Selected References for the Health effects of Olive Oil

	Diabetes
	Fats and Lipids
	Coronary Disease
	Antioxidants
	Cancer
	Antibacterial
	Liver, Gallbladder
	Skin
	Processing

The Effect of Polyphenols in Olive Oil on Heart Disease Risk Factors - the Eurolive Study Group, Annals of Internal Medicine,  Vol 145 number 5, 5 Sept 2006.

 Fito M, Covas MI, Lanueal-Raventos RM, et al "Olive oil and inhibition of low density lipoprotein oxidation. Role of phenolic compounds" Med Clin (Barc) (Spain), Jul1 2000, 115(5) 166-9

Weast, R.C., et al. CRC Handbook of Chemistry and Physics. Boca Raton: CRC Press, 1988-1989: F3

Effect of a Mediterranean-Style Diet on Endothelial Dysfunction and Markers of Vascular Inflammation in the Metabolic Syndrome: A Randomized Trial
JAMA 292: 1440-1446. Katherine Esposito; Raffaele Marfella; Miryam Ciotola; Carmen Di Palo; Francesco Giugliano; Giovanni Giugliano; Massimo D'Armiento; Francesco D'Andrea; Dario Giugliano

Conclusion A Mediterranean-style diet might be effective in reducing the prevalence of the metabolic syndrome and its associated cardiovascular risk
 

Monounsaturated fatty acid diets improve glycemic tolerance through increased secretion of glucagon-like peptide-1.Rocca AS, LaGreca J, Kalitsky J, Brubaker PL. Endocrinology. 2001 Mar;142(3):1148-55. Department of Physiology, University of Toronto, Toronto, Ontario, Canada. 

Diets enriched in monounsaturated fatty acids (MUFA)s have been shown to benefit glycemic control. Furthermore, MUFAs specifically stimulate secretion of the antidiabetic hormone, Glucagon-like peptide-1 (GLP-1) in vitro. To determine whether the MUFA-induced benefit in glycemic tolerance in vivo is due to increased GLP-1 release, lean Zucker rats were pair-fed asynthetic diet containing 5% fat derived from either olive oil (OO; 74% MUFA) or coconut oil (CO; 87% saturated fatty acids; SFA) for 2 weeks. Food intake and body weight gain were similar for both groups over the feeding period. The OO group had improved glycemic tolerance compared with the CO group in both oral and duodenal glucose tolerance tests [area under curve (AUC) 121 +/- 61 vs. 290 +/- 24 mM.120 min, P < 0.05; and 112 +/- 28 vs. 266 +/- 65 mM.120 min, P < 0.05, respectively]. This was accompanied by increased secretion of gut glucagon-like immunoreactivity (gGLI; an index of GLP-1 levels) in the OO rats compared with the CO rats (402 +/- 96 vs. 229 +/- 33 pg/ml at t = 10 min, P < 0.05). Tissue levels of GLP-1 and plasma insulin and glucagon levels were not different between the two groups. To determine the total contribution of GLP-1 to the enhanced glycemic tolerance in OO rats, the GLP-1 receptor antagonist exendin(9-39) (Ex(9-39)) was infused 3 min before a duodenal glucose tolerance test. Ex(9-39) abolished the benefit in glycemic tolerance conferred by OO feeding (OO+Ex(9-39) vs. CO+Ex(9-39), P = NS), and resulted in a deterioration of glycemic tolerance in the OO+Ex(9-39) group when compared with the OO controls (AUC 331 +/- 21 vs. 112 +/- 28 mM.120 min, P < 0.05). To probe the mechanism by which the OO diet enhanced GLP-1 secretion, a GLP-1-secreting L cell line was incubated for 24 h with either 100 microM oleic acid (MUFA) or 100 microM palmitic acid (SFA) and subsequently challenged with GIP, a known stimulator of the L cell. Preexposure to oleic acid but not to palmitic acid significantly increased GIP-induced GLP-1 secretion when compared with controls (55 +/- 12% vs. 34 +/- 9%, P < 0.01). These results demonstrate that the benefit in glycemic tolerance obtained with MUFA diets occurs in association with increased GLP-1 secretion, through a mechanism of enhanced L cell sensitivity. These results suggest that diet therapy with MUFAs may be useful for the treatment of patients with impaired glucose tolerance and/or type 2 diabetes through increased GLP-1 secretion.

