Article Preview:
While tasting extra-virgin olive oils in Sicily, Gary Beauchamp, PhD, director of the Monell Chemical Senses Center in Philadelphia, noticed a ticklish, peppery sensation in the back of his throat. It was nearly identical to the “sting” he’d felt when swallowing a liquid form of nonsteroidal anti-inflammatory drugs (NSAIDs), such as ibuprofen and aspirin, during previous sensory studies. Beauchamp detected a connection between olive oil and inflammation.
To read the full article please visit:
Olive Oil Inflammation | Olive Oil and Inflammation | Arthritis Today Magazine
Friday, September 16, 2011
Olive Oil Inflammation | Olive Oil and Inflammation | Arthritis Today Magazine
Article Preview:
While tasting extra-virgin olive oils in Sicily, Gary Beauchamp, PhD, director of the Monell Chemical Senses Center in Philadelphia, noticed a ticklish, peppery sensation in the back of his throat. It was nearly identical to the “sting” he’d felt when swallowing a liquid form of nonsteroidal anti-inflammatory drugs (NSAIDs), such as ibuprofen and aspirin, during previous sensory studies. Beauchamp detected a connection between olive oil and inflammation.
To see full article visit:
Olive Oil Inflammation | Olive Oil and Inflammation | Arthritis Today Magazine
While tasting extra-virgin olive oils in Sicily, Gary Beauchamp, PhD, director of the Monell Chemical Senses Center in Philadelphia, noticed a ticklish, peppery sensation in the back of his throat. It was nearly identical to the “sting” he’d felt when swallowing a liquid form of nonsteroidal anti-inflammatory drugs (NSAIDs), such as ibuprofen and aspirin, during previous sensory studies. Beauchamp detected a connection between olive oil and inflammation.
To see full article visit:
Olive Oil Inflammation | Olive Oil and Inflammation | Arthritis Today Magazine
Thursday, September 15, 2011
What is in olives that makes it beneficial to your health?
Very Good Article
Found in www.olivehealth.com
Please visit.
Beneficial components of olive oil
Written by Keith vonB
Since olive oil is basically a fruit juice with the water taken out it is a mixture of lots of different chemical components, and many of them contribute to the healthiness of the olive oil.
The type of oil
Olive oil is primarily a mono-unsaturated fat, the 'Good' fat. This has been shown in many studies to be better than polyunsaturated fats, saturated fats, trans fats or hydrogenated oils/fats. Olive oil typically has about a 75% mono-unsaturated fat content in the form of Oleic Acid.
The things that are suspended in the oil
Olive oil is technically a fruit 'juice' and this is one of the things that sets it apart from other cooking oils. To extract most other oils they are refined and deodorized to remove smells and tastes that aren't palatable. Olive oil is just 'juiced' and the oil separated from the watery and solid parts of the fruit.
Because of this natural 'juicing' process, the olive oil had suspended within it millions of tiny microscopic particles that contribute to the healthyness of the oil. Here are a few of them:
Polyphenols are known to be anti-inflammatory, anti-oxidant and an anticoagulant. They help to reduce and neutralize free radicals and repair the damage that have been caused to cell membranes from cigareete smoke, pollution, alcohol, and the sun.
Tocopherols - Otherwise known as Vitamin E. In newly pressed extra virgin olive oil, there is about 1.6mg of Vitamin E per tablespoon. Just that alone is 10.6% of the recommended daily allowance.
Oleocanthal - this is the component that is responsible for that peppery 'bite' in the back of the throat when eating some fresh oils, especially oils from olives that are native to the Tuscany region in Italy. Oleocanthal has been found to have anti-inflammatory and antioxidant properties and may be partly responsible for the low incidence of hearth disease in people who regularly consume the Mediterranean diet.
Oleuropein - this is one of the components that give extra-virgin olive oil (especially early harvest and from certain varieties native to Tuscany, Italy) it's bitter, pungent taste. It has been reported to have positive effects on the immune system, as well as having a very powerful anti-oxidant effect. This is also known as Hydroxytyrosol. It's oxygen radical absorbance is 10 times highers than green tea. Studies have shown that a low dose of Hydroxytyrosol reduces the oxidative stress from smoke in rats, an indication that it may reduce the effects of smog and cigarette smoke in humans.
