Extra-Virgin Olive Oil from Apulian Cultivars and Intestinal Inflammation

Abstract

Inflammatory bowel disease (IBD) is a multifactorial intestinal disorder characterized by chronic intestinal inflammation. The etiology of IBD is still unclear, although genetic, environmental and host factors have been associated to the disease. Extra-virgin olive oil (EVO) is a central component of the Mediterranean diet and it decreases chronic inflammation by interfering with arachidonic acid and NF-κB signaling pathways. Specifically, the different components of EVO are able to confer advantages in terms of health in their site of action. For instance, oleic acid displays a protective effect in liver dysfunction and gut inflammation, whereas phenolic compounds protect colon cells against oxidative damage and improve the symptoms of chronic inflammation in IBD. Given the biological properties of EVO, we investigated whether its administration is able to confer protection in a mouse model of dextrane sodium sulfate (DSS)-induced colitis. Four EVO cultivars from the Apulian Region of Italy, namely Ogliarola (Cima di Bitonto), Coratina, Peranzana and Cima di Mola, respectively, were used. Administration of EVO resulted in reduced body weight loss in our colitis model. Furthermore, mice treated with Ogliarola, Coratina and Cima di Mola EVO displayed a reduction of rectal bleeding and IL-1β, TGFβ, IL-6 gene expression levels. Furthermore, Ogliarola, Coratina and Peranzana EVO administration ameliorated intestinal permeability and histopathological features of inflammation. Our data further validate the well-known positive effects of EVO supplementation in promoting human health and suggest the bona fide contribution of EVO in preventing onset and reducing progression of intestinal inflammation.

Exchanging dietary fat source with extra virgin olive oil does not prevent progression of diet-induced non-alcoholic fatty liver disease and insulin resistance

“…endotoxin, peptidglycane and proinflammatory cytokines) [67][68][69][70]. Difference between the studies of Cariello et al [62] and our study might have resulted from differences in the composition of the oils used but may also be related to difference in the models (e.g. dextran sodium sulfate vs. diet-induced NAFLD).…”

“…Results of recent studies suggest that certain extra virgin olive oils may affect intestinal barrier function in settings of inflammatory bowel disease [62]. Impairments of intestinal barrier function, and subsequently, an increased translocation of bacterial endotoxin and activation of TLR4-dependent signaling cascades in the liver have repeatedly been associated with the development of NAFLD (for overview [63]).…”

Antioxidant Efficacy of Olive By-Product Extracts in Human Colon HCT8 Cells

“…Furthermore, in high-fat-diet fed rats, administration of polyphenol-enriched olive oil improved insulin sensitivity, lipid profile, and interfered with inflammatory pathways [ 29 ]. Several compounds of EVOO, indeed, can modulate the NF-kB signal transduction pathway and decrease oxidative stress [ 30 ]. Importantly, the volume of wastes derived from the olive oil industry represents a worrying issue.…”

Iron-Enriched Nutritional Supplements for the 2030 Pharmacy Shelves

“…Foods rich in unsaturated fatty acids, like extra virgin olive oil, even if correlated to benefic effects in different pathological conditions [118][119][120], seem to produce negative effects on iron absorption. A study conducted on rats showed that unsaturated and polyunsaturated fatty acids influence negatively iron bioavailability, its absorption, and its utilization by the animals when compared to saturated fatty acids [121].…”