Naujas svarbus alyvuogių aliejaus ir kavos tyrimas – jų vartojimo ir senėjimo ryšys
New major study on olive oil – health benefits of their consumption and aging (anti-ageing helth benefits of olive oil)
Researchers found that foods rich in polifenoliai, such as olive oil, coffee, berries and cocoa, may help slow the biological process of aging.
These chemical compounds, rich in antioxidants, protect against inflammation and offer a range of health benefits, reducing the risk of chronic diseases such as širdies liga ir Alzheimer’s disease.
The study, presented at the European Congress on Obesity in Constantinople, highlights the potential for polifenoliai to promote healthier biological aging. The research focused on 1.709 adults in Spain who were followed for nearly a decade.
DNA analysis during the study tracked telomeres, a biological marker of aging. Telomeres naturally shorten over time, and faster shortening is linked to visible signs of aging, such as wrinkles, as well as chronic diseases.
Key findings include:
- Participants with higher polyphenol intake had a 52% lower risk of faster telomere shortening compared with those who consumed the fewest polyphenols.
- The results were particularly strong in adults under 64 years of age.
- Those who ate the most fruit had a 29% lower risk of having short telomeres, while coffee drinkers had a 26% lower risk than those who did not drink coffee.
Nutritionists recommend increasing consumption of polyphenol-rich foods, such as fruits, vegetables, coffee ir alyvuogių aliejus, suggesting simple changes like drizzling meals with olive oil or adding berries to breakfast. These dietary habits are associated with slower biological aging.
Isabella Kouri Guzman, the study’s lead author, emphasized that the research highlights the cumulative effects of everyday dietary choices over time, not any single “anti-aging” food.
Experts such as Ana Rodríguez‑Mateos from King’s College London confirm that polyphenols are linked to a lower risk of age-related diseases, such as heart disease and cognitive decline. The study strengthens the evidence that polyphenol-rich diets promote healthier aging.
Although the study is observational and cannot prove causation, it supports the view that a diet rich in fruits, vegetables and polyphenols may help maintain cellular health as we age.
Sasa Watkins, a registered dietitian, further supported the findings, explaining that polyphenols help combat chronic low-grade inflammation, a key driver of aging and some long-term health conditions.
Simple changes, like eating more colorful meals or adding extra vegetables, can make a difference.
In summary, small and consistent dietary changes, such as adding berries, olive oil or coffee to your diet, can contribute to healthier aging and reduce the risk of chronic diseases.
The Science of Slowing Down Aging (VIDEO by WIRED)
Aging is inevitable, but what if it wasn’t? Let’s take a look at the latest science and how it might be possible to slow our own aging.
Olive oil consumption in Greece compared with other European countries
The news is even better for those living in Greece, as this country has the highest per‑person olive oil consumption levels in Europe. According to European Commission data, the average annual olive oil consumption in Graikija is about 12 kilograms per person, the highest among EU member states.
Comparison with other European countries:
- Spain and Italy also have high consumption, but lower than Greece on a per‑person basis.
- In a European context, several non‑Mediterranean countries have much lower consumption, often below 2–3 kilograms per person per year.
- Some sources estimate that globally Greece may hold ever higher per‑person consumption (up to ~24 liters/year)
Olive Oil and the Hallmarks of Aging (by National Center of Biotechnology Information)
Cumulative evidence using cellular, animal and human models supports that dietary Olive Oil, and particularly Virgin Oli ir Ypač tyras Alyvuogių aliejus (EVOO), produce a series of healthy effects in many processes related with aging.
Beneficial effects of Alyvuogių aliejus consumption can be explained both on the basis of the its high MUFA content and on the healthy properties of its minor bioactive compounds.
Effects of Alyvuogių aliejus components on cells can be direct, for instance due to their intrinsic antioksidacinės savybės, or indirect, mostly due to their ability to modulate gene expression. Among the minor constituents of Virgin Alyvuogių aliejus and Extra Virgin Alyvuogių aliejus (EVOO) contained in its non-saponifiable fraction, secoiridoids emerge by their capacity to modulate many pathways that are relevant for the aging process.
Since this fraction is almost lost by refining procedures, EVOO should represent the best choice for healthy aging [214].
To this regards, it is very important to take into consideration that the amount of olive phenolics varies greatly, not only among different olive varieties, but also depending on the ripening phase, with an increase of some phenolics like HT and tyrosol and a decrease of others such as oleuropein aglycone with maturation [215, 216, 217, 218].
Protection of mitochondrial and nuclear DNA against oxidative stress-induced damage can be exerted directly by the antioxidants contained in Alyvuogių aliejus, with Virgin Alyvuogių aliejus polyphenols being particularly active. This action can be further increased by virtue of their ability to sustain endogenous antioxidant systems (both enzymatic and nonenzymatic) resulting in the attenuation of aging-related increase of lipid peroxidation in post-mitotic tissues, the most relevant tissues in aging, and contributing to the maintenance of genomic stability, particularly in the case of mitochondrial DNA.
