastic it makes sense that risk of stroke and heart attack would decrease. [1]
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Olive oil ... antioxidant polyphenols at nutritionally relevant concentrations transcriptionally inhibit endothelial adhesion molecule expression, thus partially explaining atheroprotection from Mediterranean diets. This means that olive oil antioxidants stop cells from sticking in your arteries and clogging them up. [2]
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A booklet entitled Heart and Stroke Facts [3] gives helpful information about how to decrees risk factors for heart disease.
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 Sources: 1.Title: Antioxidant and anti-atherogenic activities of olive oil phenolics (2005) Authors: Turner R, Etienne N, Alonso MG, de Pascual-Teresa S, Minihane AM, Weinberg PD, Rimbach G.; Source: International Journal Vitamin and Nutrition Research; Date: 2005 Jan;75(1):61-70; University: School of Food Biosciences, University of Reading, Reading, UK.2. Title: Olive oil and red wine antioxidant polyphenols inhibit endothelial activation: antiatherogenic properties of Mediterranean diet phytochemicals. Authors: Carluccio MA, Siculella L, Ancora MA, Massaro M, Scoditti E, Storelli C, Visioli F, Distante A, De Caterina R.; Source: Arterioscler Thromb Vascular Biology. Date: 2003 Apr 1; Volume: 23(4):622-9. Epub 2003 Feb 20. Location: C.N.R. Institute of Clinical Physiology, Lecce, Italy.3. Title: Heart and Stroke Facts; Author: American Heart Association
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OLIVE OIL NEWS
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The effect of olive oil polyphenols on antibodies against oxidized LDL. A randomized clinical trial
August, 2011
reported in Clinical Nutrition
Volume 30, Issue 4, August 2011, Pages 490-493
Reseachers: Olga Castańera, b, Montserrat Fitóa, M. Carmen López-Sabaterc, Henrik E. Poulsend, Kristiina Nyyssönene, Helmut Schrödera, Jukka T. Salonenf, Karina De la Torre-Carbotc, Hans-Franz Zunftg, Rafael De la Torrea, Hans Bäumlerh, Antonio V. Gaddii, Guillermo T. Saezj, Marta Tomása, Maria-Isabel Covasa and for the EUROLIVE Study Group
In this study demonstrated that daily consumption of 2 tablespoons of extra virgin olive oil reduces LDL (bad cholesterol). Extra virgin olive oil, with higher polyphenol levels, is more effective at reducing LDL that other olive oils with lower polyphenol levels.
The research showed increased the levels of an antibody that reduces levels of oxidized LDL cholesterol (bad cholesterol). High LDL is considered a risk factor of heart disease and stroke.
Olive oil polyphenols promote OLAB generation. This effect is stronger at higher concentrations of lipid oxidative damage.
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Olive oil consumption, plasma oleic acid, and stroke incidence. The Three-City Study
January 19, 2011
reported in Neurology researchers: C. Samieri, PhD,
C. Féart, PhD, C. Proust-Lima, PhD, E. Peuchant, MD, PhD,
C. Tzourio, MD, PhD, C. Stapf, MD, C. Berr, MD, PhD and P. Barberger-Gateau, MD, PhD
This research suggest a protective role in reducing the risk of strokes for older people whose diet includes a high quantity of olive oil.
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Fruit, vegetables, and olive oil and risk of coronary heart disease in Italian women: the EPICOR Study
November 29, 2010
reported in The American Journal of Clinical Nutrition: researchers: Benedetta Bendinelli, Giovanna Masala,
Calogero Saieva, Simonetta Salvini, Carmela Calonico,
Carlotta Sacerdote, Claudia Agnoli, Sara Grioni, Graziella Frasca, Amalia Mattiello, Paolo Chiodini, Rosario Tumino, Paolo Vineis, Domenico Palli, and
Salvatore Panico
This research shows
an inverse association between increasing consumption of leafy vegetables and olive oil and CHD (coronary heart disease) risk. The woman with higher consumption of green leafy vegetables and olive oil had significantly lower incidents of CHD.
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Heart-Protecting Component of Olive Oil Discovered
April 2, 2009
reported in Molecular Nutrition & Food Research, lead researcher: Fatima Paiva-Martins, at the University of Porto, Portugal.
Scientists have discovered the polyphenol in extra virgin olive oil that gives greatest protection from heart attack and stroke. DHPEA-EDA is the main antioxidant in olive oil that protects red blood cells from damage.
more...
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Phytochemicals Make Olive Oil Even More Awesome Than Previously Believed
December 18, 2008
Extra-virgin olive oil contains 'phytochemicals', that can trigger the death of cancer cells according to research published in the BMC Cancer journal, suppressing the cancer gene HER2 and therefore reducing the risk of breast cancer. (more...)
Read about the heart-health benefits of phytochemicals (plant sterols, flavonoids and sulfur-containing compounds) according to the American Heart Association here.
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Heart Disease Prevention
November 9, 2008
32 simple steps we should all take to battle heart disease
Pour on the Olive Oil
Men whose diet include as much as 2 ounces of Olive oil a day have an 82% lower risk of having a fatal heart attack than men who consume little or none. Olive oil is rich in monounsaturated fats-known to hinder the oxidation of bad LDL cholesterol into its artery – clogging form.... more... |
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Antioxidants and the Mediterranean Diet
November 9, 2008
Reference: (1) Visioli, Francesco and Galli, Claudio. “The Role of Antioxidants in the Mediterranean Diet.” Lipids, Vol.36, Supplement (2001).
...the importance of antioxidants and the role it plays in the Mediterranean Diet.... Phytochemicals (nonvitamin antioxidants) Polyphenols fall into the category of phytochemicals and are very abundant in the Mediterranean diet especially when it comes to “its high proportion of fruits and vegetables and to the consumption of red wine and olive oil.” ... more... |
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Calorie density: A tool to stop weight gain
November 8, 2008
By Karen Collins, M.S., R.D., C.D.N.
The average American adult gains one to two pounds a year. Now, two new studies add to the mounting evidence that adults can fight this tendency by limiting the calorie density of our diets, particularly by including plenty of vegetables and fruits.... But nutritious foods high in healthful fat, like nuts and olive oil, were not associated with weight gain... more... |
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For good health, put heart in your cooking
November 6, 2008
By CHRISTINE A. VERSTRAETE
Too often, people think that developing heart disease dooms them to a life of boring, tasteless food. North Shore cardiologists Dr. Micah Eimer and Dr. Irwin Silverman challenge that notion by teaming up again with Chef Dawn Dlugosz of "A New Dawn Cooking School" which meets in Whole Foods Market, Northbrook, for a heart healthy cooking class in the grocery store's classroom. ... more... |
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