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“Omics” Data Reveal Impact of Olive Oil on Human Gene Expression

Posted on by The Olive Oil Hunter

Olive oil exerts direct effects on molecules in the body that alter human gene expression and metabolic function.

Reprinted from an article by Jedha Dening in Olive Oil Times, October 13, 2016

Olive oil, a monounsaturated fat, is the main source of fat in the Mediterranean diet (MedDiet), one of the world’s healthiest dietary patterns. Consumption of olive oil and following a MedDiet have been studied extensively in hundreds of studies and shown to provide benefits for many chronic health conditions such as cancer, cardiovascular disease, neurodegenerative disorders and the metabolic syndrome.

While these health benefits are well established, science has not had the tools to identify the mechanisms behind such positive responses. Now, a breakthrough in modern medicine and nutrition called “omics” technologies— transcriptomics, proteomics, metabolomics, interactomics, and fluxomics—provides a way to characterize the molecular markers and mechanisms behind the health benefits of nutraceuticals such as olive oil and the MedDiet pattern.

A recent review published in Biofactors reveals that the early evidence coming out of omics technologies confirms that olive oil and the MedDiet do in fact exert effects on molecules in the body that alter human gene expression and metabolic function.

Some of the specific effects of olive oil bisphenols on disease mechanisms include: “effects on receptors, signaling kinases and transcription factors associated with cellular stress and inflammation, lipoprotein metabolism and damage, and endothelial function and more in general with pathways responsible for cell cycle regulation and metabolism that include mitochondrial function and signaling, ER stress, DNA damage, and the response to growth factors, cytokines and hormones.”

Omics data also show that olive oil phenols have a balancing function (homeostatic) on the gastrointestinal tract—stomach, liver, and pancreas—as well as influencing inflammatory and vascular cells at the cellular, systemic level of the body. The data confirm the powerful role olive oil plays in human gene expression, as an anti-inflammatory and immune-modulating agent and in influencing antioxidant and detoxification genes in the body.

This really is a breakthrough in nutritional science and medicine, because now, what can be understood by these new omics technologies is the bioactive targets that specific components of olive oil have on the body.

For instance, before this new science, research has clearly shown olive oil has health benefits for cardiovascular disease, but no known mechanisms. With this new science, it can now be seen that olive oil influences genes such as MCP, IL7R, IFNc, TNFa, and the ß-adrenergic receptor ß2. MCP1, for example, “is a crucial chemokine responsible for the recruitment of monocytes to inflammatory lesions in the vasculature.”

This provides powerful information to scientists about how foods influence diseases, both in their development, progression and healing. This new science also provides another level of experimental validation and promise for revealing ways certain nutritional foods such as olive oil may be used in clinical applications for even greater benefits.

The world of omics technologies is still in its infancy, therefore there is still much to be discovered. However, the authors suggest that in the near future, omics technology will make it possible to predict and assess gene response in relation to nutraceuticals such as olive oil, which could lead the way to the provision of personalized nutrition and medicine that could reverse disease.

Extra virgin olive oil may reduce Alzheimer’s risk, study reports

Posted on by The Olive Oil Hunter

Reprinted from an article by Joseph Scalise in Science Recorder, June 22, 2017

Researchers from Temple University have found that extra virgin olive oil may help protect against memory loss and reduce many of the conditions associated with Alzheimer’s disease, a new study published in the journal Annals of Clinical and Translational Neurology reports.

The team made this discovery by looking at how olive oil–enriched diets affected the memory and learning abilities of mice. To do this, they split the rodents into two groups: one that ate olive oil and one that did not. While all of the mice looked the same after months on their respective diets, the rodents on the olive oil diet had better working and spatial memory than those that ate normal food.

Olive oil is the cornerstone of the Mediterranean diet and has been linked to numerous health benefits. This study builds on previous research by showing more of its advantages. Not only did the oil reduce brain inflammation, it also activated the autophagy process, which removes debris and toxins—including ones associated with Alzheimer’s—from the brain.

“The thinking is that extra-virgin olive oil is better than fruits and vegetables alone, and, as a monounsaturated vegetable fat, it is healthier than saturated animal fats,” said study co-author Domenico Praticò, a researcher at Temple University, in a statement.

