Display options
Cite
Accardi G, Aiello A, Gargano V, et al. Nutraceutical effects of table green olives: a pilot study with Nocellara del Belice olives. Immun Ageing. 2016;13:11doi: 10.1186/s12979-016-0067-y.
Accardi, G., Aiello, A., Gargano, V., Gambino, C. M., Caracappa, S., Marineo, S., Vesco, G., Carru, C., Zinellu, A., Zarcone, M., Caruso, C., & Candore, G. (2016). Nutraceutical effects of table green olives: a pilot study with Nocellara del Belice olives. Immunity & ageing : I & A, 1311. https://doi.org/10.1186/s12979-016-0067-y
Accardi, Giulia, et al. "Nutraceutical effects of table green olives: a pilot study with Nocellara del Belice olives." Immunity & ageing : I & A vol. 13 (2016): 11. doi: https://doi.org/10.1186/s12979-016-0067-y
Accardi G, Aiello A, Gargano V, Gambino CM, Caracappa S, Marineo S, Vesco G, Carru C, Zinellu A, Zarcone M, Caruso C, Candore G. Nutraceutical effects of table green olives: a pilot study with Nocellara del Belice olives. Immun Ageing. 2016 Apr 05;13:11. doi: 10.1186/s12979-016-0067-y. eCollection 2016. PMID: 27053940; PMCID: PMC4822236.
Copy Download .nbib Format: NLM
Share it on

Immun Ageing. 2016 Apr 05;13:11. doi: 10.1186/s12979-016-0067-y. eCollection 2016.

Nutraceutical effects of table green olives: a pilot study with Nocellara del Belice olives.

Immunity & ageing : I & A

Giulia Accardi, Anna Aiello, Valeria Gargano, Caterina Maria Gambino, Santo Caracappa, Sandra Marineo, Gesualdo Vesco, Ciriaco Carru, Angelo Zinellu, Maurizio Zarcone, Calogero Caruso, Giuseppina Candore

Affiliations

  1. Sezione di Patologia generale del Dipartimento di Biopatologia e Biotecnologie Mediche (DIBIMED), Università di Palermo, Corso Tukory 211, 90134 Palermo, Italy.
  2. Istituto Zooprofilattico Sperimentale della Sicilia, Via Gino Marinuzzi 3, 90129 Palermo, Italy.
  3. Dipartimento di Scienze Biomediche, Università di Sassari, Viale San Pietro 43/b, 07100 Sassari, Italy.
  4. UOC Epidemiologia Clinica con registro tumori di Palermo e provincia, AOUP "Paolo Giaccone", Palermo, c/o Dipartimento di Scienze per la promozione della salute e materno infantile "G. D'Alessandro", Università di Palermo, Via del Vespro 133, 90131 Palermo, Italy.

PMID: 27053940 PMCID: PMC4822236 DOI: 10.1186/s12979-016-0067-y

Abstract

BACKGROUND: The aim of this study was to analyse the nutraceutical properties of table green olives Nocellara del Belice, a traditional Mediterranean food. The Mediterranean Diet has as key elements olives and extra virgin olive oil, common to all Mediterranean countries. Olive oil is the main source of fat and can modulate oxidative stress and inflammation, whereas little is known about the role of olives. Moreover, emerging evidences underline the association between gut microbiota and food as the basis of many phenomena that affect health and delay or avoid the onset of some age-related chronic diseases.

METHODS: In order to show if table green olives have nutraceutical properties and/or probiotic effect, we performed a nutritional intervention, administering to 25 healthy subjects (mean age 38,3), 12 table green olives/day for 30 days. We carried out anthropometric, biochemical, oxidative stress and cytokines analyses at the beginning of the study and at the end. Moreover, we also collected fecal samples to investigate about the possible variation of concentration of Lactobacilli, after the olives consumption.

RESULT: Our results showed a significant variation of one molecule related to oxidative stress, malondialdehyde, confirming that Nocellara del Belice green olives could have an anti-oxidant effect. In addition, the level of interleukin-6 decreased significantly, demonstrating how this food could be able to modulate the inflammatory response. Moreover, it is noteworthy the reduction of fat mass with an increase of muscle mass, suggesting a possible effect on long time assumption of table olives on body mass variation. No statistically significant differences were observed in the amount of Lactobacilli, although a trend towards an increased concentration of them at the end of the intervention could be related to the nutraceutical effects of olives.

CONCLUSION: These preliminary results suggest a possible nutraceutical effect of daily consumption of green table olives Nocellara del Belice. To best of our knowledge, this is the first study performed to assess nutraceutical properties of this food. Of course, it is necessary to verify the data in a larger sample of individuals to confirm their role as nutraceuticals.

Keywords: Dietary intervention; Inflammatory status; Mediterranean Diet; Nutraceuticals; Oxidative stress; Table green olives

References

  1. Ann Intern Med. 2006 Jul 4;145(1):1-11 - PubMed
  2. Annu Rev Med. 2000;51:245-70 - PubMed
  3. Pharmacol Res. 2013 Mar;69(1):11-20 - PubMed
  4. Electrophoresis. 2005 May;26(10):1963-8 - PubMed
  5. Front Microbiol. 2013 Jun 12;4:143 - PubMed
  6. Aging Cell. 2015 Aug;14(4):497-510 - PubMed
  7. Nutrients. 2015 Sep 17;7(9):7925-64 - PubMed
  8. Am J Clin Nutr. 2004 Jun;79(6 Suppl):1153S-1158S - PubMed
  9. Crit Rev Food Sci Nutr. 2014;54(8):1092-101 - PubMed
  10. J Am Coll Cardiol. 2011 Mar 15;57(11):1299-313 - PubMed
  11. Gerontology. 2014;60(6):508-18 - PubMed
  12. PLoS One. 2014 Jan 14;9(1):e84884 - PubMed
  13. Endocr Metab Immune Disord Drug Targets. 2014;14(4):245-54 - PubMed
  14. Mediators Inflamm. 2010;2010:802078 - PubMed
  15. Immun Ageing. 2015 Dec 03;12:24 - PubMed
  16. J Int Soc Sports Nutr. 2015 Sep 17;12:36 - PubMed
  17. Maturitas. 2015 Feb;80(2):117-8 - PubMed
  18. Drug Metab Dispos. 1991 Jan-Feb;19(1):100-6 - PubMed
  19. Med Pr. 2015;66(3):393-405 - PubMed
  20. Immun Ageing. 2012 Apr 23;9(1):10 - PubMed
  21. Arch Intern Med. 2007 Jun 11;167(11):1195-203 - PubMed
  22. Food Microbiol. 2010 Feb;27(1):162-70 - PubMed

Publication Types