The Benefit of Olive Oil for the Eyes
Pigmented cells in retina
The benefit of olive oil is to be attributed not only to the ideal proportion of unsaturated versus saturated fats found in this oil, but also to its polyphenol components. These components have shown to perform an even higher antioxidant activity than vitamin E in our body fats and DNA, and their anti-inflammatory action is of great benefit for eye vision.
Polyphenols: a brief description
Polyphenols are a group of substances found in plants that are created during the process of the plant development. Polyphenols protect the tissues of the organism from oxidative stress (excessive oxidation, a condition that eventually leads to tissue death).
By acting as antioxidants, when we ingest them, they prevent many illnesses linked to oxidative stress, such as cancer, heart disease, and inflammatory health conditions among others. The main polyphenols found in olive oil are hydroxytyrosol, tyrosol, and oleuropein.
Main benefits of polyphenols for eye health
1. Antioxidant action.
Research has proved that hydroxytyrosol has more power as an antioxidant than vitamin E or vitamin C. Its antioxidant activity is due in part to its ability to neutralize free radicals. It has been proved to raise the antioxidant capacity of the blood as well as to reverse the oxidation caused by second hand tobacco smoke. It also prevents the oxidation of LDL cholesterol.
2. Protective action of the pigmented epithelium.
The pigmented epithelium is a set of pigmented cells that form the outermost layer of the retina. They are organized as a single layer of cells that lie on a basement membrane. Treatment with hydroxytyrosol was able to protect these cells from oxidative damage caused by internal cell dysfunction as well as by tobacco smoke.
Extra virgin olive oil
What this means is that the hydroxytyrosol could protect the eye from the damage caused by tobacco smoke and the degeneration of the retinal pigment epithelium associated with age such as macular degeneration. It also inhibits the production of pro-inflammatory substances.
A brief recap of polyphenols biological properties in olive oil:
- Hydroxytyrosol and other polyphenols – anti-inflammatory activity
- Oleuropein and hydroxytyrosol - antioxidant activity
- Hydroxytyrosol - protection of pigment epithelium cells
- Hydroxytyrosol, tyrosol, and lignans – antitumor activity
- Oleuropein, hydroxytyrosol, and tyrosol - antiviral and antimicrobial activity
- Oleuropein and hydroxytyrosol - prevention of cardiovascular diseases
Olive oil slows down blood clotting
Besides its antioxidants properties, olive oil has shown to slow down platelet stickiness, which in turn protects the arteries. In a studio carried out by the Royal Free School of Medicine in London, the researchers administered three quarters of a tablespoon of olive oil to a group of volunteers twice a day for eight weeks as a supplement to their normal diet.
After the eight week period, platelet aggregation decreased substantially. The scientists noted that the platelet membranes of the volunteers contained more oleic acid (the main fatty acid fatty in olive oil) and less arachidonic acid, which stimulates platelet adhesion. In addition, the platelets of the participants who received the olive oil had less thromboxane A2, a substance that triggers platelet aggregation.
Final words
Because 80% of the antioxidant components in olive oil are lost in the process of refinement, always buy extra virgin olive oil. In my article “Reasons to buy cold pressed oil” I explain in further detail the two main reasons for not buying refined oil.
To your health!
Emilia Klapp, R.D., B.S.
www.TheDiabetesClub.com
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