If we thought we already knew all the benefits of consuming extra virgin olive oil, we were wrong. Now, a new study conducted by the University of Seville sheds new light on this food's potential as a ally in the prevention and management of inflammatory diseasesAs reported by the Spanish newspaper Olimerca, researchers have shown that theoleacein – a natural compound present in extra virgin olive oil – is able to reduce inflammation in human joint cells.
As published in the magazine Food & Function, the compound would be able to significantly reduce inflammation in human joint cells. Not only that: the researchers observed that oleacein also acts on epigenetic mechanisms, intervening in the processes that regulate the activation of genes involved in the inflammatory response.
The main novelty lies precisely in this double action. On the one hand, oleacein limits the release of molecules responsible for inflammation; on the other, it modulates the cellular “control system” that determines which genes are activated during these processes..
The study was conducted in vitro on human synovial cells, which are essential for the lining of joints and directly involved in inflammatory processes. The researchers divided the experiment into three groups: cells in normal conditions, cells with inflammation induced by the cytokine IL-1β, and cells pretreated with oleacein before inducing inflammation. The latter group showed a significantly more moderate inflammatory response.
“The compound reduced several biological signals associated with inflammation.”, explained the study coordinator, Rocio Muñoz García. A significant result, considering that Inflammation is a key factor in conditions such as rheumatoid arthritis and psoriatic arthritis., responsible not only for pain but also for a progressive deterioration of the joints.
The results open up the possibility of use oleacein as a complementary nutritional strategy to improve the quality of life of patients affected by these pathologiese. However, the researchers themselves urge caution: this is a preclinical study, and further trials on patients will be necessary to confirm the effects observed in the laboratory.
Funded by the Andalusian regional government and European funds, the research is part of an increasingly active research project investigating the role of olive oil compounds in nutritional therapy.
Pending clinical confirmation, the data collected indicate that oleacein, at least in the laboratory, is able to reduce inflammation, limit markers of joint damage, and intervene in the mechanisms that regulate genetic activity, opening up new perspectives in the field of inflammatory diseases.
