Olive oil and the immune system

It has been documented that olive oil intake bolsters the immune system against external attacks from micro-organisms, bacteria and viruses.
Recent research has concluded that the fatty acids in the make-up of olive oil are good allies in lowering important immuno-logical parameters such as the proliferation of lymphocytes induced by specific mitogens of both B-and T-cells.
These fatty acids have been reported to play an important part in various immune functions. They are involved in regulating inflammatory processes and they may be effective in the treatment of some autoimmune diseases and in the regulation of the immune system in general.

Olive oil and rheumatoid arthritis

Rheumatoid arthritis is a chronic inflammatory immune disease of unknown causes that affects the joints. Genes, ineffective factors, hormones and diet have been suggested as possibly associates in its onset. The results of a recently published study suggest that regular consumption of olive oil may reduce the risk of developing rheumatoid arthritis due to the antioxidants found in the olive oil.
According to the authors of the study, people on diets containing high levels of olive oil had less risk of suffering from this disease. The study found that the people who consumed less olive oil had 2.5 times more possibility of developing rheumatoid arthritis than those who consumed it more frequently.

Olive oil and osteoporosis

Olive oil appears to have a favourable effect on bone calcification and bone mineralization is better the more olive oil is consumed.
It helps calcium absorption, thereby playing an important part during the period of growth and in the prevention of osteoporosis.

Olive oil and cognitive function

Olive oil rich diets may prevent memory loss in healthy elderly people. Less possibility of suffering age-related cognitive decline has been observed in a study conducted on elderly people administered diets containing a large amount of mono-unsaturated flats, the case of olive oil particularly. The monounsaturated fatty acids may help to maintain the structure of the brain cell membranes since the demand for these acids appears to grow during ageing. The same study observed that the quantity of olive oil consumed was inversely proportional age-related cognitive decline and memory loss, dementia and Alzheimers disease.

Olive oil and cardiovascular

disease Cardiovascular diseases are the top cause of death in the industrial world. A host of studies have documented that arteriosclerosis is closely linked to eating habits, lifestyle and some aspects of economic development. The progression of arteriosclerosis depends on many factors; the most important are high blood cholesterol, high blood pressure, diabetes and cigarette smoking. The lowest rates of death from coronary heart disease are currently recorded in countries where olive oil is virtually the only fat consumed.

Olive oil and arteriosclerosis

It has been demonstrated that olive oil has an effect in preventing the formation of blood clots and platelet aggression. It has been observed that by avoiding excessive blood coagulation, olive oil rich diets can attenuate the effect of fatty foods in encouraging blood clot formation, thus contributing to the low incidence of heart failure in countries where olive oil is consumed. Olive oil lowers the levels of total blood cholesterol, LDL-cholesterol and triglycerides. At the same time it does not alter the levels of HDL-cholesterol – and may even raise them – thus playing a protective role in preventing the formation of fatty patches and stimulating the elimination of low-density lipoproteins. The beneficial effect of olive oil consumption with regard to cardiovascular disease has been demonstrated in primary prevention, where it reduces the risk of developing the disease, and in secondary prevention, where it prevents recurrence after a first coronary event.

Olive oil and cancer

Epidemiological studies suggest that olive oil exerts a protective effect against certain malignant tumours (breast, prostate, endometrium, digestive tract). A number of research studies have documented that olive oil reduces the risk of breast cancer. Eating a healthy diet with olive oil as the main source of fat could considerably lower cancer incidence. The reason is that the cell mutations caused by cancer are partly due to toxins which, when consumed through the diet, attack DNA. On passing through the liver, these toxins produce free radicals that then attach DNA. To combat such free radicals, the body needs vitamins and antioxidants like those contained in olive oil. The olive oil diet reduces the number of cancerous lesions. This beneficial effect is related to the oleic acid – the predominant mono-saturated fatty acid in olive oil. It has been observed that this fatty acid lowers the production of prostaglandins derived from arachidonic acid, which in turns plays a significant part in the production and development of tumours. However, it is not excluded that other constituents of olive oil, such as antioxidants, flavonoids, polyphenols and squalene may also have a positive influence. Squalene is believed to have a favourable effect on the skin by reducing the incidence of melanomas.

Olive oil and blood pressure

Regular consumption of olive oil decreases both systolic and diastolic blood pressure. There is recent evidence that when olive oil is consumed the daily dose of drugs needed to control blood pressure in hypertensive patients can be decreased possibly due to the reduction in nitric acid caused by polyphenols found in olive oil.

Olive oil and diabetes

Daily intake of olive oil prevents insulin resistance and possible pernicious implications by raising HDL-cholesterol, lowering tri-glycerides and ensuring better blood sugar level control and lower blood pressure. It has been demonstrated that a diet that is rich in olive oil, low in saturated fats, moderately rich in carbohydrates and soluble fibre from fruit, vegetables, pulses and grains is the most effective approach for diabetics. Besides lowering the bad low-density lipoproteins, this type of diet improves blood sugar control and enhances insulin sensitivity.