PMID: 11181530 From PubMed

High-monounsaturated fat, olive oil-rich diet has effects similar to a high-carbohydrate diet on fasting and postprandial state and metabolic profiles of patients with type 2 diabetes. Rodriguez-Villar C, Manzanares JM, Casals E, Perez-Heras A, Zambon D, Gomis R, Ros E. Metabolism. 2000 Dec;49(12):1511-7. Lipid Clinic, Nutrition and Dietetics Service, Institut d'Investigacions Biomediques August Pi i Sunyer, Hospital Clinic i Provincial, Barcelona, Spain.

Whether metabolic control in type 2 diabetes mellitus (DM) is best achieved with the traditional high-carbohydrate (CHO), low-fat diet or a low-CHO, high-fat diet is still controversial. In a randomized crossover study, we compared the effects of a low-fat (30% of daily energy) diet and a high-fat (40% of daily energy), high-monounsaturated-fat diet for 6 weeks each on fasting and postprandial glucose, insulin, and lipoprotein concentrations in 12 patients with well-controlled type 2 DM (fasting blood glucose, 176 +/- 54 mg/dL; hemoglobin A1c, 6.4% +/- 0.7%) and no overt dyslipidemia (serum total cholesterol, 235 +/- 43 mg/dL; triglycerides, 180 +/- 63 mg/dL). Home-prepared foods were used and olive oil was the main edible fat, accounting for 8% and 25% of daily energy requirements in the low-fat and high-fat diets, respectively. For postprandial studies, the same mixed meal containing 36% fat was used in both dietary periods. Body weight and fasting and 6-hour postprandial blood glucose, insulin, and lipoprotein levels were similar after the two diets. The mean incremental area under the curve of serum triglycerides 0 to 6 hours after the challenge meal, adjusted for baseline levels, did not change significantly after the high-fat diet compared with the low-fat diet (1,484 +/- 546 v 1,714 +/- 709 mg x 6 h/dL, respectively, P = .099). Mean postprandial triglyceride levels at 6 hours were increased about 2 times over fasting levels and were still greater than 300 mg/dL after either diet. A diet high in total and monounsaturated fat at the expense of olive oil is a good alternative diet to the traditional low-fat diet for patients with type 2 DM. However, ongoing postprandial hypertriglyceridemia with either diet points to the need for other therapies to decrease triglyceride-rich lipoproteins (TRL) and the inherent atherogenic risk in type 2 diabetics.

PMID: 11145109 From PubMed

Effects of an onion-olive oil maceration product containing essential ingredients of the Mediterranean diet on blood pressure and blood fluidity. Mayer B, Kalus U, Grigorov A, Pindur G, Jung F, Radtke H, Bachmann K, Mrowietz C, Koscielny J, Wenzel E, Kiesewetter H. Arzneimittelforschung. 2001 Feb;51(2):104-11. Medizinische Fakultat, Humboldt Universitat zu Berlin, Institut fur Transfusionsmedizin, Universitatsklinikum Charite, Berlin, Germany. 

Twenty-four patients with arterial hypertension (WHO class I) received either 4 capsules of an onion-olive oil maceration product, containing essential ingredients of the Mediterranean diet, or placebo daily over a period of one week. In order to investigate the acute effect on arterial blood pressure, measurements were performed before and 5 h after the administration of the first dose of 4 capsules verum or placebo, respectively. For the evaluation of the long term effect further blood pressure measurements were performed after one week's treatment with a daily dose of 4 capsules. After a wash-out phase of 2 weeks followed by a crossover, the second study phase, which was identical in design, was carried out. In addition patients were instructed to measure their blood pressure 4 times daily at home for the whole study period. Haemorheological parameters (platelet aggregation, erythrocyte aggregation, plasma viscosity and haematocrit) were also determined at the measuring points mentioned above. The onion-olive oil maceration product led to a significant decrease in systolic blood pressure. There was also a trend towards a decrease in diastolic blood pressure. The improved blood fluidity observed resulted from a decrease in haematocrit. All effects could be shown immediately and after one week's administration. 

PMID: 11258039 From PubMed

Dietary unsaturated fatty acids in type 2 diabetes: higher levels of postprandial lipoprotein on a linoleic acid-rich sunflower oil diet compared with an oleic acid-rich olive oil diet. Madigan C, Ryan M, Owens D, Collins P, Tomkin GH. Diabetes Care. 2000 Oct;23(10):1472-7. Department of Clinical Medicine, Trinity College.

OBJECTIVE: The present study was undertaken to examine the effect of a polyunsaturated fat diet compared with an isocaloric Mediterranean-style monounsaturated fat diet. 