Beta-Carotene - also known as Vitamin A. Reports show that natural beta-carotene aids in cancer prevention and helps in the formation of bones and teeth. It also helps prevent eye problems, including night blindness. It helps with the skin, especially with sun or UV exposure. It enhances immunities to colds, flu and infections. it is an anti-oxidant.
Chlorophyll - Although the percentage of chlorophyll is small in comparison to eating green vegetables, it is none-the-less responsible for the green color of extra virgin olive oil. it is an anti-aging substance that helps promote the healing of wounds and skin conditions.
Found in www.olivehealth.com
Please visit.
Beneficial components of olive oil
Written by Keith vonB
Since olive oil is basically a fruit juice with the water taken out it is a mixture of lots of different chemical components, and many of them contribute to the healthiness of the olive oil.
The type of oil
Olive oil is primarily a mono-unsaturated fat, the 'Good' fat. This has been shown in many studies to be better than polyunsaturated fats, saturated fats, trans fats or hydrogenated oils/fats. Olive oil typically has about a 75% mono-unsaturated fat content in the form of Oleic Acid.
The things that are suspended in the oil
Olive oil is technically a fruit 'juice' and this is one of the things that sets it apart from other cooking oils. To extract most other oils they are refined and deodorized to remove smells and tastes that aren't palatable. Olive oil is just 'juiced' and the oil separated from the watery and solid parts of the fruit.
Because of this natural 'juicing' process, the olive oil had suspended within it millions of tiny microscopic particles that contribute to the healthyness of the oil. Here are a few of them:
Polyphenols are known to be anti-inflammatory, anti-oxidant and an anticoagulant. They help to reduce and neutralize free radicals and repair the damage that have been caused to cell membranes from cigareete smoke, pollution, alcohol, and the sun.
Tocopherols - Otherwise known as Vitamin E. In newly pressed extra virgin olive oil, there is about 1.6mg of Vitamin E per tablespoon. Just that alone is 10.6% of the recommended daily allowance.
Oleocanthal - this is the component that is responsible for that peppery 'bite' in the back of the throat when eating some fresh oils, especially oils from olives that are native to the Tuscany region in Italy. Oleocanthal has been found to have anti-inflammatory and antioxidant properties and may be partly responsible for the low incidence of hearth disease in people who regularly consume the Mediterranean diet.
Oleuropein - this is one of the components that give extra-virgin olive oil (especially early harvest and from certain varieties native to Tuscany, Italy) it's bitter, pungent taste. It has been reported to have positive effects on the immune system, as well as having a very powerful anti-oxidant effect. This is also known as Hydroxytyrosol. It's oxygen radical absorbance is 10 times highers than green tea. Studies have shown that a low dose of Hydroxytyrosol reduces the oxidative stress from smoke in rats, an indication that it may reduce the effects of smog and cigarette smoke in humans.
Beta-Carotene - also known as Vitamin A. Reports show that natural beta-carotene aids in cancer prevention and helps in the formation of bones and teeth. It also helps prevent eye problems, including night blindness. It helps with the skin, especially with sun or UV exposure. It enhances immunities to colds, flu and infections. it is an anti-oxidant.
Chlorophyll - Although the percentage of chlorophyll is small in comparison to eating green vegetables, it is none-the-less responsible for the green color of extra virgin olive oil. it is an anti-aging substance that helps promote the healing of wounds and skin conditions.
Olive oil and rheumatoid arthritis
Olive oil and rheumatoid arthritis
Written by Keith vonB
Rheumatoid arthritis is an autoimmune disease that typically causes inflammation of the joints and other parts of the body. It affects about 1% of the US population (more than 2 million), and is 2 to 3 times more common in women. However, when men are affected, the symptoms are usually more severe.
The relation between diet and rheumatoid arthritis
This study is about: olive oil
This study called "Dietary factors in relation to rheumatoid arthritis: a role for olive oil and cooked vegetables?", confirmed that the lifelong consumption of olive oil and cooked vegetables decreases the risk for rheumatoid arthritis. Each of these independently reduced the risk of getting rheumatoid arthritis. They surveyed the use of 100 different foods over many years and found out that out of the 100 foods, only two had a signficant effect on the risk of getting rheumatoid arthritis: olive oil and cooked vegetables.
