The health advantages of olive oil became well-known in parallel with the rising popularity of the Mediterranean diet. Olive oil is a key component of the diet, which is known to produce heart health benefits. Recent interest in polyphenols stems from their potential protective role, through dietary consumption of fruits and vegetables, against oxidative-damage diseases including cardivascular disease. Olives contain polyphenols, and it was a natural line of inquiry to investigate olive oil for potential heart health benefit properties.
Heart Disease Risk Factors
The American Heart Association web site discusses the findings of extensive statistical and clinical studies identifying several heart attack and coronary heart disease risk factors. Chief among them are high blood cholesterol and high blood pressure. An August 1, 2005, article on ScienceDaily reports on research by Cleveland Clinic doctors regarding an enzyme produced in response to inflammation that indicates the level of heart disease risk. When the enzyme, called myeloperoxidase, is present in high enough levels, it predicts that a heart attack, or the need for "invasive intervention," will occur within six months with 95 percent accuracy.
Understanding Polyphenols
Polyphenols are a type of antioxidant compound abundant in nature. According to the July 1986 proceedings of the Federation of American Societies of Experimental Biology, phenols are strong acids synthesized in plants, and there are over 4,000 distinct species. They serve protective functions in plants -- killing bacteria and other pathogens by denaturing and coagulating the protein within the cell. In low concentrations, phenols disrupt the cell wall, allowing passage of chemicals into and out of a cell membrane that may otherwise be impermeable. Phenols are common ingredients in commercial disinfectants.
Reduced Inflammation
On April 22, 2010, ScienceDaily reported on a study performed by Spanish researchers regarding the heart health benefits of extra-virgin olive oil, which contains a large faction of polyphenols. The researchers found that eating a diet rich in phenolic compounds represses several pro-inflammatory genes and partly explains the reduced risk of heart disease enjoyed by people who eat a Mediterranean diet. The American Heart Association web site explains that inflammation is strongly associated with cardiovascular and stroke risk. One of the byproducts of the inflammation response is the enzyme myeloperoxidase.
Olive Oil Polyphenols Lower Cholesterol
According to researchers reporting in the January 2011 issue of "Clinical Nutrition," 2 tbsp. of virgin olive oil reduces heart attack risk by lowering the levels of unhealthy cholesterol in the body. The researchers administered either refined, common or virgin olive oil to 200 study participants for a period of three weeks. Polyphenol content was lowest in the refined group and highest in the virgin olive oil group. The results showed that levels of oxidized LDL, or bad cholesterol, were lowered in a dose-dependent fashion, meaning the higher the polyphenol content, the greater the benefit.
References
- The American Heart Association: Understand Your Risk of Heart Attack
- ScienceDaily: Test for Imminent Heart Attacks
- "Federation Proceedings"; Phenol Sulfotransferase in Humans: Properties, Regulation, and Function; Robert Weinshilboum; July 1986
- ScienceDaily: Genetic Basis for Health Benefits of the 'Mediterranean Diet
- American Heart Association: Inflammation, Heart Disease and Stroke: The Role of C-Reactive Protein
- "Clinical Nutrition"; The Effect of Olive Oil Polyphenols on Antibodies Against Oxidized LDL: a Randomized Clinical Trial; Olga Castañer; January 2011
