Support research in the nutraceutical field.

OUR COMMITMENT

By the side of researchers

RESEARCH GRANT 2023

“Olive oil consumption and breast cancer risk.”

In 2023 we confirmed our commitment to support the scientific research of Dr. Emilia Ruggiero, who at L’Istituto Neuromed in Pozzilli, given the encouraging results that emerged from the 2022 research, further investigated the relationship between extra virgin oil consumption and cancer risk, focusing on breast cancer.

The latter is among the most common in the world and is the leading cause of cancer death in women. A healthy diet is among the modifiable factors that can reduce the risk of this disease. In particular, scientific studies see the Mediterranean Diet as a valuable ally in the primary prevention of breast cancer, but little is known about the role of its main components. The Mediterranean Diet is characterized by a large proportion of fats, accounting for up to 40 percent of daily calories. However, these are predominantly unsaturated fats, and are mainly derived from the abundant consumption of olive oil.

The aim of the project is therefore to explore the role of olive oil in the primary prevention of breast cancer and as part of a Mediterranean-style diet. The study uses the Project Moli-sani database, more than 22,000 men and women with an average age of 55 years, for whom detailed dietary information has been collected for more than 12 years.

RESEARCH GRANT 2022

“Olive oil consumption and longevity in the Moli-sani cohort.”

In 2022, we confirmed our commitment to supporting scientific research and collaboration with Fondazione Umberto Veronesi by “adopting” the research of Dr. Emilia Ruggiero, of the Neuromed Mediterranean Neurological Institute in Pozzilli, who for one year studied the relationship between longevity and extra virgin oil consumption in a large Italian population cohort.

The group studied included 22,892 people, including 11,976 women and 10,916 men with an average age of 55.4 years at the time of inclusion in the study, who on average consumed 23.3 grams of olive oil per day. Those who consumed more olive oil reported fewer chronic health problems, consumed more fruits, vegetables, legumes, and fish, and drank less alcohol.

The goal was to find out whether regular consumption of olive oil can in fact reduce the risk of premature death, thereby increasing participants’ longevity. The results of the investigations are indeed encouraging, especially regarding cancer mortality: for the first time at the epidemiological level, the physio-pathological mechanisms that could explain the relationship between olive oil and health were also analyzed.

“Numerous studies, especially experimental ones, have highlighted the beneficial properties of evo oil, but it is necessary to add a further piece and test in the real population whether and to what extent regular consumption can be a valuable ally for longevity. We will do this by analyzing a large Italian population in southern Italy, whose eating habits are clearly Mediterranean-inspired. The challenge is precisely this: to understand how much extra virgin olive oil can further bring benefits against a Mediterranean lifestyle that we already know is associated with reduced risk of disease and increased survival” (Dr. Emilia Ruggiero).

During a follow-up period of more than 12 years, there were 2,566 deaths, including 939 from cancer, 910 from heart disease and 723 from other causes. Consuming three or more tablespoons of olive oil daily was associated with a lower likelihood of death from any cause. Biomarker analysis showed that higher consumption of olive oil reduced the risk of all-cause mortality and cancer by 21.2 percent and 13.7 percent, respectively, compared with lower consumption (less than or equal to one and a half tablespoons).

“These results,” commented Marialaura Bonaccio, Co-Principal Investigator of the Joint Platform, “confirm the benefit of regular olive oil consumption for cardiovascular health, which is associated with a one-quarter reduction in deaths due to cardiovascular disease. But the most interesting finding is that, compared with consumption of less than one and a half tablespoons, daily consumption of olive oil in amounts equal to or greater than 3 tablespoons is associated with a reduction in the risk of cancer mortality.”

More studies will certainly be needed but, concludes Maria Benedetta Donati, Principal Investigator of the Joint Platform, “These data suggest very interesting hypotheses. Indeed, the reduction in cancer mortality appears to be explained, albeit partially, by an improvement in the profile of some risk factors typically linked to cardiovascular disease. It is a hypothesis that fascinates many researchers: different chronic diseases such as cancer and heart attack could share the same risk factors and molecular mechanisms. In other words, there would exist a ‘common ground,’ or ‘common soil’ in the English formulation, from which these diseases originate.”

RESEARCH GRANT 2021

“Hydroxytyrosol: the phenol in olive oil against cognitive aging.”

In 2021, we “adopted” Dr. Giorgio D’Andrea, a researcher at the Institute of Cell Biology and Neurobiology of the National Research Council (CNR), who conducted the study with the aim of investigating the beneficial effects that hydroxytyrosol, one of the components of extra virgin olive oil, may have on the brain and cognitive aging in the elderly.

The results showed that in the population treated with hydroxytyrosol there is increased production of new neurons in one region of the brain, the hippocampus. Not only that, gene profile analysis showed a profile compatible with reduced inflammation and oxidative stress. Another interesting phenomenon was also observed in behavioral tests: less anxiety and stress in treated subjects compared to controls. This could be related to the increased production of neurons in the hippocampus but also to the composition of the microbiota, the set of microorganisms that colonize the gut, which is increasingly being studied for its correlations with neurological health. Indeed, analyses confirm that administration of hydroxytyrosol protects the microbiota from negative changes caused by stress.

One of the starting hypotheses, namely that in a short time hydroxytyrosol administration can cause substantial changes on cognitive decline and learning, has not been confirmed at the moment; however, this study nevertheless provides very interesting results: it provides confirmation on the antioxidant and anti-inflammatory role of one of the characteristic molecules of extra virgin olive oil, which may have protective and ameliorative effects on the genesis of neurons in elderly subjects.

“The ancient Greeks were well aware of the multiple beneficial properties of olive oil. Today our task is to prove these hypotheses by studying the mechanisms involved, so that we can confirm with greater certainty that not only is the Mediterranean diet, as a whole, protective against aging-related diseases, but in particular extra virgin olive oil per se can play an active preventive and ‘nutraceutical’ role. We have already shown that ingestion of hydroxytyrosol stimulates the production of new neurons from stem cells. Now it might be interesting to understand how these new neurons behave, whether they actually increase learning and memory abilities as well.” (Dr. Giorgio D’Andrea)

From research to scientific popularisation

We are proud to contribute towards the success of this project, and together with the Umberto Veronesi Foundation we intend to fund many more by 2030, to actively support scientific research in the nutraceutical field.Undertaken activities and the results of research will all be disclosed to consumers, so that they can discover the potential benefits and nutritional properties of extra virgin olive oil.

2 tablespoons

This is the recommended daily amount of raw olive oil according to the Food and Drug Administration, equal to approximately 23 grams. Potential benefits? Less triglycerides in the blood and more oleic acid, polyphenols and vitamin E.

10 Years of support: our research formula. We support scientific research into the benefits of extra virgin olive oil for the metabolism, with the aim of sharing and promoting a mindful, sustainable and quality-based nutritional culture through awareness and dissemination.

By 2030 we aim to become the reference oil production company in terms of support for scientific research and dietary education. We have teamed up with Fondazione Umberto Veronesi to support a researcher who will study the beneficial effects on the health of molecules contained in extra virgin olive oil.