This diet could reverse liver damage and effects of high-fat food

Scientists who carried out experiments in mice have revealed that a compound commonly found in extra-virgin olive oil can reverse some of the negative effects of a high-fat diet. This

compound, called hydroxytyrosol, was able to reverse signs of insulin resistance - a precursor of diabetes - and non-alcoholic fatty liver disease in mice fed on a high-fat diet. Olive oil

is known to be a staple part of the Mediterranean diet but experts have not previously known why this is. Dr Rodrigo Valenzuela, lead author from the University of Chile, said:

“Hydroxytyrosol is a polyphenol found in extra-virgin olive oil, which is known to have antioxidant properties and may play a key role in its health benefits. “Our research shows that in

mice fed on a high-fat diet, hydroxytyrosol exerts a protective effect in the liver.” The researchers were interested in looking at the effects of hydroxytyrosol on specific enzymes in the

liver that are important for the production of long chain poly-unsaturated fatty acids, some of which play an important role in vascular health. Mice fed on a high-fat diet were shown to

have a reduction in these liver enzymes, which was linked to an imbalance in the fatty acids making up the liver, brain and heart. Mice on a high-fat diet supplemented with hydroxytyrosol

showed enzyme activity and fatty acid composition in these three organs which reflected that seen in mice fed a regular diet.    Dr Valenzuela said: “Our study found that mice fed on a

high-fat diet had signs of non-alcoholic liver disease which we believe has led to the noticeable reduction in enzyme activity in the liver and the negative effects on fatty acid composition

in this, and other, organs. “We also found that the liver showed signs of increased oxidative stress, which we know has links to fatty liver disease.” “It is intriguing that adding a

relatively low dose of hydroxytyrosol to the diet was able to reverse these effects, reduce the signs of fatty liver disease, and reduce negative effects seen in the other organs.” Four

groups of 12 to 14 mice were fed on either a high-fat diet - 60 per cent fat - or a control diet - ten per cent - with or without supplementation of 5mg hydroxytyrosol, administered orally,

for a 12 week period. Blood and tissue samples were collected at the end of the experiment to study the effects on fatty acids and enzyme activity in multiple organs.   MEDITERRANEAN DIET:

DR CHRIS REVEALS NEW FINDINGS > Our results indicate that hydroxytyrosol may be a key part of the > health benefits of extra virgin olive oil. >  > Dr Rodrigo Valenzuela Analysis

of blood samples revealed an increase in levels of total cholesterol and LDL-cholesterol - bad cholesterol - with no change in HDL-cholesterol in mice fed a high-fat diet and

hydroxytyrosol. A high fat diet also increased markers of insulin resistance in the blood which were reduced by hydroxytyrosol. Dr Valenzuela added: “Our results indicate that hydroxytyrosol

may be a key part of the health benefits of extra virgin olive oil. “We have demonstrated that this compound may offer protection against oxidative stress and detrimental fatty acid

composition in the liver, heart and brain caused by a high-fat diet. “However, caution should be taken when extrapolating these findings to human consumption of hydroxytyrosol as our

experiments have been conducted with mice in a controlled environment.” The study was published in the journal Lipids in Health and Disease.