Originally published December 14 2005
Spanish researchers identify phenols as the heart-protecting agents in olive oil
by Mike Adams, the Health Ranger, NaturalNews Editor
After years of popular advice has indicated the Mediterranean diet is heart-healthy, Dr. Juan Ruano has led a team of researchers who determined that the phenols in olive oil act to improve blood vessel response and function.
This improvement was associated with increased levels of a molecule called nitric oxide, which has the job of dilating blood vessels, and reduced levels of oxidative stress - a process whereby the metabolic balance of a cell is disrupted by exposure to substances that result in the accumulation of free-radicals, which can damage the cell.
In comparison, there was no improvement after the low-phenol oil meal.
Co-researcher Dr Francisco Perez Jimenez, of the Hospital Universitario Reina Sofia in Cordoba, said: "We think, looking at our results, that the reduction in oxidative stress and the increase in the nitric oxide bioavailability are behind the observed improvement."
"This is the first study that shows a direct benefit of an olive oil with high content in phenolic compounds on endothelial function in vivo.
"Virgin olive oil is more than fat because it is a real juice with other healthy micronutrients.
"The intake of food high in phenols compounds could improve cardiovascular health and protect the heart."
Brigid McKevith, senior nutrition scientist at the British Nutrition Foundation, said: "It's an interesting study as it may help explain some of the benefits associated with olive oil other than its effect on blood cholesterol levels.
"However, the study used a small number of people and longer term studies with more people are needed to see if the benefit on endothelial function translates into a reduction in risk of cardiovascular disease."
Dr Juan Badimon, from the Mount Sinai School of Medicine in New York, the US, said: "These results indicate that a very small change in diet, like using olive oil with a high phenolic content, may have a significant impact in the progression of atherosclerosis."
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