Extra Virgin Olive Oil Group Research Articles

Intra-articular administration of extra-virgin olive oil in degenerative osteoarthritis

BackgroundWe aimed to analyze the outcomes of intraarticular extra virgin olive oil (EVOO) injection on mechanically induced rabbit knee osteoarthritis (OA) by studying the morphological, histological, and radiological findings.MethodsThe study was conducted on 32 New Zealand White rabbits. The randomly numbered subjects were divided into two main groups. The rabbits numbered 1 to 16 were selected to be the group to receive EVOO, and the remaining were selected into a control group. Both groups were separated into two subgroups for short-term (five weeks) and long-term (10 weeks) follow-up. Anterior cruciate ligament transection was applied on the left knees of all the rabbits via medial parapatellar arthrotomy to simulate knee instability. Immediately after the surgical procedure, 0.2 cc of EVOO was injected into the knee joint of rabbits numbered 1–16, and the control group received 0.2 cc of sterile saline. On the 14th day, long-term group subjects were administered another dose of 0.2 cc EVOO intraarticularly.ResultsThe gross morphological scores of the control group subjects were significantly different from the EVOO group for both short-term (p = 0,055) and long-term (p = 0,041) scores. In parallel, the MRI results of the EVOO subjects were significantly different from the control group for both short-term and long-term follow-up assessment scores (p = 0.017, p = 0.014, respectively). The Mankin scoring results showed that there were statistically significant differences between the EVOO and control group in the comparison of both total scores (p = 0.001 for short-term and p = 0.004 for long-term) and subgroup scoring, including macroscopic appearance, chondrocyte cell number, staining, and Tidemark integrity in both short-term (p = 0.005, p = 0.028, p = 0.001, p = 0.005, respectively) and long-term assessments (p = 0.002, p = 0.014, p < 0.001, p = 0. 200, respectively).ConclusionsWe have observed promising outcomes of intra-articular application of extra virgin olive oil in the treatment of acute degenerative osteoarthritis in rabbit knees. Due to its potential cartilage restorative and regenerative effects, EVOO, when administered intra-articularly, may be a promising agent to consider for further research in the treatment of OA.

Exploring the Impact of Extra Virgin Olive Oil on Maternal Immune System and Breast Milk Composition in Rats.

Maternal breast milk plays a key role in providing newborns with passive immunity and stimulating the maturation of an infant's immune system, protecting them from many diseases. It is known that diet can influence the immune system of lactating mothers and the composition of their breast milk. The aim of this study was to establish if a supplementation during the gestation and lactation of Lewis rats with extra virgin olive oil (EVOO), due to the high proportion of antioxidant components in its composition, has an impact on the mother's immune system and on the breast milk's immune composition. For this, 10 mL/kg of either EVOO, refined oil (control oil) or water (REF group) were orally administered once a day to rats during gestation and lactation periods. Immunoglobulin (Ig) concentrations and gene expressions of immune molecules were quantified in several compartments of the mothers. The EVOO group showed higher IgA levels in both the breast milk and the mammary glands than the REF group. In addition, the gene expression of IgA in mammary glands was also boosted by EVOO consumption. Overall, EVOO supplementation during gestation and lactation is safe and does not negatively affect the mother's immune system while improving breast milk immune composition by increasing the presence of IgA, which could be critical for an offspring's immune health.

Evaluation of the protective and therapeutic effects of extra virgin olive oil rich in phenol in experimental model of neonatal necrotizing enterocolitis by clinical disease score, ınflammation, apoptosis, and oxidative stress markers.

