Olives and health
Health round-up Continuing our regular round-up of the latest relevant health research from around the world, to keep you up to date and in the know…
Adding oil to veggies increases nutrient absorption An Iowa State University scientist has found that adding oil to vegetables makes them much more nutritious. Recent research led by Associate Professor of Food Science and Human Nutrition Wendy White shows that eating salad with added oil (in this case soybean) promotes the absorption of eight different micronutrients that promote human health. Conversely, eating the same salad without the added oil lessens the likelihood that the body will absorb the nutrients. Published in the peer-reviewed American Journal of Clinical Nutrition, the study found that oil aided in the absorption of seven different micronutrients in salad vegetables: four carotenoids – alpha and beta carotene, lutein and lycopene – two forms of vitamin E and vitamin K. The oil also promoted the absorption of vitamin A, the eighth micronutrient tracked in the study, which formed in the intestine from the alpha and beta carotene. The study also found that the amount of oil added to the vegetables had a proportional relationship with the amount of nutrient absorption – more oil, more absorption. “The best way to explain it would be to say that adding twice the
amount of salad dressing leads to twice the nutrient absorption,” White said. The results showed maximal nutrient absorption occurred at around 32 grams of oil, which was the highest amount studied, or a little more than two tablespoons. And while there was some variability among the study participants, White said that most people will benefit from increased nutrient absorption by adding oil to their veggies. “The average trend, which was statistically significant, was for increased absorption,” she said. The researchers noted a range of health benefits promoted by better absorption of the studied nutrients, including cancer prevention and eyesight preservation. Swap the soybean oil for EVOO with its myriad inherent benefits and you’ve got a winning case for better health – with the superior flavour! Source: www.news.iastate.edu.
EVOO protects against Helicobacter pylori Spanish researchers have found that extra virgin olive oil can help prevent and treat Helicobacter pylori (H. pylori) infections, one of the major causes of gastritis and peptic ulcer disease. Past studies have shown that green tea, cranberry juice and other natural foods inhibit the growth of H. pylori, which infects the stomach lining. Expanding on those effects, and using simulated laboratory conditions, researchers demonstrated that the healthful phenolic compounds in EVOO remain stable in the acidic environment of the stomach for multiple hours and had a strong antibacterial effect against eight strains of H. pylori, including antibiotic-resistant strains. A further in vitro study confirmed the bactericidal effect of phenolic compounds in EVOO against H. pylori via two consecutive clinical trials on H. pylori-infected individuals. In the first study, 30 subjects received 30g of washed virgin olive oil for 14 days, repeated a month
later by 30g of unwashed virgin olive oil for 14 days. The second trial saw 30 subjects receive 30g of a different virgin olive oil for 14 days. While 13 subjects withdrew from the studies because of taste and nausea issues, eradication rates in the remaining participants varied from between 10% and 40% by treatment, leading the researchers to conclude that virgin olive oil showed “moderate effectiveness” in eradicating H. pylori. Both research units cited the need to confirm the findings of bioactivity, particularly in terms of varying types of olive oils and their efficacy, however the results raise the possibility of EVOO use as chemoprotective agent for peptic ulcer or gastric cancer in the future. Source: www.sciencedaily.com; www.researchgate.net.
Olive compound inhibits deadly form of breast cancer New research by the University of Jaén has confirmed the chemopreventive properties of hydroxytyrosol on triple-negative breast cancer, one of the most deadly and aggressive forms of the disease. Hydroxytyrosol is considered one of the most powerful natural antioxidants, with an oxygen radical absorbing capacity value among the highest found in plants. It is abundant olive tree leaves, extra virgin olive oils and table olives as oleuperin. Triple-negative breast cancer is has a low survival rate, and is characterised by cells with high proliferation rate and variety. Representing 10-20% of all breast cancers, it also carries a high probably of metastasis. The study, published in the European Journal of Nutrition, investigated the effects of hydroxytyrosol on the breast cancer stem cells
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responsible for the reappearance of tumor metastasis. In experiments utilising various in-vitro triple-negative breast cancer cell lines, the researchers found that hydroxytyrosol acts directly upon breast cancer stem cells, inhibiting tumor cell migration through alteration of cell transition and signaling pathways. It also reduces breast cancer stem cell numbers and aggressiveness, and their capacity to multiply. “Our findings highlight the importance of the chemopreventive compound hydroxytyrosol as a novel candidate to be investigated as an alternative targeted therapy for triple-negative breast cancer,” the study authors concluded. Source: www.oliveoiltimes.com.