A new Spanish study published in the Journal of Nutritional Biochemistry shows that olive oil consumption may change the way genes function, reducing cardiovascular risk.
It is known that oleic acid, a fatty acid present in olive oil, and polyphenols may be able to raise high density cholesterol (HDL) also known as the “good cholesterol,” because it carries cholesterol away from the arteries back to the liver.
For this study the researchers of the Cardiovascular Risk and Nutrition Research Group, Research Institute Hospital del Mar in Barcelona, wanted to find out if olive oil polyphenols could affect the response of genes in relation to HDL, more specifically in relation to cholesterol efflux. Cholesterol efflux capacity is a direct measure of the efficiency by which HDL removes cholesterol from cells on the artery walls, and it appears that elevated efflux capacity can reduce the risk of coronary artery disease.
In this randomized, controlled trial, the researchers assigned 13 pre/hypertensive patients to 2 groups. The first group received 30 ml (2 tablespoons) of olive oil with high polyphenol content and the second group received an olive oil with moderate polyphenol content. Analysis of several measures showed that there was a significant effect of olive oil polyphenols (from the polyphenol rich olive oil) in increasing the response of certain genes involved in cholesterol efflux from HDL. In other words, the consumption of polyphenol rich olive oil may have a positive effect on the genes involved in reducing circulating cholesterol and thus reducing cardiovascular risk.
The results of this study back up results of previous studies from the same research group that showed that polyphenol rich olive oil and the Mediterranean diet reduced the response of genes promoting buildup of plaque in the arteries.
Related Articles
Aug. 19, 2024
A Low-Fat Vegan Diet May Lower LDL Cholesterol More than An Olive Oil-Enriched Diet
While a study confirmed previous research about the relationship between extra virgin olive oil and cholesterol, some experts criticized its design.
Jul. 23, 2024
Why Extra Virgin Olive Oil Is Linked with Lower Dementia Risk, Better Brain Health
Research demonstrates that the polyphenols and monounsaturated fatty acids in extra virgin olive oil are associated with a lower risk of dementia and mitigation of its symptoms.
May. 23, 2024
Olives with Higher Phenol Content More Resistant to Anthracnose
Researchers found that olive varieties that maintained high concentrations of certain phenolic compounds during ripening were less likely to develop anthracnose.
Feb. 1, 2024
Olive Oil Metabolites Linked with Improved Cardiovascular Disease Outcomes
The research demonstrated a link between virgin olive oil metabolite profiles and reduced risk of cardiovascular disease, but not diabetes.
Apr. 23, 2024
Study Reveals Therapeutic Properties of EVOO Polyphenols on Childhood Cancer
Researchers examined oleuropein and hydroxytyrosol for their potential in treating neuroblastoma, a formidable childhood cancer.
May. 7, 2024
Mediterranean Diet and Exercise Associated with Better Gut Health in Older Adults
The study demonstrated these improvements to gut health yielded significant cardiovascular health benefits in older Mediterranean adults.
May. 1, 2024
Researchers Investigate Links Between MedDiet Adherence and Oral Health
The Mediterranean diet's antimicrobial and anti-inflammatory effects and its role in maintaining beneficial microorganisms are linked with positive oral health outcomes.
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.