The Olive Oil Hunter, Author at Fresh-Pressed Olive Oil

“Omics” Data Reveal Impact of Olive Oil on Human Gene Expression

Posted on July 18, 2019July 18, 2019 by The Olive Oil Hunter

Olive oil exerts direct effects on molecules in the body that alter human gene expression and metabolic function.

Reprinted from an article by Jedha Dening in Olive Oil Times, October 13, 2016

Olive oil, a monounsaturated fat, is the main source of fat in the Mediterranean diet (MedDiet), one of the world’s healthiest dietary patterns. Consumption of olive oil and following a MedDiet have been studied extensively in hundreds of studies and shown to provide benefits for many chronic health conditions such as cancer, cardiovascular disease, neurodegenerative disorders and the metabolic syndrome.

While these health benefits are well established, science has not had the tools to identify the mechanisms behind such positive responses. Now, a breakthrough in modern medicine and nutrition called “omics” technologies— transcriptomics, proteomics, metabolomics, interactomics, and fluxomics—provides a way to characterize the molecular markers and mechanisms behind the health benefits of nutraceuticals such as olive oil and the MedDiet pattern.

A recent review published in Biofactors reveals that the early evidence coming out of omics technologies confirms that olive oil and the MedDiet do in fact exert effects on molecules in the body that alter human gene expression and metabolic function.

Some of the specific effects of olive oil bisphenols on disease mechanisms include: “effects on receptors, signaling kinases and transcription factors associated with cellular stress and inflammation, lipoprotein metabolism and damage, and endothelial function and more in general with pathways responsible for cell cycle regulation and metabolism that include mitochondrial function and signaling, ER stress, DNA damage, and the response to growth factors, cytokines and hormones.”

Omics data also show that olive oil phenols have a balancing function (homeostatic) on the gastrointestinal tract—stomach, liver, and pancreas—as well as influencing inflammatory and vascular cells at the cellular, systemic level of the body. The data confirm the powerful role olive oil plays in human gene expression, as an anti-inflammatory and immune-modulating agent and in influencing antioxidant and detoxification genes in the body.

This really is a breakthrough in nutritional science and medicine, because now, what can be understood by these new omics technologies is the bioactive targets that specific components of olive oil have on the body.

For instance, before this new science, research has clearly shown olive oil has health benefits for cardiovascular disease, but no known mechanisms. With this new science, it can now be seen that olive oil influences genes such as MCP, IL7R, IFNc, TNFa, and the ß-adrenergic receptor ß2. MCP1, for example, “is a crucial chemokine responsible for the recruitment of monocytes to inflammatory lesions in the vasculature.”

This provides powerful information to scientists about how foods influence diseases, both in their development, progression and healing. This new science also provides another level of experimental validation and promise for revealing ways certain nutritional foods such as olive oil may be used in clinical applications for even greater benefits.

The world of omics technologies is still in its infancy, therefore there is still much to be discovered. However, the authors suggest that in the near future, omics technology will make it possible to predict and assess gene response in relation to nutraceuticals such as olive oil, which could lead the way to the provision of personalized nutrition and medicine that could reverse disease.

Extra virgin olive oil may reduce Alzheimer’s risk, study reports

Posted on July 18, 2019September 22, 2021 by The Olive Oil Hunter

Reprinted from an article by Joseph Scalise in Science Recorder, June 22, 2017

Researchers from Temple University have found that extra virgin olive oil may help protect against memory loss and reduce many of the conditions associated with Alzheimer’s disease, a new study published in the journal Annals of Clinical and Translational Neurology reports.

The team made this discovery by looking at how olive oil–enriched diets affected the memory and learning abilities of mice. To do this, they split the rodents into two groups: one that ate olive oil and one that did not. While all of the mice looked the same after months on their respective diets, the rodents on the olive oil diet had better working and spatial memory than those that ate normal food.

Olive oil is the cornerstone of the Mediterranean diet and has been linked to numerous health benefits. This study builds on previous research by showing more of its advantages. Not only did the oil reduce brain inflammation, it also activated the autophagy process, which removes debris and toxins—including ones associated with Alzheimer’s—from the brain.

“The thinking is that extra-virgin olive oil is better than fruits and vegetables alone, and, as a monounsaturated vegetable fat, it is healthier than saturated animal fats,” said study co-author Domenico Praticò, a researcher at Temple University, in a statement.

