Extra virgin olive oil rich in polyphenols can have anti-inflammatory effects, as well as contrast the symptoms of ulcerative colitis. This is the conclusion of a study published in the Journal of Nutritional Biochemistry that tested the actions of the antioxidant substances that it contains on animal subjects in a laboratory. The researches induced chronic colitis on the mice involved in the experiment, dividing them into four groups with as many different diets. Only the animals administered a diet based on extra virgin olive oil high in polyphenols (850 ppm) was there a marked reduction in inflammation levels. The disease continued its course in the three other cases, even when the standard food was accompanied by the same dose of polyphenols.
Inspection of the affected tissue was carried out in line with two sets of parameters, a group at the top of the DAI, as well as a series of histological samples and analysis. Now it is hoped that the results of the research will be examined by the EFSA, in order to validate yet another extraordinary claim for extra virgin oil.