How Fatty Acids in EVOO Might Mitigate Age-Related Diseases

February 2020

A research team at the Uni­ver­sity of Min­nesota says it has found how fast­ing, exer­cis­ing and lim­it­ing caloric intake may boost the lifes­pan of peo­ple who reg­u­larly con­sume extra vir­gin olive oil.

This work does pro­vide new insights into how nutri­ents reg­u­late aging and we hope will lead to advances in drug devel­op­ment. - Doug Mashek, lead researcher from the Uni­ver­sity of Min­nesota

The sci­en­tists found that the ben­e­fi­cial effects of the monoun­sat­u­rated fats are real­ized once the fats have been bro­ken down, which is why fast­ing and exer­cise are essen­tial to real­iz­ing greater ben­e­fits.

“We found that the way this fat works is it first has to get stored in micro­scopic things called lipid droplets, which is how our cells store fat,” the researchers said in a press release. ​“When the fat is bro­ken down dur­ing exer­cis­ing or fast­ing, for exam­ple, is when the sig­nal­ing and ben­e­fi­cial effects are real­ized.”

“The effects we observed are due to monoun­sat­u­rated fatty acid (MUFA), which can come from other sources, but olive oil is the fat source most enriched in MUFA,” lead researcher Doug Mashek told Olive Oil Times.

The team found a process through which a pro­tein called SIRT1, or Sir­tuin 1, a spe­cific cel­lu­lar reg­u­la­tor asso­ci­ated with stress con­trol and longevity, is acti­vated.

“In mice, SIRT1 pro­motes char­ac­ter­is­tics rem­i­nis­cent of caloric restric­tion such as a decrease in the inci­dence of age-related dis­eases includ­ing dia­betes, car­dio­vas­cu­lar dis­or­ders and neu­rode­gen­er­a­tive dis­eases,” the researchers said.

“This work does pro­vide new insights into how nutri­ents reg­u­late aging and we hope will lead to advances in drug devel­op­ment,” Mashek added. ​“How­ever, this work also high­lights the impor­tance of the inter­ac­tion between diet and fast­ing, or poten­tially exer­cise, as things that can work syn­er­gis­ti­cally to pro­mote healthy aging.”

Ear­lier stud­ies by the Min­nesota sci­en­tists high­lighted the ben­e­fi­cial effects of resver­a­trol — a com­pound found in red wine — includ­ing its effects on lifes­pan.

The next round of research at the Uni­ver­sity of Min­nesota will focus on the inner bio­log­i­cal mech­a­nisms behind their new dis­cov­ery to pave the way for new drugs or dietary reg­i­mens.

“We want to under­stand the biol­ogy, and then trans­late it to humans, hope­fully chang­ing the par­a­digm of health­care from some­one going to eight dif­fer­ent doc­tors to treat his or her eight dif­fer­ent dis­or­ders,” Mashek said. ​“These are all aging-related dis­eases, so let’s treat aging.”

Article reposted from: https://www.oliveoiltimes.com/health-news/how-fatty-acids-in-evoo-might-mitigate-age-related-diseases/80398

Promising potential of Lyprinol PCSO-524® to postpone or prevent the onset of neurodegenerative diseases like Alzheimer

March 2019

New clinical research simulating neuronal activity, conducted by the Division of Life Science, Hong Kong University of Science and Technology, shows that PCSO-524® (the active ingredient in Lyprinol®), protects cells under toxic inflammatory challenge. The researchers noted the promising potential of PCSO-524® to postpone or prevent the onset of neurodegenerative diseases like Alzheimer.

The first phase of the controlled study modelled human cell activity subjected to induced neuroinflammation. The study used controls to benchmark the results. Only the cells pre- treated with PCSO-524®, did not cascade into a lethal cell cycle re-entry, associated with Alzheimer’s disease. This was also tested in an animal model, with a similar preventative result.

One can conclude from the findings that PCSO-524® demonstrates a protection and prevention from cerebral related inflammatory cell destruction. However, the PCSO-524® did not demonstrate repair of damaged cells. Hence, the earlier Lyprinol® is included in one’s diet, the greater the protective benefits for age related mental health.

Beta-Glucan by PureNature contains the registered ingredient Yestimun®

February 2019

New data from human clinical study with Yestimun show significantly increases in joy and decreased blood pressure. These results from Leiber's newest clinical study with Yestimun® have recently been published in the Journal of the American College of Nutrition.

Around 300 healthy volunteers participated in the double-blind, randomized and placebo-controlled study.

Three key effects were observed during the trial:

1) The symptom burden of common colds could significantly be re­duced during the first 7 days of an episode under Yestimun® intake. These effects confirm the results of earlier studies with Yestimun® by Auinger et al. in 2013 and Graubaum et al. in 2012.

2) Significant systolic blood pressure lowering effects were seen in the Yestimun® group in comparison to placebo group. This effect was observed especially in study participants with slightly elevated blood pressure at baseline (systolic ce 130mm Hg). Similar effects were found in an earlier study with overweight subjects after a 6-week intervention with Yestimun®.

