Scientists Pinpoint Heart Benefits of Olive Oil
Lee Swanson Research Update
"These findings provide the scientific basis for the clear health benefits that have been seen in people who have olive oil in their diet," said lead researcher Fatima Paiva-Martins of the University of Porto.
Heart disease is caused partly by reactive oxygen, including free radicals, acting on LDL or "bad" cholesterol and resulting in hardening of the arteries, researchers said. Red blood cells are particularly susceptible to oxidative damage because they are the body’s oxygen carriers.
In the study, published in Molecular Nutrition Food Research, Paiva-Martins and colleagues compared the effects of four related polyphenolic compounds on red blood cells subjected to oxidative stress by a known free radical-generating chemical.
The researchers said the study provides the first evidence that DHPEA-EDA is the major source of health benefits associated with virgin olive oils, which contain increased levels of DHPEA-EDA compared to other oils. In virgin olive oils, DHPEA-EDA may account for as much as half the total antioxidant component of the oil.
Paiva-Martins said the findings could lead to the production of "functional" olive oils specifically designed to reduce the risk of heart disease. "Now that we have identified the importance of these compounds, producers can start to care more about the polyphenolic composition of their oils," she said.
Molecular Nutrition Food Research 53(5):609-616, 2009
Feb. 2010
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