Olive Oil

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Executive Summary

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Write an executive summary in the form of a blog article on the topic of "Research into Chinese medicine treatment for Olive Oil" summarising the research below and using language that can be easily understood by patients and avoiding medical jargon using a professional and caring tone of voice.

Write an executive summary in the form of a blog article on the topic of "Researched Chinese medicine treatments for Olive Oil" summarising the research below in an objective and easy to understand way, and using language that can be easily understood by patients. Group the article into Chinese medicine treatments first, followed by nutrition and other treatments. Avoid using medical jargon and use a professional and caring tone of voice.

Write me a concise but easy to understand executive summary on the topic of "Chinese medicine treatments for Olive Oil" based on the following research that I will give you. Your summary should be 2 paragraphs long in Australian English spelling and include references to the studies.

A Experimental Study published in 2022 in the journal Journal of Food Science and Technology found that Using grape seed oil in the sardine canning process enhances the lipid nutritional quality and increases the fat, protein, and ash contents. The researchers employed grape seed oil (GSO) in the canning process of sardines, comparing its effects on the nutritional quality of the canned fish to that of the traditional olive oil (OO). The assessment focused on the quantities of polyphenols, flavonoids, and non flavonoids present in both the GSO and OO, while also considering the levels of polyunsaturated fatty acids (PUFA) specifically linoleic acid in the GSO. The fat, protein, and ash content in the canned sardines were also tracked over a period of 90 days. In the results discussion, it was observed that GSO contained significantly higher levels of polyphenols, flavonoids, and non flavonoids than OO. Additionally, GSO was rich in PUFA, particularly linoleic acid. Following the canning process, canned sardines preserved using GSO demonstrated a significant increase in protein, fat, and ash content. Notably, the use of both GSO and OO resulted in a decrease in both atherogenic and thrombogenic indices to less than 1, implying improved lipid nutritional quality. Critically, levels of thiobarbituric acid and Total volatile base nitrogen remained below critical limits.

A Review Article published in 2022 in the journal Nutrients found that Extra virgin olive oil (EVOO) has beneficial health properties and can promote cardiovascular health, lipoprotein metabolism, and diabetes management in clinical nutrition. The methodology of this narrative review involved an extensive synthesis and illustration of the various characteristics and clinical applications of EVOO and its components such as oleic acid, hydroxytyrosol, and oleuropein. It looked at their significance in diet therapy, use in oleic acid-based enteral and parenteral nutrition formulations, and oral supplementation formulations. In their discussion of the results, the researchers found diverse health benefits associated with EVOO. Particularly, they highlighted the potential of whole EVOO in diet therapy and its minor components in supplementation to enhance cardiovascular health, control lipoprotein metabolism, and manage diabetes mellitus within a clinical nutrition framework. It was seen as a significant addition to nutritional and dietary strategies, with a potential for therapeutic application in several diseases and clinical demographics.

A Experimental Study published in 2021 in the journal Nutrients found that Extra virgin olive oil high in minor polar compounds significantly improves kidney function, reduces oxidative stress, inflammation, and ultimately benefits the body composition. The research study tested two distinct types of extra virgin olive oils, namely Synergy with a high content and Luxolio with a medium content of minor polar compounds, on 40 patients suffering from kidney disease. The patients were administered a 40 mL dosage per day over nine weeks. Researchers assessed the impacts on renal functionality, oxidative stress, inflammation levels, and body composition, before and after a subsequent two-month wash out period. Additionally, the concentration of minor polar compounds in the oils was determined through high-performance liquid chromatography accompanied by diode-array detection and mass spectrometry (HPLC-DAD-MS). The research showed improvements in kidney function indicators such as estimated glomerular filtration rate, albuminuria, azotemia, and uric acid. Further, the patients' lipid profile also improved, as did their inflammation parameters, erythrocyte sedimentation rate, C-reactive protein, and body composition. More notably, these beneficial effects were stronger and lasted longer in those patients who had been given the Synergy oil, indicating a sustained antioxidant and anti-inflammatory impact from EVOOs with higher concentrations of minor polar compounds.

A Systematic Review published in 2021 in the journal Nutrients found that Olive oil and leaf extract derivatives have been demonstrated to stimulate thyroid function in animal studies. In October 2020, a systematic review of literature was conducted to study the effects of olive oil and leaf extract derivatives on thyroid function. The search for relevant information was done using PubMed, Scopus, and Web of Science databases. Evidence was gathered from cellular, animal, and human studies that reported on the impact of these derivatives on thyroid function. 445 articles were identified but only nine were considered based on inclusion and exclusion criteria. All the chosen articles were animal studies involving the oral administration of olive oil, olive leaf extract, or olive pomace residues. The results consistently indicated that these olive derivatives stimulated thyroid activities in euthyroid or hypothyroid animals. The exact mechanisms by which this occurs remain unknown. From the studies evaluated, olive pomace residue was found unsuitable for health supplementation or pharmaceutical use. Despite encouraging results, there isn't much evidence proving beneficial health effects of olive derivatives in humans, and the therapeutic applications particularly in individuals with hypothyroidism, needs further support through human studies.

