Extra Virgin Olive Oil Supplementation Research Articles

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.

Extra Virgin Olive Oil Mitigated Uterine Dysfunctions in Female Wistar Rats Exposed to Benzene and Ethanol

Background: Exposure to benzene and ethanol is known to predispose to ovarian and uterine retardation, Extra virgin olive oil (EVOO) is an essential oil that is well-reputed for its outstanding nutraceutical and therapeutic properties. The present study is aimed at elucidating the pharmacological potentials of EVOO supplementation on ethanol/benzene-induced female reproductive dysfunctions in rats. Methodology: Forty-eight (48) adult Wistar rats weighing (110kg-130kg) were divided into 8 groups (n = 6). CTR= Control, EVOO= Extra Virgin Olive Oil, ETH= Ethanol, BEN= Benzene, ETH+BEN= Ethanol + Benzene, ETH+EVOO= Ethanol+ Extra Virgin Olive Oil, BEN+EVOO= Benzene+ Extra Virgin Olive Oil, ETH+BEN+EVOO= Ethanol+Benzene + Extra Virgin Olive Oil. They were administered Ethanol, Benzene and Extra Virgin Olive Oil according to the grouped tagging. At the end of the experiment, the rats were sacrificed while tissues were harvested, and processed for H & E stain and Masson Trichrome stain histopathological assessment. Progesterone and estradiol were measured using standard methods. Statistical analysis was done using Analysis of Variance (ANOVA) on GraphPad Prism 5.0 software. Significance was set at p<0.05. Results: Interestingly, EVOO supplementation significantly (p<0.05) increased body weight, estradiol, and progesterone levels, while also mitigating ovarian and uterine histoarchitectural integrity. Conclusion: EVOO may be considered when formulating a dietary regimen in the management of female reproductive dysfunctions associated with benzene and ethanol.

Dual effects of extra virgin olive oil in acute wounds.

Extra virgin olive oil (EVOO) has proved beneficial effects in skin wound healing of chronic lesions; however, the effects of EVOO in acute wounds are not completely understood. This study investigated the effects of short-term and long-term administration of a diet rich in EVOO on acute wound healing. To check this, mice were fed with a diet rich in EVOO for 1 week (short term), 1 month, or 3 months (long term). The control group received a standard diet. Mouse macrophages were treated in vitro with EVOO or hydroxytyrosol (HT), which is the main EVOO polyphenol. Short-term administration of an EVOO rich diet in vivo increased lipid peroxidation and mRNA levels of pro-inflammatory cytokine levels and impaired acute wound closure. In contrast, long-term administration of an EVOO rich diet resulted in increased mRNA levels of anti-inflammatory cytokines and enhanced acute wound closure. In both in vivo and in vitro assays, the administration of EVOO or HT resulted in a predominantly anti-inflammatory macrophage phenotype. In conclusion, a diet rich in EVOO has a positive effect on acute wound healing that is dependent on the duration of EVOO administration. Short-term EVOO diet supplementation increases oxidative damage and pro-inflammatory responses, which impaired acute wound closure. On the other hand, long-term EVOO supplementation reduces oxidative damage and enhances anti-inflammatory responses, which improved acute wound closure. The effects of EVOO on oxidation and inflammation in acute wounds are linked to the EVOO polyphenol HT.

Extra Virgin Olive Oil (EVOO), a Mediterranean Diet Component, in the Management of Muscle Mass and Function Preservation.

Aging results in a progressive decline in skeletal muscle mass, strength and function, a condition known as sarcopenia. This pathological condition is due to multifactorial processes including physical inactivity, inflammation, oxidative stress, hormonal changes, and nutritional intake. Physical therapy remains the standard approach to treat sarcopenia, although some interventions based on dietary supplementation are in clinical development. In this context, thanks to its known anti-inflammatory and antioxidative properties, there is great interest in using extra virgin olive oil (EVOO) supplementation to promote muscle mass and health in sarcopenic patients. To date, the molecular mechanisms responsible for the pathological changes associated with sarcopenia remain undefined; however, a complete understanding of the signaling pathways that regulate skeletal muscle protein synthesis and their behavior during sarcopenia appears vital for defining how EVOO might attenuate muscle wasting during aging. This review highlights the main molecular players that control skeletal muscle mass, with particular regard to sarcopenia, and discusses, based on the more recent findings, the potential of EVOO in delaying/preventing loss of muscle mass and function, with the aim of stimulating further research to assess dietary supplementation with EVOO as an approach to prevent or delay sarcopenia in aging individuals.

