Written by Taylor Woosley, Staff Writer. 6 months daily consumption of 30 mL extra virgin olive oil significantly reduced p-tau 181 levels (p=0.05) and blood-brain barrier permeability (p<0.05), and improved WMS-IV logical memory test scores (p=0.05). (more…)
Written by Jessica Patella, ND. This large study of U.S. men and women showed that a higher intake of olive oil was associated with significantly lower risk of cardiovascular disease and coronary artery disease. (more…)
Written by Angeline A. De Leon, Staff Writer. Compared to low polyphenol olive oil, extra virgin high polyphenol olive oil significantly decreased systolic blood pressure but not arterial stiffness in participating subjects. (more…)
Written by Joyce Smith, BS. People who supplemented with coconut oil, olive oil or butter found that coconut oil significantly raised high density lipoprotein (HCL-C) compared to butter and olive oil and significantly lowered C-reactive protein compared to olive oil but not butter. (more…)
Written by Greg Arnold, DC, CSCS. After four weeks of topical application, olive oil significantly improved the healing of foot ulcers in the sixteen participating Iranian type 2 diabetics compared to the fourteen subjects who received a control oil. (more…)
Written by Greg Arnold, DC, CSCS. Individuals consuming olive oil have a 38% reduced risk of obesity. (more…)
Written by Greg Arnold, DC, CSCS. Researchers found that those in the highest 33% of olive oil consumption (56.9 grams/day) had a 35% reduced risk of cardiovascular disease compared to those in the lowest 33% of olive oil consumption. (more…)
Written by Greg Arnold, DC, CSCS. In research with 102 middle aged adults, those taking fish oil and olive oil had 14.8% less total cholesterol levels than the control group and had other benefits. (more…)
Written by Greg Arnold, DC, CSCS. Sea buckthorn/olive oil mixture had 28% greater healing rate compared to controls. (more…)
Written by Jessica Patella, ND. Research demonstrates that increased consumption of olive oil is associated with a lower risk of type 2 diabetes. (more…)
Written by Greg Arnold, DC, CSCS. High polyphenol olive oil was significantly more effective in decreasing LDL values than low polyphenol olive oil. (more…)
Written by Jessica Patella, ND. This study has determined that participants following a low calorie diet in addition to rice bran oil improved cholesterol levels to a greater extent than solely a low calorie group. (more…)
Written by Jessica Patella, ND. Walnut and almond enriched diets lowered LDL cholesterol in a study of 18 participants. (more…)
Written by Greg Arnold, DC, CSCS. In a study of 46 patients that were given olive leaf extract daily for 12 weeks, subjects had a 6.6% increase in insulin sensitivity and a 5.4% increase in ability to stabilize blood sugar and insulin. (more…)
Written by Jessicca Patella, ND. A large study of 58,063 women aged 52-77 and 79,893 women aged 35-52 has determined that consumption of walnuts lowers risk of diabetes. After 10 years, the participants consuming 1 serving per week of walnuts had a 15% lower risk of type-2 diabetes and those consuming 2 or more servings had a 21% lower risk of type-2 diabetes. (more…)
Written by Tatjana Djakovic, Staff Writer. The study showed that the rate of vitamin E degradation was highest in half-filled clear bottle of olive oil (92.6%) and lowest in filled dark bottle (24.2%). (more…)
Written by Greg Arnold, DC, CSCS. Researchers found that those in the highest 25% of olive oil consumption had a 26% reduced risk of overall death and a 44% reduced risk of death from cardiovascular disease compared to those who did not consume olive oil. (more…)
Written by Greg Arnold, DC, CSCS. In a study with 447 patients at high cardiovascular risk, those with the highest intakes of polyphenols had 20% higher delayed memory recall scores. (more…)
Written by Greg Arnold, DC, CSCS. A 10 year study of 12,059 depression free patients found that those with the highest 20 % intake of trans fatty acids had a 48% increased risk of depression compared to those with the lowest 20% of Vitamin D intake. (more…)
Written by Greg Arnold, DC, CSCS. Research has shown that oleic acid reduces insulin resistance risk by 20% for every 1% increase. (more…)
