A new study published in Food Chemistry shows that adding phenol-rich olive oil to breakfast successfully lowers the inflammation linked to metabolic syndrome.
Inflammation is associated with metabolic syndrome, an increasingly common condition characterized by the presence of three of the following pathologies in an individual: obesity (particularly abdominal fat), high blood pressure, a low level of “good” HDL cholesterol, high fasting blood sugar and a high level of triglycerides. Left untreated, metabolic syndrome can trigger diabetes, stroke and heart disease.
Forty-nine patients with metabolic syndrome added 40 ml of high‑, medium- or low-phenol virgin olive oil to their breakfast. The high-phenol olive oil (398 parts per million) breakfast neutralized pro-inflammatory gene expression in patients while reducing pro-inflammatory cytokines in blood plasma. The result was an overall lower level of post-meal inflammation.
Phenols — phytochemicals found in plant-based foods such as olives, coffee, tea, and chocolate — have been enjoying the nutritional limelight as an increasing number of health-related benefits are revealed. While the lion’s share of studies to date focus on their anti-oxidant benefits, growing evidence shows that phenols also reduce inflammation.
Chronic low-grade inflammation precedes and predicts the onset of diabetes in adults with metabolic syndrome and researchers believe it plays a similar role in cardiovascular disease. It is estimated that over 30 percent of all adults in the USA have metabolic syndrome, a phenomenon seen in another western countries and quickly spreading to developing countries including India, China and Brazil.
This study adds valuable information on understanding how phenols reduce inflammation by modulating cell signaling pathways and suggests that a breakfast that includes phenol-rich olive oil helps alleviate inflammation associated with metabolic syndrome and related diseases.
Related Articles
Jan. 2, 2024
Study Reveals How Polyphenols Lower Insulin Resistance
Mice fed a high-fat diet comprised of polyphenol-enriched extra virgin olive oil demonstrated gene expressions associated with reduced oxidative stress and inflammation.
Sep. 12, 2024
Low-Carb Mediterranean Diet Aids Diabetes Patients in Achieving Remission
A review found that a low-carbohydrate Mediterranean diet was more effective in helping type 2 diabetes patients achieve remission compared to a low-fat or traditional Mediterranean diet.
Apr. 22, 2024
How Oleuropein Influences Extra Virgin Olive Oil Taste and Health Benefits
Along with oleocanthal and hydroxytyrosol, oleuropein is one of the main polyphenols found in extra virgin olive oil that determines its sensory characteristics and health benefits.
Apr. 9, 2024
Processed Foods Associated with Negative Health Outcomes, Study Finds
Consumption of ultra-processed foods was associated with a greater risk of more than 30 negative health outcomes.
Jul. 24, 2024
New Process Increases Sustainability, Phenolic Profile of Olive Leaf Extracts
A novel approach does not use harmful chemicals and creates an extract with potential uses in olive oil production and food packaging.
Oct. 13, 2024
Mediterranean Diet Adherence Linked to Lower Risk of Atrial Fibrillation
A recent study has described the Mediterranean diet as a robust preventative strategy against the development of atrial fibrillation, potentially due to its polyphenols.
Oct. 18, 2024
Small Study Suggests Anti-Aging Potential of Polyphenols on Skin
Oleocanthal and oleacein significantly reduced wrinkle count in both men and women.
Sep. 9, 2024
Slovenian Cooperative Focuses on Phenol Levels
Danijel Stojković Kukulin believes the high-phenolic segment of the olive oil market will continue to grow as he pushes his production to new heights.