The Beneficial Effect of
EVOO on Arthritis
How
Olive Oil Reduces Inflammation
While tasting extra-virgin olive oils in
Sicily, Gary Beauchamp, PhD, director of the Monell Chemical Senses Center in
Philadelphia, noticed a ticklish, peppery sensation in the back of his throat.
It was nearly identical to the “sting” he’d felt when swallowing a liquid form
of nonsteroidal
anti-inflammatory drugs (NSAIDs), such as ibuprofen and aspirin, during previous
sensory studies. Beauchamp detected a connection between olive oil and
inflammation.
Further studies revealed that a compound in the oil, called oleocanthal,
prevents the production of pro-inflammatory COX-1 and COX-2 enzymes – the same
way NSAIDs work.
“By inhibiting these enzymes, inflammation and the increase in pain sensitivity
associated with them is dampened,” says Paul Breslin, PhD, co-author of the
study. Researchers found the intensity of the “throaty bite” in an oil is
directly related to the amount of oleocanthal it contains. “Stronger-flavored
oils from Tuscany or other regions that use the same olive varietal, have the
highest oleocanthal levels,” says Breslin.The olive oil-inflammation study’s researchers say
that 50 milliliters (ml), which is about 3 1/2 Tbsp., is equal to a 200-mg
tablet of ibuprofen. Breslin points out that amount of oil has more than 400
calories – a lot if you add this healthy fat without giving up others. To avoid
excess calories, use extra-virgin olive oil in lieu of other fats, such as
butter.
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