A Clinical Study published in 2020 in the journal Journal of Alzheimer's Disease found that High phenolic early harvest extra virgin olive oil shows notable improvement in cognitive function compared to a moderate phenolic version and the Mediterranean diet alone. A randomized prospective study was conducted examining the effects of high phenolic early harvest extra virgin olive oil (HP-EH-EVOO) and moderate phenolic extra virgin olive oil (MP-EVOO) against the Mediterranean Diet (MeDi) in individuals with mild cognitive impairment. Participants were genetically tested for susceptibility to Alzheimer's disease and had their cognitive functions tested at the start and after 12 months. They were then randomly put into one of three groups: those who received HP-EH-EVOO, those who received MP-EVOO, and those who only received instructions on following the MeDi. The results showed that participants who consumed HP-EH-EVOO demonstrated better cognitive performance in almost all areas over the course of the study, compared to those who consumed MP-EVOO and those who followed the MeDi. MP-EVOO consumers also demonstrated noticeable cognitive improvement compared to the MeDi group, who exhibited worse or similar cognitive performance to their baseline in almost all areas. Moreover, participants who consumed either form of olive oil performed better in cognitive tests, regardless of their predisposition to Alzheimer's disease.

A Clinical Study published in 2020 in the journal European Journal of Clinical Nutrition found that Extra virgin olive oil (EVOO) intake can reduce inflammatory markers and improve gastrointestinal symptoms in patients with Ulcerative Colitis. In the methodology of this study, forty patients suffering from Ulcerative Colitis participated in a crossover clinical trial, where the effects of extra virgin olive oil were compared with canola oil as part of their diet. Blood samples were collected before and after a 20-day intervention period, and measures such as disease activity and gastrointestinal symptoms were evaluated using established rating scales. In terms of results, the consumption of EVOO showed a significant decrease in recognized inflammatory markers. Furthermore, symptoms such as bloating, constipation, urgent bowel movements, and incomplete bowel evacuation were reported to have been significantly reduced following the consumption of EVOO. Therefore, this study suggests that extra virgin olive oil can offer significant benefits as a complementary medicine in the treatment of Ulcerative Colitis.

A Systematic Review published in 2020 in the journal Nutrition found that Regular dietary intake of olive oil reduces the levels of certain inflammation markers, making it a beneficial alternative dietary fat, especially for managing IL-6. The methodology of this review involved summarising data from randomized controlled trials to investigate the impact of regular dietary intake of olive oil on three specific inflammatory markers: C-reactive protein, interleukin-6, and tumor necrosis factor-alpha. These studies looked at how regular usage of olive oil as part of the diet can affect these markers and provide benefits to individuals who implement it in their dietary routine. The trials focused primarily on the Mediterranean diet, which is known for its high usage of olive oil as a main fat source. The results indicate that olive oil, when consumed on a consistent basis, can reduce the levels of inflammatory markers. It has been observed to be particularly effective in managing levels of interleukin-6. The results obtained from the review of these trials suggest that olive oil can indeed be a beneficial supplement to diet with potential impacts on managing inflammation and related diseases. They hint at potential effectiveness of olive oil as a nutritious factor in mitigating the adverse impacts of a diet high in unhealthy fats, by providing it as a healthier alternative.

A Review Article published in 2019 in the journal Revue Neurologique found that The Mediterranean diet, especially the high consumption of extra-virgin olive oil, significantly reduces the risks of vascular diseases and Alzheimer's. The research has been based on a plethora of observational epidemiological studies, local population experiences, meta-analyses of epidemiologic data, and experimental studies, all converging to the connection between the Mediterranean diet and a reduced prevalence of different ailments. The study scopes extend over long periods, such as the Italian-American experience from 1935 to 1965, or the Seven Countries Study spanning four decades from 1960 to 2000. Another significant evidence base is the French Three-City Study, which followed participants for ten years from 2000 to 2010. Apart from human trials, the article includes results from experimental animal models, specifically concerning late-onset Alzheimer disease. The findings showcase a consistent trend linking reduction in vascular diseases, obesity, arthritis, cancer, cognitive decline, and specifically Alzheimer's disease with increased adherence to a Mediterranean dietary pattern, particularly high intake of extra-virgin olive oil. Certain dietary components such as fruits, seeds, legumes, and vegetables contribute to the benefits. However, olive oil stands out as the chief dietary fat in Mediterranean countries. It provides plentiful monounsaturated fatty acids, beneficial polyphenols, and other antioxidants, which play a crucial part in these health benefits. The most striking discovery is extra-virgin olive oil's potential to mitigate the effects of adverse vascular factors, indicating a promising approach to preventing late-onset Alzheimer's disease.

A Clinical Study published in 2018 in the journal Nutrients found that Young adults using low-fat oily dressings and certain cooking oils are linked to higher metabolic risks without direct relation to their consumptions of low fat dairy, meat, or cooking fats. The research engaged 2071 participants aged between 26 to 36 years old to report their dietary behaviors like how often they removed visible fat from meat, their intake of low-fat dairy products, and how frequently they used different cooking fats, from 2004 to 2006. The participants also had their blood pressure, weight, and height measured, while a fasting blood sample was taken to create a continuous metabolic syndrome (cMetSyn) score using sex-specific principal component analysis applied to normalized risk factors. This cMetSyn score is designed to depict higher risks with higher scores. The findings showed that the mean cMetSyn score had positive correlations with those participants who consumed low-fat oily dressings and used canola or sunflower oil for cooking. Interestingly, the researchers found no significant associations between the cMetSyn score and the behaviors of trimming fat from meat, cooking with olive oil or butter, or taking low-fat dairy products. This indicates that metabolic risk among young adults does not necessarily correlate with compliance to traditional fat-related dietary recommendations.

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