A study recently published in Food Chemistry adds valuable information on understanding how phenols reduce inflammation and found that adding phenol-rich olive oil to breakfast successfully lowered the chronic low-grade inflammation associated with metabolic syndrome, and which is a precursor to obesity, diabetes, and high blood pressure. It is estimated that over 30 percent of all adults in the USA have metabolic syndrome.

The study gave 49 metabolic syndrome patients about 2 ½ tablespoons (40 ml) of high, medium, or low levels of phenol olive oil for breakfast. Only the high phenol olive oil (398 ppm) neutralized pro-inflammatory gene expression and reduced pro-inflammatory cytokines in the blood plasma. So phenol-rich olive oil has a beneficial effect on both our genes and blood profiles that other extra virgin olive oils may not have.

All our Apollo Olive Oils oils have well over 500 ppm of polyphenols, and some have nearly 1000 ppm. We recommend drizzling Mistral over toast, oatmeal, or eggs in the morning which, according to the study, will help to reduce inflammation. It also it makes breakfast taste better!

Polyphenols are powerful antioxidants that are found in real extra virgin olive oil. Until recently, the main benefit of olive oil was believed to come from its heart-safe monounsaturated fat. However, recent studies have shown that even more health benefits come from the polyphenols and antioxidants in real extra virgin olive oil. Of the thirty or so polyphenols in olive oil, one in particular, hydroxytyrosol, is primarily responsible for the reduction of inflammation. Companies have sprung up to extract hydroxytyrosol from olive oil, to create concentrated medicinal forms of it for sale to the public.

The question naturally arises – Is it better to take a concentrated extract of a single polyphenol, or to get the whole spectrum found in real extra virgin olive oil, which is a natural, raw product? Well, nutrition expert, Prof. John Finley, believes firmly that it is better to get our antioxidants from whole foods rather than from extracts. In general, the different ingredients in whole foods act as catalysts for each other, synergistically giving benefits that outweigh that of taking a singular, concentrated extract. Not to mention that the long-term effects of taking large doses of single compounds is not well understood. In his view, it is better to consume our food the way nature has created it; it is a much more gentle and holistic approach to maintaining good health. Here’s the entire article with Prof. John Finley.

Below is a link to an article stating researchers have found evidence that the Mediterranean diet may help prevent skin cancer. The basic idea is that the diet is based on eating fresh fruits, vegetables, and olive oil which are rich in antioxidants. These antioxidants build resistance to the harmful rays of the sun. In the US many of us have greatly reduced our consumption of fresh foods over the years, instead opting for fast and processed foods to accommodate our fast life styles. Thankfully more chefs and foodies are teaching ways to eat fast, fresh, and healthy. Something as simple as eating fresh fruit for snacks instead of candy bars is a good example of changing simple habits to increase our intake of healthy and fresh antioxidants.

http://www.dailyrecord.co.uk/news/2010/08/23/why-following-mediterranean-diet-is-good-for-your-health-and-protect-your-skin-86908-22508004/

Below is a link to an article about a recent study that indicates olive oil may protect against bowel disease. It found that the oleic acid found in olive oil may aid in blocking chemicals that aid in inflammation that causes the disease. Oleic acid is a mono-unsaturated fat and is the primary fat found in olive oil.

http://www.businessweek.com/lifestyle/content/healthday/638501.html