Two quotes from the study:
The risk of developing RA decreased significantly with increased lifelong consumption of olive oil
Both cooked vegetable and olive oil consumption had an independent effect on risk of developing RA, whereas no other food group appeared to play a role of comparable significance (data not shown). Exclusion of the variables of sex, age, social class, occupation, and education from the model did not alter the effect estimates or P values.
References
Full text of the study
American Journal of Clinical Nutrition, Vol. 70, No. 6, 1077-1082, December 1999
Experimental study of Mediterranean diet for patients with rheumatoid arthritis
This study is about: mediterranean diet
This study looked into the effects of a mediterranean diet versus a normal western diet and whether or not it had an effect on the disease activity in patients who had rheumatoid arthritis for at least 2 years and were receiving stable pharmacological treatment.
The results indicate that patients with RA, by adjusting to a Mediterranean diet, did obtain a reduction in inflammatory activity, an increase in physical function, and improved vitality.
References
Extended report of the study
Annals of the Rheumatic Diseases 2003;62:208-2
To read more about this article visit:
http://www.olivehealth.com/articles/olive-oil-health-effects/olive-oil-and-high-blood-pressure.html
Written by Keith vonB
Rheumatoid arthritis is an autoimmune disease that typically causes inflammation of the joints and other parts of the body. It affects about 1% of the US population (more than 2 million), and is 2 to 3 times more common in women. However, when men are affected, the symptoms are usually more severe.
The relation between diet and rheumatoid arthritis
This study is about: olive oil
This study called "Dietary factors in relation to rheumatoid arthritis: a role for olive oil and cooked vegetables?", confirmed that the lifelong consumption of olive oil and cooked vegetables decreases the risk for rheumatoid arthritis. Each of these independently reduced the risk of getting rheumatoid arthritis. They surveyed the use of 100 different foods over many years and found out that out of the 100 foods, only two had a signficant effect on the risk of getting rheumatoid arthritis: olive oil and cooked vegetables.
Two quotes from the study:
The risk of developing RA decreased significantly with increased lifelong consumption of olive oil
Both cooked vegetable and olive oil consumption had an independent effect on risk of developing RA, whereas no other food group appeared to play a role of comparable significance (data not shown). Exclusion of the variables of sex, age, social class, occupation, and education from the model did not alter the effect estimates or P values.
References
Full text of the study
American Journal of Clinical Nutrition, Vol. 70, No. 6, 1077-1082, December 1999
Experimental study of Mediterranean diet for patients with rheumatoid arthritis
This study is about: mediterranean diet
This study looked into the effects of a mediterranean diet versus a normal western diet and whether or not it had an effect on the disease activity in patients who had rheumatoid arthritis for at least 2 years and were receiving stable pharmacological treatment.
The results indicate that patients with RA, by adjusting to a Mediterranean diet, did obtain a reduction in inflammatory activity, an increase in physical function, and improved vitality.
References
Extended report of the study
Annals of the Rheumatic Diseases 2003;62:208-2
To read more about this article visit:
http://www.olivehealth.com/articles/olive-oil-health-effects/olive-oil-and-high-blood-pressure.html
Wilipedia defines Hydroxytyrosol
Wikipedia defines Hydroxytrosol
Hydroxytyrosol
Hydroxytyrosol (3,4-dihydroxyphenylethanol; DOPET) is a phytochemical with antioxidant properties. After gallic acid, hydroxytyrosol is believed to be one of the most powerful antioxidants. Its oxygen radical absorbance capacity is 40,000 umolTE/g, which is ten times higher than that of green tea, and two times higher than that of CoQ10.[
In nature, hydroxytyrosol is found in olive leaf which is used for medical purposes, with immunostimulant and antibiotic properties[1]. It also exists in olive oil, in the form of its elenolic acid ester oleuropein and, especially after degradation, in its plain form. Oleuropein, along with oleocanthal, are responsible for the bitter taste of extra virgin olive oil. Hydroxytyrosol itself in pure form is a colorless, odourless liquid. The olives, leaves and olive pulp contain large amounts of hydroxytyrosol (compared to olive oil), most of which can be recovered to produce hydroxytyrosol extracts.