Necrotizing Enterocolitis (NEC) is an inflammation-associated ischemic necrosis of the intestine. To investigate the effects of extra virgin olive oil (EVOO) on inflammation, oxidative stress, apoptosis, and histological changes in NEC-induced newborn rats. 24 rats were randomly divided into three groups: control, NEC and NEC + EVOO. NEC induction was performed using hypoxia-hyperoxia, formula feeding, and cold stress. The NEC + EVOO group received 2ml/kg EVOO with high phenolic content by gavage twice a day for 3days. 3cm of bowel including terminal ileum, cecum, and proximal colon was excised. Weight gain and clinical disease scores were significantly higher in the NEC + EVOO group than in the NEC group (p < 0.001). EVOO treatment caused significant decreases in IL1β, IL6 levels (p = 0.016, p = 0.029 respectively) and EGF, MDA levels (p = 0.032, p = 0.013 respectively) compared to NEC group. Significant decreases were observed in IL6 gene expression in the NEC + EVOO group compared to the NEC group (p = 0.002). In the group NEC + EVOO, the number of Caspase-3 positive cells was found to be significantly reduced (p < 0.001) and histopathological examination revealed minimal changes and significantly lower histopathological scores (p < 0.001). Phenol-rich EVOO prevents intestinal damage caused by NEC by inhibiting inflammation, oxidative stress, apoptosis.

Hepatoprotective Effect of Extra Virgin Olive Oil and Apple Cider Vinegar in Type-2 Diabetic Rat Model

Introduction: Type-2 diabetes mellitus, a major public health problem, is caused by insulin resistance. In diabetics, chronic hyperglycemia results in formation of reactive oxygen species. Oxidative stress in diabetic patients is responsible for hepatic damage because it causes activation of several pro-inflammatory mediators in liver. Hepatic complications of diabetes include fatty liver disease, necrosis, cirrhosis, carcinoma and liver failure. Aims &amp; Objectives: To determine and compare the hepatoprotective effect of extra virgin olive oil and apple cider vinegar in streptozotocin induced Type-2 diabetic rat model. Place and Duration of Study: This experimental study was conducted at Animal House of Postgraduate Medical Institute, Lahore, Pakistan from May 2021 to June 2021. Material &amp; Methods: In this study, 40 male Sprague Dawley rats were divided into 4 groups i.e., Group I was NC (negative control), Group II PC (positive control), Group III EVOO (Extra virgin olive oil) and Group IV (Apple cider vinegar), each group having 10 rats. Diabetes was induced in all rats except the rats of NC group at the start of the study by intraperitoneal administration of injection nicotinamide, followed by injection STZ after 15 minutes. Group III was given 1ml/100gBW/ day EVOO and Group IV was given 2ml/kgBW/day diluted ACV with distilled water in 1:5 orally for 4 weeks. Terminal sampling was performed at the end of the 4th week for estimation of liver enzymes (ALT, ALP and AST) in serum. Data were entered and analyzed in SPSS version 26. p value of ? 0.05 was considered significant. Results: On comparison with PC group, both the treatment groups showed significant decrease in serum ALT levels with p values 0.026 for EVOO and &lt; 0.001 for ACV. Serum ALP levels were also decreased significantly in both the treated groups with p value &lt; 0.001 for EVOO as well as for the ACV group. However, reduction in serum AST levels was nonsignificant with p values 0.082 and 0.058 in EVOO and ACV groups respectively. Conclusion: Both EVOO and ACV have hepatoprotective effect in Type-2 diabetic rats. However, ACV is more effective.

Effects of Extra Virgin Olive Oil on Changes in CRP Levels in Colorectal Cancer Patients Receiving Capecitabine

Colorectal cancer has a high incidence, morbidity, and mortality, where the incidence is often associated with inflammation. Extra Virgin Olive Oil (EVOO) has an anti-inflammatory effect that has been widely studied, especially the phenol components in the form of hydroxytyrosol and oleocanthal, which have anti-inflammatory properties. C - reactive protein is an acute inflammatory protein that is expressed in the presence of tissue damage. CRP levels themselves run parallel to the progression of malignancy, and elevated CRP is a predictor of poor prognosis. This study was conducted to determine the effect of EVOO on changes in CRP levels in colorectal cancer patients undergoing capecitabine chemotherapy. This study is a randomized, placebo-controlled, double-blind trial. The subjects of the study were 30 colorectal cancer patients who would undergo capecitabine chemotherapy. They were randomly divided into 2 groups: the group receiving 30 ml of EVOO per day and the group receiving a placebo (corn oil). Plasma CRP levels will be assessed at the start of the study and after two cycles of chemotherapy. The median age in the EVOO group was 45.5 (28-58), and in the placebo group, 55 (26-59). Nineteen samples (33%) were late-stage cancer that had metastasized. The median BMI of research subjects was 19.7 (14.8-31.2), and the mean performance status score was 77.6 ± 5.6. CRP levels after treatment had no significant difference (p=0.218) in the EVOO and placebo groups. In the EVOO group, there was a decrease in serum CRP levels from 19.8 ± 19.4 to 14.8 ± 15, while in the placebo group from 25.8 ± 26 to 22 ± 20.5. EVOO can significantly reduce CRP levels, but in comparison with a placebo did not show a statistically significant difference.

