Olive Oil Protects Against Bacterial Infections
October 26th, 2011
Extra virgin olive oil has significant health benefits. Several studies have shown that regular consumption of this oil is good for the bones, because it stimulates growth and the absorption of calcium; for the endocrine system, because it improves metabolic functions, and for the circulatory system, because it helps prevent the accumulation of fat in the blood vessels that can lead to heart attacks or brain problems. Now, thanks to researchers at the University of Jaén, it is also known that olive oil facilitates the body’s defense against bacterial infections more so than fish oil, even when the body’s defenses are low.
ABC News reported that scientists at the University of Jaén have found that both the extra virgin olive oil as well as the organic variety, are more effective in preventing infections caused by bacteria (for example, E. coli or Salmonella) than fish oil, a fat present in foods like oily fish and which is known to have benefits for a healthy heart.
The research also determined that this “protection” occurs even when the body’s defenses are low, i.e. immuno-compromised. “Fish oil, for its high content of omega-3 fatty acids, has very good anti-inflammatory qualities and serves, for example, to prevent atherosclerosis (accumulation of fat or hardening of the arteries). However, the anti-inflammatory activity reduces the body’s defenses and that leaves you unprotected against infection. This, however, does not occur with olive oil which, although good for cardiovascular disease, does not reduce the body’s immune responses,” explains Professor Gerardo Alvarez de Cienfuegos from the Discover Foundation.
In reaching this conclusion, the researchers administered to different groups of mice, diets rich in olive oil (extra virgin and organic), fish oil, sunflower oil and corn oil. After four weeks, they were given an immuno-suppressive treatment, i.e. drugs to lower the power and effectiveness of their defenses, and, finally, they were inoculated with a pathogenic bacterium, Listeria monocytogenes. They then compared the survival time of the animals.
The results showed that the survival rate of the mice fed on a diet rich in extra virgin or organic olive oil was higher than that of the mice fed on fish oil. “Now we have to test the resistance of the animals against other bacteria and determine why this higher survival rate occurs and what factors are involved,” said the Professor.
The research, which is part of a project ending in 2013, could lead to major advances in the prevention of bacterial infections and the number of deaths that occur annually because of them. “Many times we do not think of the number of people who die from these infections. In the province of Jaén alone they can reach about 400 a year,” said Professor Alvarez de Cienfuegos. According to the researcher, the persons most susceptible to bacterial infections are those with prolonged anti-inflammatory treatments, such as insulin-dependent diabetics or the elderly.
“Our research may also help to place olive oil in international markets as a strong competitor of fish oil, the only oil in the world that is listed as healthy,” said the head of the research team.
