A new study published in Food Chemistry shows that adding phenol-rich olive oil to breakfast successfully lowers the inflammation linked to metabolic syndrome.
Inflammation is associated with metabolic syndrome, an increasingly common condition characterized by the presence of three of the following pathologies in an individual: obesity (particularly abdominal fat), high blood pressure, a low level of “good” HDL cholesterol, high fasting blood sugar and a high level of triglycerides. Left untreated, metabolic syndrome can trigger diabetes, stroke and heart disease.
Forty-nine patients with metabolic syndrome added 40 ml of high‑, medium- or low-phenol virgin olive oil to their breakfast. The high-phenol olive oil (398 parts per million) breakfast neutralized pro-inflammatory gene expression in patients while reducing pro-inflammatory cytokines in blood plasma. The result was an overall lower level of post-meal inflammation.
Phenols — phytochemicals found in plant-based foods such as olives, coffee, tea, and chocolate — have been enjoying the nutritional limelight as an increasing number of health-related benefits are revealed. While the lion’s share of studies to date focus on their anti-oxidant benefits, growing evidence shows that phenols also reduce inflammation.
Chronic low-grade inflammation precedes and predicts the onset of diabetes in adults with metabolic syndrome and researchers believe it plays a similar role in cardiovascular disease. It is estimated that over 30 percent of all adults in the USA have metabolic syndrome, a phenomenon seen in another western countries and quickly spreading to developing countries including India, China and Brazil.
This study adds valuable information on understanding how phenols reduce inflammation by modulating cell signaling pathways and suggests that a breakfast that includes phenol-rich olive oil helps alleviate inflammation associated with metabolic syndrome and related diseases.