New Study Reports Olive Oil is Valuable for Prevention of Heart Disease

Scientists have identified the constituent of olive oil that gives greatest protection from heart attack and stroke.

In a study of the major antioxidants in olive oil, Portuguese researchers showed that DHPEA-EDA, protects red blood cells from damage more than any other part of olive oil.

These recent findings provide the scientific basis for the clear health benefits that have been seen in people who regularly include olive oil in their diet.

Heart disease is caused partly by reactive oxygen, including free radicals, acting on LDL or “bad” cholesterol and resulting in hardening of the arteries. Red blood cells are especially susceptible to oxidative damage because they function as the body’s transporters of oxygen.

In the study, published in “Molecular Nutrition & Food Research” researchers compared the effects of key polyphenolic compounds on the red blood cells subjected to oxidative stress by a known free radical generating chemical.

DHPEA-EDA was the most effective and protected red blood cells even at low concentrations. The researchers say the study provides the first evidence that this compound is the major source of the health benefit associated with virgin olive oils, which contain increased levels of DHPEA-EDA compared to other oils. In virgin olive oils, DHPEA-EDA may make up as much as half the total antioxidant component of the oil.

The findings could lead to the production of “functional” olive oils specifically designed to reduce the risk of heart disease. Now that the importance of these compounds have been specifically identified , including olive oil supplements (from Virgin Olive Oil Concentrates) in the daily diet can help assure optimum concentrations of the polyphenolic – rich nutritional factors.