Olive Oil and Nervous System Diseases - Alzheimer's, Parkinson's, Dementia
In the Health Claims category...
We are also very happy that we have contributed to show the whole world the level of quality olive oil production in our country.
Oleocanthal
It is a type of natural phenolic compound found in extra virgin olive oil.
Olecanthal is a tyrosol ester and its chemical structure is related to the oleoropein found in olive oil.
It has been proven to have anti-inflammatory and antioxidant effects. When a spoonful is consumed in the morning in small doses for a long time, as can be observed in societies that have made the Mediterranean diet a lifestyle, a decrease in the number of heart diseases, Alzheimer's and cancer cases has been detected.
Continuing from where we left off, the researchers' next step is to take this study one step beyond laboratory conditions and start experimental treatments. Another point that needs to be clarified here is Olecanthal sensitivity, why cancerous cells are more sensitive to this substance than healthy cells…
Extra Virgin Olive Oil
ALZHEIMER AND PARKINSON
On January 5, 2016, a research report on the tests was published in the "Journal of Food Science and Technology". Accordingly, polyunsaturated fat (PUFA) increases the ratio of reactive oxygen species in the body (the most important free radicals in biological systems are oxygen-formed radicals and these are called reactive oxygen species, ROS. This is due to low levels of antioxidant enzymes and high oxygen utilization in the central nervous system. When combined, it causes higher oxidative damage, which is one of the main causes of diseases such as Alzheimer's and Parkinson's.
The pesticide known as "2,4-Dichlorophenoxyacetic acid" has been used in agriculture and forest industry since 1940s. All living things have been affected by the polluted air, drinking water, soil and nutrients caused by this pesticide. neurotoxic effect has been proven.
The published study, the biological effect of phenols found in extra virgin olive oil, creates an antioxidant and anti-inflammatory effect, clearing the brain from Reactive oxygen species. These phenols protect not only against Alzheimer's and Parkinson's, but also against vascular occlusions in the brain, Huntington's disease, and peripheral neuropathy.
In short, Natural Extra Virgin Olive Oil (EVOO) can be a therapeutic strategy that provides protection against oxidative stress, which also plays a major role in the formation of pesticides, and related neurological damage such as Parkinson's and Alzheimer's.
Multiple studies show that olive oil , one of the foundations of the heart- healthy Mediterranean diet , may also be good for the brain . Researchers found that this aromatic oil , which is a part of the traditional diet of Mediterranean countries such as Italy, Greece, Turkey and Spain , is against Alzheimer 's disease and other forms of dementia . It reveals the reasons why it can help protect against the virus .
In a study by scientists at the University of Louisiana Pharmacy , olive oil called oleocanthal was used on the brains of mice bred to develop an Alzheimer's-like disease in humans . He even tested his work.
They found that it accelerated the removal of beta-amyloid, a toxic protein that forms sticky plaques in the brains of Alzheimer's patients. The findings appear in the journal ACS Chemical Neuroscience. The author of the study , Amal Kaddoumi , noted that Alzheimer 's affects approximately 30 million people in the world , but its prevalence is lower in Mediterranean countries .
Other research shows that some of olive oil's benefits are a result of its abundance of heart- healthy antioxidants and monounsaturated fats . Other studies have shown that heart- healthy fats protect blood vessels throughout the body , including those in the brain , and thus prevent Alzheimer 's and shows that it helps alleviate the damage of other forms of dementia .
In recent research, Dr. Kaddoumi and colleagues monitored the effects of oleocanthal on brain cells in both laboratory and live mice. As a result of his observations , he continuously supported and increased the production of this substance , two proteins believed to be critical in removing beta- amyloid from the brain , and other important enzymes . They found their light .
According to their report, they concluded : " Oleocanthal , a derivative of Extra Virgin Olive Oil , which is associated with the consumption of the Mediterranean diet , has the potential to reduce the risk of neurodegenerative dementia related to Alzheimer's disease. "It happened.
In another study, researchers at the German Research Center for Food Chemistry suggested that the healthy effects of olive oil may be due to its appetite suppressant effect. They observed that olive oil made people feel more satiated after a meal when compared to other oils . As a result, they tended to eat less and not gain weight.
For this study , German researchers recruited 120 healthy volunteers and had them eat yogurt every day for three months . . Unbeknownst to them , some ate yogurt fortified with butter , some with lard , or with olive or canola oil. They observed that , unlike other groups , those who ate yogurt with olive oil tended to eat fewer calories the rest of the day and did not gain weight .
Researchers discovered that you don't even need real olive oil to induce a feeling of fullness . The addition of an aromatic extract that gives yogurt the smell of olive oil resulted in less food consumption throughout the day. Those who ate scented foods with olive oil consumed 176 fewer calories per day , on average. This did not happen between the smell of canola oil and those who ate yogurt .
