The first study by Greek and Spanish researchers on the beneficial effect of phenolic components of olive oil
The World Olive Center for Health and the company E-LA-WON announce the publication of the first study by Greek and Spanish researchers on the beneficial effect of phenolic components of olive oil on the animal experimental model of multiple sclerosis which was published in the international scientific journal Antioxidants entitled:
“Oleacein attenuates the pathogenesis of experimental autoimmune encephalomyelitis through both antioxidant and anti-inflammatory effects.”
The team of authors Beatriz Gutierrrez-Miranda, Isabel Gallardo, Isabel Cabero, Yolanda Alvarez, Marita Hernandez, Maria Luisa Nieto (Institute of Biology and Molecular Genetics of Valladolid, Spain), Eleni Melliou and Prokoparis Magiatiki (EKPA Greece) The natural active ingredient of olive oil, oleasin, can stop the development of autoimmune encephalomyelitis, giving much hope for the beneficial effect of this ingredient in the treatment of multiple sclerosis in humans.
Oleasin is a phenolic component of early harvest olive oil, which has strong antioxidant and anti-inflammatory properties. As part of the study, hundreds of different olive oils were investigated and the extra virgin olive oil E-LA-WON from Koutsourelia and Koroneiki (Northern Peloponnese) varieties was selected as one of the best raw materials for the isolation of pure olive oil.
As part of the study, hundreds of different olive oils were investigated and the extra virgin olive oil E-LA-WON from Koutsourelia and Koroneiki (Northern Peloponnese) varieties was selected as one of the best raw materials for the isolation of pure olive oil.
The substance was administered to experimental animals in injectable form and its effect on the main clinical and pathological features of experimental autoimmune encephalomyelitis, an animal model that mimics human multiple sclerosis, including paralysis, paralysis, oxidative stress. Oleasin therapy effectively reduced the clinical score and typical histological symptoms of encephalomyelitis, the expression of pro-inflammatory cytokines, the synthesis of proinflammatory mediators, and oxidative stress. Overall, the results of the study showed that oleasin has a neuroprotective effect on the CNS of mice with encephalomyelitis, highlighting this natural component of olive oil as a promising beneficial factor for multiple sclerosis. This paves the way for the study of the effect of high phenolic olive oil on multiple sclerosis in humans, which is already underway and more results are expected soon.
The daily consumption of extra virgin olive oil of early harvest – fresh olive oil with certified high content of phenols and especially oleasin, is a shield of protection of the central nervous system and can probably protect against the worsening of the symptoms of multiple sclerosis.
The beneficial effect of the active ingredient oleasin, derived from olive oil, has been patented internationally and is expected to be released in capsule form for those who cannot consume olive oil daily through their diet.
The sponsoring company of the extra virgin olive oil from which the active substance oleasin was isolated was the E-LA-WON of the Ioannis Kampouris family and associates.
The study was financially supported by the non-profit organization World Olive Center for Health through the subscriptions and donations of hundreds of its members from all over the world.
