A recent study (“The effects of extra virgin olive oil and canola oil on inflammatory markers and gastrointestinal symptoms in patients with ulcerative colitis”; Morvadini et al.; Eur J Clin Nutr. 2020) has compared extra virgin olive oil (EVOO) against canola oil (CO) to show their effects in the treatment of ulcerative colitis (UC).
Both oils have a similar fatty acid profile but the major difference is the composition of natural polyphenols in EVOO and not in CO.
Forty patients were participating in this crossover clinical trial. Thirty two patients completed two intervention rounds. Blood samples were taken before and after 20 days intervention. Disease activity score and gastrointestinal symptoms were evaluated using the Mayo score and gastrointestinal symptom rating scale (GSRS) respectively.
Erythrocyte sedimentation rate (p = 0.03) and high-sensitivity C-reactive protein (p < 0.001) were decreased significantly after EVOO consumption. Bloating, constipation, fecal urgency, incomplete defecation, and final GSRS were reduced significantly after EVOO consumption (p < 0.05).
In opinion of the authors, “intake of EVOO decreased the inflammatory markers and improved gastrointestinal symptoms in UC patients. It seems this functional food can be beneficial in the treatment of UC as a complementary medicine”.
This supports the properties of olive polyphenols in humans for UC.
Hytolive® is a natural olive fruit extract with a high purity in natural hydroxytyrosol, as the major polyphenol in olives and extra virgin olive oil.
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