Although a positive relationship of leukocyte telomere length and Mediterrranean diet adherence has been also reported, studies directly evaluating the effects of Alyvuogių aliejus intake on leukocyte telomere length and their effects on telomerase activity are absent, which warrants further investigation.
Ethnicity may be also an important factor that must be taken into account to understand the role of Mediterrranean diet (and possibly of Alyvuogių aliejus) on telomere length. Alyvuogių aliejus may induce epigenetic changes both by means of its MUFA content and by its phenolic compounds.
The effect of EVOO on proteostasis is apparently age and tissue-specific. Secoiridoids enhance the expression of chaperones and are important modulators of proteostasis and nutrient sensing alterations with aging.
Research carried out by different groups with different models support the potential role that Alyvuogių aliejus and particularly some of its phenolic compounds play in preventing and palliating some aging-associated diseases as diabetes. Of note, oleuropein produced antidiabetic effects in animal and cellular models and, interestingly, an olive leaf extract reproduced these effects in middle-aged overweight men, who are more prone to be insulin resistant. However, it is important to note that compounds contained in EVOO could target differentially mTOR signaling, one of the most important regulator of nutrient sensing which inhibition is associated with enhanced longevity. In this way, whereas both oleic acid and HT seem to activate mTOR signaling, oleocanthal inhibits this pathway which may be a major contributor to the healthy actions of this compound.
Mediterranean diet is also associated with improvements of cognitive decline in aging which could be related with healthy effects of oleocanthal as recognized in mice and human cell lines. Secoiridoids as oleuropein as well as other olive phytochemicals and OA also appear to exert positive actions on stem cells function and have been recognized as very important promotors of tissue regeneration both in vivo ir in vitro. Finally, inflammation is another major target of Alyvuogių aliejus which can be explained by the anti-inflammatory action of HT ir Alyvuogių aliejus secoiridoids.
Translation of these observations, particularly those involving in vitro approaches (which miss the effects of phenolic metabolites) and those using extracts or purified compounds at nonphysiological concentrations, to the actual effects of dietary Alyvuogių aliejus on human aging should be carried out with caution. In addition, when investigations have been carried out with extracts, it is not possible to ascribe the observed effects to a particular compound [9].
In any case, the recognition that positive effects of Alyvuogių aliejus are exerted on virtually all the proposed hallmarks of aging in both organisms and cellular models could help us to understand the molecular basis of health improvement, reduced risk of aging-associated diseases, and increased longevity which have been associated with consumption of a typical Mediterranean diet containing Alyvuogių aliejus as the predominant fat source.
Future research on this interesting topic is clearly warranted.
Overview of Cell Senescence
Researchers have found that senescent cells accumulate in our body as we age. Deciphering the purpose, causes, and consequences of cellular senescence will provide us with a better understanding of the role they may play in a wide variety of diseases and how we can use therapies to remove them to improve human health.
Telomeres and cell senescence | Cells | MCAT | Khan Academy
Ten minutes of clear and concise explanation on Telomeres and aging
Other Articles Related to the health benefits of the consumption of Olive Oil against ageing:
The researchers suggested that substituting olive oil for unhealthier fats could have a more significant effect. They estimated that replacing 10 grams per day of fats like margarine, butter, and mayonnaise with the same amount of olive oil could lower the risk of overall death and disease by as much as 34%.
The International Clinical Geriatrics Journal – The highest total olive oil consumption (~3 tablespoons), especially if virgin, was associated with half the risk of frailty as the lowest consumption (~1 tablespoon) among older adults. This study suggests that virgin olive oil should be the preferent culinary olive oil type for frailty prevention. If confirmed in other settings, small doses of virgin olive oil could be added as a simple geriatric nutritional advice on the prevention of frailty.
CRITIDA BIO KRETOS ALYVUOGIŲ ALIEJUS – Aukščiausios kokybės Kretos kulinarijos gaminių gamintojai: mūsų maisto produktai eksportuojami PASAULIS į 40+ šalių, nuo 1998 m. – Prisijunkite prie mūsų!
Esame šimtmečius gyvuojanti šeimos įmonė (1912 m.), gaminanti EVOO alyvuogių aliejų KRETOS saloje, GRAIKIJA. Mūsų aukščiausios kokybės kretos aukščiausios kokybės pirmojo spaudimo alyvuogių aliejus ir kulinariniai maisto produktai yra eksportuojami į daugiau nei 40 pasaulio šalių kruopščiai atrinktam partnerių tinklui. SUSISIEKITE SU MUMIS, BŪK KITAS MŪSŲ VERTINGAMAS VERSLO PARTNERIS! aukščiausios kokybės pirmojo spaudimo alyvuogių aliejui (EVOO) - Ekologiškas (Bio) Ypač tyras alyvuogių aliejus (ekologiškas EVOO) - Graikiškos valgomosios alyvuogės - Balzamiko actas - Delikatesai, viskas iš KRETO GRAIKIJA
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Alyvuogių aliejus Kretoje, Graikijoje
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