Stroke ranks as the second-leading cause of death worldwide as well as the third-leading cause of death and disability combined.1 Women have a greater lifetime risk of stroke than men—in part because women live longer, on average, than men do, and because stroke risk in women rises sharply after menopause.2 A substantial body of evidence shows that the Mediterranean Diet (MeDi) reduces stroke risk in both women and men, but little has been published on the MeDi’s effects by stroke type in women.3 Inthe US, about 80% of strokes are ischemic—a clot blocks blood flow to or within the brain—and the remainder are hemorrhagic, in which a blood vessel in the brain ruptures and bleeds.4 The journal Neurology Open Access
One of the most powerful polyphenols in olive oil is hydroxytyrosol. Consuming hydroxytyrosol is linked to benefits in neurological, cardiovascular, and metabolic health, and the compound has demonstrated anti-inflammatory, anti-cancer, neuro-protective, and immuno-protective effects. A recently published scientific review in the journal Foods examines the growing body of evidence supporting the characterization of hydroxytyrosol as a “functional food,” with emphasis on its effects on neurological and cognitive processes. What is it? Hydroxytyrosol (hi-droxy-TY-roh-sol), abbreviated as HXT, is a phenol, a natural chemical that is both water-soluble and attracted to fats, which means that it can pass through cell membranes. Its chemical structure also explains its strong antioxidant and anti-inflammatory properties. HXT occurs mainly in olives—olive oil, fruit, leaves, and pulp—as
Part II: The Power of Polyphenols A large body of evidence shows that daily consumption of EVOO can significantly reduce the risk of cardiovascular disease (CVD). Part I of this two-part series highlighted the contributions of oleic acid (OA). The other bioactive components of EVOO that protect against CVD are its more than 30 polyphenols. Factors that contribute to CVD include oxidative stress, inflammation, cholesterol, blood-vessel function, and high blood pressure (hypertension). Below, we’ll look closely at the mechanisms by which polyphenols work in the body to modify and improve these factors. What are polyphenols? Polyphenols are naturally occurring substances in many plants and fungi. Most polyphenols are antioxidants, which means they help neutralize chemical compounds formed in the body
Part I: a Primer on Oleic Acid (OA) A large body of evidence shows that daily consumption of EVOO confers numerous health benefits, including a significantly reduced risk of cardiovascular disease (CVD). Factors that contribute to CVD include cholesterol, inflammation, blood vessel function, insulin resistance, and high blood pressure (hypertension). The protective effects of EVOO are attributed to its bioactive components, oleic acid (OA) and more than 30 polyphenols. In this concise review, we’ll look closely at the mechanisms by which OA works in the body to modify and improve these factors. What is OA? Oleic acid is a monounsaturated fatty acid (MUFA) that makes up approximately 70 to 80 percent of EVOO by volume. MUFAs and PUFAs (polyunsaturated fatty
Reference: Flynn MM, Tierney A, Itsiopoulos C. Is extra virgin olive oil the critical ingredient driving the health benefits of a Mediterranean diet? Nutrients. 2023;15:2915. A recent scientific review, published in the journal Nutrients, provides strong evidence that the phenols in EVOO—which are not present in lower grades of olive oil—play a primary role in the heart-health benefits associated with olive oil and the Mediterranean diet. Phenols are bioactive compounds in plant-based foods. EVOO is rich in phenols, whereas refined olive oils are stripped of these health-promoting compounds by chemical production processes. Study Objectives Dr. Mary Flynn, PhD, registered dietician, and associate professor of medicine at Brown University, identified 34 randomized, controlled trials published between 2000 and 2022 that evaluated
Polyphenol-rich extra virgin olive oil, on its own and as part of the well-studied Mediterranean Diet, has demonstrated significant positive effects on the body and mind. Heart: Consuming more than 1/2 tablespoon of olive oil a day translates to a “14% lower risk of cardiovascular disease (CVD) and 18% lower risk of coronary heart disease (CHD). Replacing 5 grams a day of margarine, butter, mayonnaise, or dairy fat with the equivalent amount of olive oil was associated with 5% to 7% lower risk of total CVD and CHD.”1 Brain: The Mediterranean Diet has positive effects for “both cognitively impaired and unimpaired older populations, especially on their memory, both in the short and long run.” Plus, boosting the diet with additional
Adapted from an article by Dr. Rebecca Gilbert, American Parkinson’s Disease Association, May 4, 2021 New research into the best diets for Parkinson’s Disease (PD) reveals the Mediterranean and MIND diets may be associated with later age of onset of PD. Components of a Mediterranean diet include vegetables; fruits; whole grains; legumes such as beans, peas, and lentils; nuts; low-fat proteins, such as fish and poultry; and olive oil. Another diet, known as the Dietary Approaches to Stop Hypertension (DASH) diet, was designed to help treat and prevent high blood pressure and emphasizes many of the same principles as the Mediterranean diet. More recently, experts suggested a combination of the Mediterranean and DASH diets, meant to maximize cognitive benefits. It