RESEARCH DESIGN AND METHODS: This was a randomized 2-week crossover study on either a high-polyunsaturated or a high-monounsaturated fat diet in 11 well-controlled diabetic men. Blood was taken fasting and for up to 8 h after a high fat meal. Lipoproteins were isolated by sequential ultracentrifugation. Apolipoprotein (apo) B48 and apo B100 were separated by  

PAGE. Fatty acids were analyzed by gas-liquid  chromatography 

RESULTS:  Fasting blood glucose and insulin levels were significantly higher on the linoleic acid diet compared with the oleic acid diet (P < 0.01 and P < 0.002, respectively). Plasma cholesterol and LDL cholesterol levels were also significantly higher on the linoleic acid diet (P < 0.001). Likewise, fasting chylomicron apo B48 and apo B100 (P < 0.05) and postprandial chylomicron and VLDL apo B48 and B100 (P < 0.05) were also higher on the linoleic acid diet. 

CONCLUSIONS: This study suggests that, in type 2 diabetes, an oleic acid-rich Mediterranean-type diet versus a linoleic acid-enriched diet may reduce the risk of atherosclerosis by decreasing the number of chylomicron remnant particles. Publication Types: Clinical Trial Journal Article Randomized Controlled Trial

PMID: 11023139 From PubMed

Mediterranean Diet, Lifestyle Factors, and 10-Year Mortality in Elderly European Men and Women: The HALE Project
Kim T. B. Knoops, Lisette C. P. G. M. de Groot, Daan Kromhout, Anne-Elisabeth Perrin, Olga Moreiras-Varela, Alessandro Menotti, and Wija A. van Staveren
JAMA. 2004;292:1433-1439.

Conclusion Among individuals aged 70 to 90 years, adherence to a Mediterranean diet and healthful lifestyle is associated with a more than 50% lower rate of all-causes and cause-specific mortality.

Effects of Protein, Monounsaturated Fat, and Carbohydrate Intake on Blood Pressure and Serum Lipids: Results of the OmniHeart Randomized Trial  Lawrence J. Appel; Frank M. Sacks; Vincent J. Carey; Eva Obarzanek; Janis F. Swain; Edgar R. Miller III; Paul R. Conlin; Thomas P. Erlinger; Bernard A. Rosner; Nancy M. Laranjo; Jeanne Charleston; Phyllis McCarron; Louise M. Bishop; for the OmniHeart Collaborative Research Group JAMA 294: 2455-2464.

Conclusion: In the setting of a healthful diet, partial substitution of carbohydrate with either protein or monounsaturated fat can further lower blood pressure, improve lipid levels, and reduce estimated cardiovascular risk.

Effect of a High-Carbohydrate Versus a High--cis-Monounsaturated Fat Diet on Blood Pressure in Patients With Type 2 Diabetes
Shah et al.Diabetes Care 2005;28:2607-2612.

CONCLUSION—Although the exchange of carbohydrates with monounsaturated fats may not affect blood pressure in the short term, long-term consumption of a high-carbohydrate diet may modestly raise blood pressure in type 2 diabetic patients

Consumption of olive oil, butter, and vegetable oils and coronary heart disease risk factors. The Research Group ATS-RF2 of the Italian National Research Council JAMA 263: 688-692. M. Trevisan; V. Krogh; J. Freudenheim; A. Blake; P. Muti; S. Panico; E. Farinaro; M. Mancini; A. Menotti; G. Ricci

The cross-sectional association between consumption of various fats (eg, butter, olive oil, and vegetable oil) and risk factors for coronary heart disease was analyzed in a sample of 4903 Italian men and women 20 to 59 years of age. The intake of fats was ascertained by an interviewer-administered questionnaire. Increased consumption of butter was associated with significantly higher blood pressure and serum cholesterol and glucose levels for men; in women only the association with glucose reached statistical significance. In both sexes consumption of olive oil and vegetable oil was inversely associated with serum cholesterol and glucose levels and systolic blood pressure. These findings were adjusted for confounding effects of other risk factors for cardiovascular disease. These cross-sectional findings from a large population sample suggest that consumption of butter may detrimentally affect coronary risk factors, while polyunsaturated and monounsaturated fats may be associated with a lower coronary risk profile.

