September 12, 2006 – Its high antioxidant content gives virgin olive oil more protective effects against cardiovascular disease than any other monounsaturated fat, say European researchers1.
Until now, olive oil’s heart health benefits have mostly been attributed to its content of monounsaturated fatty acids. The authors of this new study point out, however, that if this assumption were correct, any source of such fatty acids – including other types of olive oil, rapeseed oil, or canola oil – should have a protective effect. similar.
The researchers therefore recruited 200 men in six European cities (excluding women to prevent estrogen interfering with the results). They asked them to replace, for periods of three weeks, all the fat in their diet with daily doses of 25 ml of three types of virgin olive oil: an oil high in polyphenols – a group of compounds antioxidants naturally present in olives and some other plants – one medium and one low.
At the end of the study, the researchers found that consuming virgin olive oil resulted in an increase in the “good” cholesterol, HDL. This increase ranged from 0.025 mmol / l for the low polyphenol content oil, to 0.045 mmol / l for the high content oil. Previous studies had indicated that an increase of 0.026 mmol / L results in a 2% to 3% reduction in the risk of cardiovascular disease.
In addition, the researchers noted a reduction in oxidative stress, a process that allows the “bad” cholesterol, LDL, to adhere to the walls of the arteries. This can lead to atherosclerosis which impairs the flow of blood.
Virgin olive oil is extracted from the fruit by pressure (using presses) or centrifugation (using a decanter centrifuge) methods. According to researchers, it is richer in polyphenols than refined olive oil. The industrial oil manufacturing process, especially refining, would almost completely destroy the polyphenols naturally present in the olive.
The results of the study are published in the journal Annals of Internal Medicine.
Jean-Benoit Legault – PasseportSanté.net
According to Reuters Health and France Media Agency.
1. Covas MI et al. The effect of polyphenols in olive oil on heart disease risk factors: a randomized trial. Ann Intern Med. 2006 Sep 5; 145 (5): 333-41
