Olive Fruit

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Olive Fruit Extract JoAnn Guest May 26, 2004 21:08 PDT

 

http://www.usana.com/USNUSUPPINGREDIE_64956.html

 

The Mediterranean region has one of the lowest rates of coronary heart

disease (CHD), and is among the leaders in life expectancy. The health

and longevity of people in this region is largely associated with a diet

high in plant based foods (fruits, vegetables, grains, nuts and legumes)

and low to moderate intakes of cheese, meat and wine.

 

The defining component of this diet however, is the abundant use of

olives and olive oil.

 

Olives and olive oil have been a significant staple of the Mediterranean

culture for thousands of years, and have been associated with a variety

of health benefits, including lower incidence of heart disease and

certain cancers.1,2,3 Epidemiological studies have shown that the

incidence of heart disease and all-cause death rates is low in

populations that consume olive oil as the main source of dietary fat.4

 

Olives contain a number of bioactive compounds. The most distinguishing

are the polyphenols. These phenolic antioxidants are structurally

distinct from the vitamins, carotenoids, bioflavonoids,

proanthocyanidins, and antioxidants found in other fruits and

vegetables.5

 

Studies have shown that that olive polyphenols exhibit anti-inflammatory

activity,5 improve immune function,6 prevent oxidative damage to DNA,7

reduce markers of oxidation,8 and protect the cardiovascular system by

reducing platelet aggregation,9 reducing LDL oxidation,10,11 and

increasing levels of HDL. 12

 

Sources and Recommended Intake

 

The traditional Mediterranean diet provides about 5 to 10 mg per day of

the beneficial olive polyphenols. The only dietary source of olive

polyphenols is olives and olive oil.

 

Abstracts

Deiana M, Aruoma OI, Bianchi ML, Spencer JP, Kaur H, Halliwell B,

Aeschbach R, Banni S, Dessi MA, Corongiu FP. Inhibition of peroxynitrite

dependent DNA base modification and tyrosine nitration by the extra

virgin olive oil-derived antioxidant hydroxytyrosol. Free Radic Biol Med

1999 Mar; 26(5-6): 762-9.

 

Hydroxytyrosol is one of the o-diphenolic compounds in extra virgin

olive oil and has been suggested to be a potent antioxidant. The

superoxide radical (O2*-) and nitric oxide (NO*) can react very rapidly

to form peroxynitrite (ONOO ), a reactive tissue damaging species

thought to be involved in the pathology of several chronic diseases.

Hydroxytyrosol was highly protective against the peroxynitritedependent

nitration of tyrosine and DNA damage by peroxynitrite in vitro.

Given that extra virgin olive oil is consumed daily by many humans,

hydroxytyrosol derived from this diet could conceivably provide a

defense against damage by oxidants in vivo. The biological activity of

hydroxytyrosol in vivo will depend on its intake, uptake and access to

cellular compartments.

 

 

 

References

 

 

 

1 Ferrara LA, Raimondi AS, d'Episcopo L, Guida L, Dello Russo A, Marotta

T. Olive oil and reduced need for antihypertensive medications. Arch

Intern Med 2000 Mar 27; 160(6): 837-42.

 

2 Martin-Moreno JM, Willett WC, Gorgojo L, Banegas JR,

Rodriguez-Artalejo F, Fernandez-Rodriguez JC, Maisonneuve P, Boyle P.

Dietary fat, olive oil intake and breast cancer risk. Int J Cancer 1994

Sep 15; 58(6): 774-80.

 

3 Bird RP, Lafave LM.Varying effect of dietary lipids and azoxymethane

on early stages of colon carcinogenesis: enumeration of aberrant crypt

foci and proliferative indices. Cancer Detect Prev 1995; 19(4): 308-15.

 

4 Keys A, Menotti A, Karvonen MJ, Aravanis C, Blackburn H, Buzina R,

Djordjevic BS, Dontas AS, Fidanza F, Keys MH, et al. The diet and

15-year death rate in the seven countries study. Am J Epidemiol 1986

Dec; 124(6): 903-15.

 

5 Martinez-Dominguez E, de la Puerta R, Ruiz-Gutierrez V. Protective

effects upon experimental inflammation models of a

polyphenol-supplemented virgin olive oil diet. Inflamm Res 2001 Feb;

50(2): 102-6.

 

6 Yaqoob P, Knapper JA, Webb DH, Williams CM, Newsholme EA, Calder PC.

Effect of olive oil on immune function in middle-aged men. Am J Clin

Nutr 1998 Jan; 67(1): 129-35.

 

7 Deiana M, Aruoma OI, Bianchi ML, Spencer JP, Kaur H, Halliwell B,

Aeschbach R, Banni S, Dessi MA, Corongiu FP. Inhibition of peroxynitrite

dependent DNA base modification and tyrosine nitration by the extra

virgin olive oil-derived antioxidant hydroxytyrosol. Free Radic Biol Med

1999 Mar; 26(5-6): 762-9.

 

8 Visioli F, Caruso D, Galli C, Viappiani S, Galli G, Sala A. Olive oils

rich in natural catecholic phenols decrease isoprostane excretion in

humans. Biochem Biophys Res Commun 2000 Nov 30; 278(3): 797-9.

 

9 Petroni A, Blasevich M, Salami M, Papini N, Montedoro GF, Galli C.

Inhibition of platelet aggregation and eicosanoid production by phenolic

components of olive oil. Thromb Res 1995 Apr 15; 78(2): 151-60.

 

10 Vissers MN, Zock PL, Leenen R, Roodenburg AJ, van Putte KP, Katan MB.

Effect of consumption of phenols from olives and extra virgin olive oil

on LDL oxidizability in healthy humans. Free Radic Res 2001 Nov; 35(5):

619-29.

 

11 Visioli F, Bellomo G, Montedoro G, Galli C. Low density lipoprotein

oxidation is inhibited in vitro by olive oil constituents.

Atherosclerosis 1995 Sep; 117(1): 25-32.

 

12 Mangas-Cruz MA, Fernandez-Moyano A, Albi T, Guinda A, Relimpio F,

Lanzon A, Pereira JL, Serrera JL, Montilla C, Astorga R, Garcia-Luna PP.

Effects of minor constituents (non-glyceride compounds) of virgin olive

oil on plasma lipid concentrations in male Wistar rats. Clin Nutr 2001

Jun; 20(3): 211-5.

_________________

 

JoAnn Guest

mrsjo-

DietaryTi-

http://www.geocities.com/mrsjoguest

 

 

 

 

 

 

 

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