And are we creating better genes for the next generation??
From 1979: You have the look that's all together...
Tough to say.
Posted on 06/28/2010 11:53:09 AM PDT by decimon
Health conscious consumers have long known that virgin olive oil is a good choice when it comes to preparing meals and dipping breads. Now, a team of researchers, including one with the Agricultural Research Service (ARS), has found that phenolic components in olive oil actually modify genes that are involved in the inflammatory response.
The researchers knew from other studies that consuming high-phenolic-content virgin olive oil reduces pro-inflammatory, pro-oxidant and pro-blood-clotting biomarkers when compared with consuming low-phenolic-content olive oil. But they wanted to know whether olive oil’s beneficial effects could be the result of gene activity.
The study, published recently in Biomed Central (BMC) Genomics, was done by a multi-institute group of researchers headed by Francisco Perez-Jimenez with the University of Cordoba, Spain. Among the researchers was ARS computational biologist Laurence Parnell, with the Nutrition and Genomics Laboratory at the Jean Mayer USDA Human Nutrition Research Center on Aging (HNRCA) at Tufts University in Boston, Mass.
For the study, the researchers fed 20 volunteers—who had metabolic syndrome—with two virgin olive oil-based breakfasts one at a time, after a six-week “washout” period. Metabolic syndrome is a prevalent condition often characterized as having a combination of abdominal obesity, high triglycerides, high blood pressure and poor blood sugar control, all of which increase risk for heart disease and diabetes.
One of the experimental breakfasts contained virgin olive oil with high-content phenolic compounds (398 parts per million) and the other breakfast contained olive oil with low-content phenolic compounds (70 parts per million). All volunteers consumed the same low-fat, carbohydrate rich “background” diet during both study phases.
The researchers tracked the expression of more than 15,000 human genes in blood cells during the after-meal period. The results indicated that 79 genes are turned down and 19 are turned up by the high-phenolic-content olive oil. Many of those genes have been linked to obesity, high blood-fat levels, type 2 diabetes and heart disease. Importantly, several of the turned-down genes are known promoters of inflammation, so those genes may be involved in “cooling off” inflammation that often accompanies metabolic syndrome.
The researchers concluded that the results shed light on a molecular basis for reduced heart disease risk among people living in Mediterranean countries where virgin olive oil is the main source of dietary fats.
ARS is the principal intramural scientific research agency of the U.S. Department of Agriculture (USDA).
Ping
One of the health Channels had some 105 year old women who said the secret to longevity was drinking a shot glass of olive oil and a shot glass of balsamic vinegar every day. Maybe she was on to something....
Ping!
And if you should want to inflame your aorta deliberately, just use peanut oil.
It dosn’t modify the gene, it modifies the EXPRESSION of the gene. Very different thing. That’d be something of olive oil caused mutations.
Olive oil rules. I use almost nothing else.
And are we creating better genes for the next generation??
Something seems illogical to me.
If your ankles swell whilst flying through the sky (mine don’t), a tablespoon of vinegar and water keeps the ankles from swelling. My mom’s always swelled.
Olive oil, red wine, fresh garlic ... all God’s gifts. Have some every day.
"Some oil labeled “extra-virgin” is diluted with cheaper olive oils or other vegetable oils. In some cases, lampante, or “lamp oil,” which is made from spoiled olives fallen from trees, is used, even though it can't legally be sold as food. One fraud ring is accused of coloring low-grade soy oil and canola oil with industrial chlorophyll, and flavoring it with beta-carotene."
"The FDA doesn't routinely test imported olive oil for adulteration, and some products are difficult to test."
http://www.npr.org/templates/story/story.php?storyId=12571726
Fascinating. Perhaps this is a key insight into the French Paradox— they smoke, eat lots of butter and cheese, etc— everything we’re told not to do. And yet they live longer and in particular with less heart disease. Given that heart disease has an only-recently-recognized inflammatory component (arterial plaque is a symptom, not a cause, of that— it increasingly appears to be the body’s attempt to band-aid irritated vessels), and given that the French use a lot of olive oil, maybe we’re looking at a clue here.
B4L8r
And are we creating better genes for the next generation??
From 1979: You have the look that's all together...
Tough to say.
are these the same high paid US Government researchers who have put out studies saying eggs are bad, or did they say they were good? Maybe it was coffess that was good for you, or not - guess I’m just confused by these highly scientific, well funded, definitive studies that come out regularly from this fine Federal Department.
Those 3 oils have very different tastes/smells.. I can’t see how someone couldn’t tell the difference.
Turn down, tune up, toss salad.LOL!
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