Researchers from the “Epigenetics of Lipid Metabolism” group at the IMDEA Food and the Obesity, Diabetes and Their Coorbidities: Prevention and Treatment Research Group at the Malaga Biomedical Research Institute and Nanomedicine Platform (IBIMA BIONAND Platform) conducted a study investigating how a component of extra virgin olive oil called hydroxytyrosol affects colon cancer cells.
They discovered that this component can alter the activity of certain parts of the cells’ DNA. This change occurs through a process called methylation. Some specific genes, such as the EDNRA gene, can be influenced by hydroxytyrosol. These findings help us better understand how extra virgin olive oil can affect our health.
Manuel Macías of IBIMA and Dr. Dávalos of IMDEA Alimentación, the researchers responsible for the study, explained: “Our results show that cellular supplementation with HT has an impact on the specific methylome map, and we have identified the EDNRA gene as a possible target of HT.” These results give us clearer insight into the molecular mechanisms behind the positive health effects of extra virgin olive oil.
Dr. Hatim Boughanem and Dr. María del Carmen López de las Hazas, researcher of the study, pointed out: “This work shows the ability of certain nutrients or bioactive food components to regulate our epigenome and thus reduce the risk of certain diseases.” This opens up the possibility of exploring new dietary components and incorporating them into our diets to improve our health and prevent widespread diseases.”
These discoveries provide new insights into the effects of EVOO and hydroxytyrosol on DNA and their potential impact on the prevention and treatment of colon cancer. This contributes to a better understanding of the benefits of the Mediterranean diet and promotes its acceptance as a healthy dietary option for all.
In recent decades, a growing body of research has investigated the beneficial effects of consuming extra virgin olive oil. In addition to hydroxytyrosol, EVOO contains various bioactive compounds.
Hydroxytyrosol is one of thousands of phenols naturally occurring in plants. Its properties make it one of the most beneficial antioxidants among the phenols and other healthy components of extra virgin olive oils. Its 99% bioavailability allows it to be almost completely absorbed into the human body at the time of consumption.
Main dietary sources include extra virgin olive oil, olives, olive paste, and olive leaf extract. These foods are rich in hydroxytyrosol, which contributes significantly to the beneficial and healthy profile of the Mediterranean diet.
While researchers analyzed the specific properties of hydroxytyrosol, they also discovered that its presence in extra virgin olive oil enhances the effects of other beneficial compounds. It exerts a synergistic effect with other bioactive compounds of EVOO, such as oleic acid and polyphenols, enhancing the overall health benefits associated with its consumption.
Taking these properties into account, the action of hydroxytyrosol contributes significantly to the overall beneficial effects of consuming extra virgin olive oil. Its presence enhances the antioxidant and anti-inflammatory potential of EVOO, making it a valuable ingredient for preventing and combating noncommunicable diseases.
The anti-inflammatory properties of hydroxytyrosol inhibit the production of pro-inflammatory molecules. In most cases, non-communicable diseases are caused by chronic inflammation that can extend over several years and trigger serious illnesses.
Given its central role in the health benefits of olive oil, researchers have published several methods over the yearsnot to estimate the amount of hydroxytyrosol in EVOO.
Today, these methods allow extra virgin olive oil producers to determine the amount of phenols and polyphenols in their products and how this changes over the years. Only a few producers currently indicate the polyphenol content on their extra virgin olive oil labels. Nevertheless, the phenolic profile of an EVOO is becoming increasingly relevant to consumers.
In this sense, the protective effect of hydroxytyrosol against several non-communicable diseases is moderated by its ability to scavenge free radicals, reduce oxidative stress, modulate inflammatory responses, and improve various cellular functions.< /p>
In addition, studies have shown that hydroxytyrosol consumption improves endothelial function, which plays a crucial role in cardiovascular health.
Hydroxytyrosol consumption promotes blood vessel dilation, improves blood flow, and reduces the risk of endothelial dysfunction, a key factor in the development of cardiovascular disease.
The precise mechanisms underlying these effects are being actively investigated to unlock hydroxytyrosol’s full therapeutic potential.
Important Note: aceitedelcampo.com promotes the consumption of extra virgin olive oil for its culinary qualities and health benefits. However, no medication or current treatment should be replaced without the guidance of a healthcare professional.
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