Genetische basis gevonden voor
gezondheidsvoordelen van mediterraan dieet'
Olijfolie van eerste persing (extra-virgin)
bevat veel fenolische componenten (veroorzaken bruinkleuring van fruit en groenten –
belangrijke antioxidanten – nvdv), die diverse ontstekingsbevorderende genen
onderdrukken en verdringen.In het tijdschrift ‘BMC Genomics’ beweren
onderzoekers dat dit mogelijk uitlegt waardoor het risico op cardiovasculaire aandoeningen
bij mensen die een ‘meditarraan diëet’ volgen, verkleint . Francisco
Perez-Jimenez van de Cordoba Universiteit in Spanje leidde hierover een onderzoekteam.
Zijn bestudeerden 20 patiënten met een metabolisch syndroom (bv. obesitas – nvdv),
gewoonlijk geassociëerd met cardiovasculaire aandoeningen en type 2 diabetes. De
deelnemers kregen een gecontroleerd ontbijt, rijk aan fenolische componenten. Bovendien
mochten ze gedurende 6 weken geen medicijnen, vitaminen of andere supplementen innemen.
Perez-Jimenez beweerde: “We
identificeerden 98 genen die elk op zich verschillen aanwezen bij inname van enerzijds
fenol-rijke of van anderzijds fenol-arme olijfolie. Een heel aantal van de verdrongen en
onderdrukte genen werken ontstekingsbevorderend - dat is al bewezen. Hieruit blijkt dat
voeding de activiteit van immuuncellen kan terugschroeven naar een minder schadelijk
ontstekingsprofiel, met name bij een metabolisch syndroom.” Fenolen zijn
micronutriënten (voedingsstoffen waarvan minder dan één gram per persoon per dag via
voedsel wordt opgenomen – nvdv) die in olijfolie voorkomen, en in hoge mate bij
extra-virgin olijfolie.
Volgens Perez-Jimenez “versterken de
resultaten van dit onderzoek de relatie tussen ontsteking, obesitas en voeding. Ze
bewijzen op zeer elementair niveau (nl. de genen) dat het gebruik van extra-virgin
olijfolie positieve gevolgen heeft voor de mens. Het is interessant om verder uit te
zoeken of die voordelen het gevolg zijn van specifieke fenolische componenten, of een
synergetisch effect zijn van de fenolische fractie in zijn geheel.”
Link
Nelly Busschots
Met olijfolie verandert cholesterol
makkelijker in testosteron
Eet je meer vet, dan maakt je lichaam meer
testosteron aan. Meer vet, meer testosteron. De beste vetbron, maakten Argentijnse
onderzoekers een jaar geleden op uit proeven met ratten, is olijfolie. Diezelfde
onderzoekers publiceerden in Lipids een dierstudie die verder duidelijk maakt hoe
olijfolie de aanmaak van testosteron verhoogt. Olijfolie zorgt ervoor dat de testes meer
cholesterol opnemen.
Link
Consuming extra virgin olive oil
helps to combat degenerative diseases such as cancer
Researchers from the University of Granada have for the first time analyzed the
antioxidant properties of olive oil, a product rich in polyphenols. The Environmental,
Biochemical and Nutritional Analytical-Control Research Group had already carried out the
polyphenolic characterization of food products, such as honey and beer.
Lees verder
New anti-cancer components of
extra-virgin olive oil revealed
Good quality extra-virgin olive oil contains health-relevant chemicals,
‘phytochemicals’, that can trigger cancer cell death. New research published in
the open access journal BMC Cancer sheds more light on the suspected association between
olive oil-rich Mediterranean diets and reductions in breast cancer risk. Javier Menendez
from the Catalan Institute of Oncology and Antonio Segura-Carretero from the University of
Granada in Spain led a team of researchers who set out to investigate which parts of olive
oil were most active against cancer. Menendez said, “Our findings reveal for the
first time that all the major complex phenols present in extra-virgin olive oil
drastically suppress overexpression of the cancer gene HER2 in human breast cancer
cells”.