Positive Effects of Extra-Virgin Olive Oil Supplementation and DietBra on Inflammation and Glycemic Profiles in Adults With Type 2 Diabetes and Class II/III Obesity: A Randomized Clinical Trial.

BackgroundEvidence on the effects of dietary interventions on inflammatory markers in individuals with obesity and type 2 diabetes mellitus (T2DM) is scarce. Our study evaluated the effects of extra-virgin olive oil alone and in combination with a traditional Brazilian diet on inflammatory markers and glycemic profiles in adults with both T2DM and class II/III obesity.MethodsAdults aged 18-64 years with T2DM and class II/III obesity were randomized into two intervention groups: 1) extra-virgin olive oil only and 2) extra-virgin olive oil + a traditional Brazilian diet (OliveOil+DietBra). Data on sociodemographic characteristics, lifestyle, anthropometry, biochemical markers and inflammatory markers were collected. The primary outcomes were glycemic parameters and inflammatory markers. The body mass index (BMI) and weight were the secondary outcomes.ResultsForty individuals with T2DM and class II/III obesity were enrolled, and 34 (85%) completed the intervention course. The intake of olive oil was 37.88 ± 12.50 mL/day in the olive oil group and 37.71 ± 12.23 mL/day in the OliveOil+DietBra group, with no significant difference between groups (p = 0.484). Compared to the olive oil only group, the OliveOil+DietBra group had significantly lower levels of fasting insulin (p = 0.047) at the end of the intervention, whereas the other glycemic parameters were not altered. In the OliveOil+DietBra group, serum levels of inflammatory cytokines, IL-1α (p = 0.006) and adiponectin (p = 0.049) were lower and those of TNFα were higher (p = 0.037). There was a significant reduction in BMI and weight compared to the baseline values in the OliveOil+DietBra group (p = 0.015).ConclusionsThe intervention with OliveOil+DietBra effectively decreased the levels of fasting insulin, IL-1α and adiponectin, suggesting its beneficial role in improving the inflammatory profiles and fasting insulin levels in adults with class II/III obesity and T2DM.Clinical Trial Registration ClinicalTrials.gov, identifier: NCT02463435

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.

Impact of Olive Oil Supplement Intake on Dendritic Cell Maturation after Strenuous Physical Exercise: A Preliminary Study.

Physical exercise is known to have a dose-dependent effect on the immune system and can result in an inflammatory process in athletes that is proportional to the intensity and duration of exertion. This inflammatory process can be measured by cell markers such as dendritic cells (DCs), which, in humans, consist of the myeloid DC (mDCs) and plasmacytoid DC (pDCs) subpopulations. The aim of this study was to measure DC differentiation to determine the possible anti-inflammatory effects, after intense aerobic effort, of the intake of a 25 mL extra-virgin olive oil supplement. Three healthy sports-trained subjects went through resistance exercise loads on two days separated by a week: on one day after active supplement intake and on the other day after placebo supplement intake. The results show that the highest increase (77%) in the percentage of mDCs as a proportion of pDCs was immediately after testing. Independently of the supplement taken, mature mDCs showed a decreasing trend between the test one hour after and 24 h after testing ended. Nevertheless, measured in terms of the coefficient of variation, only the decrease (46%) for extra-virgin olive oil supplementation was statistically significant (95% CI: 30–62%; p = 0.05). In conclusion, an extra-virgin olive oil supplement could reduce the inflammatory impact of intense aerobic effort and improve recovery at 24 h.

