Coronavirus, extra virgin olive oil and the immune system

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Coronavirus keeps everyone’s attention on the immune system, which still remains-as previously anticipated by Nobel laureate in medicine, Luc Montagnier-‘our most important defense.’ And extra virgin olive oil (EVOO, Extra-Virgin Olive Oil), also plays a valuable role in this respect. Brief scientific review.

Extra virgin, nutritional and health properties in labeling

100 grams of extra virgin olive oil contain on average (source CREA. Food Composition Table, 2019):

  • 77.27 g of monounsaturated fatty acids (MUFAs),
  • 7.97 g polyunsaturated fatty acids(PUFAs),
  • 36 μg vitamin A,
  • 22.4 mg vitamin E,
  • 0.2 mg iron.

The beneficial properties allowed in the labeling of extra virgin olive oils in Europe (after analytical verification of the relevant prerequisites, according to EU Reg. 432/2012) are as follows:

olive oil polyphenols contribute to the protection of blood lipids from oxidative stress.’

‘Vitamin E contributes to the protection of cells from oxidative stress.’

‘replacing saturated fats in the diet with unsaturated fats contributes to the maintenance of normal blood cholesterol levels.’

Instead, prevention of coronary heart disease can only be referred to in the U.S., on the labels of vegetable oils with high oleic acid content (>70%). Such as precisely EVOO and the ‘high oleic’ varieties of sunflower, safflower, canola, and algae oils.

Extra virgin olive oil and gut microbiota

The scientific study published in PloS one in 2018 by researchers at the University of Jaén (Andalusia, Spain) compared three diets, given to as many groups of mice. The standard diet compared with those rich in butter and extra virgin olive oil.

After 12 weeks, subjects fed saturated fat showed increases in weight, systolic blood pressure and triglycerides. With a pronounced propensity for metabolic syndrome (which is followed by tripling the risk of heart attack and stroke), obesity, diabetes, and insulin resistance. Their intestines then show a higher value of proteobacteria (a wide range of pathogenic bacteria).

The diet with EVOO, conversely, lowered triglyceride levels and improved cardiovascular health. Microbiologists have also shown that the health benefits associated with EVO oil consumption are closely linked to its favorable impact on the gut microbiota by stimulating the formation of important bacteria beneficial to our health. (1)

EVOO and the immune system

The beneficial effects of regular consumption of ‘extra virgin olive oil on the microbiome and immune system were also highlighted in a scientific review published in 2019 by the University of Valencia (Spain), which we have previously shared. (2)

The immune system can be strengthened through the consumption of extra virgin olive oil even in people with HIV(human immunodeficiency virus). Indeed, the study from the University of Granada (Spain) in collaboration with the Costa del Sol Hospital (Marbella, E), published in Medicine in 2019, shows how prolonged administration of EVOO to HIV-infected patients aged >50 years increases the diversity of microbial bacteria while reducing proinflammatory ones. This is a noteworthy benefit, taking into account that human immunodeficiency virus syndrome creates a chronic inflammatory state from which comes the increased likelihood of cardiovascular disease and cancer. (3)

Cardiovascular and cancer prevention

The cardiovascular system in turn can be protected by regular consumption of extra virgin olive oils high in phenols. These health ingredients, in addition to nourishing the microbiome, actually retard the formation of atheroma plaque in the vascular walls, contributing to the prevention of atherosclerosis. (4) EVO oil also protects the heart and improves blood pressure, as shown in a large study conducted synergistically by the universities of Granada, Seville and Jaén. (5)

Anti-inflammatory effects give extra virgin olive oil an important role in cancer prevention. A scientific review by the University of Bari-to which we have already reported-shows its potential in preventing bowel cancer, even in people who are already predisposed. Another study published in 2019 in Cancers then indicates its usefulness in preventing breast cancer (including following surgery), and in reducing antibiotic resistance. (6)

EVOO and health in aging

Extra virgin olive oil can also act on and modulate several aging processes and age-related diseases, which are united by chronic low-grade inflammation (
inflammageing
). A study from the Universities of Palermo and Catanzaro shows in this regard how the nutraceutical properties of this food are also related to its quality. Namely, cultivar and growing conditions, harvest period, production process, and product storage time. (7)

Brain and memory in turn benefit from antioxidant effects from EVO oil, which in a CNR (Italy) study revealed the ability to increase two growth factors (Ngf and Bdnf) of neuronal cells in brain areas involved in learning and memorization. (8) With the additional effect of delaying the onset of neurodegenerative diseases such as Alzheimer’s. (9)

Extra virgin olive oil, identity on the label

The extra virgin olive oil is characterized as ‘Superior category olive oil obtained directly from olives and only by mechanical processes made exclusively from the pressing of olives‘ (and not also, as is the case with the so-called olive oil, by blending with oils extracted from the pomace resulting from crushing the drupes).

The ‘superior category’ that distinguishes ‘extra virgin’ from ‘virgin’ is expressed in compliance with a series of chemical-physical (starting with acidity) and organoleptic requirements established by European rules and effectively verified by the public authorities in charge of official controls (EEC reg. 2568/1991 and subsequent amendments).

