Written by Angeline A. De Leon, Staff Writer. Camellia oil , an antioxidant and anti-inflammatory monounsaturated fatty acid, significantly reduced biomarkers of oxidation and inflammation in participating hypercholesterolemic Thai women.

essential oilsThe leading cause of death globally 1, cardiovascular disease is complex and involves various health factors, notably the presence of chronic inflammation and oxidative stress 2. An overproduction of free radicals (from the body’s natural process of oxygen metabolism) can lead to dysregulation of the immune system and an inability to counteract their toxic effects. Research shows that certain types of dietary fatty acids can influence the inflammatory responses which may lead to heart disease 3. A tea seed oil, like Camellia oil, for example, contains high amounts of monounsaturated fatty acids, which are associated with anti-inflammatory properties 4. Nicknamed the “Eastern olive oil,” camellia oil is also rich in vitamin E and phytochemicals (chemical compounds produced by plants) like catechins and sesamin 5, which appear to make it particularly effective in protecting against oxidative stress and inflammation 6. In an exploratory study published by the Journal of Medicinal Food in 2016, scientists examined the impact of camellia oil consumption on oxidative stress, low-density lipoprotein-cholesterol (LDL-C) oxidation (a biomarker for coronary disease), and inflammatory markers in subjects with high cholesterol.

A total of 50 women (aged 20-60) with a diagnosis of high cholesterol participated in a randomized, single-blind controlled trial, where they were randomly assigned to either a camellia-oil enriched diet (treatment) or a soybean oil-enriched diet (control). For eight weeks, participants consumed three daily meals containing 45 mL of either camellia oil or soybean oil. At baseline and post-intervention, blood samples were collected following an overnight fast and were analyzed for biomarkers of oxidative stress (malondialdehyde, MDA), LDL-C oxidation, and inflammatory markers (high-sensitivity C-reactive protein, hs-CRP).

Results of the study demonstrated that relative to controls, consumption of camellia oil was associated with significant reductions in MDA (percent change of 11.2%, p < 0.001) as well as in oxidized LDL-C (8.7%, p < 0.001). Additionally, participants in the camellia oil group exhibited a statistically significant decrease in hs-CRP (12.3%, p < 0.001).

Thus, preliminary findings provide clinical evidence for the antioxidant and anti-inflammatory properties of camellia oil in a population of individuals with high cholesterol. Regular dietary intake of camellia oil may significantly decrease biological signs of oxidative stress and inflammation and could potentially be used as a functional food to support cardiovascular health. Because the population of interest in the study was restricted to a very narrow subgroup (middle-aged Thai women), it would be critical to replicate the reported findings using more diverse subject pools. It is also worth noting that as results of the study are preliminary, future research employing the standardized peer-review process is required to validate the initial findings reported here.

Source: Bumrungpert A, Pavadhgul P, Kalpravidh RW. Camellia oil-enriched diet attenuates oxidative stress and inflammatory markers in hypercholesterolemic subjects. Journal of Medicinal Food. 2016; 19(9): 895-598. DOI: 10.1089/jmf.2016.3659.

© Mary Ann Liebert, Inc., and Korean Society of Food Science and Nutrition

Posted May 31, 2017.

Angeline A. De Leon, MA, graduated from the University of Illinois at Urbana-Champaign in 2010, completing a bachelor’s degree in psychology, with a concentration in neuroscience. She received her master’s degree from The Ohio State University in 2013, where she studied clinical neuroscience within an integrative health program.

References:

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