Studies have shown that a low dose of hydroxytyrosol reduces the
consequences of sidestream smoke-induced oxidative stress in rats.[2]
Hydroxytyrosol has been demonstrated to be a monoamine oxidase inhibitor (MAOI). It functions as a potent inhibitor of monoamine oxidase B.[3]
In the brain, it degrades to Homovanillyl alcohol, via COMT.
Hydroxytyrosol is also metabolite of the neurotransmitter dopamine.
Ex vivo data provide the first evidence of neuroprotective effects of oral hydroxytyrosol intake. Both, ex vivo and in vitro studies identified mitochondria as one target for hydroxytyrosol's preventive effects in the brain. [4][5]
In the brain, it degrades to Homovanillyl alcohol, via COMT.
Hydroxytyrosol is also metabolite of the neurotransmitter dopamine.
Ex vivo data provide the first evidence of neuroprotective effects of oral hydroxytyrosol intake. Both, ex vivo and in vitro studies identified mitochondria as one target for hydroxytyrosol's preventive effects in the brain. [4][5]
To read more visit:http//en.wikipedia.org/wiki/hydroxytyrosol
References
1.^ Pinelli et al. Quali-quantitative analysis and antioxidant activity of different polyphenolic extracts from Olea europea L. leaves, 2000.
2.^ Visioli F, Galli C, Plasmati E, et al. (2000). "Olive phenol hydroxytyrosol prevents passive smoking-induced oxidative stress". Circulation 102 (18): 2169–71. PMID 11056087.
3.^ Natural products and derivatives thereof for protection against neurodegenerative diseases
4.^ Schaffer S, Potsdawa M, Visioli F, et al. (2007). "Hydroxytyrosol-rich olive wastewater extract protects brain cells in vitro and ex vivo". J. Agricul. Food Chem. 55 (13): 5043–5049. doi:10.1021/jf0703710.
5.^ Schaffer S, Müller WE, Eckert GP (2010). "Cytoprotective effects of olive wastewater extract and its main constitute hydroxytyrosol in PC12 cells". Pharmacol. Res. 62 (4): 322–327. doi:10.1016/j.phrs.2010.06.004. PMID 20600919.
Hydroxytyrosol
Hydroxytyrosol (3,4-dihydroxyphenylethanol; DOPET) is a phytochemical with antioxidant properties. After gallic acid, hydroxytyrosol is believed to be one of the most powerful antioxidants. Its oxygen radical absorbance capacity is 40,000 umolTE/g, which is ten times higher than that of green tea, and two times higher than that of CoQ10.[
In nature, hydroxytyrosol is found in olive leaf which is used for medical purposes, with immunostimulant and antibiotic properties[1]. It also exists in olive oil, in the form of its elenolic acid ester oleuropein and, especially after degradation, in its plain form. Oleuropein, along with oleocanthal, are responsible for the bitter taste of extra virgin olive oil. Hydroxytyrosol itself in pure form is a colorless, odourless liquid. The olives, leaves and olive pulp contain large amounts of hydroxytyrosol (compared to olive oil), most of which can be recovered to produce hydroxytyrosol extracts.
Studies have shown that a low dose of hydroxytyrosol reduces the
consequences of sidestream smoke-induced oxidative stress in rats.[2]
Hydroxytyrosol has been demonstrated to be a monoamine oxidase inhibitor (MAOI). It functions as a potent inhibitor of monoamine oxidase B.[3]
In the brain, it degrades to Homovanillyl alcohol, via COMT.
Hydroxytyrosol is also metabolite of the neurotransmitter dopamine.
Ex vivo data provide the first evidence of neuroprotective effects of oral hydroxytyrosol intake. Both, ex vivo and in vitro studies identified mitochondria as one target for hydroxytyrosol's preventive effects in the brain. [4][5]
In the brain, it degrades to Homovanillyl alcohol, via COMT.
Hydroxytyrosol is also metabolite of the neurotransmitter dopamine.
