Olive oil is good for your heart and brain among other benefits.

In an article published by American Society for Nutrition, doi:10.3945/jn.115.211557, a study was conducted to study the impact of different types of olive oil and their antioxidant phenolic compounds on oxidative stress and DNA damage. The study population consisted of a subsample of the EUROLIVE study, a parallel, crossover, randomized controlled trial conducted in 180 healthy men, aged 20–59 y, from 6 European cities. The purpose of the study was to determine the effects of olive oil polyphenols on lipid profile and oxidative stress biomarkers. The protocol of the EUROLIVE study is registered as ISRCTN09220811 (www.controlledtrials.com).

We studied the effects of olive oil polyphenols on lipid profile, apo B-100 concentrations, LDL particle distribution, and LDL oxidizability ex vivo in a random subsample of 25 EUROLIVE volunteers from 3 centers (9 from Potsdam, Germany; 9 from Kuopio, Finland; and 7 from Barcelona, Spain).

The consumption of olive oil polyphenols improved the oxidative status of the volunteers. Study observed significant decreases in concentrations of oxidized LDL and C18 hydroxy-FAs, equivalent to those previously reported (4). The ratio between the reduced and the oxidized forms of ascorbic acid increased significantly after the HPCOO intervention when compared with baseline values (P = 0.018).

Auburn researcher finds olive oil to improve brain health, memory in mild cognitive impairment individuals.

Extra virgin olive oil may have positive effects on individuals with mild cognitive impairment, according to a recently completed study by Amal Kaddoumi in Auburn University’s Harrison College of Pharmacy. Her findings, recently published in the journal “Nutrients,” suggest compounds found in olive oil impact brain health and improve the blood-brain barrier.

Kaddoumi, a professor in the college’s Department of Drug Discovery and Development, utilized 25 participants experiencing mild cognitive impairment in her study that included consuming 30 milliliters, or about three tablespoons, of olive oil per day for six months. Thirteen participants consumed extra virgin olive oil, or EVOO, and 12 consumed refined olive oil, or ROO. EVOO is rich in phenols, a class of organic compounds containing a hydroxyl group and a benzene ring, while the ROO has been purified of phenols.

“The participants were subjected to several tests before and after olive oil consumption, including MRI scans, a battery of cognitive tests and blood analysis for biomarkers related to Alzheimer’s disease,” said Kaddoumi. “Our findings showed that EVOO and ROO improved cognitive function as determined by the improved clinical dementia rating and other behavioral scores.

The blood-brain barrier and its permeability are key indicators in her study. A network of blood vessels and tissue made up of closely spaced cells, the blood-brain barrier plays a vital role in maintaining a healthy brain by protecting the brain from exposure to blood-related neurotoxins and in the clearance of brain waste products. A functional blood-brain barrier is vital for a healthy brain.

“Regarding blood biomarkers, our findings showed that EVOO and ROO altered two major biomarkers related to Alzheimer’s disease, namely, beta-amyloid and tau phosphorylation, suggesting EVOO and ROO changed the processing and clearance of beta-amyloid,” said Kaddoumi. “These alterations collectively could have played role in improving the blood-brain barrier and improving function and memory.”

The results are consistent with Kaddoumi’s pre-clinical findings conducted in mouse models of Alzheimer’s disease. The pilot study on individuals with mild cognitive impairment is the first to look at what directly happens to the brain in humans when consuming olive oil.

What are some of the benefits of drinking a tablespoon of extra virgin olive oil daily?

Drinking a tablespoon of Extra Virgin Olive Oil daily may have some health benefits, such as:

1. Lowering the risk of cardiovascular diseases, by improving blood pressure, cholesterol levels, and blood vessel function.
2. Preventing or managing diabetes, by improving insulin sensitivity, glucose metabolism, and inflammation.
3. Fighting inflammation and oxidative stress, by providing antioxidants and polyphenols that can modulate the immune system and scavenge free radicals.
4. Protecting the brain and cognitive function, by enhancing memory, learning, and neurogenesis, and preventing neurodegeneration and dementia.
5. Supporting weight loss and obesity prevention, by increasing satiety, reducing appetite, and modulating fat metabolism.

Extra Virgin Olive Oil is a Fantastic Source of Antioxidants and Healthy Fats

Regular olive oil is refined and stripped of important nutrients and antioxidants. In contrast, the natural extraction process used to produce Extra Virgin Olive Oil ensures it retains all the nutrients and antioxidants from the olive fruit.

 More Olive Oil Could Help Reduce Your Risk of Heart Disease

Heart disease is the number one cause of premature death worldwide. Interestingly, populations residing in Mediterranean regions have low rates of mortality (death) from heart disease. While this is due to a combination of factors, their high consumption of Extra Virgin Olive Oil is thought to be a major one.

Extra Virgin Olive Oil is the Best Cooking Oil

There are a lot of different cooking oils that claim to be the best. However, when you consider the major factors that influence how an oil reacts to high temperatures – oxidative stability and ratio of monounsaturated fats – Extra Virgin Olive Oil is number one. While virgin coconut oil has a similar oxidative stability (due to its high saturated fat content), it’s extremely low in antioxidants. By comparison, Extra Virgin Olive Oil is rich in beneficial antioxidants such as tocopherols and hydroxytyrosol.

Cooking With Extra Virgin Olive Oil Can Make Your Food More Nutritious

Studies show that cooking with Extra Virgin Olive Oil can even increase the nutrient content of your food. This is because the antioxidants in Extra Virgin Olive Oil are so resistant to high heat that they don’t break down and instead end up being absorbed by the cooked food. In addition, it also helps the cooked food to retain some nutrients that are usually lost through cooking.

 Olive Oil May Protect Against Stroke

Stroke is the second largest killer after heart disease. It’s closely linked to heart disease and shares many of the same risk factors, such as high cholesterol and high blood pressure. One French study that compared olive oil use and stroke incidence that those who consumed the highest amounts of olive oil had a 41% lower risk of stroke. A number of other studies have also found similar results.

Extra Virgin Olive Oil May Help Lower Your Risk of Type 2

Diabetes

According to the latest data 24 million Americans are thought to have type 2 diabetes. Type 2 diabetes is characterized by the reduced effectiveness of insulin, the hormone that moves glucose (sugar) out of the blood and into cells to be used as energy. It’s thought that the phenolic compounds present in Extra Virgin Olive Oil aid in glucose metabolism and improve the sensitivity and effectiveness of insulin.