INNOLIVA encourages continuing research and advancing its application in clinical trials
Madrid, June 17, 2016.
The research group Experimental Pharmacology and Clinical Pharmacy of the University of Seville has demonstrated the positive effects of the consumption of extra virgin olive oil (EVOO) for the prevention and treatment of rheumatoid arthritis. INNOLIVA is committed to continuing with these investigations and encourages further study of the benefits of liquid gold.
The study, which has followed an experimental model with mice, has observed the evolution of rodents for a couple of months, in which half were fed with sunflower oil and the other half included in their meals virgin olive oil. At the end, the inflammation of the joints of the mice of the second group presented a considerable decrease in comparison with the mice that had sunflower oil in their diet.
The positive impact of EVOO is due to the fact that it contains a polyphenolic fraction that favors the reduction of inflammation of the joints.
“The discovery of this beneficial action of extra virgin olive oil reinforces the hypothesis of using it as a preventive and / or therapeutic strategy in the treatment of this joint pathology can reduce the occurrence of adverse effects that accompany classical pharmacotherapy,” explains Mª Ángeles Rosillo, lead author of the study.
The team led by Rosillo is interested in taking a further step, extrapolating these results to clinical trials, which would be carried out in collaboration with the Virgen del Rocío University Hospital in Seville.
INNOLIVA, as one of the main producing companies of EVOO in Spain, strongly supports any research on the olive grove, with more reason if it is linked to health, and considers it essential that oil companies support this type of studies.
The company, which has its head office in Pamplona (Spain), owns more than 5,000 hectares of irrigated olive groves, located in Spain and Portugal, where the Mediterranean climate gives the olive tree the ideal environment for the development and maturation of the fruit; and it favors the obtaining of Extra Virgin Olive Oils with excellent sensory qualities.
With its production system, they guarantee the integral traceability of the entire process: from the olive tree to the final customer.
They make their Extra Virgin Olive Oil cold in the shortest time possible from the entrance of the olive in the oil mill. And they take care of the oil already produced to maintain their excellent sensory and healthy qualities as long as possible.