Ex vivo data provide the first evidence of neuroprotective effects of oral hydroxytyrosol intake. Both, ex vivo and in vitro studies identified mitochondria as one target for hydroxytyrosol's preventive effects in the brain. [4][5]
To read more visit:http//en.wikipedia.org/wiki/hydroxytyrosol
References
1.^ Pinelli et al. Quali-quantitative analysis and antioxidant activity of different polyphenolic extracts from Olea europea L. leaves, 2000.
2.^ Visioli F, Galli C, Plasmati E, et al. (2000). "Olive phenol hydroxytyrosol prevents passive smoking-induced oxidative stress". Circulation 102 (18): 2169–71. PMID 11056087.
3.^ Natural products and derivatives thereof for protection against neurodegenerative diseases
4.^ Schaffer S, Potsdawa M, Visioli F, et al. (2007). "Hydroxytyrosol-rich olive wastewater extract protects brain cells in vitro and ex vivo". J. Agricul. Food Chem. 55 (13): 5043–5049. doi:10.1021/jf0703710.
5.^ Schaffer S, Müller WE, Eckert GP (2010). "Cytoprotective effects of olive wastewater extract and its main constitute hydroxytyrosol in PC12 cells". Pharmacol. Res. 62 (4): 322–327. doi:10.1016/j.phrs.2010.06.004. PMID 20600919.
Wednesday, September 14, 2011
EFSA Issues Olive Health Claims Opinion
September 12, 20110 CommentsPosted in News, European Food Safety Authority (EFSA), Government, Health Claims, Heart Health, Blood Pressure, Digestion, Antioxidants, Inflammation Print
PARMA, Italy—The European Foods Safety Authority (EFSA) issued a scientific opinion stating consumption of hydroxytyrosol and related polyphenols has a cause-and-effect relationship effect on the protection of blood lipids from oxidative damage (EFSA Journal 2011;9(4):2033). EFSA issued the Article 13 of Regulation (EC) No 1924/2006 following a request from the European Commission, the Panel on Dietetic Products, Nutrition and Allergies.
The opinion said polyphenols (e.g. hydroxytyrosol and oleuropein complex) in olive (olive fruit, olive mill waste waters or olive oil, Olea europaea L. extract and leaf) can be listed with claims of protection of low-density lipoprotein (LDL) particles from oxidative damage, maintenance of normal blood high-density lipoprotein (HDL) cholesterol concentrations, maintenance of normal blood pressure, “anti-inflammatory properties," “contributes to the upper respiratory tract health," “can help to maintain a normal function of gastrointestinal tract," and “contributes to body defenses against external agents."
EFSA determined that a minimum 5 mg of hydroxytyrosol and its derivatives in olive oil should be consumed daily to use a cardiovascular health claim. The EFSA document said concentrations in some olive oils may be too low to allow the consumption of the 5 mg amount hydroxytyrosol and its derivatives with a regular and balanced diet...
To view whole article visit:
http://www.naturalproductsinsider.com/news/2011/09/efsa-issue-olive-health-claims-opinion.aspx
PARMA, Italy—The European Foods Safety Authority (EFSA) issued a scientific opinion stating consumption of hydroxytyrosol and related polyphenols has a cause-and-effect relationship effect on the protection of blood lipids from oxidative damage (EFSA Journal 2011;9(4):2033). EFSA issued the Article 13 of Regulation (EC) No 1924/2006 following a request from the European Commission, the Panel on Dietetic Products, Nutrition and Allergies.
The opinion said polyphenols (e.g. hydroxytyrosol and oleuropein complex) in olive (olive fruit, olive mill waste waters or olive oil, Olea europaea L. extract and leaf) can be listed with claims of protection of low-density lipoprotein (LDL) particles from oxidative damage, maintenance of normal blood high-density lipoprotein (HDL) cholesterol concentrations, maintenance of normal blood pressure, “anti-inflammatory properties," “contributes to the upper respiratory tract health," “can help to maintain a normal function of gastrointestinal tract," and “contributes to body defenses against external agents."
EFSA determined that a minimum 5 mg of hydroxytyrosol and its derivatives in olive oil should be consumed daily to use a cardiovascular health claim. The EFSA document said concentrations in some olive oils may be too low to allow the consumption of the 5 mg amount hydroxytyrosol and its derivatives with a regular and balanced diet...