Alzheimer’s disease is the most common form of dementia in the United States. There is currently no cure. Estimates from the US Centers for Disease Control and Prevention state that 5 million Americans contracted the illness in 2013, and that number is expected to rise to 14 million by 2050.

Researchers hope findings such as this can spur new studies and lead to a better understanding of how diet affects neurological disorders. They plan to follow up on their study by introducing extra virgin olive oil later on in the aging process to see what other benefits it might have.

“Thanks to the autophagy activation, memory, and synaptic integrity were preserved, and the pathological effects in animals otherwise destined to develop Alzheimer’s disease were significantly reduced,” Praticò said, according to USA Today. “We want to know whether olive oil added at a later time point in the diet can stop or reverse the disease.”

Roasted Peppers with Parmesan Breadcrumbs

Posted on by The Olive Oil Hunter

This simple but jewel-like appetizer or side dish can be served hot or at room temperature. Don’t forget the last drizzle of olive oil for a spectacular presentation!

Ingredients

  • 3 bell peppers of similar size, any color
  • Extra virgin olive oil
  • Coarse sale (kosher or sea)
  • 1 cup panko or other bread crumbs
  • 1/2 cup finely grated Parmesan
  • 1 teaspoon granulated garlic
  • 4 sprigs flat-leaf parsley, coarsely chopped
  • 1 teaspoon merquén (see Note) or smoked paprika
  • 1 lemon, cut into wedges

Directions

Step 1

Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper or foil for easier clean-up. Place the bell peppers upright on a cutting board. Working around the stems and avoiding the seedy core, slice straight downward to remove 4 lobes from each pepper. With a paring knife, carefully trim off any white ribs, flush with the pepper.

Step 2

Arrange the pepper lobes, skin side down, on the baking sheet. Drizzle with a tablespoon or so of olive oil and season with salt.

Step 3

In a medium bowl, gently mix the panko, Parmesan, granulated garlic, 2 tablespoons of olive oil, and 1/4 teaspoon salt with your hands. Using your fingertips, pat about 2 tablespoons of the breadcrumb mixture onto each piece of pepper. Drizzle the peppers with another tablespoon of oil.

Step 4

Bake the peppers until bottoms are deeply browned and breadcrumbs are golden, 18 to 22 minutes. Let cool slightly.

Step 5

Transfer the peppers to a platter. Drizzle with more olive oil. Sprinkle with the parsley and merquén. Serve with lemon wedges.

Note: Merquén (sometimes spelled merkén) is a smoky spice blend popular in Chilean cuisine. You can find it at specialty spice markets or online.

Serves 4 to 6 — Recipe adapted from Bon Appetit, May 2018

Portobello Mushrooms with Chipotle Guacamole

Posted on by The Olive Oil Hunter

The mushrooms can be grilled up to a day ahead, but make the guacamole an hour or two before serving. Cover tightly with plastic wrap (make sure the wrap makes contact with the guacamole) and refrigerate.

Ingredients

  • 12 portobello mushrooms
  • 1/4 cup extra virgin olive oil
  • 1/4 cup lemon or lime juice, divided use
  • 2 teaspoons salt
  • Freshly ground black pepper
  • 4 ripe avocados
  • 2 canned chipotle peppers in adobo, minced
  • 1/3 cup minced red onion
  • 1/2 cup grated queso fresco

Directions

Step 1

Clean the mushrooms with a damp paper towel. Cut off the stems and discard; set the caps aside.

Step 2

Make the marinade: Combine the oil, 2 tablespoons of lemon juice, 1/2 teaspoon salt, and pepper to taste. Brush the mushroom caps with the marinade and let stand for 15 minutes.

Step 3

Grill the mushrooms, gill side up, over medium heat on a covered grill until tender, 5 to 6 minutes. (If you don’t have a grill, you can bake the mushrooms on a rimmed baking sheet in a 375°F oven.) Pat the excess moisture from the center of mushrooms with a paper towel and place them, gill side up, on a serving platter.

Step 4

Cut each avocado in half and remove the pit. Peel and mash with a fork in a bowl. Stir in the chipotles, onion, the remaining lemon juice, and 1 1/2 teaspoons of salt.

Step 5

Spoon the guacamole onto the mushrooms. Sprinkle each with queso fresco.

Serves 10 to 12 as an appetizer — Recipe adapted from latimes.com