Effect of Olive Pomace Oil on Cardiovascular Health and Associated Pathologies

Abstract

Background: olive pomace oil (OPO) is a nutritionally relevant fat due to its high oleic acid content (C18:1) and the presence of a wide range of minor bioactive components. Although numerous in vitro and preclinical studies have been developed to study some of its characteristic components, the health effect of prolonged OPO consumption is unknown. Methods: a randomised, blinded, cross-over, controlled clinical trial was carried out in 31 normocholesterolemic and 37 hypercholesterolemic subjects. Participants consumed 45 g/day of OPO or sunflower oil (SO) for 4 weeks, each preceded by a 3-week run-in/wash-out phase with corn oil (CO). Results: regular consumption of OPO and SO had no statistically significant effect on any of the markers related to lipid profile, blood pressure, and endothelial function in both groups, except for eNOS levels, which were close to statistical significance due to the effect of oil (OPO and SO) (p = 0.083). A decrease in visceral fat (p = 0.028) in both groups was observed after OPO intake, accompanied by an increment of leptin (p = 0.017) in the hypercholesterolemic group. Conclusion: reducing visceral fat after prolonged OPO intake might contribute to improve cardiometabolic status, with a potentially positive effect on the vascular tone. Further clinical trials are needed to confirm the present results.

Unlocking the potential of olive residues for functional purposes: update on human intervention trials with health and cosmetic products

“…In a randomized clinical trial (RCT) carried out by González‐Rámila et al ., the daily consumption of 45 g of OP oil consistently resulted in significant improvements in blood lipid profiles and adiposity in both normocholesterolemic and hypercholesterolemic participants, over a short (4 weeks) or longer (5 weeks) period. The improvements were characterized by significant reductions in low‐density lipoprotein cholesterol (LDL‐C), apoliprotein B (Apo B) and the LDL‐C/HDL‐C (high‐density lipoprotein cholesterol) ratio, as well as waist circumference and visceral fat 4,6,20 …”

“…Nutritional supplements or functional ingredients from OMW can play a significant role in managing inflammation and associated chronic conditions, including autoimmune and cardiovascular diseases, and metabolic disorders. Used as functional ingredients, olive wastes and by‐products such as olive pomace (OP) oil and olive leaf extract (OLE) may have beneficial cardiovascular and anti‐inflammatory effects 4‐7,16,17 . Another potential field of application is cosmetics, a steadily expanding industry predicted to maintain its growth momentum by around 6% annually.…”

“…Used as functional ingredients, olive wastes and by-products such as olive pomace (OP) oil and olive leaf extract (OLE) may have beneficial cardiovascular and anti-inflammatory effects. [4][5][6][7]16,17 Another potential field of application is cosmetics, a steadily expanding industry predicted to maintain its growth momentum by around 6% annually. Among the factors responsible for the increase in the cosmetics market are technological advancements, and the rising demand for natural and organic beauty products.…”

“…The production of olive oil contributes significantly to the economy of Mediterranean countries, which account for approximately 98% of global production. However, the cultivation of olive trees ( Olea europaea L.) and the olive oil manufacturing process generate substantial volumes of solid waste and dark liquid by‐products 1‐7 …”

“…However, the cultivation of olive trees (Olea europaea L.) and the olive oil manufacturing process generate substantial volumes of solid waste and dark liquid by-products. [1][2][3][4][5][6][7] The European Union Green Deal, a roadmap for achieving climate neutrality by 2050, promotes a transition to a circular economy. In this strategy, resource efficiency is maximized, and climate change, biodiversity loss, and pollution are addressed through principles of reduction, reuse, and recycling.…”