Extra virgin olive oil inhibits Helicobacter pylori growth in vitro and the development of mice gastric mucosa lesions in vivo.

Helicobacter pylori infection is widespread worldwide, with more than a half of the world population infected. H. pylori antibiotic-resistant strains and non-compliance to therapy are the major causes of H. pylori eradication failure. The search for new therapies based on plant extracts is a scientific interest field. The present study was conducted to evaluate the effect in vitro of extra virgin olive oil (EVOO), hydroxytyrosol (HT), and oleuropein (Olp) against two H. pylori strains and the effect in vivo of the oral administration of EVOO on the gastric mucosa of BALB/c mice infected with this microorganism. The broth microdilution method assayed the antibacterial in vitro activity of EVOO, HT, and Olp against H. pylori strains. For in vivo studies, male BALB/c mice were infected orally with an H. pylori suspension every 72 h. Four groups were used: (1) Control, (2) H. pylori-infected (HP), (3) EVOO, and (4) HP + EVOO. Mice were sacrificed at 7, 15, and 30 days. The stomachs were removed and observed under a microscope. Scoring of the degree of erosion was determined. Samples were processed by histological techniques for light microscopy. Macroscopic analysis showed that the presence of small erosions increased, both in number and size, in the infected group. Animals infected and treated with EVOO exhibited the presence of fewer erosions, which decreased in number as the treatment progressed. The mucosa of the control and EVOO groups showed normal histological characteristics at the three times studied. The mucosa of animals infected with H. pylori showed disruptions of the lining epithelium, damage to gastric glands, and vasodilation. The mucosa of animals infected with H. pylori and treated with EVOO showed morphological characteristics similar to those of normal and EVOO mucosa. For the first time, the current study showed the effect in vitro and in vivo of EVOO and combined administration of HT and Olp against H. pylori using an animal model. Future studies are needed to establish the mechanism of EVOO’s action at the gastric mucosa level to propose this product as a natural antimicrobial agent for the treatment of gastric H. pylori infections.

Protective effect of high-oleic acid peanut oil and extra-virgin olive oil in rats with diet-induced metabolic syndrome by regulating branched-chain amino acids metabolism

High-oleic acid peanut oil (HOPO) and extra-virgin olive oil (EVOO) have been reported previously to have an attenuating effect on metabolic syndrome (MS). This study aimed to evaluate the metabolic effect of HOPO and EVOO supplementation in attenuating MS and the role of gut microbiota in regulating the metabolic profile. Sprague-Dawley rats were continuously fed with a normal diet, high-fructose and high-fat (HFHF) diet, HFHF diet containing HOPO, or a HFHF diet containing EVOO for 12 weeks. The metabolomics profiles of feces and serum samples were compared using untargeted metabolomics based on UPLC-Q/TOF-MS. Partial Least Squares Discriminant Analysis (PLS-DA) was used to identify the potential fecal and serum biomarkers from different groups. Correlation between gut microbiota and biomarkers was assessed, and pathway analysis of serum biomarkers was conducted. Differences in metabolic patterns in feces and serum were observed among different groups. There were 8 and 12 potential biomarkers in feces and 15 and 6 potential biomarkers in serum of HOPO group and EVOO group, respectively, suggesting that HOPO and EVOO supplementation mainly altered amino acids, peptides, and their analogs in feces and serum. The branched-chain amino acids (BCAAs) biosynthesis pathway was identified as a major pathway regulated by HOPO or EVOO. This study suggests that HOPO and EVOO supplementation ameliorate diet-induced MS, mainly via modulation of the BCAAs biosynthesis pathway.