"The effects of plant flavonoids on mammalian cells: implications for inflammation, heartdisease, and cancer."  Middleton E Jr, Kandaswami C, Theoharides TC.Pharmacol Rev. 2000 Dec;52(4):673-751. Chebeague Island Institute of Natural Product Research, Chebeague Island, Maryland, USA. Flavonoids are nearly ubiquitous in plants and are recognized as the pigments responsible for the colors of leaves, especially in autumn. They are rich in seeds, citrus fruits, olive oil, tea, and red wine. They are low molecular weight compounds composed of a three-ring structure with various substitutions. This basic structure is shared by tocopherols (vitamin E). Flavonoids can be subdivided according to the presence of an oxy group at position 4, a double bond between carbon atoms 2 and 3, or a hydroxyl group in position 3 of the C (middle) ring. These characteristics appear to also be required for best activity, especially antioxidant and antiproliferative, in the systems studied. The particular hydroxylation pattern of the B ring of the flavonoles increases their activities, especially in inhibition of mast cell secretion. Certain plants and spices containing flavonoids have been used for thousands of years in traditional Eastern medicine. In spite of the voluminous literature availa le, however, Western medicine has not yet used flavonoids therapeutically, even though their safety record is exceptional. Suggestions are made where such possibilities may be worth pursuing. PPMID: 11121513From PubMed

"Diet and prevention of coronary heart disease the potential role of phytochemicals" Visioli F, Borsani L, Galli C  Cardiovasc Res (Netherlands), Aug 182000, 47(3) 419-25. 

"Antiatherogenic Components of Olive oil" Visioli F, Galli C , Curr Atheroscler Rep 2001 Jan; 3(1) 64-67 

Hypertension is related to the degradation of dietary frying oils Soriguer et al. Am. J. Clin. Nutr. 2003;78:1092-1097.
Results: Hypertension was strongly associated with obesity and was influenced by sex, diabetes, and age. The presence of excess polar compounds in the cooking oil and the use of sunflower oil were related to the risk of hypertension, whereas the concentration of monounsaturated fatty acids in the serum phospholipids was negatively related to this risk. These associations remained after inclusion in the models of age, sex, obesity, and the presence of carbohydrate metabolism disorder.

Conclusions: The risk of hypertension is positively and independently associated with the intake of cooking oil polar compounds and inversely related to blood concentrations of monounsaturated fatty acids.
 

Olive oil and inhibition of low density lipoprotein oxidation. Role of phenolic compounds]. Fito M, Covas MI, Lamuela-Raventos RM, Vila J, de la Torre C, Marrugat J. Med Clin (Barc). 2000 Jul 1;115(5):166-9. [Article in Spanish] Unidad de Lipidos y Epidemiologia Cardiovascular, Institut Municipal d'Investigacio Medica (IMIM), Barcelona.

BACKGROUND: To investigate the protective effect of several olive oils with different phenolic composition on low density lipoprotein susceptibility to oxidation. 

 PATIENTS AND  METHODS: Refined olive oil (phenolic content: 0 mg/l caffeic acid equivalents [CAE]), common olive oil (0.1 and 0.3 mg/l CAE), and virgin olive oil diluted with refined olive oil (0.1 y 0.3 mg/l CAE), were added to isolated low density lipoprotein. Conjugated dienes formation was monitored after copper-mediated low density lipoprotein oxidation. RESULTS: An increase in the lag time of conjugated dienes formation after copper-mediated low density lipoprotein oxidation was observed linked to olive oil phenolic content (p < 0.0001, ANOVA). Multiple regression analysis showed that phenolics were the most significant antioxidants with 0.1 mg/l--increase in phenolic concentration, adjusted for alpha-tocopherol and beta-carotene, was 72 minutes (95% confidence interval [CI] 64 to 80 min) for common olive oil, and 111 min (CI 95%: 100-123 min) for virgin olive oil. In common olive oil alpha-tocopherol levels were significatively associated with the increase in the lag time (p = 0.003), reaching in virgin olive oil a borderline significant (p = 0.084).

CONCLUSIONS: Olive oil containing phenolics showed more antioxidant effect on low density lipoprotein oxidation than refined olive in relation to its phenolic content. The nature of the phenolic content influences the antioxidant capacity of an olive oil.  

PMID: 10996871 From PubMed

Protective effects upon experimental inflammation models of a polyphenol-supplemented virgin olive oil diet. Martinez-Dominguez E, de la Puerta R, Ruiz-Gutierrez V. Inflamm Res. 2001 Feb;50(2):102-6. Departamento de Farmacologia, Facultad de Farmacia, Universidad de Sevilla, Spain. 

OBJECTIVE AND DESIGN: The  aim of the present study was to examine the effect of a virgin olive oil enriched diet in acute and chronic inflammation models in rats and to determine the effect of supplementing this oil with a higher content of its polyphenolic fraction. The response was compared to oils rich in monounsaturated fatty acids (high oleic sunflower oil and palm olein) and rich in polyunsaturated fatty acids (fish oil). 