To view whole article visit:
http://www.naturalproductsinsider.com/news/2011/09/efsa-issue-olive-health-claims-opinion.aspx
Tuesday, September 13, 2011
European foods Safety Authority (EFSA) states there is a cause and effect relation with Hydoxytyrosol and related compounds from olives and olive oil and protection of blood lipids from oxidative damage.
The EFSA has issued a scientific opinion on health claims in relation to dietary consumption of hydroxytyrosol and related polyphenol compounds from olive fruit and oil and protection of blood lipids from oxidative damage which is known to adversely affect cardiovascular health.
The European Foods Safety Authority (EFSA) has issued a scientific opinion on health claims in relation to dietary consumption of hydroxytyrosol and related polyphenol compounds from olive fruit and oil and protection of blood lipids from oxidative damage which is known to adversely affect cardiovascular health (EFSA Journal 2011;9(4):203
On the basis of the data presented, EFSA concluded that a cause-and-effect relationship has been established between the consumption of Hydroxytyrosol and related compounds from olives and olive oil and protection of blood lipids from oxidative damage.
In weighing the evidence, EFSA took into account that a well-designed-and-conducted study and two smaller-scale studies showed a dose dependent and significant effect of olive oil Hydroxytyrosol and related compounds on lowering levels of oxidized low-density-lipoproteins (oxLDL) in blood when consumed for three weeks. These studies were supported by one short-term and one acute study showing resistance of LDL to oxidation upon consumption of Hydroxytyrosol and related compounds. EFSA determined that a minimum 5 mg of Hydroxytyrosol and its derivatives in olive oil should be consumed daily to use a cardiovascular health claim.
The EFSA document further comments that the concentrations in some olive oils may be too low to allow the consumption of the 5 mg amount.....
For the whole article visit:
http://newhope60.com/news/efsa-approves-hydroxytyrosol-antioxidant-claims
.
The European Foods Safety Authority (EFSA) has issued a scientific opinion on health claims in relation to dietary consumption of hydroxytyrosol and related polyphenol compounds from olive fruit and oil and protection of blood lipids from oxidative damage which is known to adversely affect cardiovascular health (EFSA Journal 2011;9(4):203
On the basis of the data presented, EFSA concluded that a cause-and-effect relationship has been established between the consumption of Hydroxytyrosol and related compounds from olives and olive oil and protection of blood lipids from oxidative damage.
In weighing the evidence, EFSA took into account that a well-designed-and-conducted study and two smaller-scale studies showed a dose dependent and significant effect of olive oil Hydroxytyrosol and related compounds on lowering levels of oxidized low-density-lipoproteins (oxLDL) in blood when consumed for three weeks. These studies were supported by one short-term and one acute study showing resistance of LDL to oxidation upon consumption of Hydroxytyrosol and related compounds. EFSA determined that a minimum 5 mg of Hydroxytyrosol and its derivatives in olive oil should be consumed daily to use a cardiovascular health claim.
The EFSA document further comments that the concentrations in some olive oils may be too low to allow the consumption of the 5 mg amount.....
For the whole article visit:
http://newhope60.com/news/efsa-approves-hydroxytyrosol-antioxidant-claims
.
