“Oleacein attenuates the pathogenesis of experimental autoimmune encephalomyelitis through both antioxidant and anti-inflammatory effects”

Press release

The World Olive Center for Health announces the publication of the first study by Greek and Spanish researchers on the beneficial effect of phenolic components of olive oil on an experimental animal model of multiple sclerosis published in the international scientific journal Antioxidants entitled:

“Oleacein attenuates the pathogenesis of experimental autoimmune encephalomyelitis through both antioxidant and anti-inflammatory effects”

According to the team of authors Beatriz Gutierrrez-Miranda, Isabel Gallardo, Isabel Cabero, Yolanda Alvarez, Marita Hernandez, Maria Luisa Nieto (Institute of Biology and Molecular Genetics of Valladolid, Spain), Eleni Melliou and Prokopios Magiatis (NKUA Greece), the natural active ingredient of olive oil, oleacein, can stop the development of autoimmune encephalomyelitis, giving much hope for the beneficial effect of this ingredient in the treatment of multiple sclerosis in humans.

Oleacein is a phenolic component of early harvest olive oil, which has strong antioxidant and anti-inflammatory properties. As part of the study, hundreds of different olive oils were investigated and E-LA-WON oil from Koroneiki (Northern Peloponnese) variety was selected as one of the best raw materials for the isolation of pure oleacein.

The substance was administered to experimental animals in injectable form and its effect on the main clinical and pathological features of experimental autoimmune encephalomyelitis, an animal model that mimics human multiple sclerosis, including paralysis and oxidative stress. Oleacein therapy effectively reduced the clinical score and typical histological symptoms of encephalomyelitis, the expression of pro-inflammatory cytokines, the synthesis of proinflammatory mediators, and oxidative stress. Overall, the results of the study showed that oleacein has a neuroprotective effect on the CNS of mice with encephalomyelitis, highlighting this natural component of olive oil as a promising beneficial factor for multiple sclerosis and paving the way for the study of multiple sclerosis in humans, which is already underway and more results are expected soon.

The daily consumption of extra virgin olive oil of early harvest – fresh olive oil with certified high content of phenols and especially oleacein, is a shield of protection of the central nervous system and can probably protect against the deterioration of the symptoms of multiple sclerosis.

The beneficial effect of the active ingredient oleacein, derived from olive oil, has been patented internationally and in the future is expected to be released in capsule form for those who cannot consume olive oil daily through their diet.

The sponsoring company of the extra virgin olive oil from which the active substance oleacein was isolated was the “E-LA-WON” of the Ioannis Kampouris family and collaborators.

The study was supported by the non-profit organization World Olive Center for Health, the Spanish Ministry of Science and Innovation and the Spanish National Research Council

More information can be found at the following link:

ANTIOXIDANTS: https://www.mdpi.com/2076-3921/9/11/1161/pdf