Alzheimer’s disease is the most common form of dementia in the United States. There is currently no cure. Estimates from the US Centers for Disease Control and Prevention state that 5 million Americans contracted the illness in 2013, and that number is expected to rise to 14 million by 2050.

Researchers hope findings such as this can spur new studies and lead to a better understanding of how diet affects neurological disorders. They plan to follow up on their study by introducing extra virgin olive oil later on in the aging process to see what other benefits it might have.

“Thanks to the autophagy activation, memory, and synaptic integrity were preserved, and the pathological effects in animals otherwise destined to develop Alzheimer’s disease were significantly reduced,” Praticò said, according to USA Today. “We want to know whether olive oil added at a later time point in the diet can stop or reverse the disease.”

Lemon Blueberry Zucchini Cake

Posted on July 17, 2019November 12, 2019 by The Olive Oil Hunter

This beautiful cake is dense, as it was originally adapted from a quick-bread recipe. Before juicing the lemon, remove the zest in long thin strips and reserve for a garnish.

Ingredients

For the cake:

3 eggs at room temperature, lightly beaten
1 cup extra virgin olive oil
3 teaspoons vanilla extract
2 1/4 cup granulated sugar
2 cups finely shredded and lightly drained zucchini
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 pint fresh blueberries, a few reserved for garnish

For the Lemon Buttercream:

1 cup butter, room temperature
3 1/2 cups confectioners’ sugar
1 lemon, juiced
1 teaspoon vanilla extract
1/8 teaspoons salt

Directions

Step 1

Preheat the oven to 350°F. Prepare two 8-inch round cake pans with butter and flour or nonstick baking spray. (You can also line the bottoms of the pans with parchment rounds, if desired.)

Step 2

Make the cake: Grate a large zucchini (or two small zucchini) and place in a clean dish towel. Lift the edges of the towel up and squeeze some of the extra moisture out, but you do not want the zucchini to be dry. You want to have about 2 cups of shredded drained zucchini. Set aside.

Step 3

In a large bowl, beat together the eggs, oil, vanilla, and sugar with a stand mixer with a paddle attachment or a hand mixer. Fold in the zucchini.

Step 4

Slowly add in the flour, salt, baking powder, and baking soda. Gently fold in the blueberries. Divide the batter evenly between the prepared cake pans.

Step 5

Bake the cakes for 35 to 40 minutes, or until a toothpick inserted in the center of a cake comes out clean. Cool 20 minutes in the pans, then turn the cakes onto wire racks to cool completely.

Step 6

Make the Lemon Buttercream: Combine the butter, sugar, and salt and beat until smooth. Add the lemon juice and vanilla and continue to beat for another 3 to 5 minutes, or until creamy. Place the cake on a cakestand or plate. Frost the top with the Lemon Buttercream. Top with the second cake and frost the top generously. (If desired, you can frost the sides, too. We like the “naked” look.) Garnish with reserved blueberries. Serve warm or at room temperature.

Serves 8 — Recipe adapted from i ambaker.net

Fresh Tomato Soup

Posted on July 17, 2019February 2, 2022 by The Olive Oil Hunter

Make this simple soup when sun-ripened tomatoes come into the market. If you’re unfamiliar with it, burrata is a water-packed, milky mozzarella-like cheese filled with cream. Substitute a spoonful of fresh ricotta if burrata is unavailable.

Ingredients

2 tablespoons extra-virgin olive oil, plus extra for drizzling
1 small onion, finely diced
1/2 carrot, finely diced
2 fresh basil leaves
1 sprig fresh thyme
3 pounds tomatoes, coarsely chopped
Salt and pepper
Burrata cheese, for garnish

Directions

Step 1

In a small, heavy-bottomed pot, heat 2 tablespoons olive oil over medium heat. Add the onion, carrot, basil and thyme. Cook, stirring frequently, until the vegetables are tender, 10 to 12 minutes.

Step 2

Stir in the tomatoes, along with 3/4 teaspoon salt and 1/4 teaspoon pepper, or to taste. Simmer for 20 minutes to break down the tomatoes and marry the flavors.

Step 3

Remove from the heat and purée the soup in a blender or food processor. (Do not fill the blender jar more than half full with the soup; process in batches with a folded kitchen towel held firmly over the lid.) Strain the soup through a fine mesh strainer or food mill. Serve the soup hot, with a small spoonful of burrata and a drizzle of olive oil.

Serves 6 to 8 — Recipe from Angelini Osteria, Los Angeles, CA