6 replies to this topic

[FunkOdyssey]

Is anyone aware of any extra-virgin olive oil brands that are known to be particularly high in phenol content?

Br J Nutr. 2006 Apr;95(4):742-51.

Daily consumption of a high-phenol extra-virgin olive oil reduces
oxidative DNA damage in postmenopausal women.

Salvini S, Sera F, Caruso D, Giovannelli L, Visioli F, Saieva C, Masala
G, Ceroti M, Giovacchini V, Pitozzi V, Galli C, Romani A, Mulinacci N,
Bortolomeazzi R, Dolara P, Palli D.

Molecular and Nutritional Epidemiology Unit, Centro per lo Studio e la
Prevenzione Oncologica (CSPO), Scientific Institute of Tuscany,
Florence, Italy. ssalvini.....@cspo.it

Extra-virgin olive oils (EVOO), high in phenolic compounds with
antioxidant properties, could be partly responsible for the lower
mortality and incidence of cancer and CVD in the Mediterranean region.
The present study aims to measure oxidative DNA damage in healthy human
subjects consuming olive oils with different concentrations of natural
phenols. A randomised cross-over trial of high-phenol EVOO (high-EVOO;
592 mg total phenols/kg) v. low-phenol EVOO (low-EVOO; 147 mg/kg) was
conducted in ten postmenopausal women in Florence. Subjects were asked
to substitute all types of fat and oils habitually consumed with the
study oil (50 g/d) for 8 weeks in each period. Oxidative DNA damage was
measured by the comet assay in peripheral blood lymphocytes, collected
at each visit during the study period. Urine samples over 24 h were
collected to measure the excretion of the olive oil phenols. The
average of the four measurements of oxidative DNA damage during
treatment with high-EVOO was 30 % lower than the average during the
low-EVOO treatment (P=0.02). Urinary excretion of hydroxytyrosol and
its metabolite homovanillyl alcohol were significantly increased in
subjects consuming high-EVOO. Despite the small sample size, the
present study showed a reduction of DNA damage by consumption of an
EVOO rich in phenols, particularly hydroxytyrosol.

PMID: 16571154 [PubMed - in process]

[ajnast4r]

any organic olive oil would be fine i guess... i would imagine certain breeds of olive contain higher phenol levels than others.
spectrum makes a great tasting one thats pretty cheap.

if you wanna spend 25$ a bottle:

http://www.apollooliveoil.com/

Apollo Olive Oil delivers tremendous health benefits, with up to 750mg/liter of polyphenols (antioxidants) using a unique milling system

i would call them to find out specifically which one has highest content

[spins]

I eat 2-3 bowls full of mixed vegetables and mushrooms a day and always drizzle over plenty of EVOO, love the stuff! [thumb]

Is the info about the quality of EVOO correct on the links below?

http://www.antoniocelentano.com/
http://www.antonioce.....o Decides.pdf

Here's some excellent advice from www.whfoods.com on how to select and store your EVOO...

Since olive oil can become rancid from exposure to light and heat, there are some important purchasing criteria you should follow to ensure buying a better quality product. Look for olive oils that are sold in dark tinted bottles since the packaging will help protect the oil from oxidation caused by exposure to light. In addition, make sure the oil is displayed in a cool area, away from any direct or indirect contact with heat.

When you shop for olive oil, you will notice a host of different grades are available, including extra-virgin, fine virgin, refined and pure.

Extra-virgin is derived from the first pressing of the olives and has the most delicate flavor.
Fine virgin is the oil created from the second pressing of the olives.
Refined oil, unlike extra-virgin and fine virgin olive oils, which only use mechanical means to press the oil, is created by using chemicals to extract the oil from the olives.
Pure oil is a bit of a misnomer. Don’t be fooled if you see the term “pure” on the label; it means the oil is a blend of refined and virgin olive oils.
Another term that you may see on a bottle of olive oil is "cold pressed". This term means that heat was not used when mechanically processing the olives to make oil. Proper storage techniques for olive oil are very important, not only to preserve the delicate taste of the oil, but to ensure that it does not spoil and become rancid, which will have a negative effect on its nutritional profile.

Even though olive oil’s monounsaturated fats are more stable and heat-resistant than the polyunsaturated fats that predominate in other oils (especially the easily damaged omega 3 fatty acids found in flax seed oil, which should always be refrigerated and never heated), olive oil should be stored properly and used within a few months to ensure its healthy phytonutrients remain intact and available.

Research conducted at the University of Lleida in Spain and reported in the May 2004 issue of the Journal of Agriculture and Food Chemistry found that levels of chlorophyll, carotenoids and antioxidant phenols dropped dramatically after virgin olive oil had been in storage 12 months—even under the best controlled conditions.

Chlorophyll content dropped by as much as 30%; beta-carotene by 40%, and vitamin E (alpha-tocopherol) by 100%! Phenols, which are not only the main antioxidants in virgin olive oil, but are also responsible for its distinctive rich flavor, also dropped precipitously after 12 months storage.

Research published in the August 2005 issue of New Scientist magazine has confirmed that light destroys many of the antioxidants in olive oil. Researchers at the University of Bari, in southern Italy, compared oils stored in the light or in the dark for 12 months. Oils stored in clear bottles under supermarket lighting lost at least 30% of their tocopherols (vitamin E) and carotenoids.

After just 2 month's exposure to light, peroxide (free radical) levels had increased so much that the olive oil could no longer be classified as extra virgin.

Tinted glass containers screen out some light, but non-reactive dark plastic or metal containers are the best choice for preserving olive oil's beneficial compounds.

If purchasing oil in tinted glass containers, choose those at the back of the grocery shelf out of direct light. Unless you are certain turnover is rapid at your grocery, ask your grocer how long the olive oil has been out on the shelf. Buy your olive oil in smaller containers and store it in the dark. Leaving a bottle of olive oil out on your kitchen counter or dining room table will lessen its health-giving properties.

[zoolander]

I love it!

A study on extra Virgin Olive Oil from Tuscany, Italy. The subjects, 10 postmenopausal women were most likely the wives of some of the abovementioned 16 researchers.

I recently conducted some research that involved taking 6 muscle biopsies from my father as well and muscle and blood from my uncle Jim. There was a visiting Japanese professor in the room watching the procedure. I said to the subjects "this won't hurt a bit Dad" and "Uncle Jim I'm just taking some blood". This was translated by his Japanese assistant. You should have seen the look on his face. I'm sure that he would've told his Japanese colleges back home. I'm going to Japan in 2 months and may visit some labs. I wonder if the word has spread?

hahahaha

[xanadu]

"...in postmenopausal women"

Hopefully, it works in other groups as well. Are the goodies in olive oil similar to those in fish oil? Popeye always knew olive oil was good and spinach too. Not sure if he ate olive oil or not.

[Shepard]

Popeye always knew olive oil was good and spinach too. Not sure if he ate olive oil or not.

And there is the dirtiest statement ever made in the Food, Nutrition, and Exercise forum.

[zoolander]

Popeye always knew olive oil was good and spinach too. Not sure if he ate olive oil or not.

We need more of this to spice up the forums a bit.