Lees
verder
Maslinic acid provides a natural
defense against colon cancer
Researchers from the University of Granada and the University of Barcelona have shown that
treatment with maslinic acid, a triterpenoid compound isolated from olive-skin pomace,
results in a significant inhibition of cell proliferation and causes apoptotic death in
colon-cancer cells. Maslinic acid is a novel natural compound and it is able to induce
apoptosis or programmed death in human HT29 colon-cancer cells via the intrinsic
mitochondrial pathway. Scientifics suggest this could be a useful new therapeutic strategy
for the treatment of colon carcinoma.This study is the first to investigate the precise
molecular mechanisms of the anti-tumoral and pro-apoptotic effects of maslinic acid
against colon-cancer. Chemopreventive agents of a natural origin, often a part of our
daily diet, may provide a cheap, effective way of controlling such diseases as cancer of
the colon. A wide range of studies in recent years has shown that triterpenoids hinder
carcinogenesis by intervening in pathways such as carcinogen activation, DNA repair, cell
cycle arrest, cell differentiation and the induction of apoptosis in cancer cells.
Triterpenoids are compounds present in a wide range of plants used in traditional medicine
and known to have antitumoral properties. Low concentrations of maslinic acid are to be
found in plants with medicinal properties, but its concentration in the waxy skin of
olives may be as high as 80%.The results of the study could contribute to the development
of maslinic acid for use as cancer chemotherapeutic or chemopreventive agents.
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For fats, longer may not be better
Researchers have uncovered why some dietary fats, specifically long-chain fats, such as
oleic acid (found in olive oil), are more prone to induce inflammation. Long-chain fats,
it turns out, promote increased intestinal absorption of pro-inflammatory bacterial
molecules called lipopolysaccharides (LPS). This study appears in the January issue of
JLR.While dietary fats that have short chains (such as those found in milk and cheese
products) can be absorbed directly into the bloodstream from the intestines, long-chain
fats need to be first packaged by the intestinal cells into particles known as
chylomicrons (large complexes similar to HDL and LDL particles). Erik Eckhardt and
colleagues at the University of Kentucky wondered whether some unwanted LPS particles,
routinely shed by the bacteria that inhabit the human gut, might also be sneaking in the
chylomicrons. Their hypothesis turned out to be correct; when they treated cultured human
intestinal cells with oleic acid they observed significant secretion of LPS together with
the chylomicron particles, a phenomenon that was not observed when the cells were treated
with short-chain butyric acid. Similar findings were found in mouse studies; high amounts
of dietary oleic acid, but not butyric acid, promoted significant absorption of LPS into
the blood and lymph nodes and subsequent expression of inflammatory genes. Eckhardt and
colleagues believe these findings may pave the way for future therapies for Crohn's
disease and other inflammatory bowel disorders. In addition, they note that this study
once again highlights the importance of the diverse bacteria that call our intestines
home.
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Saltwater Olives
The olive’s reputation as a health food is being borne out by modern science, as
studies of olive-consuming Mediterranean peoples have shown. To keep the world’s
olive lovers satisfied, an intensive wave of olive planting has occurred in the past
decade in many parts of the world. Traditionally, olives have been cultivated in the
Mediterranean region. But fresh water is becoming increasingly hard to come by in semiarid
areas, and irrigation of most new olive plantations is often accomplished with low-quality
sources of water that contain relatively high levels of salt.
Lees verder
Olive Oil – A Definition of
Standards and Health Benefits
Virgin olive oil consumption can possibly exert positive outcomes in the prevention of
several pathologies like cancer, cardiovascular disease and aging by inhibiting oxidative
stress. These beneficial properties are mainly attributed to its composition, a high
percentage of monounsaturated acids (oleic acid) and significant amounts of minor
components with strong antioxidant activity postulated to be responsible for its
antithrombotic, anti-inflammatory, anticarcinogenic properties.
Lees verder
A compound extracted from olives
inhibits cancer cells growth and prevents their appearance
Scientifics of the University of Granada have found that maslinic acid, present in olive
skin's leaf and wax, acts on antitumor cells controlling their alterations in growth
processes. At present, the only production plant of this substance at a semi-industrial
level in the whole world is at the faculty of sciences of the UGR. This research group has
published results related with this release in the specialized journal FEBS Letters.
Lees verder
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