Post on 15-Jul-2020
EVOO:BenefitsBeyondHeartHealth
Dr JoannaMcMillan
αTocopherolsTotalPolyphenols
0.0
100.0
200.0
300.0
400.0
500.0
600.0
700.0
ExtraVirginOliveOil
OliveOil(refinedblend)
RiceBranOil VegetableOil CanolaOil VirginCoconutOil
αTocopherols TotalPolyphenols
AntioxidantLevelsinCommonOils Squalene ContentofCommonOils
0
500
1000
1500
2000
2500
3000
3500
4000
4500
ExtraVirginOliveOil
OliveOil(refinedblend)
RiceBranOil VegetableOil CanolaOil VirginCoconutOil
Phenolics inEVOOThereareatleast36differentphenolics identifiedinEVOO.Theycanbegroupedasfollows:• Phenolicacids• Phenolicalcohols• Secoiridoids• Hydroxy-isocromans• Flavonoids- furtherdividedintotwosubgroups;flavonesandflavanols• Lignans
MainPhenolspresentincommonoils
0.0020.0040.0060.0080.00
100.00120.00140.00160.00
Hydrotyrosol
Tyrosol
VainillicAcid
Vainillin
P-CoumaricAcid
HydrotyrosolAcetate
DDOA
DDLA
DLA
Pironesinol
CinnamicAcid
1-AcetoxiPinoresinol
Luteolin
AOA
Apigenin
ALA
LevelsofPhenolics varieswith…• Olivetreecultivar
• Geographicregion
• Ageoftheolivetree– onestudyfoundhigherlevelsintrees6-7yearscf.youngertreesor4-5years
• Agriculturaltechniquesusede.g.irrigation
• Thedegreeofripeningoftheolivesatharvest
• Theprocessingtechniquesused
• Storage– time&light
EffectofHeat
• Heatingevoo doesdestroysomeofthephenolics
• BUTmostoflossiswithrepeatedheatingofoil– only20-30%lostin
1st frying,but70-80%lostby8th frying(Int JFoodSci Nutr.2002Jul;53(4):351-63)
• Furthermorethephenolics presenthelptoprotecttheVitaminE
presentduringcooking(JAgric Food Chem.2001May;49(5):2532-8)
TotalPhenolsinVegiescookedwithdifferentmethods
0
1
2
3
4
5
6
Raw Deepfried Sautéed Boiled Boiled(W/O)
potatoeseggplanttomatopumpkin
FoodChemistry188(2015) 430–438
• ThecompoundresponsibleforthepepperytasteofEVOO• Worksinsimilarwaytoibuprofen– inhibitorofcyclo-oxygenase (COX)enzymei.e.reducesformationofpro-inflammatoryprostaglandins
• 50gofevoo/dè 10mgoleocanthal equivalenttolowdoseofibuprofen
• Oleocanthal mayhelpinflammatorydiseasesincludingosteoarthritis– lowerincidenceoftheseinMediterraneanpopulations
• ImplicatedinreducedincidenceofAlzheimer’sdiseaseinMediterranean(Int.J.Mol.Sci.2010)
• Levelshigherinearlyharvestoils
Oleocanthal EffectsofEVOOonBiomarkersofHealth• êIL-6,CRP– inflammationmarkers
• êoxidised LDL
• êinDNAdamage
• éHDL&TC:HDL
• éplasmaantioxidantactivity(andê inmarkersofoxidativestress)
• Inhibitionofcellproliferationinleukemiacells,coloncancercelllinesandbreastcancercelllines
• Protectsneuronsinbrainfromdeterioration(relatedtooleocanthal)
EVOO&ChronicDiseaseRiskfactor Effect ofEVOO Disease
Bloodpressure êb.p. Heartdisease&stroke
HDL é Heart disease
LDL Maylower Heartdisease
LDLoxidation ê Heartdisease
Bloodclotting ê Heartdisease
Oxidationgeneral ê Heartdisease, cancers,osteoporosis
Inflammation ê Heartdisease,cancer,arthritis
Blood insulinlevels ê Insulin resistance Type2diabetes,heartdisease,cancers
Bloodglucoselevels ê Heart disease,cancers
PersonalcorrespondenceA/ProfMaryFlynn
Int.JMol.Sci.2010,11
EVOO&WeightControl
• SUNstudy=Ahigherbaselineconsumptionofoliveoilwas
associatedwithalowerlikelihoodofweightgain
• “ahighamountofoliveoilconsumptionisnotassociatedwithhigherweight
gainorasignificantlyhigherriskofdevelopingoverweightorobesityinthe
contextoftheMediterraneanfoodpattern”
EVOO&WeightControl
• Cross-sectionalpopulationstudyinSpain– 4572men&women
• Thosewhoconsumedoliveoilcomparedtosunfloweroilhad:
• 38%lowerriskofobesity
• 51%lowerriskofimpairedglucoseregulation
• 47%lowerriskofhypertriglyceridemia
• 60%lowerriskoflowHDL
Eur JClin Nutr 2013;67:911-6
• 2-yeartrial• Randomlyassignedmoderatelyobese
subjectsto3diets:lowfat,restricted-calorie;Mediterranean,restricted-calorie;low-carb,non-restrictivecalorie
NEngl JMed2008;359:229-241
WeightLoss Country- and sex-specific associations between the mMDS and BMI (A) or WC (B) in EPIC-PANACEA participants.