Olive oil-derived nitro-fatty acids: protection of mitochondrial function in non-alcoholic fatty liver disease

Non-alcoholic fatty liver disease (NAFLD) is characterized by excessive liver fat deposition in the absence of significant alcohol intake. Since extra virgin olive oil (EVOO) reduces fat accumulation, we analyzed the involvement of nitro-fatty acids (NO2-FA) on the beneficial effects of EVOO consumption on NAFLD. Nitro-fatty acids formation was observed during digestion in mice supplemented with EVOO and nitrite. Mice fed with a high-fat diet (HF) presented lower plasma NO2-FA levels than normal chow, and circulating concentrations recovered when the HF diet was supplemented with 10% EVOO plus nitrite. Under NO2-FA formation conditions, liver hemoxygenase-1 expression significantly increased while decreased body weight and fat liver accumulation. Mitochondrial dysfunction plays a central role in the pathogenesis of NAFLD while NO2-FA has been shown to protect from mitochondrial oxidative damage. Accordingly, an improvement of respiratory indexes was observed when mice were supplemented with both EVOO plus nitrite. Liver mitochondrial complexes II and V activities were greater in mice with EVOO supplementation and further improved in the presence of nitrite. Overall, our results strongly suggest a positive correlation between NO2-OA formation from EVOO and the observed improvement of mitochondrial function in NAFLD. The formation of NO2-FA can account for the health benefits associated with EVOO consumption.

Short Dietary Intervention with Olive Oil Increases Brown Adipose Tissue Activity in Lean but not Overweight Subjects.

The brown adipose tissue (BAT) is a potential target for the treatment of obesity and metabolic disorders. Its activation by cold exposure or adrenergic drugs can increase systemic insulin sensitivity and improve lipid metabolism; however, little is known about the effects of specific dietary components on BAT activity. We asked if a short-term (4 weeks) dietary intervention with olive oil could modify BAT activity in lean and overweight/obese volunteers. This was a 4-week open clinical trial in which all participants underwent a dietary intervention with extra-virgin olive oil supplementation. As the initial intake of olive oil was controlled all the participants were controls of themselves. The intervention resulted in significant increase in blood monounsaturated fatty acid levels, which was accompanied by increased BAT activity in lean but not in overweight/obese volunteers. In the lean group, an increase in leptin was detected after the intervention, and low leptin values at the beginning of the study were predictive of greater BAT activity after intervention. In addition, increase in leptin concentration was associated with increased BAT activity. Three known endogenous mediators of BAT activity, secretin, fibroblast growth factor 21 (FGF21), and 12,13-dihydroxy-9Z-octadecenoic acid (12,13-diHOME) were increased by intervention in lean, whereas only secretin and FGF21 were increased in subjects with excessive weight. This study provides clinical evidence for the impact of monounsaturated fatty acids on BAT activity and an advance in the understanding of the beneficial health effects of olive oil.

Daily Use of Extra Virgin Olive Oil with High Oleocanthal Concentration Reduced Body Weight, Waist Circumference, Alanine Transaminase, Inflammatory Cytokines and Hepatic Steatosis in Subjects with the Metabolic Syndrome: A 2-Month Intervention Study.

Extra virgin olive oil (EVOO) intake is associated with reduced cardiovascular risk, and its phenolic compound oleocanthal (OC) has anti-oxidant and anti-inflammatory properties. The cardiometabolic effects of EVOO with a high OC concentration have not been fully elucidated. We administered EVOO with a high OC concentration daily to 23 subjects with the metabolic syndrome (MetS) and hepatic steatosis (15 men and 8 women, age: 60 ± 11 years) for 2 months. Anthropometric data, metabolic parameters, hepatic steatosis (by fatty liver index, FLI), abdominal fat distribution (by ultrasound), and pro- and anti-inflammatory cytokines were assessed before and after the intervention. EVOO supplementation was associated with a reduction in body weight, waist circumference, body mass index (BMI), alanine transaminase and FLI, as well as interleukin (IL)-6, IL-17A, tumor necrosis factor-α and IL-1B, while IL-10 increased. Maximum subcutaneous fat thickness (SFT max) also increased, with a concomitant decrease in the ratio of visceral fat layer thickness/SFT max. Correlation analysis revealed positive associations between changes in body weight and BMI and those in SFT max, along with an inverse association between changes in IL-6 and those in SFT max. In conclusion, ingestion of EVOO with a high OC concentration had beneficial effects on metabolic parameters, inflammatory cytokines and abdominal fat distribution in MetS subjects with hepatic steatosis, a category of patients at high cardiometabolic risk.