Evaluation of Pituitary-Testicular Axis and Lipid Profile Levels in Male Wistar Rats Administered Extra Virgin Olive Oil Versus Oleic Acid with a Normal Diet

Background: Dietary fats impact male reproductive functions. The effect of consumption of normal rat chow with the Mediterranean main fat, extra-virgin olive oil (EVOO), and its major component, oleic acid (OA) in non-metabolic disease states on reproductive hormonal functions is however unknown. Objectives: This study investigated the effect of EVOO and OA in normal diet feeding on reproductive hormones and lipid profiles. Methods: Eighteen male Wistar rats were divided into 3 groups and fed as follows: Group I (Control) fed the normal rat chow. Group II (extra-virgin olive oil: EVOO) fed the normal diet plus 1 ml/kg/day EVOO. Group III (oleic acid: OA) fed the normal diet plus 1 ml/kg/day OA as previously described. After 4 weeks of the experimental period, reproductive hormones, lipid profile, glucose, and total protein levels were assessed. Results: The serum luteinizing hormone (LH) level was significantly increased in both EVOO and OA groups, with no significant difference in serum testosterone (T) levels. The testicular T and serum oestradiol levels were significantly decreased in the EVOO groups but were significantly increased in the OA groups when compared to the control. There was a significant increase in the serum LDL-C in both EVOO and OA groups when compared to the control. The serum HDL-C levels were significantly decreased (p &lt; 0.05) in both EVOO and OA groups when compared to control. Conclusion: The administration of EVOO and OA in normal diet feeding resulted in diminished serum testosterone levels and serum HDL-C levels.

Extra-Virgin Olive Oil Improves Depression Symptoms Without Affecting Salivary Cortisol and Brain-Derived Neurotrophic Factor in Patients With Major Depression: A Double-Blind Randomized Controlled Trial

BackgroundMany patients with depression are reluctant to take psychiatric medications. Hence, complementary therapies such as nutritional considerations could be advantageous. The antidepressant potential of olive oil has been proved in observational studies. ObjectiveThe effect of extra-virgin olive oil (EVOO) on depression symptoms and cortisol and brain-derived neurotrophic factor (BDNF) levels in patients with depression was examined. Design and participantsThis was a double-blind randomized controlled trial conducted on 73 patients suffering from major depressive disorder in Shiraz, Iran, in 2016. InterventionThe patients were randomly assigned to intervention (EVOO) and control (sunflower oil) groups and consumed 25 mL/d of the corresponding oil for 52 days. Main outcome measuresDepression symptoms were assessed by Beck Depression Inventory-II (BDI-II) and 7-item Hamilton Depression Rating Scale (HAMD-7). Salivary cortisol levels were determined immediately after awakening and 30 minutes later. Cortisol awakening response and the area under the curve with respect to ground and increase were computed. Serum BDNF concentrations were also measured. Statistical analyses performedStatistical analysis was conducted based on intention-to-treat and per-protocol approaches. Within-group changes were examined with repeated measures (for BDI-II and HAMD-7) and with paired t test (for other variables). Between-group comparisons were performed with analysis of covariance after adjustment for confounding factors. ResultsIn intention-to-treat analysis, HAMD-7 score was the only variable with significant changes within and between groups, the latter as a greater decline in EVOO group (P = .001). BDI-II score did not show significant change in either group but the between-group comparison revealed a significant difference (P = .021). EVOO showed antidepressant effect in severely depressed patients (P = .017 for BDI-II and 0.008 for HAMD-7) but not in mild/moderate depression category. Serum BDNF concentrations, salivary cortisol levels at immediately after awakening (T0) and 30 minutes later, cortisol awakening response, the area under the curve with respect to ground and increase did not change within or between groups. Results of per-protocol analysis were not different. ConclusionsThe results of this study suggested beneficial effects of EVOO on depression symptoms in patients with severe depression but not in those with mild to moderate depression. The effects were significant from both statistical and clinical points of view.

Effects of supplementing a healthy diet with pecan nuts or extra-virgin olive oil on inflammatory profile of patients with stable coronary artery disease: a randomised clinical trial.

