The ingredients of olive oil and fish fat alleviate the symptoms of acute pancreatitis, according to a Spanish study reported by AlphaGalileo.
Researchers from the University of Granada reached such conclusions based on in vitro experiments and in mice in which acute pancreatitis was induced.
Their results have been partially published in the Proceedings of the Nutrition Society.
Acute pancreatitis is associated with damage to the cells of this organ and the release of active digestive enzymes into the surrounding tissues and bloodstream. It is accompanied by the development of inflammation stimulated by the immune cells flowing into the place of damage.
The most common causes of acute pancreatitis are alcohol abuse and gallbladder stones, but also viral, bacterial or parasitic infections, injuries, and various medications. The increased risk of acute pancreatitis concerns people with diabetes, obesity and lipid disorders (elevated cholesterol levels).
The disease presents with acute abdominal pain and may be accompanied by nausea and vomiting, fever, increased heart rate, drop in blood pressure, abdominal distension, decreased urine output, and disturbed consciousness. Acute pancreatitis can lead to serious complications and death.
Recent Spanish research has shown that oleic acid and a flavonoid called hydroxytyrosol, present in particularly high amounts in extra virgin olive oil, as well as the omega-3 unsaturated fatty acids present in fish, can prevent or alleviate acute pancreatitis.
These compounds influence the mechanisms involved in the development of pancreatitis at the molecular level.
Hydroxytyrosol is a flavonoid with antioxidant activity. It fights free radicals, which in excess damage valuable cell components (including cell membrane lipids) and contribute to the development of inflammation. Oleic acid from the group of omega-9 fatty acids and omega-3 fatty acids from fish are unsaturated fatty acids. Their presence in the diet has a positive effect on the lipid composition in cell membranes and promotes the formation of anti-inflammatory compounds.
The authors of the study remind that olive oil and fish are components of the Mediterranean diet, which was entered by UNESCO (United Nations Educational, Scientific and Cultural Organization) on the list of intangible cultural heritage of mankind and therefore “it is important to provide scientific evidence that would explain its beneficial effect on health “.