Olive {51111385}

Shared Reference Notes

• [1.1] [#Alzheimer’s disease] 
  - A significantly decreased level of #Oleic acid has been observed in the brains of patients suffering from major depressive disorders and Alzheimer’s diseas
• - Olive oil > #Oleic acid (OA) content (70–80%) is responsible for its many health properties. - The best-characterized mechanism highlights OA as a natural activator of #Sirtuin 1 (SIRT1). - #Oleoylethanolamide (OEA), derived from OA, is an endogenous ligand of the peroxisome proliferator-activated receptor alpha (PPARα) nuclear receptor.
• [1.2] [#Alzheimer’s disease] [#Amyloid-beta, #Phenolic acids] 
  - oral administration of EVOO and specific EVOO phenolic compounds, in particular, can reduce the accumulation of β-#Amyloid (Aβ) deposits and tau neuropathologies in mouse models of AD, resulting in improved memory and cognition.
• [#Alzheimer’s disease] - #Lactobacilli and #Bifidobacterium are often greatly reduced in patients with AD. - Both of these bacterial types, populations of which are elevated with EVOO consumption, can produce γ-aminobutyric acid (#GABA), the main inhibitory neurotransmitter, likely influencing GABAergic firing in the brain via the enteric and vagal nervous systems.
• [#Alzheimer’s disease] - Extra-virgin Olive oil (EVOO)-rich #Mediterranean diet can significantly reduce the risk of AD.
• [#Alzheimer’s disease] - In several rodent studies, EVOO, especially the EVOO #Secoiridoid #Oleocanthal, aided the prevention and halted the progression of AD
• [#Alzheimer’s disease] - #Oleocanthal-rich EVOO given to TgSwDI mice at an advanced stage of AD resulted in significantly reduced NLRP3 inflammasome activation and increased Aβ clearance by stimulating autophagy through the AMPK− Unc-51-like kinase 1 (ULK1) pathway.
• - Extra-virgin olive oil ingestion in rodents also can promote the growth of certain types of beneficial #Bacteria including species of #Lactobacillus, #Bifidobacterium, #Bacteroides, and #Clostridium, and members of the Erysipelotrichaeae.
• [#Short Chain Fatty Acid] - SCFAs, produced by a number of bacteria, such as #Bacteroides and #Lactobacillus, which are often elevated with EVOO consumption, are also potent activators for GPR43
• - #Bacteroides, which has been found to be elevated with EVOO consumption, correlates negatively with plasma #Triglyceride levels in mice and humans.
• - both the #Peanut oil and EVOO significantly increased the relative abundance of #Bifidobacterium and reduced #Blautia levels and also had favorable effects on body weight, #Cholesterol levels, and insulin sensitivity.
• [#Phenolic acids] - olive oil phenolic compounds demonstrate #Cholesterol binding activity and can impair #Cholesterol absorption in the intestine, as well as reduce oxidation of LDL via their antioxidant effects
• [#Cognitive impairment, #Mild Cognitive Impairment] - participants who consumed a #Mediterranean diet supplemented with either EVOO or #Nuts had improved cognitive function compared with those that consumed a low-fat diet.
• [#Cognitive impairment] - increase in complexin 1, a presynaptic neuronal protein, and a notable decrease in tau oligomers in mice fed EVOO, resulting in enhanced short-term plasticity and memory.
• - diet high in EVOO (vs refined olive oil, which is devoid of #Polyphenols) to Swiss Webster mice resulted in reduced levels of species in the #Desulfovibrionaceae.
• [#Diabetes Type 2] - EVOO added to meals was associated with a reduction in blood #Glucose, #Triglyceride, apolipoprotein B-48, and dipeptidyl peptidase-4 activity levels and a significant increase in insulin and glucagon-like peptide 1 (GLP-1) levels in the peripheral blood.
• - mice that were administered a gavage of #Hydroxytyrosol at 50 mg/kg/day were rescued from HFD-induced gut microbiota dysbiosis, showing reduced levels of pathogenic #Proteobacteria and #Ferribacter as well as restored bacterial diversity and intestinal barrier integrity.
• [#Phenol, #Phenolic acids] - There are > 100 different phenolic compounds in olive-derived products; the main phenolics are found in EVOO, including the simple phenols, #Hydroxytyrosol and tyrosol, and the secoiridoids, oleuropein, oleocanthal, and ligstroside, all of which possess potent antioxidant activity and prolong the shelf life of EVOO.
• - #Lachnospiraceae, known to increase with EVOO consumption, positively correlated with plasma HDL #Cholesterol in humans.
• - #Lactobacillus, also elevated with EVOO consumption25,29 when administered in #Probiotic form, promoted a significant reduction in plasma total #Cholesterol levels in mice as well as human patients with hypercholesterolemia.
• - Extra-virgin olive oil (EVOO), a popular functional food and major source of fat in the #Mediterranean diet, possesses a variety of healthful components, including monounsaturated fatty acids and bioactive phenolic compounds.
• [#Obesity] - in humans, EVOO has prebiotic effects, promoting the growth of beneficial bacteria such as #Lactobacillus and #Bifidobacterium. Specifically, a #Mediterranean diet supplemented with 40 g/day EVOO for 3 months administered to 18 overweight/obese participants resulted in significantly increased levels of #Lactic acid bacteria compared to baseline.
• - EVOO has demonstrated antibacterial and bacteriostatic effects against bacteria such as those in the #Desulfovibrionaceae,a family of opportunistic pathogens associated with #Obesity and inflammation, and #Blautia spp., which positively correlates with visceral fat accumulation in Japanese men and women.
• [#Obesity] - The major fatty acid in EVOO, #Oleic acid, assists in maintaining #Glucose homeostasis by activating the G protein–coupled receptors GPR-120 and GPR-40, leading to intestinal GLP-1 release and widespread ant-inflammatory effects in a variety of tissues, including liver and adipose tissue.
• [#Phenolic acids] - phenolic compounds in the EVOO, including tyrosol, vanillin, vanillic, and cinnamic acids, also exhibited slight antimicrobial activity.
• [1.3] 
  - several kinds of #Polyphenols have shown to improve mitochondrial function, namely through the activation of the key mitochondrial biogenesis’ PGC-1α, including #Ursolic acid , #Resveratrol, #Quercetin and olive #Hydroxytyrosol

References Notes