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Olive oil triggers same anti-inflammatory response as Ibuprofen

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snagglepuss Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Jan-20-11 01:51 AM
Original message
Olive oil triggers same anti-inflammatory response as Ibuprofen
snip

ScienceDaily (Jan. 18, 2011) — Scientists from the Monell Center and collaborators report that a receptor known as TRPA1 is activated by two structurally unrelated anti-inflammatory compounds. The first, oleocanthal, is a natural polyphenolic anti-inflammatory agent uniquely found in extra virgin olive oil; while the second, ibuprofen, is an over-the-counter non-steroidal anti-inflammatory drug (NSAID).

The researchers also demonstrate that the TRPA1 receptor is spatially localized to the back of the throat, which is exactly where the distinctive irritating sting from olive oil is felt. This unique sensation and the accompanying 'cough' are regarded among connoisseurs as indicators of high quality olive oil.

"We believe that the TRPA1 receptor elicits cough to protect the lungs from chemical insult, for example from toxins in the air," said Paul A.S. Breslin, Ph.D., one of the corresponding authors and a sensory biologist at Monell.

In 2005, Monell researchers and collaborators announced the discovery that oleocanthal is a non-steroidal, anti-inflammatory agent that inhibits activity of cyclooxygenase (COX) enzymes, a pharmacological action shared by ibuprofen.







http://www.sciencedaily.com/releases/2011/01/110118180514.htm
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grasswire Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Jan-20-11 02:04 AM
Response to Original message
1. I must not have had good enough olive oil to get the sting.
I don't recall it ever happening. Nor do I get a sting from ibuprofen. Weird.
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cliffordu Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Jan-20-11 02:06 AM
Response to Reply #1
2. Mebbe they made Olive Oil vodka.
:shrug:
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snagglepuss Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Jan-20-11 02:18 AM
Response to Reply #2
3. lol maybe it's the oil that Greeks keep for themselves.
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Sherman A1 Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Jan-20-11 04:07 AM
Response to Original message
4. Thanks for Posting
While I don't necessarily understand it all, looks to be interesting.
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snagglepuss Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Jan-20-11 11:17 AM
Response to Reply #4
8. I think the bottomline is that using Extra Virgin Olive Oil has tremendous
health benefits. Although it plays an important in maintaining health, our body's inflammatory response is the cause of a lot of ills.
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HysteryDiagnosis Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Jan-20-11 07:02 AM
Response to Original message
5. This product is not intended to diagnose, mitigate, minimize, lessen, avert,
or treat any disease. If you are caught treating any disease with this product you will be summarily rounded up by the FDA who after all support the premise that only Fatal Drugs are Allowed to diagnose, minimize or treat any disease.
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trotsky Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Jan-20-11 07:55 AM
Response to Reply #5
6. So are we to understand, then, that you take absolutely NO product approved by the FDA?
No OTC or prescription medications whatsoever? None?
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BuddhaGirl Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Jan-20-11 11:33 AM
Response to Reply #5
9. ROFL!
:thumbsup:
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ehrnst Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Jan-20-11 08:09 AM
Response to Original message
7. Damn that scientific research - just trying to throw a wrench in the free market! (nt)
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Codeine Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Jan-20-11 01:03 PM
Response to Original message
10. Sting?
I eat ridiculous amounts of olive oil and I've never felt a sting? Am I missing something? :shrug:
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xchrom Donating Member (1000+ posts) Send PM | Profile | Ignore Sat Jan-22-11 10:48 AM
Response to Reply #10
13. fairly fresh squeezed olive oil will have something like a peppery quality to it
in the back of the throat.

the olive oil we use most of the time is far from that initial pressing.
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Tumbulu Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Jan-23-11 12:34 AM
Response to Reply #10
14. each variety of olive has a different taste profile in the oil
and if the fruit is picked green or black also effects the flavor. The oil must be pressed within 24 hrs of being picked or the most fragile flavors degrade. Since in the US the market seems to desire buttery flavored oils, you have to search for these green, peppery ones.

High quality olive oil is a very big deal and there are all these tasting classes offered through the UC Extension. I took such a class through them in the late 90's and also in Italy at an organic conference. There is much more to olive oil than meets the eye. Good olive oil is as expensive as good wine, mainly because of the fragility of the most important compounds and of course the some of the best tasting oils come from the trees with the lowest yields.
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mzmolly Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Jan-20-11 01:32 PM
Response to Original message
11. Here is an interesting "Anti-Inflammatory Food Pyramid" from Dr. Weil.
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MrMickeysMom Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Jan-20-11 10:13 PM
Response to Original message
12. Man, I learned something about olive oil today...
... I've had and have made some infusions with EVOO, and I've tasted lots of different OO's (I swear, people in the know, think it's as refined as wine tasting).

That Mediterranean diet (that includes as much as 40 of their fat from OO) has always been associated as one of the healthiest.
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