Dietary Supplementation of Extra Virgin Olive Oil in Patients with Heart Failure with Preserved Ejection Fraction is Associated with Increases in Cardiorespiratory Fitness

Introduction Prevalence of Heart Failure with Preserved Ejection Fraction (HFpEF) is increasing worldwide, without effective therapies to reduce morbidity and mortality. Supplementation of extra virgin olive oil (EVOO) is a powerful primary prevention strategy against major cardiovascular events, but its effect on secondary prevention in HFpEF is unknown. Cardiorespiratory fitness (CRF), measured by peak oxygen consumption (VO2) on cardiopulmonary exercise testing (CPET), is a strong prognostic marker in HFpEF and increases in peak VO2 are linked to reductions in mortality. Our aim was to assess the effect of EVOO supplementation on measures of CRF in patients with HFpEF. Methods Nine consecutive patients were enrolled in the UFA-Preserved trial (NCT03310099), a dietitian-led 12-week pilot trial supplementing unsaturated fatty acid (UFA) rich foods, such as EVOO, in patients with HFpEF. Five-pass 24-hour dietary recalls were performed at baseline, 4, 8 and 12 week visits and analyzed with Nutrition Data Systems for Research (NDSR) software. Intake of EVOO in grams (g) was averaged across the 4, 8 and 12 week visits and average change from baseline was calculated. Peak VO2(mL.kg.min−1) and percent predicted value (% peak VO2) were measured with maximal CPET at baseline and 12 weeks along with oxygen uptake efficiency slope (OUES). Relationships between variables were analyzed with Spearman's rank test. Results are presented as median and interquartile range (IQR). Results Five subjects were female (56%) with a median age of 56 (50- 59) years. Baseline peak VO2 was 14.7 mL.kg.min−1 (11.3-22.1), % peak VO2 was 51.4 (43.8-59.4) and OUES was 1.87 (1.46-2.39). There was no EVOO intake on baseline dietary recalls, an increase in daily EVOO +23.6 g (12.0-47.6) (p=0.012) was observed between baseline and 12 weeks. EVOO consumption was significantly associated with positive improvements in peak VO2 (r=+0.850, p=0.004), % peak VO2 (r=+0.850, p=0.004), and OUES (r=+0.733,p=0.025) (Figure 1, panels A-C). Conclusion Dietary EVOO supplementation results in increased CRF in patients with HFpEF with no EVOO baseline intake. Further studies are warranted to confirm this finding and establish a basis for testing the effect of EVOO on CRF as well as major cardiovascular outcomes and to explore these effects across differing baseline intakes of EVOO.

Effects Of Extra-Virgin Olive Oil And Exercise Training On Inflammation In Rats Fed A High-fat Atherogenic Diet

