[quote name='Sillewater' timestamp='1299222196' post='455135']Br J Nutr.
2010 Dec 8:1-5.Effects of hydroxytyrosol-enriched sunflower oil consumption on CVD risk factors.Vázquez-Velasco M
, Esperanza Díaz L
, Lucas R
, Gómez-Martínez S
, Bastida S
, Marcos A
, Sánchez-Muniz FJ
Even with sunflower oil (which is 70% linoleic acid I think) the hydroxytyrosol helped prevent oxLDL.
There's an interesting discrepancy here. The full text of the paper says that they are testing the hypothesis that "hydroxytyrosol would counterpart the potential pro-oxidant effect of sunflower oil and maintain the hypocholesterolaemic properties of sunflower oil, rich in linoleic acid," but they also say that the product used in the study is Oleoactive, which this presentation
indicates uses high-oleic sunflower oil (74% oleic).
So people taking olive leaf extract may not be getting the beneficial components of olive oil. Also if you are buying cheap olive oil it may not have enough of the beneficial components. However, olive leaf extract does have other claimed benefits beyond its cardiovascular effects.[/quote]
"Claimed," yes. "Reasonably-evidentially-supported," no
[quote name='yoyo' timestamp='1299266530' post='455171']low quality olive oil is low in w-6 and probably the best neutral tasting oil if you don't want saturated fat (outside expensive things like macadamia), so its what i recommend for my parents instead of 'vegetable oil' or canola oil.[/quote]
Was that what you meant to say? Low-quality olive oil is HIGH in w6, and is a lousy neutral-tasting oil.
[quote name='FadingGlow' timestamp='1299371421' post='455266']Canola oil is better to fry with though. :P[/quote]
Oh dear me no. It's loaded with highly-peroxidizable n3 and n6 fats. Frying is just a bad idea all 'round, but high-polyphenol, high-oleic
olive oil is certainly better to fry from a health perspective. And while such oils will inevitably have a strong flavor when raw, frying saps the flavor of high-quality olive oil
[quote name='niner' timestamp='1299387563' post='455289'][quote name='Sillewater' timestamp='1299222196' post='455135']So people taking olive leaf extract may not be getting the beneficial components of olive oil.[/quote]
I thought that OLE did contain hydroxytyrosol, among other things (like oleuropein). Is that not the case, or is the amount a lot less than in olive oil? FWIW, the polyphenol content of olive oils varies quite a bit.[/quote]
I don't believe
that OLE contains substantial levels of hydroxytyrosol; certainly, I've not seen one standardized
thus. But (a) IAC, certainly neither OLE nor hydroxytyrosol reflects the profile of polyphenols of real extra-virgin olive oil, which is the actual food
that has the proper, long-term epidemiological and other data to support actual health benefits
in terms of disease outcomes, and (b) taking a supplement of such polys is not equivalent to consuming an oil that contains it from the get-go: even in the case of hydroxytyrosol itself, and even as added to refined oil (as in this study), which seems a much better delivery ssystem than popping a pill, the bioavailability of hyroxytyrosol naturally present in extra-virgin olive oil
appears based on urinary excretion to be about twice that of supplemental HT added post facto to refined olive oil.
Edited by Michael, 12 May 2012 - 01:54 PM.