Olive Oil and Oleocanthol: Helpful Link for Inflammation

Olive oil contains oleocanthol; this compound helps in damage and/or inflammation to cells (arthritis, cancer, lupus, any inflammatory disease) . Properties of this ingredient have been linked to those similar to that found in ibuprofen.

Now we have more proof that olive oil is good for us!

Oleocanthol was brought to my attention by listening to the latest podcast (October 3, 2008) of the Splendid Table, found at Splendid Table. Food scientist Harold McGee was interviewed by host Lynne Rosetto Kasper. If you would like to listen to that interview, it is a good 15 minutes of chat.

McGee's best suggestion was to look for newly processed olive oils and to buy olive oils at your local farmers’ market since the oleocanthol would be more beneficial in its fresher state.

From The Olive Source:

Gary Beauchamp and other chemists published a September 1, 2005 article in Nature which links the compound in olive oil which causes throat irritation with anti-inflammatory compounds such as ibuprofen. Anti-inflammatory medications inhibit cyclooxygenase enzymes in the prostaglandin pathway. Oleocanthol, the pungent compound in some oils which creates a stinging sensation in the throat seems to work on the same pathway.Gary noticed the similar effect of ibuprofen, which he had been studying, and olive oil while on an olive oil and wine tasting vacation. Studies later showed that oleocanthol has anti-inflammatory properties.

The amount of oleocanthol in different olive oils varies. Eating an oil with much oleocanthol would not amount to as much prevention of inflammation as taking an aspirin. Many studies have shown that aspirin and other anti-inflammatory drugs prevent recurrent stroke, heart attacks and maybe even some cancers. The fact that olive oil has these same anti-inflammatory properties may be one contributor to the salubrious effect of the "Mediterranean Diet".

What's For Dinner says that substituting olive oil, a monounsaturated fat, for saturated fats or polyunsaturated fats can: reduce blood pressure; inhibit the growth of some cancers; benefit people at risk for or with diabetes; lessen the severity of asthma and arthritis and actually help your body maintain a lower weight.

Luckily, our resident chef (DH) agrees with all this research, and uses virgin olive oil liberally in his kitchen. Here is a picture of the fish he caught up on the Grand Mesa, and which he will cook in sweet virgin olive oil.

Enteric coated aspirin is still stockpiled in the larder.