Extra-virgin olive oil (EVOO), commonly seen in Mediterranean diet, has been shown to exert anti-inflammatory effect in chronic disease prevention. Long-term high-fat diet increases chronic inflammation, which leads to cardiovascular diseases and metabolic syndrome. PURPOSE: The purpose of the study is to evaluate the effects of 12-week EVOO supplementation and exercise training on circulatory inflammatory markers in rats fed a high-fat diet. METHODS: Female Sprague-Dawley rats (age 4 week, n=36) were randomly divided into 3 groups. One group was fed a basal diet (C, N=12) with added cholesterol (1.25%) and cholic acid (0.5%) for 12 wks. While on the basal diet, two groups were supplemented with 20% EVOO, half group being trained (T, N=12) on treadmill for 12 wks (25m/min, 10% grade for 60 min/day, 5 days/wk), and the other half being sedentary (S, N=12). Plasma inflammatory cytokines were measured by Multiplex immunoassays on Luminex 200. Data were analyzed using two-way ANOVA. RESULTS: EVOO supplementation elevated 1.91-fold on macrophage colony stimulating factor (M-CSF) level (P<0.05), but this effect was decreased 3.34-fold by T (P<0.05). A significant increase in granulocyte-macrophage colony stimulating factor (GM-CSF) was found in EVOO vs. C (5.9-fold, P<0.05). Monocyte chemoattractant protein-1 (MCP-1) level in plasma was decreased 1.46-fold in EVOO/T vs. C (P<0.05). Plasma interleukin-1β (IL-1β) and tumor necrosis factor-alpha (TNF-α) levels did not change in EVOO (P>0.05), but TNF-α was decreased 1.46-fold in EVOO/T vs. C (P=0.077). CONCLUSION: Dietary supplementation of EVOO resulted in an augmentation of plasma inflammatory cytokines levels in the sedentary rats fed a high-fat atherogenic diet, but these adverse effects were significantly reversed by chronic exercise training.

Effect of Extra Virgin Olive Oil and Traditional Brazilian Diet on the Bone Health Parameters of Severely Obese Adults: A Randomized Controlled Trial

Dietary interventions can stabilize and/or reverse bone mass loss. However, there are no reports on its effects on bone mineral density (BMD) in severely obese people, despite the vulnerability of this group to bone loss. We examine the effect of extra virgin olive oil supplementation and the traditional Brazilian diet (DieTBra) on BMD and levels of calcium, vitamin D, and parathyroid hormone (PTH) in severely obese adults. A randomized controlled trial followed-up with severely obese adults (n = 111, with mean body mass index 43.6 kg/m2 ± 4.5 kg/m2) for 12 weeks. Study participants received either olive oil (52 mL/day), DieTBra, or olive oil + DieTBra (52 mL/day + DieTBra). BMD was assessed by total spine and hip dual-energy X-ray absorptiometry. After interventions, BMD means for total spine (p = 0.016) and total hip (p = 0.029) were higher in the DieTBra group than in the olive oil + DieTBra group. Final mean calcium levels were higher in the olive oil group compared to the olive oil + DieTBra group (p = 0.026). Findings suggest that DieTBra and extra virgin olive oil have positive effects on bone health in severely obese adults. The major study was registered at ClinicalTrials.gov (NCT02463435).

Iron-induced derangement in hepatic Δ-5 and Δ-6 desaturation capacity and fatty acid profile leading to steatosis: Impact on extrahepatic tissues and prevention by antioxidant-rich extra virgin olive oil

The administration of iron induces liver oxidative stress and depletion of long-chain polyunsaturated fatty acids (LCPUFAs), n-6/n-3 LCPUFA ratio enhancement and fat accumulation, which may be prevented by antioxidant-rich extra virgin olive oil (AR-EVOO) supplementation. Male Wistar rats were subjected to a control diet (50 mg iron/kg diet) or iron-rich diet (IRD; 200 mg/kg diet) with alternate AR-EVOO for 21 days. Liver fatty acid (FA) analysis was performed by gas-liquid chromatography (GLC) after lipid extraction and fractionation, besides Δ-5 desaturase (Δ-5 D) and Δ6-D mRNA expression (qPCR) and activity (GLC) measurements. The IRD significantly (p < 0.05) increased hepatic total fat, triacylglycerols, free FA contents and serum transaminases levels, with diminution in those of n-6 and n-3 LCPUFAs, higher n-6/n-3 ratios, lower unsaturation index and Δ5-D and Δ6-D activities, whereas the mRNA expression of both desaturases was enhanced over control values, changes that were prevented by concomitant AR-EVOO supplementation. N-6 and n-3 LCPUFAs were also decreased by IRD in extrahepatic tissues and normalized by AR-EVOO. In conclusion, AR-EVOO supplementation prevents IRD-induced changes in parameters related to liver FA metabolism and steatosis, an effect that may have a significant impact in the treatment of iron-related pathologies or metabolic disorders such as non-alcoholic fatty liver disease.

