A team of researchers from Sao Paulo State University, Brazil, recently published a study in Nutrition Journal that tested the effectiveness of olive oil and its minor constituents as important dietary therapeutic interventions in preventive medicine in regards to obesity-induced cardiac metabolic changes.*
The study involved two groups of rats receiving hypercaloric-chow. Halfway through the study, each group was divided into subgroups, with one group receiving standard food and saline, another group receiving standard food and olive oil, a third group receiving standard food and oleuropein, a fourth group receiving standard food and cafeic acid, and several more groups involving rats receiving some combination of hypercaloric food, olive oil, oleuropein, and cafeic acid.
The results were conclusive, as the study demonstrated for the first time that olive-oil, oleuropein, and cafeic-acid enhanced fat-oxidation and optimized cardiac energy metabolism in obesity conditions. Olive oil and its phenolic compounds improved myocardial oxidative stress in standard-fed conditions.