3) Yestimun® increases joy: The mode of action for this effect by intake of Yestimun® refers to the selective production of the natural messenger substance "lnterleukin-10" by immune cells. An increase of this messenger substance is also linked to the prevention of depression and protection against stress-induced behavior. In the light of this research, lnterleukin-10 might be one of the central links to support the effects of Yestimun® on joy.

Finally, the findings of the newest human study with Yestimun® show a high potential to upgrade its health positioning in the area of "mood" and "healthy blood pressure" resp. "healthy cardiovascular system".

Links to scientific literature:

1) Dharsono T. et al. (2018): Effects of Yeast (1,3)-(1,6)-Beta-Glucan on Severity of Upper Respiratory Tract Infections: A Double-Blind, Randomized, Placebo-Controlled Study in Healthy Subjects, Journal of the American College of Nutrition
Free download: https://yestimun .de/effect?lang:en (bottom of the page)

2) Mosikanon K, et al. (2017): Yeast b-glucan modulates inflammation and waist circumference in overweight and obese subjects. J Diet Suppl. 2017;14 (2):173-185.
DOI: 10.1080/ 19390211.2016.1207005

3) Auinger et al., (2013): Yeast (1,3)-(1,6)-beta-glucan helps to maintain the body's defence against pathogens: a double-blind, randomized, placebo controlled, multicentric study in healthy subjects, Eur J Nutr (2013) 52:1913-1918
Free download: https://yestimun.de/effect?lang=en (bottom of the page)

American College of Cardiology recommends olive oil as a heart-healthy food

March 2017

A group of doctors and medical researchers have backed olive oil as a heart-healthy food, while raising concerns about fad diets and the use of coconut and palm oils.

A new analysis of nutrition studies voices support for olive oil as a heart-healthy substitute for butter, while urging consumers to avoid coconut and palm oils.

A group of doctors and researchers in the U.S. set out to examine the evidence behind a slew of claims, fads, diets and trends related to cardiovascular health. They published their findings in the latest issue of the Journal of the American College of Cardiology.

"The evidence base for olive oil is the most comprehensive, with clear evidence for a benefit in cardiovascular risk reduction." - Journal of the American College of Cardiology

Chief among the findings is that oils such as olive and canola are healthier than hard fats like butter and margarine. Extra virgin olive oil is singled out in the analysis as being the smartest heart-healthy choice, given the evidence accumulated in a large number of studies conducted on the food.

“The evidence base for olive oil is the most comprehensive, with clear evidence for a benefit in cardiovascular risk reduction,” the scientists said.

Read the full article here: https://www.oliveoiltimes.com/olive-oil-health-news/journal-american-college-cardiology-recommends-olive-oil/

Xylitol anti-cavity debate settled, says DuPont

September 2016

Consuming xylitol does prevent cavities despite recent uncertainty over its anti-caries properties, according to a DuPont study.

Doubt was cast on the natural sweetener’s anti-caries effect last year when a Cochraine review declared there was little evidence. The review included data from over 5,900 subjects using xylitol-based lozenges, sweets, toothpastes, syrups, and tooth-wipes.

However, using an in vitro dental simulator with artificial saliva, DuPont believes it has proven that xylitol is protective against tooth decay because it lowered gram-positive bacteriaStreptococcus mutans (S. mutans) – a known cause of cavities.

The findings add more weight to the EFSA-backed argument that chewing xylitol gum prevents cavities, it says.

“This in vitro study was the first to test the effect of xylitol on S. mutans using our in-house dental simulator,” said Krista Salli, scientist at DuPont Nutrition & Health in Kantvik, Finland.

“It is encouraging to see that the results closely reflect clinical findings,” she added. “This will help us understand the mechanism by which xylitol exerts in benefits.”

Other health organisations already backing xylitol anti-caries claims includes the UK's National Health Service (NHS) which says it helps neutralise plaque acidity on teeth.

The DuPont study

The study looked at the effects of xylitol and sucrose on three strains of S. mutans and one strain of Streptococcus sobrinus in a dental simulator.

The simulator mimicked the oral cavity environment through a continuous-flow system of artificial saliva, keeping a constant temperature and mixing. It had a hydroxyapatite surface – the calcium apatite found in teeth and bones – where the effects of xylitol and sugar were observed.

The team found the xylitol decreased most of the bacteria in the simulator compared to untreated saliva, with the exception of the S. mutans isolate 117.

As expected, sucrose alone increased bacterial colonisation on the hydroxyapatite.

However, when xylitol of 2 to 5% concentration was added into the simulator a decrease in harmful bacteria was observed, even when sugar was present.

“The results indicate that xylitol affects the ability of certain S. mutans strains to adhere to the hydroxyapatite,” the team wrote in Archives of Oral Biology.

“Clinical studies have also shown that xylitol consumption decreases caries incidence and reduces the amount of plaque. This study contributes to the understanding of the mechanism behind these clinical observations.”

Another recent study compared xylitol’s anti-caries properties with those of fellow natural sweetener, stevia. Xylitol in 5% concentration resulted in significantly less plaque than 5% stevia, though at 0.5% concentration there was little difference between the two.

Article reposted from: http://www.foodnavigator.com/Science/Xylitol-anti-cavity-debate-settled-says-DuPont