The consumption of nuts and extra-virgin olive oil has been associated with suppression of inflammatory pathways that contribute to atherosclerosis, but its role on the modulation of the inflammatory profile in patients with established coronary artery disease (CAD) is unclear. The aim of this study was to evaluate the effects of adding pecan nuts or extra-virgin olive oil to a healthy diet on inflammatory markers in patients with stable CAD. In this randomised clinical trial, 204 patients were enrolled to three study groups: sixty seven to control group (CG: healthy diet), sixty eight to pecan nuts group (PNG: 30 g/d of pecans + healthy diet) and sixty nine to extra-virgin olive oil group (OOG: 30 ml/d of extra-virgin olive oil + healthy diet). High-sensitivity C-reactive protein (hs-CRP, in mg/l), fibrinogen (mg/dl), IL 2, 4, 6, 10 (pg/ml) and interferon-γ (IFN-γ, in pg/ml), IL-6/IL-10, IL-2/IL-4 and IFN-/γIL-4 ratios were evaluated at baseline and after the follow-up (12 weeks). As main results, after adjustment for sex, statin used and relative body weight variation, there were no differences between groups regarding inflammatory markers at the end of the study. IL-6 levels (primary outcome) were reduced in 12 weeks when compared with baseline in all study groups (CG: difference: -0·593 (se = 0·159) pg/dL; PNG: difference: -0·335 (se = 0·143) pg/dl; OOG: IL-6 difference: -0·325 (se = 0·143) pg/dl). In conclusion, there was no significant effect of including pecan nuts or extra virgin olive oil to a healthy diet on inflammatory markers in individuals with CAD.

The effect of extra virgin olive oil on anthropometric indices, lipid profile, and markers of oxidative stress and inflammation in patients with depression, a double-blind randomised controlled trial.

Epidemiological evidence suggests a mutual association between depression and obesity and also an anti-obesity effect for olive oil. We examined the effect of extra virgin olive oil (EVOO) on weight, waist circumference, and a number of cardiovascular risk factors in patients with depression. The randomised double-blind controlled trial was conducted on 62 patients with depression. Patients were randomly allocated to EVOO and sunflower oil groups (n=31 for each) that consumed 25mL/day of the corresponding oils for 52days. An isocaloric diet was prescribed to each patient according to his/her previous energy intake with considering the energy provided by the administered oils. Weight, body mass index (BMI), waist circumference, blood lipids, malondialdehyde, and hs-C reactive protein (CRP) analysis were performed using the intention-to-treat approach. BMI was significantly decreased in sunflower oil group (-0.20±0.53kg/m2 , P=.047) and waist circumference was significantly decreased in EVOO group (-2.15±2.09cm, P<.001); however, only reduction of waist circumference was significantly different between groups (P<.001). High-density lipoprotein (HDL) cholesterol was significantly increased in EVOO group (3.02±6.79mg/dL, P=.03), without showing a significant between-group difference. Other lipids, malondialdehyde, and hs-CRP did not change. Overall, the results suggest that both EVOO and sunflower oil may benefit overweight patients with depression, as they respectively decreased waist circumference and BMI without need for administration of a low-calorie diet.

Effect of polyphenol-rich extra-virgin olive oil on lipid profile and inflammatory biomarkers in patients undergoing coronary angiography: a randomised, controlled, clinical trial

The present study was conducted to compare the effects of high polyphenol extra-virgin olive oil (EVOO) with low polyphenol refined olive oil (ROO) on some cardiovascular risk factors in patients undergoing coronary angiography. In a randomised, controlled, parallel-arm, clinical trial, 40 patients with at least one classic cardiovascular risk factor who referred to coronary angiography were randomly allocated to two groups and receied 25 mL EVOO or ROO daily for 6 weeks. Plasma LDL-cholesterol significantly reduced in EVOO group (–9.52 ± 20.44 vs 8.68 ± 18.77 mg/dL, p = .007 for EVOO and ROO respectively). EVOO resulted in a significant reduction in plasma CRP (–0.40 ± 0.52 vs 0.007 ± 0.42 mg/L, p = .01 for EVOO and ROO respectively) and increased ex-vivo whole blood LPS-stimulated IL-10 production (12.13 ± 33.64 vs −17.47 ± 49.04 pg/mL, p = .035 for EVOO and ROO respectively). Daily consumption of polyphenol-rich EVOO in subjects who have been under medical treatment with risk-reducing agents could additionally improve LDL-C and selected inflammatory markers. Trial Registration Number: NCT03796780