DIETS: Groups  of 6-8 male Wistar rats were fed from weaning on six purified diets differing in type of oil: 2% corn oil (basal diet, BD), 15% high oleic sunflower oil(HOSO), 15% virgin olive oil (VOO), 15% virgin olive oil supplemented with 600 p.p.m. polyphenols from this oil (PSVOO), 15% palm olein (POL), and 15% fish oil (FO). 

MATERIALS AND METHODS: Rats were fed for 8 weeks with BD, HOSO, VOO, PSVOO, POL and FO diets before injecting carrageenan. Rats were fed for 3 weeks with BD, PSVOO and FO diets before induction of adjuvant arthritis. Dietary treatment with or without indomethacin continued during 3 weeks. The data were evaluated using an analysis of variance (ANOVA) followed by the least-significant differences. 

RESULTS: In carrageenan oedema test, the inflammation indices of animals fed on a diet rich in olive oil (VOO) were lower compared to animals fed with oils high in oleic acid (HOSO, POL) and polyunsaturated fatty acids (FO), and markedly diminished in the group fed on PSVOO. In established adjuvant arthritis, the PSVOO diet was even more effective than FO diet in the prevention of inflammation. Both groups of animals showed an increase in weight during the latter days of the experiment compared to the BD. Indomethacin administered to every diet group, exerted a strong inhibitory effect on the inflammatory process throughout which was augmented by the PSVOO and FO diets. 

CONCLUSIONS: This study demonstrates that virgin olive oil with a higher content of polyphenolic compounds, similar to that of extra virgin olive oil, shows protective effects in both models of inflammation and improves the disease associated loss of weight. This supplementation also augmented the effects of drug therapy. 

PMID: 11289653 From PubMed

Hydroxytyrosol, as a Component of Olive Mill Waste Water, is Dose- Dependently Absorbed and Increases the Antioxidant Capacity of Rat Plasma. Visioli F, Caruso D, Plasmati E, Patelli R, Mulinacci N, Romani A, Galli G, Galli C. Free Radic Res. 2001 Mar;34(3):301-305. Institute of Pharmacological Sciences, University of Milan, Via Balzaretti 9, 20133 Milan. 

Hydroxytyrosol is the most potent phenolic antioxidant of olive oil and olive mill waste water (OMWW) and its biological activities have stimulated research on its potential role in cardiovascular protection. However, evidence of the absorption of OMWW phenolics and on their possible in vivo activity has, until now, never been provided. Three groups male Sprague-Dawley rats were administered 1, 5, or 10 mg/Kg of the OMWW extract, respectively, providing 41.4, 207, and 414 ?g/Kg of hydroxytyrosol, respectively. Urine wascollected for 24 h and the urinary levels of hydroxytyrosol were quantified by mass spectrometry. Hydroxytyrosol was dose-dependently (R(2) = 0.95) absorbed and excreted in  the urines mostly as a glucuronide conjugate. Further, the administration of an hydroxytyrosol-rich OMWW extract (10 mg/kg) to the rats was also associated with an increase of their plasma antioxidant capacity. Future experiments will eventually further clarify its metabolic fate and its in vivo actions.

PMID: 11264904 From PubMed

Mediterranean diet improves low density lipoprotein susceptibility to oxidative modifications Lopez-Miranda J, Gomez P, Castro P, Marin C, Paz E, Dolores Bravo M, Blanco J, Jimenez-Pereperez J, Fuentes F, Perez-Jimenez F. Med Clin (Barc). 2000 Sep 30;115(10):361-365. Unidad de Lipidos y Arteriosclerosis. Hospital Alto Guadalquivir. Andujar. Jaen.

