Fresh-Pressed Olive Oil Club
Health Benefits Page 11

Preventive Medicine: Secrets of Olive Oil Explained

Posted on by The Olive Oil Hunter

Adapted from an article in the New Haven Register by Dr. David Katz, July 1, 2018

In late June 2018, Yale University hosted the Mediterranean Diet Roundtable conference. Among the presentations were two by world-leading experts in the bioactive components of olive oil, Eleni Melliou, PhD, and Prokopios Magiatis, PhD, both from the University of Athens.

Among those many compounds is oleocanthal, a polyphenol and potent antioxidant found in olives. It is established to inhibit COX1 and COX2 enzymes. What does that mean? The first, inhibition of COX1, is what ibuprofen does. The second, inhibition of COX2, is what Celebrex does. So, oleocanthal-rich olive oil (let’s call this “OROO”) has potent anti-inflammatory, and potentially analgesic (pain reducing) properties. What does the research show?

As presented by my colleagues from Athens, a study of OROO in 200 men in Spain showed a linear increase in protective HDL cholesterol, and a decline in LDL cholesterol. In a study of 24 women with hypertension, OROO was found to lower blood pressure, improve endothelial function and lower CRP, an important inflammatory marker. Multiple other studies cited by my Greek colleagues replicated these effects.

OROO has been shown to inhibit platelet aggregation as well, the mechanism responsible for acute myocardial infarction. Like ibuprofen, aspirin inhibits COX1, so there is a clear case for the actions of compounds in olive oil to resemble effects seen with these drugs.

Aspirin is used routinely as a cardioprotective agent because it inhibits platelet aggregation.

Oleocanthal derived from olive oil has been shown to induce the clearance of the plaques associated with Alzheimer’s disease from the brains of experimental animals. Results of a human trial, announced just last month, showed an improvement in Alzheimer’s symptoms, and delayed progression of the disease, with OROO.

Oleocanthal has also been shown to induce cancer cell death. In an ongoing study of patients with chronic lymphocytic leukemia, OROO daily for three months significantly reduced the numbers of cancerous white blood cells relative to placebo.

Now, let’s put it all in context.

The active compounds in olive oil, like oleocanthal, are highly concentrated in the unripe olives used to make cold-pressed, extra virgin olive oil. They are almost completely absent from the ripe olives used to make the lesser varieties of olive oil that often populate the shelves of American supermarkets. Details matter.

The above does not make the case that olive oil, or a Mediterranean diet, is required for good health. But the above certainly does make the case that genuinely good olive oil has genuinely good health effects. No surprise, then, that of the world’s five Blue Zone populations, two have OROO-rich, Mediterranean diets. That, too, is evidence that matters.

I find the weight of evidence regarding extra virgin olive oil, OROO, and oleocanthal extremely compelling. I am fully persuaded that “good” olive oil is a signature contributor to the many benefits of one of the world’s truly great diets.

I am also persuaded, however, again based on the full weight of relevant evidence, that no one food or nutrient accounts for the net effects of the overall diet. The one true toxin I see all too often in the mix—corrosive to consensus, understanding, common ground, and common cause—is cherry-picked science to make the case for any given diet. The pits are concentrated there, so be careful not to swallow that!

Olive oil’s health benefits explored at Yale School of Public Health symposium

Posted on by The Olive Oil Hunter

Adapted from an article by Denise Myers, October 10, 2018.

Yale’s Olive Oil and Health symposium drew a deeply invested group to New Haven this month—chefs, growers, importers, scientists, and associations of producers, entrepreneurs, and business people—to celebrate this amazing fruit juice and begin mapping out a new olive institute at the Yale School of Public Health.

Olive oil is the cornerstone of Mediterranean nutrition, and speaker after speaker cited its vital role in better health outcomes throughout that region.

“There is no greater crisis in public health today than diet, diabetes, and cardiovascular diseases,” Sten Vermund, dean of the Yale School of Public Health (YSPH), told the gathering in Winslow Auditorium in his opening remarks for the two-day event that began on October 3, 2018.

