Olive oil/green tea combo fights atherosclerosis.
The combination of green tea polyphenols with extra-virgin olive oil offers heart-healthy benefits that exceed those of extra-virgin olive oil alone, according to a new report. (1) Previous research has shown that extra-virgin olive oil consumption increases beneficial high-density lipoprotein (HDL) levels and reduces lipid peroxidation, which may reduce the risk of cardiovascular disease. (2,3)
For two months, atherosclerosis-prone mice received extra-virgin olive oil, extra-virgin olive oil with green tea polyphenols, or placebo. Mice that received the olive oil/green tea combination experienced an 18% decrease in susceptibility to lipid peroxidation, compared with placebo-treated mice. (1)
Both extra-virgin olive oil and the extra-virgin olive oil/green tea polyphenol combination increased HDL levels and increased the rate at which HDL removed potentially harmful cholesterol from the bloodstream (a process known as macrophage cholesterol efflux). While olive oil increased cholesterol removal by 42%, olive oil/green tea boosted cholesterol efflux by 139%, compared with placebo.
Atherosclerotic lesion size diminished by 11% and 20% in the olive oil and olive oil/green tea groups, respectively. (1)
(1.) Rosenblat M, Volkova N, Coleman R, Almagor Y, Aviram M. Antiatherogenicity of extra virgin olive oil and its enrichment with green tea polyphenols in the atherosclerotic apolipoprotein-E-deficient mice: enhanced macrophage cholesterol efflux. J Nutr Biochem. 2008 Aug;19(8):514-23.
(2.) Covas MI, Nyyssonen K, Poulsen HE, et al. The effect of polyphenols in olive oil on heart disease risk factors: a randomized trial. Ann Intern Med. 2006 Sep 5;145(5):333-41.
(3.) Weinbrenner T, Fito M, de la Torre R, et al. Olive oils high in phenolic compounds modulate oxidative/antioxidative status in men. J Nutr. 2004 Sep;134 (9):2314-21.
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|Title Annotation:||IN THE NEWS|
|Article Type:||Brief article|
|Date:||Feb 1, 2009|
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