Most experts, specially from Anglo-Saxon countries, recommend a low fat diet in order to prevent cardiovascular diseases. However, mortality rate by ischemic cardiopathy is low in Mediterranean countries, probably because of the consumption of a Mediterranean diet, with a high level of monounsaturated fats provided by the olive oil. We have conducted this study in order to investigate the possible influence of this kind of diet on the oxidation of LDL in vitro, the key element for the development of atherosclerosis. Patients and methods: 41 healthy male subjects were submitted to three consecutive 4-week diets. The first was a saturated fat-rich diet (SAT diet, 38% fat, 20% saturated). This was followed by a low fat diet (NCEP-I, 28% fat, 10% saturated) and after that a Mediterranean diet (38% fat, 22% monounsaturated fat). Plasma levels of total cholesterol, LDL-c, HDL-c, triglycerides, apolipoproteins A-I and B, -tocopherol, and the in vitro susceptibility to oxidation of LDL particles. Both hypolipidemic diets produced a significant decrease in total cholesterol, LDL-c, and apo-B plasma levels. However, it was only the NCEP-I diet that revealed a decrease in the HDL-c. The shift from a saturated fat-rich diet, or a diet rich in carbohydrates, to a Mediterranean diet increased the resistance of LDL particles to oxidation increasing the lag time period (p < 0.038), and decreasing (p < 0.001) the progression rate of the curve of oxidation of LDL. Our results point out two positive consequences of the consumption of a Mediterranean diet by healthy young males, compared with the low fat diet recommended by most Anglo-Saxon experts. On the one hand, the Mediterranean diet increases HDL-c plasma levels, and on the other hand, it decreases the susceptibility of LDL to oxidation. This is why the Mediterranean diet must be recommended in order to prevent cardiovascular diseases. 

Consumption of tomato products with olive oil but not sunflower oil increases the antioxidant activity of plasma. Lee A, Thurnham DI, Chopra M. Free Radic Biol Med. 2000 Nov 15;29(10):1051-5. Northern Ireland Centre for Diet and Health, School of Biomedical Sciences, University of Ulster, Northern Ireland, Coleraine, UK.

Health benefits of lycopene from tomato products have been suggested to be related to its antioxidant activity. Dietary fat may influence the absorption and hence the plasma levels and antioxidant activity of lycopene. In the present study, we have compared the effect of consumption of tomato products with extra-virgin olive oil vs. tomato products plus sunflower oil on plasma lycopene and antioxidant levels. Results show that the oil composition does not affect the absorption of lycopene from tomato products because similar levels of plasma lycopene (mean +/- SD) were obtained on feeding tomatoes (providing approximately 46 mg lycopene/d) for 7 d with either olive oil (0.66 +/- 0.26 vs 1.20 +/- 0.20 micromol/l, p <.002) or sunflower oil (0.67 +/- 0.27 vs. 1.14 micromol/l, p <.001). However, consumption of tomato products with olive oil significantly raised the plasma antioxidant activity (FRAP) from 930 +/- 150 to 1118 +/- 184 micromol/l, p <.01) but no effect was observed when the sunflower oil was used. The change (supplementation minus start values) in FRAP following the consumption of tomato products with oil was significantly higher for olive oil (190 +/- 101) than for sunflower oil (-9.6 +/- 99, p <. 005). In conclusion, the results of the study show that consumption of tomato products with olive oil but not with sunflower oil improves the antioxidant activity of the plasma. 

PMID: 11084294 From PubMed

Olive phenol hydroxytyrosol prevents passive smoking-induced oxidative stress. Visioli F, Galli C, Plasmati E, Viappiani S, Hernandez A, Colombo C, Sala A. Circulation. 2000 Oct 31;102(18):2169-71. University of Milan, Institute of Pharmacological Sciences, Milan, Italy. francesco.visioli@unimi.it

BACKGROUND: Oxidative stress is involved in the onset of several degenerative disorders, and epidemiological studies indicate that a high intake of dietary antioxidants, as in the case of the Mediterranean basin, is protective. Olive mill waste waters (OMWWs) are a byproduct of olive oil production rich in phenolic antioxidants, such as hydroxytyrosol. We tested the effects of a low dose of an OMWW extract in a model of sidestream smoke-induced oxidative  stress in rats by evaluating the urinary excretion of 8-iso-prostaglandin (PG) F(2alpha) (iPF(2alpha)-III). 

METHODS AND RESULTS: An OMWW extract (5 mg/kg, providing 414 microg/kg of hydroxytyrosol) was administered to rats daily for 4 days, during which time the animals were exposed to sidestream smoke for 20 minutes once a day. Daily urines were collected, and the urinary excretion of 8-iso-PGF(2alpha) was evaluated as an index of oxidative stress-induced in vivo lipid peroxidation. The exposure of rats to passive smoking increased the urinary excretion of 8-iso-PGF(2alpha) by 44+/-4.2% at 48 hours and by 55+/-10% at 96 hours. Treatment with the OMWW extract was able to completely prevent the increase at 48 hours and resulted in lower increments (34+/-18% versus 55+/-10%) of 8-iso-PGF(2alpha) excretion at 96 hours. 

CONCLUSIONS: A low dose of hydroxytyrosol, administered through OMWW, reduces the consequences of sidestream smoke-induced oxidative stress in rats. 

