Inflammatory bowel disease (IBD) is a multifactorial intestinal disorder characterized by chronic intestinal inflammation.
The etiology of chronic intestinal inflammation is still unclearalthough genetic, environmental, and host factors have been associated with the disease.
Extra virgin olive oil is a central component of the Mediterranean diet and decreases chronic inflammation by interfering with arachidonic acid and NF-B signaling pathways. Specifically, the different components of the oil are capable of conferring health benefits at their site of action. For example, oleic acid shows a protective effect in liver dysfunction and intestinal inflammation, while phenolic compounds protect colon cells from oxidative damage and improve symptoms of chronic intestinal inflammation.
Given the biological properties of extra virgin olive oil, the University of Bari studied whether its administration is able to confer protection in a dextrane sodium sulphate (DSS)-induced mouse model.
Four monovarietal oils from the Puglia region of Italy, namely Ogliarola (Cima di Bitonto), Coratina, Peranzana and Cima di Mola were used.
The administration of extra virgin olive oil resulted in a reduction in body weight loss in the colitis model.
Furthermore, mice treated with extra virgin olive oil from Ogliarola, Coratina and Cima di Mola showed a reduction in the expression levels of the IL-1 and IL-1, TGF, IL-6 gene. Furthermore, the administration of Ogliarola, Coratina and Peranzana oil improved intestinal permeability and the histopathological characteristics of inflammation.
The well-known positive effects of oil supplementation in promoting human health are thus confirmed and suggest the bona fide contribution of extra virgin olive oil in preventing the onset and reducing the progression of intestinal inflammation.