The findings may help explain why the Mediterranean diet , rich in fruits and vegetables and a small amount of red wine , as well as olive oil , is beneficial to human health. Other studies have shown that keeping weight low in middle age reduces the risk of Alzheimer 's in old age .
There may be many factors that contribute to thought and memory problems that occur in old age . Probably 'food and nutrition' is just one of the contributing factors. But there is evidence that people who eat a Mediterranean diet can reduce their risk of developing Alzheimer 's and other forms of dementia , as well as heart attacks , strokes , and other diseases . ts are increasing day by day.
RESEARCHERS HAVE DETECTED THE BENEFITS OF HIGH DOSES OF POLYPHENOL CONSUMPTION IN NUTRITION ON DIFFICULTIES IN THE NERVOUS SYSTEM AS A RESULT OF EPIDEMIOLOGICAL RESEARCHES .
In our aging society, malfunctions in the nervous system, such as Parkinson's and Alzheimer's, are becoming more and more of a problem. As age progresses, both Alzheimer's [174,175] and Parkinson's [175,176,177) diseases are more common. These and similar nervous system malfunctions are triggered by various factors such as inflammation of the nerves, glutamatergic excitotoxicity, increased oxidative stress, and decreased iron and/or endogenous antioxidants [178,179,180]. Epidemiological studies on the nutritional method applied in these diseases revealed that wine consumed in moderation can prevent some age-related diseases such as Alzheimer's [181,182,183]. In addition, regularly consumed flavonoid-rich foods and beverages are believed to reduce the risk of dementia [183] and cognitive decline [185,186] by 50%, delay the onset of Alzheimer's [187] and reduce the risk of Parkinson's [2].
Many studies have demonstrated the biological presence of polyphenols in systemic circulation [188,189,190,191]. On the other hand, although we have less information about their biological existence in the brain, flavanones such as hesperetin, naringenin and their metabolism in the laboratory environment have been observed to switch in the BBB in laboratory and real subjects [192]. Moreover, multiple anthionines have been found in the meninges and cerebellum of many blackberry-fed mice [193] and pigs [194,195]. These results show that polyphenols can pass through the BBB despite the diversity in their structures. Thus, these compounds may be effective in protecting and directing nerves.
Flavonoids can protect the brain in different ways, such as protecting vulnerable neurons, enhancing existing neural functions, or triggering the formation of new neurons [196]. For example, polyphenols have been observed to protect neurons against oxidative stress [197] and prevent AB-induced neuronal malfunction [198], and polyphenol-rich Ginkgo biloba extract has been observed to protect nerves [200] by inhibiting neurotoxicity from nitric oxide and beta-amyloid in neurons in the scapula [199]. . Moreover, anthocyanins and isoflabos [201,202] may inhibit nerve malfunctions by reducing AGE formation in normal [293] and abnormal [204] brain aging. The observation that sour flavanone tangeretin maintains its prenatal integrity and functions after 6-hydroquinoamine lesion in Parkinson's disease suggests that this may be a neuroprotective factor in Parkinson's disease-related pathology [205]. In addition to protecting the nerves of flabonoids, phenolic compounds such as caffeic acid and tyrosol have also been found to be protective against 5-S-cystenyl-doamine [206] and peroxynitric neurotoxicity [207] in real environment .
On the other hand, there is increasing interest in using polyphenols to improve memory, learning and general perception [208,209,210,211]. Studies on humans show that fruits and vegetables can also have an effect on memory [212,213,214] and depression [215], and the behavior of animals also suggests that small-grain plants, especially blackberries and strawberries, are effective against age-related malfunctions such as forgetfulness [216, 217,218,129,220,221] and facilitate recognition [216, 217,218,129,220,221]. 222] and reduced the conditioning caused by fear [220,221]. The benefit of flavonoid-rich foods and beverages in the physiological activities of older animals has also been determined [217,223]. Besides blackberries, pure flavonols such as tea [35,224], pomegranate [225], Ginkgo biloba [226,227,228,229,230,231,232,233i,234,235] and quercetin, tutin [236] and fisetin [237] have been shown to delay aging in nerves and behavior. Moreover, short-term inhibitory avoidance conditioning was observed in mice given high doses of Ginkgo biloba , while passive avoidance learning was observed in aged mice in the long-term [238,239).