Owen RW, Mier W, Giacosa A, et al. "Phenolic compounds and squalene in olive oils. the concentration and antioxidant potential of total phenols, simple phenols, secoiridoids, lignansand squalene" Food Chem Toxicol (England), Aug 2000, 38(8) 647-59. 

Duthie G, Crozier A "Plant-derived penolic antioxidants" Curr Opin Lipidol {England), Feb2000,11(1}43-7. 

Masella R, Cantafora A, Modesti De, et al "Antioxjdant activity of 3,4-DHPEA-EA and protocatechuic acid a comparative assessment with other olive oil biophenols.'" RedoxRep{England), 1999,4(3) 113-21

Deiana M, Aruoma 01, Bianchi ML et al. "Inhibition of peroxynitrite dependent DNA base modification tyrosine nitration by the extra virgin olive oil-derived antioxidant hydroxytyrosol.'" Free radic Bioi Med 1999 Mar; 26 (5-6).762-9 

Stupans I; Stretch G; Hayball P "Olive oil phenols inhibit human hepatic microsomal activity" J Nutr 2000 Sep;13019)2367-70 

Wiseman SA; Mathot IN; de Fouw NJ; Tijburg LB "Dietary non.tocopherol ontioxidants present in extra virgin olive oil increase the resistance of low density lipoproteins to oxidation in rabbits. Atherosclerosis 1996 Feb;120(1-2).15-23 

Visioli F; Bellomo G; Galli C "Free radical-scavenging properties of olive oil polyphenols " Biochem Biophys Res Commun 1998 Jun 9;24711 )-60-4 

Bonanome a, Pagnan A, Caruso D, Toia A, Xamin A, Fedeli E, Berra B, Zamburlini A, Ursini F, Galli G. "Evidence of postprandial absorption of olive oil phenols in humans" Nutr Metab Cardiovasc Dis 2000 Jun; 10(3); 111-20.

Visioli F, Galli C, Plasmati E, Viappiani S, Hernandaz A, Colombo C, Sala A. "Olive phenol hydroxytyrosol prevents passive smoking-induced oxidative stress" Circulation 2000, Oct31; 102(18)-2169-71 

Association of Dietary Intake of Fat and Fatty Acids With Risk of Breast Cancer Michelle D. Holmes; David J. Hunter; Graham A. Colditz; Meir J. Stampfer; Susan E. Hankinson; Frank E. Speizer; Bernard Rosner; Walter C. Willett JAMA 281: 914-920.

Conclusion: We found no evidence that lower intake of total fat or specific major types of fat was associated with a decreased risk of breast cancer.
 

Effects of a high olive oil diet on the clinical behavior and histopathological features of rat DMBA-induced mammary tumors compared with a high corn oil diet. Solanas M - Int J Oncol - 01-Oct-2002; 21(4): 745-53

Effects of a high virgin olive oil diet on the promotion stage of dimethylbenz(alpha)anthracene-induced mammary carcinogenesis in rats were investigated in comparison with those of a high corn oil diet. Animals were randomly placed into 4 groups: control, fed a normolipidic control diet (3% corn oil); M, fed a high corn oil diet (20%); O, fed a high olive oil diet (3% corn oil plus 17% olive oil); and MO, fed the high olive oil diet after 33 days of high corn oil diet. Whereas the high corn oil diet clearly stimulated the mammary carcinogenesis, reducing the latency time and increasing the tumor incidence, multiplicity and volume, the high olive oil diet led to a lower tumor incidence than in the former group, a latency time similar to that of the control and lower tumor multiplicity and volume even than in the control group. Moreover, the histopathological features of the adenocarcinomas in olive oil groups were compatible with a greater degree of differentiation. These data suggest that the high virgin olive oil diet would have acted as a negative modulator of the experimental mammary carcinogenesis conferring to the tumors a more benign clinical behavior and a lower histopathological malignancy in comparison with the control and high corn oil diets.

Cancer and Mediterranean dietary traditions. Trichopoulou A, Lagiou P, Kuper H, Trichopoulos D. Cancer Epidemiol Biomarkers Prev. 2000 Sep;9(9):869-73. Department of Hygiene and Epidemiology, University of Athens Medical School, Greece.