Preventive effect of extra virgin olive oil on pressure injury development: A randomized controlled trial in Turkey

Background and purposeDifferent moisturizing products are used in the prevention of pressure injuries, but there is a limited number of studies on the effectiveness of extra virgin olive oil, which is an herbal and natural product. The aim of this study was to examine the effect of topically applied extra virgin olive oil on the prevention of pressure injuries. Methods and materialsThis was a randomized controlled experimental study conducted between February and October 2015 with a total of 129 patients, of whom 64 were in the control group and 65 in the extra virgin olive oil group. Results16.9% of patients in the extra virgin olive oil group (n = 11) and 32.8% of patients in the control group (n = 21) developed pressure injuries, and the difference was found to be statistically significant. ConclusionThis study showed that the application of extra virgin olive oil is effective in preventing pressure injuries.

A randomized Controlled Study on the Effects of Extra Virgin Olive Oil Compared to Breast Milk on Painful and Damaged Nipples During Lactation

Painful and damaged nipples during lactation are common causes of premature breast feeding cessation. The applications of different non-pharmacological products to soothe and heal nipples are widely recommended. Aim: to evaluate the effects of extra virgin olive oil compared to breast milk on painful and damaged nipples during lactation. Design: Randomized controlled trial was utilized. Setting: The study was conducted at postpartum unit in Menoufia university Hospital Maternity, Maternal and Child Health Center, Menoufia, Egypt. Sample: A simple random sample of 120 postpartum women were recruited & randomly assigned into 2 groups 60 women for each. The First group subjects were requested to apply extra virgin olive oil to their nipples twice daily after breastfeeding & the second group subjects were asked to apply breast milk. Tools of data collection: 1- Structured interview questionnaire to collect socio- demographic and medical data II- Visual Analogue Pain Scale to assess the subject's level of pain intensity during breastfeeding III- Nipple Trauma Score to assess the nipple trauma & evaluate healing rates of breasts. Results: There were statistically significant differences between extra virgin olive oil and breast milk groups with extra virgin olive oil group have significant lower nipple pain, lower nipple trauma, & better nipple trauma healing than breast milk group on the 3rd, 7th & 14th day (p Value <0.01). Conclusion: The application of extra virgin olive oil has better effect on painful and damaged nipples during lactation than breast milk. Recommendations: raising awareness of lactating mothers regarding the beneficial effect of extra virgin olive oil on nipple trauma and pain and how to apply it through a programmed postpartum care.

Traditional Brazilian Diet and Olive Oil Reduce Cardiometabolic Risk Factors in Severely Obese Individuals: A Randomized Trial.

Cardioprotective effects associated with extra virgin olive oil (EVOO) have been studied within the Mediterranean diet. However, little is known about its consumption in the traditional Brazilian diet (DieTBra) or without any dietary prescription, particularly in severely obese individuals. This study aimed to assess the effectiveness of DieTBra and EVOO in cardiometabolic risk factor (CMRF) reduction in severely obese individuals. We conducted a parallel randomized clinical trial with 149 severely obese individuals (body mass index ≥ 35.0 kg/m2) aged 18–65 years, assigned to three groups: 52 mL/day of EVOO (n = 50), DieTBra (n = 49), and DieTBra + 52 mL/day of EVOO (n = 50). Participants were followed up for 12 weeks. Low-density lipoprotein cholesterol (LDL-c) was the primary endpoint and several cardiometabolic parameters were secondary endpoints. Endpoints were compared at baseline and at the end of the study using analysis of variance, the Kruskal–Wallis test, and Student’s t-test. The TC/High-density lipoprotein (HDL) ratio (−0.33 ± 0.68, p = 0.002) and LDL/HDL ratio (−0.26 ± 0.59, p = 0.005) decreased in the EVOO group. Delta values for all variables showed no significant statistical difference between groups. However, we highlight the clinical significance of LDL-c reduction in the EVOO group by 5.11 ± 21.79 mg/dL and in the DieTBra group by 4.27 ± 23.84 mg/dL. We also found a mean reduction of around 10% for Castelli II (LDL/HDL) and homocysteine in the EVOO group and TG and the TG/HDL ratio in the DieTBra group. EVOO or DieTBra when administered alone lead to reduction in some cardiometabolic risk parameters in severely obese individuals.