The effects of polyphenols on the perception and nervous system are thought to be due to their connections with neurons and connective tissues, affecting heredity and cell death [233,234]. For example, flavovoids can influence changes in proteins and lipid kinase signaling [209,232,234] by multiple stimuli via p38 or ERK1/2 [226,240] (Fig. 1). The effects of flavonoids on these kinases can trigger stimuli [240]. Among these factors is the nuclear component-Kappa B (NF-KB), which responds to p38 stimulation and is involved in iNOS induction [242] [242], suggesting the link between signaling pathways, transducer elements, and cytokine production inhibiting CNS neuroinflammation ( Figure 1) Furthermore, the role played by flavonoids in neural stimuli can inhibit neurotoxins caused by their AGE2s [243)
Polyphenols are abundant in plants and are therefore consumed in large quantities in human nutrition. In the last 20 years, significant data have been obtained on the health benefits of various polyphenol compounds, especially flavonoids. In addition, the biological existence of polyphenols and their mechanisms affecting living organisms have been determined. These mechanisms are believed to be linked to cellular stimuli that play an important role in the normal activity of cells. These links seem to control various pathological processes associated with the progression of a chronic disease. In this respect, polyphenols, especially flavonoids, resemble cell stimulants such as PD98059, which inhibits a MAPK, and LY294002, which inhibits phosphatidy linositel-3 kinase (P13). Indeed, quercetin was taken as a model in the structure of the last mentioned [222]. LY294002 and quercetin are compatible with the linking ATP group, which is a determining factor in the B chain and unsaturated C2-C3 linkages in biological activity. In this respect, quercetin and its are thought to inhibit AKT/protein kinase [245], which affects the excitatory pathways of living metabolisms; This is consistent with the fact that quercetin and its metabolism inhibit P13-kinase activity. Although we have learned a great deal about the effect of polyphenols on cells, we still need to go a long way to determine the role it plays in cell activities and the mechanism of these activities. Although biomarker assessments and in vitro evidence (i.e. inhibition of enzymes, avoidance of stimuli) have brought to light several potential mechanisms, extensive evidence and definitive conclusions are needed. In particular, we have to continue studies in the laboratory environment to determine the effect of the biological activities of polyphenols on living organisms . The biological activities of polyphenols in living organisms are mostly carried out on plant extracts or certain natural compounds in the laboratory environment, the effects of polyphenols on human digestion and metabolism are not taken into account. For this reason, we have to be extremely careful when interpreting polyphenols in the field of the human body and its connections with various diseases, especially if data on the physiological metabolism of polyphenols within the same cell system are not available. For example, if there is no data on the absorption of a certain polyphenol by the human body, can we test it on cells produced in the cardiovascular system and/or brain cells to obtain information about the biological results? There may be exceptions to this situation; For example, polyphenols that have not yet been digested and metabolized in the digestive system can directly connect with cells. For this reason, it may be appropriate to investigate the effects of polyphenols and polyphenol extracts on intestinal cancer cells, but we must take this into account when determining the mechanism in living organisms , since the intestinal microbiota degrade them on a large scale. These and similar factors make it difficult for us to interpret in vitro data on the biological effects of flavanols and procyanidins and their effects on living organisms in humans.
While theses about the activities of polyphenols in humans are developing, we do not have enough evidence about their positive effects, especially in the field of long-term nutrition and human health. In epidemiological studies, data containing definite results could not be reached due to the nutritional methods and/or insufficient control of the population studied. The strongest data we have, especially regarding CVD, are based on short-term studies in humans, and often the polyphenol content in the food consumed is not adequately controlled and determined. In addition to evaluating the physiological consequences of the disease, more research is needed to examine the biological presence of polyphenols, especially in the foods consumed, and factors such as age and gender in both digestion and metabolism. We need to carry out these studies to determine which physiological metabolisms play a role in the activities in living organisms and whether the consumption of polyphenols is sufficient. Therefore, while there is still a great deal of documentation on the human health benefits of polyphenols, we must conduct longer-term, selective, dietary audited studies to determine the role they play in preventing chronic diseases. The results of these studies can help us to make nutritional recommendations to ensure that polyphenols prevent the risk of chronic disease and to confirm that polyphenols can be used as novel elements in various diseases.
PHENOLIC COMPONENTS
In recent years, many studies have been conducted on the effects of dietary components on health. Especially, studies on fats have gained importance when health problems such as increasing obesity are taken into account. Unfortunately, the increase in interest in oils does not mean that accurate information on this subject reaches consumers. The heart-friendly emphasis in margarine advertisements is a good example of this. In general, unsaturated fats are considered healthier than saturated fats. However, it is a known fact that the health effects of all unsaturated fats are not the same. Especially during the refining of unsaturated oils, there is a loss of components such as oil-specific phenolic components, which are small in quantity but whose effect may be significant. Since olive oil is a fruit juice obtained only by physical processes, it differs from other vegetable oils with this feature.
Olive oil is the main source of fat in the eating habit, which is called the Mediterranean diet in the world and has become very popular in recent years. Recent studies suggest that components in olive oil have far more positive effects than previously reported.
