The Nutraceutical Properties of Extra Virgin Olive Oil

Everyone knows that extra virgin olive oil is a healthy food and that, if extracted from green olives, it is rich in polyphenols. It is a food at the base of the Mediterranean diet which requires daily consumption. However, few know that there are studies published in accredited scientific journals that certify its nutraceutical properties.

One of the polyphenols contained in extra virgin olive oil is oleocanthal which has high anti-inflammatory and analgesic properties similar to those of ibuprofen.

Oleuropein is a natural antibacterial and antiviral which, together with vitamin E (tocopherol) constitutes a powerful antioxidant capable of lowering the level of bad cholesterol and counteracting the formation of free radicals which are the cause of aging and cell degeneration.

Polyphenols also have beneficial effects on degenerative and neurodegenerative diseases (Alzeheimer's) since they have a protective effect against oxidative stress also at the brain level.

Furthermore, from in vitro experiments, it was found that oleocanthal is capable of killing cancer cells in 30 minutes without damaging healthy cells.

Polyphenols help prevent cardiovascular disease, metabolic disorders and improve blood sugar levels.

In 2012, EFSA (European Food Safety Authority) recognized the role of hydroxytyrosol, in protecting against the oxidation mechanism of LDL cholesterol by free radicals. Furthermore, the Ministry of Health has included hydroxytyrosol and the polyphenols contained in extra virgin olive oil in the list of substances with a nutritional or physiological effect

References

Alaa H. Abuznait et al. Olive-oil Derived Oleocantal Enhances B-Amyloid Clearance as a potential Neuroprotective Mechanism against Alzheimer’s Disease: in vitro and in vivo studies, ACS Chemical Neuroscience, 2013,4,6 973-982

Antonio Camargo et al. “Gene expression changes in Mononuclear cells in patients with metabolic syndrome after acute intake of phenol-rich virgin olive oil”, BMC Genomics. 2010 Apr

Carmela Santangelo et al. “Anti-inflammatory Activity of extravirgin olive oil Polyphenols: which role in the prevention and treatment of Immune mediated inflammatory deseases”, EndocrMetab Immune disor .trgets. 2018

Onica le Gendre et al., “Oleocanthal rapidly and selectively indUces cancer cell death via Lysosomal membrane permeabilization molecular and cellar oncology, vol. 2 2015, issue 4

Alaa H. Abuznait et al. Olive oil derived oleocanthal enhances b- amyloid clearance as a potential neuroprotective mechanism against Alzheimer disease: in vitro and in vivo studies.

European Food Safety Authority (EFSA). Safety of hydroxytyrosol as a novel food pursuant to Regulation (EC) No 258/97. EFSA Journal 2017;15(3):4728.

International Olive Council – Designations and definitions of olive oils. Disponibile al link: http://www.internationaloliveoil.org/web/aa-ingles/oliveWorld/aceite.html.

ISS-Epicentro. Colesterolo e Ipercolesterolemia. Disponibile al link: https://www.epicentro.iss.it/colesterolo/.

Ministero della Salute – Linee guida per la prevenzione dell’aterosclerosi. Documento approvato dalla Commissione Consultiva per i prodotti destinati ad un’alimentazione particolare. Settembre 2004.