The EVOO enriched with its own phenolic compounds, a heart-healthy functional food
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  • The EVOO enriched with its own phenolic compounds, a heart-healthy functional food

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Research published in the journal Biomedicines has shown that virgin olive oil enriched with its own phenolic compounds increases the capacity of HDL particles to transport cholesterol deposited in the arterial wall for subsequent elimination from the body through the liver and intestine. .

This research has been coordinated by researchers from the Center for Network Biomedical Research on Diabetes and Associated Metabolic Diseases (CIBERDEM) ; the Research Institute of the Hospital de la Santa Creu i Sant Pau; the Center for Biomedical Research in Network Physiopathology of Obesity and Nutrition (CIBERobn); the Institut Hospital del Mar d'Investigacions Mèdiques (IMIM); from the Rovira i Virgili University; from the University of Lleida; and the Institute of Vine and Wine Sciences (ICVV).

As reported by the Institute of Vine and Wine Sciences, the functional oil used in this research was enriched with phenolic compounds typical of virgin olive oil, so its content of these compounds is higher than that which is present on a regular basis. in virgin olive oils, thanks to a new technological process.

For this preparation procedure, phenolic compounds, basically hydroxytyrosol derivatives, were first extracted from the olive paste of the Arbequina variety and later they were incorporated into the oil in a determined concentration. In this way, fortification allows the consumption of a greater quantity of antioxidant phenolic compounds in the oil without increasing the consumption of fat.

The research carried out in an experimental mouse model has made it possible to evaluate that both the virgin olive oil enriched with its own phenolic compounds and the phenolic compounds themselves, were capable not only of improving the ability of HDL to extract cholesterol from the macrophage cells, but also remove it from the body.

The results of our study indicate that the non-enriched olive oil, used as a control and as a preparation base for the enriched oil, was also able to promote this cardioprotective function of HDL. However, the results derived from functional olive oil, enriched with its own phenolic compounds, notably improved this protective capacity”, pointed out Joan Carles Escolà, one of the main people in charge of the study.

The results of this research, together with the results of previous studies of the groups involved in this work, would allow to conclude, according to the ICVV, that this olive oil enriched with its own phenolic compounds can be considered as a functional heart-healthy food.

 

 

Source: Mercacei

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