Effects of Olive Oil Consumption on Cardiovascular Risk Factors in Patients with Fibromyalgia.

We have recently reported that patients with fibromyalgia (FM) may be at increased risk for cardiovascular disease. Olive oil reportedly has cardioprotective effects. We examined the influence of olive oil consumption on cardiovascular risk factors in FM. This preliminary study was performed on blood samples of women with FM who consumed 50 mL of organic olive oil daily for 3 weeks. Patients were randomized into two groups: 15 women ingested extra virgin olive oil (EVOO) and 15 refined olive oil (ROO). Cardiovascular risk markers were measured at baseline (pre measure) and after consumption of olive oil (post measure). Red blood cell count and erythrocyte sedimentation rate (ESR; both p < 0.05) declined significantly post-treatment in the EVOO group. Consumption of ROO increased mean platelet volume and reduced platelet distribution width (PDW), neutrophil-to-lymphocyte ratio, ESR and fibrinogen (all p < 0.05). Significant differences were found in pre–post change between the EVOO and ROO groups for cortisol and PDW (both p < 0.05). Our results have shown that consumption of olive oil may have antithrombotic and antiinflammatory properties in patients with FM, thereby improving a number of cardiovascular risk markers. Both EVOO and ROO may be useful as adjuvants for the prevention and/or treatment of cardiovascular disorders in these patients.

Women in LOVe: Lacto-Ovo-Vegetarian Diet Rich in Omega-3 Improves Vasomotor Symptoms in Postmenopausal Women. An Exploratory Randomized Controlled Trial.

In the postmenopausal period, most women suffer vasomotor symptoms (VMS). It is well-known that VMS can worsen the quality of life. Diet seems to play a relevant role in the development of VMS, but the effect of diet on VMS is mainly limited to observational studies, and analyses of nutritional supplements. The aim of this study was thus to determine the efficacy of a lactoovo- vegetarian (LOVe) diet rich in omega-3 fatty acids vs. a lacto-ovo-vegetarian diet rich in EVO (extra-virgin olive oil) in reducing VMS frequency in postmenopausal women. A two-arms (lacto-ovo-vegetarian diet with EVO vs. lacto-ovo-vegetarian diet rich in omega-3) randomized-controlled trial with a follow-up period of 16 weeks. We considered as primary outcome the change in the Kupperman index (follow-up vs. baseline evaluation, reported as delta, D) and in its subscales. Secondary outcomes included changes in common anthropometric and biohumoral measurements. Among 54 women randomly assigned to a study group, 40 (mean age 55.1±5.4 years) completed the study and complied with their assigned diet. Women randomized to the omega-3 group (n=18) showed significant improvements, compared to the EVO group (n=22), in Kupperman index (Δ=-11.4±9.8 vs. -5.9±8.2; p=0.045), hot flashes (Δ=-3.3±3.4 vs. -1.3±2.6; p=0.04), and a marginally significant improvement in nervousness (Δ=-1.7±1.7 vs. -0.8±1.5; p=0.07). No significant differences were observed for the secondary outcomes. No relevant side effects were reported. After 16 weeks, a lacto-ovo-vegetarian diet rich in omega-3 reduced VMS frequency in postmenopausal women more than the lacto-ovo-vegetarian diet rich in EVO.

A Mediterranean Diet Rich in Extra-Virgin Olive Oil Is Associated with a Reduced Prevalence of Nonalcoholic Fatty Liver Disease in Older Individuals at High Cardiovascular Risk

