Dr. Gary’s Nutritional Library

The Mediterranean diet includes olive oil, which contains monounsaturated fatty acid (oleic acid) as well as polyphenols. High consumption of polyphenols correlates with low cardiovascular risk and low cancer risk. This study focuses on the importance of the polyphenol content of olive oil to our health. (Other high phenol dietary factors are pine bark extract, cocoa and green tea.)

Virgin olive oils are produced by pressing or centrifugation and have higher levels of phenols (150 to 350 mg/kg) than processed oils. Olive oil phenols are antioxidant. Lipoprotein and fat levels are altered by plant-based diets with high phenol intakes. Refined olive oils lose their phenol content through processing.

A large study is being done to evaluate the effect of olive oil phenols on lipid levels, oxidative damage to LDL-cholesterol and lipid levels relevant to cardiovascular disease risk. 344 men are being studied from several countries. (Women were excluded since estrogens have antioxidant activity.) A large variety of blood tests are done. The subjects are given daily doses of 25 ml. of high, medium or low phenol content olive oil (366, 164 and 2.7 mg/kg, respectively) to replace the usual dietary raw fats. Olive oil can be spread on breads or cooked vegetables or put on salads.

The study centers varied in their average glucose blood levels. Berlin patient’s glucose levels were the lowest. All groups had an elevation of HDL-cholesterol levels with olive oil consumption. (High-fat, low-carbohydrate diets usually increase HDL-cholesterol.) The highest phenol olive oils reduced LDL-cholesterol oxidation.

Reduced glutathione is a natural defense against oxidation. All olive oils in this study improved the balance between reduced and oxidized glutathione, protecting from oxidation.

CONCLUSION: In addition to containing healthy monounsaturated fats, olive oil contains polyphenols which increase HDL-cholesterol and protect tissues from oxidative damage. This article reinforces the benefits from using virgin olive oil. Sufficient evidence is known for doctors to recommend the use of virgin oil to reduce the risk of heart disease.

NOTE: Extra-virgin olive oil is the earliest pressing of the olives, is the least processed and is highest in antioxidants.

PMID: 16954359.

Summary #345.

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