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Olive Oil Research

Olive Oil Research

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Published by Aaron Lieben

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Published by: Aaron Lieben on Oct 06, 2011
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12/25/2013

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2011 Jul 30;10:127.
Olive oil intake is inversely related to cancer prevalence: a systematicreview and a meta-analysis of 13800 patients and 23340 controls in 19observational studies.
Source
Department of Hygiene, Epidemiology and Medical Statistics, School of Medicine, University of Athens, M, Asias 75,Goudi, 11527, Athens, Greece. tpsaltop@med.uoa.gr.
Abstract
ABSTRACT: Dietary fat, both in terms of quantity and quality, has been implicated to cancer development, either positively or negatively. The aim of this work was to evaluate whether olive oil or monounsaturated fat intake wasassociated with the development of cancer. A systematic search of relevant studies, published in English, between1990 and March 1, 2011, was performed through a computer-assisted literature tool (i.e., Pubmed). In total 38 studieswere initially allocated; of them 19 case-control studies were finally studied (13800 cancer patients and 23340controls were included). Random effects meta-analysis was applied in order to evaluate the research hypothesis.
 
Itwas found that compared with the lowest, the highest category of olive oil consumption was associated with lower odds of having any type of cancer (log odds ratio = -0.41, 95%CI -0.53, -0.29, Cohran's Q = 47.52, p = 0.0002, I-sq =62%); the latter was irrespective of the country of origin (Mediterranean or non-Mediterranean). Moreover, olive oilconsumption was associated with lower odds of developing breast cancer (logOR = -0,45 95%CI -0.78 to -0.12), anda cancer of the digestive system (logOR = -0,36 95%CI -0.50 to -0.21), compared with the lowest intake. The strengthand consistency of the findings states a hypothesis about the protective role of olive oil intake on cancer risk.However, it is still unclear whether olive oil's monounsaturated fatty acid content or its antioxidant components areresponsible for its beneficial effects.
 
J Alzheimers Dis. 2011 Sep 28. [Epub ahead of print]
Extra Virgin Olive Oil Improves Learning and Memory in SAMP8 Mice.
Source
Geriatric Research Educational and Clinical Center (GRECC), VA Medical Center, St. Louis, MO, USA Department of Internal Medicine, Division of Geriatric Medicine, St. Louis University School of Medicine, St. Louis, MO, USA.
Abstract
Polyphenols are potent antioxidants found in extra virgin olive oil (EVOO); antioxidants have been shown to reverseage- and disease-related learning and memory deficits. We examined the effects of EVOO on learning and memoryin SAMP8 mice, an age-related learning/memory impairment model associated with increased amyloid-β protein andbrain oxidative damage. We administered EVOO, coconut oil, or butter to 11 month old SAMP8 mice for 6 weeks.Mice were tested in T-maze foot shock avoidance and one-trial novel object recognition with a 24 h delay. Mice whichreceived EVOO had improved acquisition in the T-maze and spent more time with the novel object in one-trial novelobject recognition versus mice which received coconut oil or butter. Mice that received EVOO had improve T-mazeretention compared to the mice that received butter. EVOO increased brain glutathione levels suggesting reducedoxidative stress as a possible mechanism. These effects plus increased glutathione reductase activity, superoxidedismutase activity, and decreased tissue levels of 4-hydroxynoneal and 3-nitrotyrosine were enhanced with enrichedEVOO (3 × and 5 × polyphenols concentration).
 
Our findings suggest that EVOO has beneficial effects on learningand memory deficits found in aging and diseases, such as those related to the overproduction of amyloid-β protein,by reversing oxidative damage in the brain, effects that are augmented with increasing concentrations of polyphenolsin EVOO.
 
Eur J Nutr.2011 Oct;50(7):553-62. Epub 2011 Jan 1.
Anti-platelet effects of olive oil extract: in vitro functional and proteomicstudies.
Source
Rowett Institute of Nutrition & Health, University of Aberdeen, Greenburn Road, Bucksburn, Aberdeen, AB21 9SB,UK, b.deroos@abdn.ac.uk.
Abstract
PURPOSE:
Platelets play a key role in haemostasis and wound healing, contributing to formation of vascular plugs. They are alsoinvolved in formation of atherosclerosic plaques. Some traditional diets, like the Mediterranean diet, are associatedwith a lower risk of cardiovascular disease. Components in these diets may have anti-platelet functions contributing totheir health benefits.
METHODS:
We studied the effects of alperujo extract, an olive oil production waste product containing the majority of polyphenolsfound in olive fruits, through measurement of effects on platelet aggregation and activation in isolated humanplatelets, and through identification of changes in the platelet proteome.
RESULTS:
Alperujo extract (40 mg/L) significantly decreased in vitro ADP- (p = 0.002) and TRAP- (p = 0.02) induced plateletactivation as measured by the flow cytometry using the antibody for p-selectin (CD62p), but it did not affect theconformation of the fibrinogen receptor as measured by flow cytometry using the antibodies for anti-fibrinogen,CD42a and CD42b. Alperujo extract (100 mg/L) inhibited both collagen- and TRAP-induced platelet aggregation by

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