Olive oil, a woody vegetable oil, is made from fresh olive fruit directly cold-pressed, without heat and chemical treatment, retaining its natural nutrients, olive oil is considered the most suitable for human nutrition among the oils discovered so far.
Olive oil and olive pomace oil have a history of thousands of years in the Mediterranean coastal countries, and are known as "liquid gold", "queen of vegetable oils", "Mediterranean nectar" in the West, because of their excellent natural health benefits, beauty effects and ideal cooking uses.
Olive oil is a natural oil extracted from olives (the fruit of the olive tree), and about 14 percent of the oil is saturated fats, while 11 percent is polyunsaturated fats, such as omega-6 and omega-3 fatty acids.
Olive oil has a variety of health benefits, among them: it has extremely strong anti-inflammatory activity, reduces the risk of cardiovascular disease and stroke, reduces the risk of cancer, and reduces the risk of diabetes.
Previous studies have found that those who consume more than half a tablespoon of olive oil per day have a 15 percent lower risk of any cardiovascular disease and a 21 percent lower risk of coronary heart disease. Replacing a teaspoon of butter, margarine, mayonnaise or dairy fat with an equal amount of olive oil reduces the risk of cardiovascular disease by 5 percent and coronary heart disease by 7 percent.
2024年5月的最新研究Consumption of Olive Oil and Diet Quality and Risk of Dementia-Related Death表明，与从不或很少食用橄榄油的人相比，每天食用至少7克橄榄油与痴呆症相关死亡风险降低28%有关。
Studies have shown that higher olive oil intake is associated with a lower risk of dementia-related mortality, regardless of dietary quality.
Of the 92,383 participants, 60,582 (65.6%) were female, with a mean (SD) age of 56.4 (8.0) years. During the 28-year follow-up period (2183095 person-years), 4751 dementia-related deaths occurred. Individuals who are homozygous for the apolipoprotein ε4 (APOE ε4) allele are 5- to 9-fold more likely to die of dementia. Consumption of at least 7 grams of olive oil per day was associated with a 28 percent lower risk of dementia-related mortality compared to never or rarely consumed olive oil (adjusted pooled HR, 0.72 [95% CI, 0.64-0.81]) (P was trend < .001); Further adjustment of APOE ε4 resulted in consistent results. No interaction was found between diet quality scores. In a mock substitution analysis, substituting 5 g/day of margarine and mayonnaise with the same amount of olive oil was associated with an 8% (95% CI, 4%-12%) to 14% (95% CI, 7%-20) reduced risk of dementia death. Alternatives to other vegetable oils or butters are not significant.
Several previous clinical trials have supported the role of olive oil in reducing CVD by improving endothelial function, coagulation, lipid metabolism, oxidative stress, platelet aggregation and reducing inflammation. Mechanistic evidence from animal and human studies suggests that phenolic compounds in olive oil, especially extra virgin olive oil, can reduce inflammation, oxidative stress and restore blood-brain barrier function, thereby reducing brain amyloid-β and tau-related pathologies and improving cognitive function.
Good oil has to choose olive oil!
Reference:
1.
2. Oil, olive, salad or cooking
3. Dietary factors that promote or retard inflammation
4. Molecular mechanisms of inflammation. Anti-inflammatory benefits of virgin olive oil and the phenolic compound oleocanthal
5. Dietary intake of fatty acids and serum C-reactive protein in Japanese
6. In vivo nutrigenomic effects of virgin olive oil polyphenols within the frame of the Mediterranean diet: a randomized controlled trial
7. Phytochemistry: ibuprofen-like activity in extra-virgin olive oil
8. Protective effect of oleuropein, an olive oil biophenol, on low density lipoprotein oxidizability in rabbits
9.MARTA Guasch, Gang Liu, Yanping Li, et al. Abstract P509: Olive Oil Consumption and Risk of Cardiovascular Disease. Circulation. 2020; 141:AP509
10. Virgin olive oil reduces blood pressure in hypertensive elderly subjects
11. Monounsaturated fatty acids, olive oil and health status: a systematic review and meta-analysis of cohort studies
12. Olive oil consumption and risk of CHD and/or stroke: a meta-analysis of case-control, cohort and intervention studies
13. Olives and olive oil in cancer prevention
14. Diet and cancer: Investigating the mechanisms of polyphenolic compounds in extra virgin olive oil
15. Dietary patterns and prevention of type 2 diabetes: from research to clinical practice; a systematic review
16. Effects of a Mediterranean-style diet on cardiovascular risk factors: a randomized trial
17. Reduction in the incidence of type 2 diabetes with the Mediterranean diet: results of the PREDIMED-Reus nutrition intervention randomized trial
18.MARTA Guasch, Gang Liu, Yanping Li, et al. Abstract P509: Olive Oil Consumption and Risk of Cardiovascular Disease. Circulation. 2020; 141:AP509
19. Consumption of Olive Oil and Diet Quality and Risk of Dementia-Related Death
20.Yubero-Serrano EM, Lopez-Moreno J, Gomez-Delgado F, Lopez-Miranda J. Extra virgin olive oil: more than a healthy fat. Eur J Clin Nutr. 2019; 72(suppl 1):8-17
21.Al Rihani SB, Darakjian LI, Kaddoumi A. Oleocanthal-rich extra-virgin olive oil restores the blood-brain barrier function through NLRP3 inflammasome inhibition simultaneously with autophagy induction in TgSwDI mice. ACS Chem Neurosci. 2019; 10(8):3543-3554.
22.Kaddoumi A, Denney TS Jr, Deshpande G, et al. Extra-virgin olive oil enhances the blood-brain barrier function in mild cognitive impairment: a randomized controlled trial. Nutrients. 2022; 14(23):5102.
The copyright belongs to [Sister Zeng] All rights reserved