Archive for the ‘Extra-virgin olive oil may protect against Liver damage-Journal of Nutrition and Metabolism 2010’ Category

Extra-virgin olive oil may protect against Liver damage-Journal of Nutrition and Metabolism 2010

February 8, 2011

Journal of Nutrition and Metabolism (Lond), 2010 Oct 29;7-80

Effects of olive oil and its fractions on oxidative stress and the liver’s fatty acid composition in 2,4-Dichlorophenoxyacetic acid-treated rats.

-Little JP, Chilibeck PD, Ciona D, Forbes S, Rees H, Vandenberg A, ZZello GA

Key points:

Scientists reported that Olive oil could reduce liver damage.

Olive oil is an integral ingredient in the Mediterranean diet.

There is growing evidence that Olive oil may have great health benefits including the reduction in coronary heart disease risk, the prevention of some cancers, and the modification of immune and inflammatory responses.

The study showed that extra-virgin olive oil and its extracts DPE protect against oxidative damage of liver tissue-by maintaining serum marker enzymes and liver antioxidant enzyme activities at near-normal concentrations.

Olive oil is known to reduce free radical damage or reactive oxygen species (ROS).

Olive oil and its active constituents have been shown to have potent liver-protective effects due to its high phenolic content, which is rich in Antioxidants.

DPE-Hydroxytyrosol(2-3,4 dihydroxyphenyl ethanol), one of the phenolic compounds present in extra-virgin olive oil, has been suggested to be a potent antioxidant.


Another article of possible interest: The Effect of Polyphenols in Olive Oil on Heart Disease Risk Factors Annals of Internal Medicine-2006