Phenolic compounds are components that improve both the positive health effects and flavor profile of olive oil. Although consumers see free acidity as the most important quality criterion in olive oil, the most important feature that distinguishes extra virgin olive oil from other oils is the minor components that make up approximately 2 percent of the oil. Among the minor components, phenolic components (polyphenols) constitute an important part. Another misconception that consumers have is that the bitterness and burning of olive oil are perceived as a negative feature. Burning and bitterness are positive properties for olive oil and are indicators of excess phenolic components. These compounds, which are very important in olive oil, are affected by various conditions. It is necessary to take precautions to ensure the protection of these special and important compounds, to be produced with the right processes, and to store the olive oil in good conditions, starting from the cultivation stage of the olive.
Polyphenols occur naturally in plants. Unlike vitamins and minerals, they are not essential nutrients, but they contribute to many mechanisms with their beneficial effects on the body. Fruits and vegetables are sources of polyphenols. Other sources include nuts and seeds, cocoa products (eg dark chocolate), whole grain products, tea and coffee, and red wine. Polyphenols are known for their antioxidant properties.
There is evidence that polyphenols inhibit cancer formation and tumor growth. Polyphenols can interfere with reactive elements and cancerous and mutated cells, activate the main proteins that control cell proliferation, and prevent the emergence of certain cancer-related genes. It is now possible to reach many articles published by important institutions on these subjects on the internet.
Our body cannot benefit from all the polyphenols in every fruit and vegetable. For example, although there is 5000 mg/kg of polyphenol in apples, it can only take 0.2% of it. However, it can absorb 90% of the polyphenol olive oil drunk on an empty stomach, and can absorb 45-55% of the beneficial compounds in it. In simple terms, 10 soldiers can be sent to the body, as in the apple example, while 450 soldiers can be sent with 900+ polyphenol olive oil.
If you want more information about the phenolic compounds in olive oil, you can refer to our article in Bilge Tree Magazine published in March 2019 ( https://www.tlosolive.com/blog/icerik/polifenol-nedir-bilge-agac-dergisi-ferhan-tolga-ozen ).
FENOLIVE
Not every olive oil has enough phenolic compounds. In fact, each olive variety has different amounts of phenolic compounds. In order to obtain an oil rich in polyphenols, the right olive varieties and olive trees in the right region should be selected. The fruit of any tree with hail hit or fly wound should not be used. Olives must be carefully picked from the tree. Picking it up with a pole and dropping it to the ground initiates oxidation in olives. The phenolic compounds in it begin to disappear. In Fenolive series products, we collect all the product one by one by hand. As the olive waits, oxidation continues. At Fenolive, we squeeze the product we carry in the crates within 4 hours. Phenolic compounds in olive oil do not like heat and contact with air at all. They are lost in the heat, fly away in contact with air. Therefore, the squeezing should definitely be below 27 degrees, that is, it should be cold pressed. Although the name of the stone mills sounds good, they get lost there too, as the air contact is high. After tightening, the oil should be well protected. We use special tanks produced for this purpose, the mouth of which is called Italian lid, made of steel approved by the Ministry of Health. As the oil in the tank empties, we press nitrogen gas to prevent air contact.
In summary, our sole purpose in Fenolive series products is to capture very beneficial compounds for health, transfer them to oil at the highest level and protect them. While we produce 1 kg of oil from 3.5-4 kg of olives when producing normal hot pressed oil, in Fenolive, in early harvest, when we obtain 1 liter of oil from 50 kg of olives. In flat land, we are happy when a worker collects 100-120 kg in mixed harvesting, while 20 kg in Fenolive per day.
Fenolive series products are in the category of "Healthy Natural Extra Virgin Olive Oil" in accordance with the European Union Health Declaration. They are grouped according to the amount of polyphenol they contain. 350+ means that there are 350 or more mg/kg of phenolic compounds in them as of the date of production. These measurements witness samples are determined and made on a tank basis in laboratories approved by the internationally recognized IOOC (International Olive Oil Council), and the measurement report is sent to you with the product.
Fenolive is not a drug. It is a fruit juice that is obtained by completely natural methods, does not contain any additives, and is obtained by processing the fruit of special olives with the right processes. If you are being treated for any disease, do not use it without consulting your doctor.
SUMMARY, NOT EVERY OLIVE OIL...
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RESOURCES
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http://pubs.acs.org/doi/abs/10.1021/cn400024q
Alzheimer's Information Site by ALZinfo.org. Alzheimer 's Research Foundation at Rockefeller University , Fisher Center, William J. Netzer, Ph.D. by the side.
"How Olive Oil May Protect Against Alzheimer's" HealthBeat/HealthPınarı blog, April 12, 2017, Tlos OliveNSZ.
“Olive-Oil-Derived Oleocanthal Enhancesβ-Amyloid Clearance as a Potential Neuroprotective Mechanism againstAlzheimer 's Disease: In Vitroand in Vivo Studies ” ACS Chemical Neuroscience , February 15 , 2013 , German Food Research Center. .
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