The incidence of cancer overall in Mediterranean countries is lower than in Scandinavian countries, the United Kingdom, and the United States. This is mostly accounted for by the lower incidence among Mediterranean countries of cancer of the large bowel, breast, endometrium, and prostate. These forms of cancer have been linked to dietary factors, particularly low consumption of vegetables and fruit, and to a certain extent, high consumption of meat. The traditional Mediterranean diet is characterized by high consumption of foods of plant origin, relatively low consumption of red meat, and high consumption of olive oil, which in several studies has been reported to be more beneficial against cancer than other forms of added lipids. By taking into account the established or presumed  nutritional causation of major forms of cancer and the composition of the traditional Mediterranean diet, estimates can be derived concerning the fraction of cancer occurrence in highly developed Western countries that could be attributed to their diets in comparison with the healthy traditional Mediterranean diet. Although estimates can only be crude, it can be calculated that up to 25%of the incidence of colorectal cancer, approximately 15% of the incidence of breast cancer, and approximately 10% of the incidence of prostate, pancreas, and endometrial cancer could be prevented if the populations of highly developed Western countries could shift to the traditional healthy Mediterranean diet.

PMID: 11008902 From PubMed

Owen RW, Giacosa A, Hull WE, et al "The antioxidant/anticancer potential of phenolic compounds isolated from olive oil." Eur J cancer IEngland), June 2000, 36(10} 1235-47 

Hill, MJ "Mechanisms of diet and colon carcinogenesis" Eur J Cancer Prev (England), Dec 1999, 9 Suppl1, 595.8 

Gandini S, Merzenich H, Robertson C, et al. "Meta-analysis of studies on breast cancer risk and diet the role of fruit and vegetable consumption and the intake of associated micronutrients." Eur J Cancer (England), Mar 2000, 36(5) 636-46 

McKeown N " Antioxidants and breast cancer" Nutr Rev (US), Oct 1999, 57 ( 10} 321-4 

Favero A, Parpinel M, Franceschi S "Diet and risk of breast cancer. major findings from an Italian case control study." Biomed Pharmacother IFrance), 1998, 52(3) 109-15.

Stoneham M, Goldacre M, Seagroatt V, GiIlL. "Olive oil, diet and colonrectal cancer. an ecological study and a hypothesis" J Epidemiol Community Health 2000 Oct; 54(10)- 756.60 

Owen RW, Giacosa A, Hull WE, Haubner R, Spiegelhalder B, Bartsch H. "The antioxidant/anticancer potential of phenolic compounds isolated from olive oil" Eur J Cancer 2000 Jun; 36(10)- 1235-47 

Trichopoulous A, Katsouyanni K, Stuver S, Tzala L, Grlardellis C, Trichopolous D. "Consumption of olive oil and specific food groups in relation to breast cancer risk in Greece" J Natl Cancer Inst 1995 Jan 18; 87(2).110-16 

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Wilhelm Stahl, Ulrike Heinrich, Sheila Wiseman, Olaf Eichler, Helmut Sies, and Hagen TronnierDietary Tomato Paste Protects against Ultraviolet Light–Induced Erythema in Humans  J. Nutr., May 2001; 131: 1449 - 1451.

(Serge Hercberg, Khaled Ezzedine, Christiane Guinot, Paul Preziosi, Pilar Galan, Sandrine Bertrais, Carla Estaquio, Serge Briançon, Alain Favier, Julie Latreille, and Denis Malvy  Antioxidant Supplementation Increases the Risk of Skin Cancers in Women but Not in Men
J. Nutr. 2007 137: 2098-2105

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D. D. Ben Miled*, A. Smaoui*, M. Zarrouk*1 and A. Chérif Do extraction procedures affect olive oil quality and stabilility? †  Biochem. Soc. Trans. (2000) 28, (929–933)

Quality and stability of olive oil extracted using discontinuous (pressing) or continuous (centrifuging) procedures were studied. Virgin olive oils extracted from two olive varieties were stored for 17 months. Analytical parameters of oil quality (acidity, peroxide value, polyphenol content, chlorophyll amount, fatty acid composition and triacylglycerol molecular species) were followed at different time intervals. Our results showed that no differences exist between the two types of tested mill, since the studied parameters were unchanged or varied slightly in the same range during the time of oil conservation. Changes depend on olive varieties rather than extraction systems used. Moreover, oils produced by the continuous system contain comparatively higher levels of polyphenols, which may confer to them greater resistance against oxidation for long-term storage.

A. Kiritsakis¹ and K. Kyritsakis², Highest Technological Education Institute (TEI), Greece; ²University of Thessaloniki, Greece

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A. Kiritsakis, , "Olive Oil From the Tree to the Table second Edition", Food and Nutrition Press, Inc, Trumbell 1998