Anti-inflammatory and antioxidant effects of extra virgin olive oil

In the body certain types of fats tend to become polluted (oxidized) which then generates a cascade of cellular activity and inflammation resulting from oxidative stress. LDL cholesterol in the arteries is highly susceptible to this type of oxidative stress. HDL cholesterol conveys antioxidant actions and helps protect arteries from oxidative stress. Essentially certain types of high fat meals are associated with increased oxidative stress which, in turn, increases the risk of coronary artery disease and heart attack. Antioxidants help prevent fats from becoming polluted which reduces oxidative stress which then reduces inflammation and cellular build up in the arteries.

The study noted below evaluated changes in inflammatory mediators, thromboxane B2 and leukotriene B4, oxidative stress markers and fat (lipid) parameters, after a fat rich meal administered to twelve healthy subjects. The subjects were divided into three groups each participant received either extra virgin olive oil, olive oil or corn oil, together with 150 grams of potatoes. There was a two week washout period between treatments.

Blood samples were drawn at the start of the study and after one, two, and six hours after the meal. A significant decrease in inflammatory markers, namely thromboxane B2 and leukotriene B4, was recorded after hours two and six with extra virgin olive oil (but not olive oil or corn oil) consumption. An increase of serum antioxidant capacity was also recorded. This outcome reinforces the understanding that the Mediterranean diet reduces the incidence of coronary heart disease partially due to the protective role of its phenolic components, including those of extra virgin olive oil.

Epidemiological studies correlate lower incidence of cardiovascular disease with adherence to the Mediterranean diet.

Source:
Postprandial anti-inflammatory and antioxidant effects of extra virgin olive oil.
Bogani P, Galli C, Villa M, Visioli F.
Dept Pharmacological Sciences, University of Milan, Italy.
Atherosclerosis. 2007 Jan;190(1):181-6.