Dora Romaguera et al. J. Nutr. 2009;139:1728-1737
©2009 by American Society for Nutrition
Acuteeffectsofhighfatmeal
BritishJournalofNutrition(2004),91,245-252
DoesEVOOinducegreatersatiety?
FoodFunct 2015;6:204-10
• Oleoylethanolamide (OEA)isabio-activecompoundderivedformoleicacid– knowntoplayroleininducingsatietyviagutsignalling
• 15volunteerson3occasionsgiven30gbread+30mlsunfloweroilvshigholeicsunfloweroilvsvirginoliveoil
• MeasuredOEA&appetiteratingsfor2h– EIover24hrs• OEAwassignificantlyhigherafterthehigholeicsunfloweroil&VOOmeals&EIwasless
AnnInternMed(2014)160:1-10
EVOO&Type2Diabetes
• SpanishstudyPREDIMED• 3541menandwomenwithoutdiabetesbutathighCVrisk• RandomlyassignedtoMeddiet+EVOO,Meddiet+nuts,control(lowfat)diet– meanfollowup4.1yrs
• 40%reductionindiabetesratesinEVOOgroupcomparedtocontrol(18%reductioninnutsgroup)
AJCN2015102:479-486
OliveOil&Type2Diabetes
• 59,930womenNurses’HealthStudy&85,157womenfromNHSII• Freeofdiabetes,CVD&canceratbaseline• 22yearsoffollowup• Thosewhoconsumedmorethan1tb (8g)ofoliveoil/dcomparedtothosewhoconsumednone=10%lowerriskoftype2diabetes
• Lowermagnitudeofeffectduetooliveoilratherthanevoo?PlusPREDIMEDwasinterventionwithaddedevoo
Risk of type 2 diabetes associated with substitution of 8 g olive oil for equivalent amounts of other fats and salad dressings in both cohorts pooled (NHS and NHS II) (n = 145,087).
Marta Guasch-Ferré et al. Am J Clin Nutr 2015;102:479-486
©2015 by American Society for Nutrition
EVOO&Cancer• EpidemiologicalevidencelinkingMediterraneanDietwithlowerincidenceofcertaincancersincludingbreast,colon&skin
• InvitroEVOOphenolics potentantioxidants&chemoprotective
• Squalene concentratesinskinwhereprotectscellsfromUVdamage
• FryinginEVOOreducestheHCAsproduced– protectiveagainstcoloncancer
• EPICstudyshowedinverseassociationbetweenoliveoilconsumption&highmammographicbreastdensity(H-MBD)
• 25ml/dofEVOOshowntoreduceDNAoxidation(FASEBJ.2007,21)
Oliveoil&MedDietonCancerRiskSummary
• Reducedincidenceofsomecancers• ModestornoassociationofMUFAwithdecreaseinbreastcancerrisk,whileriskincreaseswithSFA-richdiets
• Delayedbreastcancerprogression• Modulationoftheexpressionofgenesinvolvedincellproliferation&differentiation
• Protectiveeffectagainstoxidativestress• Antiinflammatory &immunomodulatory effects
OliveOil&HealthConsensusReportSpain2008
CurrentPharmaceuticalDesign,2011,17,769-777
EVOO&BloodPressure
EVOO&BloodPressure
• Dailyuseofatleast2tb EVOOcanlowerbloodpressure• EVOOwithhigherphenolcontentprovidesgreaterbenefit• Futurestudiesneededtoexaminespecificphenols
Flynn&Wang2015UCDavisOliveCentreReport
Summary• EVOOistheonlyoilwithsignificantlevelsofphenols• Beneficialeffectsdueinparttofattyacidcomposition,butdifferenceswithrefinedoliveoilsshowthephenolsplaymajorrole
• Benefitsincludeweightmanagement,bodycomposition,cancerrisk,inflammatorydiseasesincludingarthritis,CVD,bloodpressure,type2diabetes,Alzheimer's&possiblyosteoporosis
• Undoubtedlypartofbenefitcomesfromconsumingevoo aspartofMeddietpattern
Flynn&Wang2015UCDavisOliveCentreReport