Adherence to a Mediterranean diet (MedDiet) is thought to reduce liver steatosis. To explore the associations with liver steatosis of 3 different diets: a MedDiet+extra-virgin olive oil (EVOO), MedDiet+nuts, or a control diet. This was a subgroup analysis nested within a multicenter, randomized, parallel-group clinical trial, PREvención con DIeta MEDiterránea (PREDIMED trial: ISRCTN35739639), aimed at assessing the effect of a MedDiet on the primary prevention of cardiovascular disease. One hundred men and women (mean age: 64±6 y), at high cardiovascular risk (62% with type 2 diabetes) from the Bellvitge-PREDIMED center were randomly assigned to a MedDiet supplemented with EVOO, a MedDiet supplemented with mixed nuts, or a control diet (advice to reduce all dietary fat). No recommendations to lose weight or increase physical activity were given. Main measurements were the percentage of liver fat and the diagnosis of steatosis, which were determined by NMR imaging. The association of diet with liver fat content was analyzed by bivariate analysis after a median follow-up of 3 y. Baseline adiposity and cardiometabolic risk factors were similar among the 3 treatment arms. At 3 y after the intervention hepatic steatosis was present in 3 (8.8%), 12 (33.3%), and 10 (33.3%) of the participants in the MedDiet+EVOO, MedDiet+nuts, and control diet groups, respectively (P=0.027). Respective mean values of liver fat content were 1.2%, 2.7%, and 4.1% (P=0.07). A tendency toward significance was observed for the MedDiet+EVOO group compared with the control group. Median values of urinary 12(S)-hydroxyeicosatetraenoic acid/creatinine concentrations were significantly (P=0.001) lower in the MedDiet+EVOO (2.3 ng/mg) than in the MedDiet+nuts (5.0 ng/mg) and control (3.9 ng/mg) groups. No differences in adiposity or glycemic control changes were seen between groups. An energy-unrestricted MedDiet supplemented with EVOO, a food with potent antioxidant and anti-inflammatory properties, is associated with a reduced prevalence of hepatic steatosis in older individuals at high cardiovascular risk.

Refined versus Extra Virgin Olive Oil High-Fat Diet Impact on Intestinal Microbiota of Mice and Its Relation to Different Physiological Variables.

Extra virgin olive oil (EVOO) has been reported to have a distinct influence on gut microbiota in comparison to other fats, with its physiological benefits widely studied. However, a large proportion of the population consumes olive oil after a depurative process that not only mellows its taste, but also deprives it of polyphenols and other minority components. In this study, we compare the influence on the intestinal microbiota of a diet high in this refined olive oil (ROO) with other fat-enriched diets. Swiss Webster mice were fed standard or a high-fat diet enriched with EVOO, ROO, or butter (BT). Physiological parameters were also evaluated. At the end of the feeding period, DNA was extracted from feces and the 16S rRNA was pyrosequenced. The group fed ROO behaved differently to the EVOO group in half the families with statistically significant differences among the diets, with higher comparative levels in three families—Desulfovibrionaceae, Spiroplasmataceae, and Helicobacteraceae—correlating with total cholesterol. These results are again indicative of a link between specific diets, certain physiological parameters and the prevalence of some taxa, but also support the possibility that polyphenols and minor components of EVOO are involved in some of the proposed effects of this fat through the modulation of the intestinal microbiota

Alleviation of heat-stress-related physiological perturbations in growing rabbits using natural antioxidants

The current study was performed to evaluate the effects of the dietary inclusion of extra virgin olive oil (EVOO), betaine (BET), lemongrass essential oil (LGEO), gallic acid (GA), vitamin C (VC) and vitamin E (VE) on different body temperature traits and stress hormone and glucose levels in heat-stressed growing rabbits. Rabbits were fed diets with no supplementation (control group) or supplemented with 15 g of EVOO, 400 mg of LGEO, 500 mg of GA, 1000 mg of BET, 500 mg of VC, or 200 mg of VE per kg of diet. All tested feed additives, especially EVOO, had a lowering effect on various rabbit temperature traits. Both triiodothyronine (T3) and tetraiodothyronine/thyroxine (T4) were increased (p&lt;0.05) by the addition of BET, VC, EVOO, and VE. With the exception of the VC group, all dietary groups showed no significant changes in the insulin level compared to the control group level. In contrast, the cortisol and glucose levels were diminished (p&lt;0.05) in all treated groups compared to the control levels. The results suggested that all tested supplementations had positive ameliorating effects on growing rabbits under a severe heat load in terms of lowered body temperatures and a favourable stress hormone balance, with the most favourable results found in the EVOO, VC, and BET supplementation groups.