Is Extra Virgin Olive Oil The Best Anti-Inflammatory Food In Your Cupboard?

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New Harvest Morocco Gold Extra Virgin Olive Oil
New Harvest Morocco Gold Extra Virgin Olive Oil

The anti-inflammatory properties of extra virgin olive oil have been proven to reduce inflammation and a range of debilitating diseases associated with it.  These include heart disease, diabetes, arthritis, cancer, Alzheimer’s and Crohn’s disease.

The best extra virgin olive oils such as Morocco Gold are a rich source of Polyphenols – compounds with a range of health-boosting powers including antioxidants and anti-inflammatory properties.

Our new harvest, now available to purchase, contains the highest levels of polyphenols to date.

Extra Virgin Olive Oil As An Anti-inflammatory

Importantly, the anti-inflammatory benefits of extra virgin olive oil do not depend on large levels of intake. In most studies, these benefits become statistically significant with as little as one tablespoon of extra virgin olive oil per day.

There are a number of different types of polyphenols in Extra Virgin olive oil, including oleuropein, tyrosol, hydroxytyrosol, oleocanthal and oleacein.  

Oleuropein is a natural phenolic compound found in olive leaves and green olives, including the olive’s skin and flesh, from which olive oil is transferred. It causes the bitter taste in extra virgin olive oil.

Health Benefits Of Oleuropein

Oleuropein Aglycone Works To Protect At A Cellular Level
Oleuropein Aglycone Works To Protect At A Cellular Level

Oleuropein health benefits include anti-oxidant and natural anti-inflammatory activity, low blood glucose values and free radicals removal. In addition, oleuropein has been linked to cardioprotective and neuroprotective activity.

Oleuropein belongs to a group of coumarin derivative called secoiridoids. It was found to be effective against various strains of bacteria, viruses, fungi and also moulds or even parasites. Oral treatment with oleuropein results in a decreased number of blood vessels proving strong anti-angiogenic properties. Phenolic compounds (oleuropein, protocatechuic acid) in extra virgin olive oil have also been shown to inhibit macrophage-mediated LDL oxidation. Leaf and olive fruit extracts containing oleuropein protect insulin-producing β-cell line (INS-1) against the deleterious effect of cytokines.

The concentration of Oleuropein aglycone in this year’s harvest of Morocco Gold Extra Virgin Olive Oil is 71 mg/kg. OA is derived from the de-glycosylation of oleuropein that exists in the leaves and stones of the olive fruit during the maturation period and is obtained during the pressing of the olives.

Inflammation is a complex immune response to pathogens, damaged cells, or irritants, and enables during infection or injury. Pain from inflammation is something most people experience at some point in their lives and a common daily occurrence for many people with arthritis. OA plays an anti-inflammatory role during chronic inflammation and improves tissue damage associated with collagen-induced arthritis.

In addition, OA may be responsible for inhibiting cyclooxygenase (COX) enzymes. COX is an enzyme that forms prostanoids, prostaglandins, prostacyclins, and thromboxanes, which are all contributors to the inflammatory response. Therefore, OA can play an effective role in anti-inflammatory activities.

Source: www.sciencedirect.com

What Other Foods Have Anti-inflammatory Properties Like Extra Virgin Olive Oil?

According to a 2015 research report, one of the most important considerations for enjoying the benefits of an anti-inflammatory diet is in reducing your intake of pro-inflammatory omega-6 fatty acids  (which are found in many vegetable oils) while increasing your intake of anti-inflammatory omega- 3 fatty acids (Found in oily fish, seeds and extra virgin olive oil).

Here is a list from Harvard Health of foods to prioritize and some to limit to reduce the potential inflammatory effect on your body:

Foods that cause inflammation

  1. Refined Carbohydrates, such as white bread and pastries
  2. French Fries and other fried food
  3. Soda, and other sugar-sweetened beverages
  4. Red meat and processed meat
  5. Margarine and lard

Anti-Inflammatory Foods

  1. Extra Virgin Olive Oil
  2. Tomatoes
  3. Green Leafy Vegetables, such as spinach, kale
  4. Nuts, like almonds and walnuts
  5. Fatty fish, like salmon, mackerel, tuna and sardines
  6. Fruits, such as strawberries, blueberries, cherries and oranges

“Many experimental studies have shown that components of foods or beverages may have anti-inflammatory effects,” says Dr. Frank Hu, professor of nutrition and epidemiology in the Department of Nutrition at the Harvard School of Public Health.

“Some of the foods that have been associated with an increased risk for chronic diseases such as type 2 diabetes and heart disease are also associated with excess inflammation,” Dr. Hu says. “It’s not surprising, since inflammation is an important underlying mechanism for the development of these diseases.”

“Some of the food components or ingredients may have independent effects on inflammation over and above increased caloric intake,” Dr. Hu says, adding:

 “A healthy diet is beneficial not only for reducing the risk of chronic diseases, but also for improving mood and overall quality of life.”

Always Read The Label On Your Extra Virgin Olive Oil Carefully

So, be careful when you are choosing your olive oil.  The label is a hallmark of the quality and grade of any reputable extra virgin olive oil.  Our aim to re-establish consumer trust and confidence in extra virgin olive oil as ‘the original superfood’ through setting a new standard for authenticity, traceability and the guarantee of extra virgin olive oil quality with the information included on our labelling.  In particular, we include the results of our annual harvest analysis on each and every bottle of Morocco Gold extra virgin olive oil so our customers can see at a glance the quality of our oil.

3,4 DHPEA-EDA 85 mg/kg
Hydroxytyrosol5 mg/kg
Lignanes26 mg/kg
Ligstroside aglycone (p, HPEA-EA)20 mg/kg
Oleuropein aglycone (3,4 DHPEA-EA)71 mg/kg
p, HPEA-EDA65 mg/kg
Tyrosol372 mg/kg
Polyphenols Total644 mg/kg
Polyphenol content in Morocco Gold Extra Virgin Olive Oil
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