High Oleic Acid Peanut Oil and Extra Virgin Olive Oil Supplementation Attenuate Metabolic Syndrome in Rats by Modulating the Gut Microbiota.

Unhealthy dietary patterns are important risk factors for metabolic syndrome (MS), which is associated with gut microbiota disorder. High oleic acid peanut oil (HOPO) and extra virgin olive oil (EVOO), considered as healthy dietary oil, are rich in oleic acid and bioactive phytochemicals, yet efficacy of MS prevention and mechanisms linking to gut microbiota remain obscure. Herein, we investigated HOPO and EVOO supplementation in attenuating diet-induced MS, and the potential mechanisms focusing on modulation of gut microbiota. Physiological, histological and biochemical parameters and gut microbiota profiles were compared among four groups fed respectively with the following diets for 12 weeks: normal chow diet with ordinary drinking water, high-fat diet with fructose drinking water, HOPO diet with fructose drinking water, and EVOO diet with fructose drinking water. HOPO or EVOO supplementation exhibit significant lower body weight gain, homeostasis model assessment-insulin resistance (HOMA-IR), and reduced liver steatosis. HOPO significantly reduced cholesterol (TC), triglyceride (TG), and low-density lipoprotein (LDL) level, while EVOO reduced these levels without significant difference. HOPO and EVOO prevented gut disorder and significantly increased β-diversity and abundance of Bifidobacterium. Moreover, HOPO significantly decreased abundance of Lachnospiraceae and Blautia. These findings suggest that both HOPO and EVOO can attenuate diet-induced MS, associated with modulating gut microbiota.

Extra virgin olive oil improves synaptic activity, short-term plasticity, memory, and neuropathology in a tauopathy model.

In recent years, increasing evidence has accumulated supporting the health benefits of extra virgin olive oil (EVOO). Previous studies showed that EVOO supplementation improves Alzheimer's disease (AD)‐like amyloidotic phenotype of transgenic mice. However, while much attention has been focused on EVOO‐mediated modulation of Aβ processing, its direct influence on tau metabolism in vivo and synaptic function is still poorly characterized. In this study, we investigated the effect of chronic supplementation of EVOO on the phenotype of a relevant mouse model of tauopathy, human transgenic tau mice (hTau). Starting at 6 months of age, hTau mice were fed chow diet supplemented with EVOO or vehicle for additional 6 months, and then the effect on their phenotype was assessed. At the end of the treatment, compared with control mice receiving EVOO displayed improved memory and cognition which was associated with increased basal synaptic activity and short‐term plasticity. This effect was accompanied by an upregulation of complexin 1, a key presynaptic protein. Moreover, EVOO treatment resulted in a significant reduction of tau oligomers and phosphorylated tau at specific epitopes. Our findings demonstrate that EVOO directly improves synaptic activity, short‐term plasticity, and memory while decreasing tau neuropathology in the hTau mice. These results strengthen the healthy benefits of EVOO and further support the therapeutic potential of this natural product not only for AD but also for primary tauopathies.

EFFECTS OF EXTRA VIRGIN OLIVE OIL VERSUS RICE BRAN OIL ON GLYCEMIC CONTROL IN PATIENTS WITH TYPE-2 DIABETES MELLITUS

Objective: The purpose of this study was to determine the effect of extra virgin olive oil (EVOO) and rice bran oil (RBO) on glycemic control and lipid profiles in patients with type-2 diabetes mellitus (T2DM).&#x0D; Methods: Ten patients with T2DM received 15 ml/day of EVOO or RBO. Levels of fasting blood glucose (FBG), postprandial blood glucose (PBG), total cholesterol (TC), low-density lipoprotein-cholesterol (LDL-C), high-density lipoprotein-cholesterol (HDL-C), and triglycerides (TGs) were measured. RBO or EVOO was administered for 4 consecutive weeks. During a 2-week interval, the treatment was not administered. After this washout period, a crossover design was implemented by exchanging EVOO supplementation with RBO supplementation and vice versa for 4 consecutive weeks.&#x0D; Results: Changes in levels of FBG, PBG, TC, LDL-C, and TGs were not significantly different in the two groups. However, significantly decreased the levels of HDL-C were observed in both groups.&#x0D; Conclusion: RBO and EVOO had no significant influence on levels of FBG or PBG.