The indication ‘first cold pressing is reserved ‘for virgin and extra virgin oils obtained at less than 27 °C by the first mechanical pressing of the olive paste, using a traditional type of extraction system with hydraulic presses.’ The indication ‘cold extracted‘ is reserved for extra virgin or virgin olive oils obtained at less than 27 °C (EU Reg. 29/12, Art. 5).

Organic, organic and similar terms are reserved only for products made within supply chains that comply with the rules established in the European Union for organic production systems. Organic enterprises subject to compulsory certification by bodies specially delegated by the Ministries of Agriculture, as well as additional inspections.

Dario Dongo and Alessandra Mei

Notes

(1) Prieto, I., Hidalgo, M., Segarra, A. B., Martínez-Rodríguez, A. M., Cobo, A., Ramírez, M., Abriouel, H., Gálvez, A., & Martínez-Cañamero, M. (2018). Influence of a diet enriched with virgin olive oil or butter on mouse gut microbiota and its correlation to physiological and biochemical parameters related to metabolic syndrome. PloS one, 13(1), e0190368. https://doi.org/10.1371/journal.pone.0190368

(2) Mohsen Gavahian, José M.Lorenzo, Paulo E. S. Munekata, Izaskun Garcia-Mantrana, Amin Mousavi Khaneghah, Antonio J. Meléndez-Martínez, Francisco J. Barba. (2019).
Health benefits of olive oil and its components: Impacts on gut microbiota antioxidant activities, and prevention of noncommunicable diseases
. Trends in Food Science & Technology, Volume 88, June 2019, pages 220-227, https://doi.org/10.1016/j.tifs.2019.03.008

(3) Olalla, J., García de Lomas, J. M., Chueca, N., Pérez-Stachowski, X., De Salazar, A., Del Arco, A., Plaza-Díaz, J., De la Torre, J., Prada, J. L., García-Alegría, J., Fernández-Sánchez, F., & García, F. (2019). Effect of daily consumption of extra virgin olive oil on the lipid profile and microbiota of HIV-infected patients over 50 years of age. Medicine, 98(42), e17528. https://doi.org/10.1097/MD.0000000000017528

(4) Casas, R., Urpi-Sardà, M., Sacanella, E., Arranz, S., Corella, D., Castañer, O., Lamuela-Raventós, R. M., Salas-Salvadó, J., Lapetra, J., Portillo, M. P., & Estruch, R. (2017). Anti-Inflammatory Effects of the Mediterranean Diet in the Early and Late Stages of Atheroma Plaque Development. Mediators of inflammation, 2017, 3674390. https://doi.org/10.1155/2017/3674390

(5) Vazquez, A., Sanchez-Rodriguez, E., Vargas, F., Montoro-Molina, S., Romero, M., Espejo-Calvo, J. A., Vilchez, P., Jaramillo, S., Olmo-García, L., Carrasco-Pancorbo, A., de la Torre, R., Fito, M., Covas, M. I., Martínez de Victoria, E., & Mesa, M. D. (2019). Cardioprotective Effect of a Virgin Olive Oil Enriched with Bioactive Compounds in Spontaneously Hypertensive Rats. Nutrients, 11(8), 1728. https://doi.org/10.3390/nu11081728

(6) Siddique, A. B., Ayoub, N. M., Tajmim, A., Meyer, S. A., Hill, R. A., & El Sayed, K. A. (2019). (-)-Oleocanthal Prevents Breast Cancer Locoregional Recurrence After Primary Tumor Surgical Excision and Neoadjuvant Targeted Therapy in Orthotopic Nude Mouse Models. Cancers, 11(5), 637. https://doi.org/10.3390/cancers11050637

(7) Gambino CM., Accardi G., Aiello A., Candore G., Dara-Guccione G., Mirisola M., Procopio A., Taormina G., Caruso C.

(2018). Effect of Extra Virgin Olive Oil and Table Olives on the Immune Inflammatory Responses: Potential Clinical Applications. Endocr Metab Immune Disord Drug Targets. 18(1):14-22. doi: 10.2174/1871530317666171114113822

(8) De Nicoló S, Tarani L, Ceccanti M, et al. Effects of olive polyphenols administration on nerve growth factor and brain-derived neurotrophic factor in the mouse brain. Nutrition. 2013;29(4):681-687. doi:10.1016/j.nut.2012.11.007

(9) Batarseh, Y. S., & Kaddoumi, A. (2018). Oleocanthal-rich extra-virgin olive oil enhances donepezil effect by reducing amyloid-β load and related toxicity in a mouse model of Alzheimer’s disease. The Journal of nutritional biochemistry, 55, 113-123. https://doi.org/10.1016/j.jnutbio.2017.12.006

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Dario Dongo, lawyer and journalist, PhD in international food law, founder of WIISE (FARE - GIFT - Food Times) and Égalité.

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Graduated in Law from the University of Bologna, she attended the Master in Food Law at the same University. You participate in the WIISE srl benefit team by dedicating yourself to European and international research and innovation projects.