Foragen News: Olive Polyphenols May Hold Answer to Healthy Skin
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| Olive Polyphenols May Hold Answer to Healthy Skin Clinical Trial Indicates Olivenol™ Shows Promise in Treating Severe Skin Disorders (Hayward, CA) – When researchers in Japan undertook a study in 2004 to research the effect of the dietary supplement Olivenol™ on inflammatory diseases, they got a pleasant surprise. Study participants who suffered from severe skin disorders – including psoriasis purulenta, erythema nodosum and allergic dermatitis – experienced marked improvement in their condition after just two months’ time. The researchers enrolled more patients with serious skin diseases into the study to investigate whether there was a correlation between the high-polyphenol olive juice extract and improved skin health. Interestingly, there was. CreAgri, makers of Olivenol™, today released clinical research data showing the product may benefit people affected by psoriasis and other severe skin disorders. Psoriasis is an immune-mediated genetic disease in which the growth cycle of cells is abnormally sped up. Instead of taking the normal 28-30 days to grow, mature and fall off, psoriatic skin cells take only 3-4 days to complete the cycle. Like a factory worker trying to operate an assembly line that is going way too fast, the skin cannot keep up with the production of new cells, so the dead ones pile up and form silvery white scales over red inflamed lesions on the skin. According to the National Institutes of Health, 7.5 million Americans are affected by psoriasis. There is no cure for the disease, and no treatment to date has been developed to efficiently treat and prevent it. Worse yet, currently available treatments are wrought with unpleasant and even toxic side effects. That makes CreAgri’s news all the more ground-breaking. The 12-month Olivenol™ human clinical trial, conducted at the Tokyo Vascular Disease Institute under the supervision of the late Professor Fujio Numano, included a total of 35 patients affected by various inflammatory diseases – 8 of whom had serious skin disorders. Each patient was administered two tablets of Olivenol™ per day and monitored monthly for disease progression or reduction. All eight of the patients with skin disease showed improvements after two months of treatment. In some cases, dramatic improvement was achieved in less than six months. (See attached photos.) Olivenol™ contains CreAgri’s proprietary ingredient Hidrox®, a polyphenol formulation recovered from the juice of organic olives, which contains hydroxytyrosol – the polyphenol with the highest free radical protection ever reported for an antioxidant compound. Olive polyphenols are abundant in olive water, but only present in extra virgin olive oil in limited amounts. “The effect of Olivenol™ on patients with severe skin disorders is just one more amazing action of olive polyphenols,” declared Dr. Roberto Crea, founder and CEO of CreAgri. “When we started the study with Professor Numano, we knew of some benefits of olive polyphenols to the skin when applied topically. This is the first time we have seen a powerful beneficial effect on severe skin diseases with orally ingested polyphenols.” CreAgri’s discovery confirms that healthy, beautiful skin can be achieved by using an approach that works from the inside out. The clinical research data illustrate the potential use of natural active compounds – in particular, olive polyphenols – in the treatment of severe medical conditions. Realizing the importance of this discovery, Dr. Crea opted to hold the release of the study results until a patent application could be submitted and made public. One and a half years later, the use of hydroxytyrosol-rich olive polyphenols for the treatment of inflammatory skin conditions is now patent-pending worldwide.,. The effects could be far-reaching. “We believe that this discovery may lead to a better understanding of some skin problems, especially those related to immune and auto-immune mechanisms,” Dr. Crea stated. “It could ultimately provide a deeper knowledge of psoriasis and its medical treatment.” How does Olivenol™ work? Researchers believe that in psoriasis, the immune system is mistakenly triggered, causing the cell growth cycle to abnormally speed up. Dr. Crea speculates that the polyphenols contained within the olive juice extract may have some still unknown inhibitory effect on the immune system. While more research is needed to verify that hypothesis, one thing is sure: sufferers of psoriasis and other skin conditions may have found the solution they’ve been looking for – one that is safe, natural, inexpensive and side-effect free. Based in California, CreAgri, Inc. is the world leader in the recovery of olive polyphenols directly from the juice of organic olives – a novel source of polyphenols that, until now, has been treated as a waste product by the olive oil industry. The company’s goal is to provide health benefits by creating science-based natural products that achieve “the creative balance of nature and technology.” CreAgri’s patented process used to recover olive polyphenols is completely environmentally friendly. The company even grows its own olives on its organic olive ranch in California. Hidrox®, the proprietary formulation featured in Olivenol™, is marketed worldwide by DSM Nutritional Products for dietary supplement and food applications and by EMD Merck for its use in cosmetic and skin care products. CreAgri has maintained commercial rights for applications in the medical field and intends to lead the effort in the discovery and development of products that may alleviate the problems associated in skin aging, wound healing, and burns, in addition to the previously mentioned skin disorders. For more information on Olivenol™, Hidrox®, or other CreAgri products, please visit www.creagri.com or call 1-866-4CREAGRI, or (510) 732-6478. Or call Christie Communications at (805) 969-3744. CreAgri Inc. is located at 25565 Whitesell Street, Hayward CA. To return to news click here. | | |||||||
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