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Naturopathic Medicine and the Prevention and Treatment of Cardiovascular Disease
Published in Stephen T. Sinatra, Mark C. Houston, Nutritional and Integrative Strategies in Cardiovascular Medicine, 2022
In addition to lowering blood pressure, olive polyphenols have been shown to lower LDL cholesterol while increasing HDL cholesterol. Researchers were unsure exactly how this effect was accomplished until a recent study showed that olive polyphenols exert a very complex action on the expression of genes that made LDL and HDL cholesterols. In other words, the olive compounds blocked the expression of the DNA that would lead to the making of LDL cholesterol while simultaneously assisting the expression of DNA for making HDL cholesterol. It also modulates the expression of blood pressure-related genes.95,96
Plant Source Foods
Published in Chuong Pham-Huy, Bruno Pham Huy, Food and Lifestyle in Health and Disease, 2022
Chuong Pham-Huy, Bruno Pham Huy
The major components of olive fruit and oil consist of oleic acid (monounsaturated omega-9 fatty acid). Minor components include α-tocopherol (vitamin E), linoleic acid, phenolic antioxidants (flavonols, flavonones, anthocyanins), squalene, and sterols (122). Both major and minor components have strong antioxidant activity and are beneficial to human health. Many studies have proven its protector potential through oil, whole fruit and leaf extract in cardiovascular disorders, cancer, degenerative diseases, viral and microbial infections (122). Regular olive consumption may decrease bad cholesterol levels, aid weight loss, delay degenerative diseases, and improve fertility in women (122).
Metabolic Syndrome
Published in Jahangir Moini, Matthew Adams, Anthony LoGalbo, Complications of Diabetes Mellitus, 2022
Jahangir Moini, Matthew Adams, Anthony LoGalbo
A Mediterranean-style diet has been proven to reduce risks for metabolic syndrome. This includes beans, fruits, grains, nuts, and vegetables. Olives and olive oil are important components. Sweet foods are only used occasionally, such as for birthdays and relatively rare events. Healthy carbohydrates should make up 40%–50% of the daily energy intake. Healthy fats should make up 30%–5%, and healthy proteins should make up the remainder. Losing just 5%–% of body weight helps reduce insulin levels. In comparative studies between the Mediterranean diet a general low-fat diet, 44% of the Mediterranean diet group still had metabolic syndrome over 2.5 years, but an outstanding 86% of the general low-fat diet still had the syndrome. Other features of this study included four times more weight loss in the Mediterranean diet group, and greatly reduced inflammatory markers and insulin resistance. Foods that are rich in antioxidants help to combat levels of free radicals and oxidate stress that are related to meals that are high in calories and contain refined carbohydrates. Also, one glass of red wine with an evening meal reduces postprandial glucose by about 30% in a healthy adult – including those with metabolic syndrome or type 2 diabetes. Other types of alcohol lower the postprandial glucose by about 20%.
Risk of Colorectal Cancer in a Brazilian Population is Differentially Associated with the Intake of Processed Meat and Vitamin E
Published in Nutrition and Cancer, 2022
Radmila Raiani Alves Ribeiro, Isabella Rolim de Brito, Karolline Andrade Souza, Larissa de Castro Souza, Tiago Almeida de Oliveira, Mathias Weller
The use of oil for served food decreased the chance of CRC in the Brazilian study group. It can be postulated that the used oil was mainly olive oil (Olea europaea, Oleaceae), which is generally rich in vitamin E and unsaturated fatty acids. However, there was no discrimination between the use of oils that contain olive oil and a substantial percentage of other oils, such as soybean oil, and pure olive oils. Previous case-control studies with 13,800 patients indicated an overall protective effect of olive oil against different types of cancer, including CRC (34). A recent study from Saudi Arabia identified one to five servings of olive oil per week as a protective factor against CCR (35). Furthermore, olive oil is also a fundamental component of the Mediterranean diet, which has an overall protective effect against CCR (36–39). These data suggest that olive oil might also have a protective effect against CCR in the Brazilian population in the present study.
Markers of a plant-based diet relate to memory and executive function in older adults
Published in Nutritional Neuroscience, 2022
Michelle M. Ramey, Grant S. Shields, Andrew P. Yonelinas
In a similar vein, a major component of the Mediterranean diet responsible for its benefits is reduced meat consumption [60,61]—in fact, when directly compared, meat intake alone has been shown to account for more variance in cognitive performance than does the standard Mediterranean diet score [62]. Another consistent finding is that the Mediterranean diet components encapsulating fruit, vegetable, and whole grain consumption—all of which are high in fiber and ubiquitous in plant-based diets—are important predictors of improved health and global cognition [63–66]. Interestingly, some argue that the consumption of olive oil plays an essential role in the benefits of the Mediterranean diet due to its uniquely high monounsaturated fat content, but results are mixed [43,44]. In the present data, a secondary analysis indicated that monounsaturated fat had no relation to any of the cognitive outcomes, and Bayes factors supported this lack of effect. The present results, combined with prior conflicting results [43,44], could be taken to suggest that monounsaturated fat intake may not be as important for cognition as the other aforementioned aspects of the Mediterranean diet. Thus, the benefits of a Mediterranean diet may be in part mediated by a decrease in meat intake, and an increase in vegetable and whole grain intake, which are in line with a shift towards a more plant-based diet.
Hydroxytyrosol and Oleuropein Inhibit Migration and Invasion via Induction of Autophagy in ER-Positive Breast Cancer Cell Lines (MCF7 and T47D)
Published in Nutrition and Cancer, 2021
Hui-Yuan Lu, Jian-Sheng Zhu, Jing Xie, Zhan Zhang, Jun Zhu, Shan Jiang, Wei-Jian Shen, Bin Wu, Tao Ding, Shou-Lin Wang
In recent decades, plant extracts have been considered to have diverse beneficial health properties (6). Bioactive compounds derived from plant origins play an essential role in the anticancer process, which may contribute to the development of novel therapies (7). Previous epidemiological studies have revealed that olive oil consumption has protective effects and may reverse premalignant lesions to reduce the risk of cancer (8). The pharmacological properties of olive oil have been attributed to the presence of phenols (9). Oleuropein (OL), the most abundant of the phenolic compounds in olives, is a potent scavenger of free radicals and plays an important role in the prevention of mutagenesis and carcinogenesis (10). Reports have also indicated that OL could inhibit the proliferation of BC MCF-7 cells (11). Hydroxytyrosol (HT), a metabolite of OL, possesses powerful antioxidant properties and anticancer activities (12). Both OL and HT are reported to exert apoptotic effects in BC cells (13). Moreover, our previous study indicated that HT and OL could inhibit the migration and invasion of MDA-MB-231 cells (14). However, tumor cells may exhibit different sensitivity to the same concentration of HT or OL. Consequently, it is necessary to explore the anti-breast cancer effects of HT and OL in detail.