Physiological- and performance-related effects of acute olive oil supplementation at moderate exercise intensity

BackgroundThe consumption of olive oil is associated with a diminished risk of cardiovascular disorders and mortality, but the impact of olive oil supplementation on endurance performance is still unclear. Since the beneficial effects of olive oil are observed at a systemic level, its effectiveness may not be precisely measured through the commonly registered maximal and threshold values of some physiological and performance parameters. In contrast, we suggest evaluating it through variables able to capture the coordinated behaviour of physiological systems. Thus, the aim of the current research was to assess the effect of an acute extra virgin olive oil supplementation on cardiorespiratory coordination (CRC) and performance, compared to palm oil.MethodsThree separate effort test sessions were carried out separated by 7-day interval. During each session, participants (n = 7) repeated the same progressive and maximal walking test, but under different dietary supplementations in a randomized order: (1) olive oil, (2) palm oil, and (3) placebo. A principal component (PC) analysis of selected cardiovascular and cardiorespiratory variables was carried out to evaluate CRC. Eigenvalues of the first PC (PC1) and the loadings of the cardiorespiratory variables onto PC1 were compared among dietary supplementations. In order to more accurately evaluate CRC, all the tests were divided into 3 equal sections, corresponding to low, moderate, and high exercise intensities, and the aforementioned procedure was repeated for each section in all the tests.ResultsStatistically significant differences were observed regarding PC1 eigenvalues among dietary supplementations (χ2 (8,2) = 6.3; p = .04), only at moderate intensity exercise. Specifically, PC1 eigenvalues were higher under olive oil compared to palm oil (2.63 ± 0.51 vs. 2.30 ± 0.28; Z = 2.03; p = .04; d = 0.80) and placebo supplementations (2.63 ± 0.51 vs. 2.38 ± 0.36; Z = 2.20; p = .03; d = 0.57).ConclusionsSupplementation with extra virgin olive oil increased CRC during a progressive walking test at moderate intensity, although did not change performance and other physiological markers. CRC analysis appears as a sensitive tool to investigate the physiological and performance effects of dietary supplementations.

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.

228 - Improvement of mitochondrial function in steatohepatitis by olive oil consumption: role of nitro fatty acids

Non-alcoholic fatty liver disease (NAFLD) is a metabolic disease characterized by excessive fat deposition in hepatocytes in the absence of significant alcohol intake. We decided to evaluate the effects on NAFLD of extra virgin olive oil (EVOO) consumption and the role that nitro-fatty acids (NO2-FA) present or formed during digestion in EVOO may have. We postulate that NO2-FA, due to its well-characterized pleiotropic anti-inflammatory properties, could spare mitochondria form the deleterious effects of high fat diet (HFD), contributing to the health benefits associated with EVOO consumption. Accordingly, we analyzed liver mitochondrial function in mice fed with HFD and supplemented with 10% EVOO (w/w) in the absence or presence of nitrite. We have been demonstrated that gastric conditions i.e EVOO plus nitrite at acidic pH favor NO2-FA formation (PLOS One 2014). HFD mice supplemented with EVOO plus nitrite exhibited lower increase in body weight than HFD controls or even animals under normal diet, in addition to a decreased accumulation of fat liver. Liver mitochondrial function was studied by high resolution respirometry. The HFD mice group supplemented with EVOO plus nitrite showed the best mitochondrial respiratory control ratio (RCR). When looking for electron transport respiratory chain complexes activities, complexes II and V were significantly improved by EVOO supplementation and even better in the presence of nitrite. As part of the antioxidant/anti-inflammatory actions of NO2-FA, liver hemoxygenase-1 (HO-1) expression increased in the EVOO/nitrite condition. Plasma NO2-FA levels were lower in the condition of HFD when compared to normal diet while increased in the HFD plus EVOO/nitrite condition suggesting an association between NO2-FA formation by EVOO and the observed improvement of mitochondrial function.