Year 12 | 20 January 2020 | TO ENTER | TO REGISTER

Olives and olive oil in the prevention of osteoporosis

Increasing life expectancy is matched by an increase in the prevalence of a number of age-related chronic diseases, including osteoporosis and its associated complications. To prevent this disease, nutritional strategies for optimizing bone health are now being considered, since a dietary approach is more popular amongst osteoporosis sufferers than drug intervention, and long-term drug treatment compliance is relatively poor. Indeed, an increasing body of scientific evidence has demonstrated that compounds derived from food alter the expression of genes in the human body. By turning genes on or off, bioactives in food alter the concentration of specific proteins directly or indirectly associated with human diseases. This may explain why adherence to a Mediterranean-style diet affords protection from degenerative diseases. This diet provides high amounts of olive oil, which is considered as a functional food, and which besides having a high level of MUFA, as oleic acid, contains multiple minor components with biological properties. There is accumulating evidence that antioxidant and anti-inflammatory micronutrients could be beneficial to bone health as well. In this light, olives or olive oil consumption remain sources for putative new and innovative dietary health intervention in the nutritional prevention of osteoporosis.

by S. C.
10 april 2014, Food & Fun > Health