An olive oil institute at the Yale School of Public Health would include research in chemistry and metabolomics to develop assays and datasets to enhance further health research. “We are extremely excited about the interest from around the world in participating in an interdisciplinary and multidisciplinary institute that will fill such an important void, said Professor Vasilis Vasiliou, chair of the YSPH’s Department of Environmental and Health Sciences.

Health benefits

Olive oils high in oleocanthal have high profiles for bitter taste receptors and have a peppery effect at the back of the throat. This pungency is associated with many health benefits—a reduced risk for cancer, Alzheimer’s disease, and other neurodegenerative diseases and added protection against viruses, said Catherine Peyrot des Gachons of the Monell Chemical Senses Center in Philadelphia.

In addition to prevention of neurodegenerative diseases, Amal Kaddoumi, a professor at the Harrison School of Pharmacy at Auburn University in Alabama, has found that EVOO increases the activity of the drug donepezil, which is used to treat the progression of dementia.

Mary Flynn, an associate professor at the Miriam Hospital and Brown University in Rhode Island, has studied the effects of a plant-based olive oil diet since the 1980s. Albeit small in sample size, numerous comparative studies among cancer patients consistently show improved weight loss compared to National Cancer Institute diet plans, and when the patients are given the opportunity to self-select which diet to follow for the final period of the study, they largely choose the olive oil diet. Her data reflect improved weight, insulin, blood pressure, and triglyceride levels.

By shifting to more plant-based meals on this diet, Flynn also finds that the money saved on groceries ($14.36 per week) not only reduces food insecurity but also results in weight loss and reduced blood glucose. “Most Americans eat too much protein and that turns to fat,” said Flynn. With the decrease in fasting blood glucose, people don’t get hungry.”

“We have a population in dire need of dietary correction,” said Joseph Profaci of the North American Olive Oil Association in New Jersey. “If 20 percent adhered to the Mediterranean diet, we’d save $20 billion from 10 major health outcomes,” he said. Currently, only 40 percent of American households regularly use olive oil.

The group that convened formed a planning group to work toward developing the mission, vision, and structure of the YSPH olive institute.

Ten Olive Oil Health Benefits

Posted on by The Olive Oil Hunter

The following is adapted from an article on Newsmax by Karen Ridder, June 3, 2015.

Olive oil can be an important part of a healthy diet. The benefi ts of the good fats in olive oil extend from heart health to pre- and postnatal development. Here are 10 olive oil health benefi ts to consider:

1. It can lower your risk of heart disease: Mayo Clinic doctors advise that the monounsaturated fatty acids (MUFAs) in olive oil can help keep heart disease at bay by lowering your overall cholesterol.

2. Reduces the risk of blood clots: The MUFAs in olive oil have been shown to lower blood vessel inflammation and other factors that can lead to blood clots.

3. Helps keep your blood sugar under control: The International Olive Council claims a diet high in olive oil can actually prevent the kind of blood sugar problems that can cause diabetes. Olive oil can also be an important part of a good diet for the treatment of diabetes.

4. May protect thinking abilities: A May 2015 article in the Journal of the American Medical Association (JAMA) showed that older people who ate a Mediterranean diet supplemented with olive oil experienced better brain power compared to participants on a low-fat diet. Participants in the study were given about 1 liter of olive oil a week.

5. Lowers blood pressure: A 2000 report published in JAMA showed that high consumption of olive oil can reduce a patient’s need for blood pressure medication.

6. Reduces inflammation: The MUFAs in olive oil can help reduce the inflammation associated with autoimmune conditions.

7. Helps relieve rheumatoid arthritis pain: The anti-inflammatory properties of olive oil can alleviate the pain of rheumatoid arthritis and may reduce the risk of developing the disease.

8. Provides for better breast milk: Olive oil in the diet helps a mother maintain high levels of vitamin E in breast milk. Olive Oil Times reports that breast milk and olive oil have similar fat contents and linoleic acid needed for good brain and nerve development.

9. Could protect against heavy metal poisoning: A 2015 study in the Journal of Food and Chemical Toxicology showed that olive oil had the potential to keep human cells from accumulating mercury.

10. Can make your hair beautiful: MD Health reports that treating hair with olive oil can make it soft and shiny as well as help prevent hair loss. Olive oil is also a home remedy for lice and dandruff.