Olive Oil Benefits

OLIVE OIL BENEFITS
zhion@zhion.com September, 2008

The high intake of olive oil in the Mediterranean diet among populations in Southern Europe is
associated with low incidences of coronary heart disease, inflammatory and autoimmune
diseases. [1,2]

THE HIGH CONTENT OF PHENOLICS IN OLIVE OIL MAKES
OLIVE OIL DIFFERENT

Researchers found that olive oil is a rich source of phenolic
compounds. The phenolic compounds in olive oil can be divided
into three groups: simple phenols (hydroxytyrosol, tyrosol);
secoiridoids (oleuropein, the aglycone of ligstroside, and their
respective decarboxylated dialdehyde derivatives); and the
lignans [(+)-1-acetoxypinoresinol and pinoresinol]. Phenolics in
these three groups have potent antioxidant properties. [5]

Olive oil is also a good source of monounsaturated fatty acids,
squalene, and alpha-tocopherol. [6]

ANTI-OXIDANT ACTIVITIES

Several studies have demonstrated that olive oil phenolics are
powerful antioxidants, both in vitro and in vivo [4]

IMMUNO-MODULATION / ANTI-INFLAMMATORY ACTIVITIES

Studies have shown that olive oil modulates immune function,
particularly the inflammatory processes. Its high content of oleic
acid combined with its high content of antioxidants, such as
oleuropein, hydroxytyrosol, and tyrosol, contribute to olive oilÂ’s
antioxidant effects and thus its anti-inflammatory activities. [8]

Researchers discovered a chemical called oleocanthal having
effects similar to that of the non-steroidal anti-inflammatory
compound in the commercial pain-killer. This discovery is important
because olive oil is known to have benefits on a variety of chronic
diseases like stroke, heart disease, and breast and lung cancer.
[11]

CARDIOVASCULAR DISEASES

Researchers found that polyphenolic compounds [especially
hydroxytyrosol and oleuropein] in olive oil may contribute to the
lower incidence of coronary heart disease in the Mediterranean
area. [3,4]

Phenols have been shown in laboratory studies to have
antioxidant, anti-inflammatory and blood clot preventing powers. A
recent study has shown a benefit for phenol-rich olive oils on
blood vessel function.

Dr. Francisco Perez Jimenez and his team at Hospital Universitario
Reina Sofia in Cordoba Spain compared the effect of consuming
phenol-rich olive oil or olive oil with most of its phenol content
removed in a group of 21 volunteers with high cholesterol. They
found that blood vessel response and function was improved for
the first four hours after the high-phenol olive oil meal. Blood
vessels have been shown to function poorly after a high-fat meal.

They concluded that a meal containing high-phenolic virgin olive oil
improves ischemic reactive hyperemia during the postprandial
state. And, this phenomenon might be mediated via reduction in
oxidative stress and the increase of nitric oxide metabolites. [12]

ANTI-CANCER ACTIVITIES

Olive oil has anti-cancer activities because of its high content of
antioxidants (such as hydroxytyrosol, tyrosol, secoiridoids and
lignans) and compounds deemed to be anticancer agents (such as
squalene and terpenoids). [9]

Northwestern University laboratory found that the oleic acid of
olive oil could sharply cut levels of a gene called Her-2/neu thought
to trigger the breast cancer. Oleic acid might also boost the
effectiveness of herceptin. [10] [More studies are needed to
confirm this claim]

BIOAVAILABILITY [ABSORPTION] OF OLIVE OIL PHENOLS

Bioavailability studies in humans show that the absorption of olive
oil phenols is about or larger than 55-66% [7]

Facts about Olive OIl
Greece is the third largest producer of olive oil in the world. Its
annual production is 400,000 tonnes!! About a quarter of its
production is exported and mainly to Italian retailers. Italian
retailers package the product under their own labels.

Once, the products are packaged in Italian-style with a French
label, the sales become brisk!! [13]

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REFERENCES
[1] Sanders TA Olive oil and the Mediterranean diet. Int J Vitam Nutr Res.
2001 May;71(3):179-84. [2] Alarcon de la Lastra C et al, Mediterranean
diet and health: biological importance of olive oil. Curr Pharm Des. 2001
Jul;7(10):933-50. [3] Visioli F et al, The effect of minor constituents of
olive oil on cardiovascular disease: new findings. Nutr Rev. 1998 May;56(5
Pt 1):142-7. [4] Visioli F et al Antiatherogenic components of olive oil. Curr
Atheroscler Rep. 2001 Jan;3(1):64-7. [5] Owen RW et al, Olive-oil
consumption and health: the possible role of antioxidants. Lancet Oncol.
2000 Oct;1:107-12. [6] Stark AH et al, Olive oil as a functional food:
epidemiology and nutritional approaches. Nutr Rev. 2002 Jun;60(6):170-6.
[7] Vissers MN et al Bioavailability and antioxidant effects of olive oil
phenols in humans: a review. Eur J Clin Nutr. 2004 Jun;58(6):955-65. [8]
Wahle KW et al Olive oil and modulation of cell signaling in disease
prevention. Lipids. 2004 Dec;39(12):1223-31. [9] Owen RW Olives and
olive oil in cancer prevention. Eur J Cancer Prev. 2004 Aug;13(4):319-26.
[10] Olive oil acid 'cuts cancer risk' BBC Online Publication 2005/01/10.
[11] Beauchamp, G. Nature, Sept. 1, 2005; vol 437: pp 45-46. News
release, Monell Chemical Senses Center, University of Pennsylvania. [12]
Phenolic content of virgin olive oil improves ischemic reactive hyperemia in
hypercholesterolemic patients. J Am Coll Cardiol. 2005 Nov 15;46(10):
1864-8. Epub 2005 Oct 24 [13] No more ltalian labels on our olive oil,
Greece says. AFP June 11, 2006.