In a recent randomized, double-blind, placebo-controlled trial, an
olive (Olea europaea) fruit water extract supplement* helped to
decrease pain and inflammation in patients with osteoarthritis (OA) and
rheumatoid arthritis (RA).1 The trial has been published in the August issue of the journal Nutrition Research.
The 8-week trial was conducted by researchers from Arizona State
University’s Biodesign Institute and from CreAgri Inc. (Hayward, CA),
producers of the special olive vegetation water (OVW) supplement. In
total, 90 OA and RA patients, aged 55 to 75, all of whom were on
various conventional pharmaceutical medications, completed the trial.
Patients took 2 capsules twice each day, containing either the
supplement of 100 mg freeze-dried OVW or a placebo.
By the end of the study, patients in the treatment group showed
statistically significant improvements in specific activities of daily
living compared to the placebo group, as determined by the Health
Assessment Questionnaire-Disability Index. Although not statistically
significant, the placebo group also showed some improvement over time.
Both the treatment and placebo groups showed significant improvement in
joint pain and arthritis severity, based on physician assessment;
however only patients with OA in the OVW treatment group showed
significant improvement in regards to pain and swelling according to
the Disease Activity Score with 28-Joint Count index when compared with
placebo group.
C-reactive protein (CRP) —a measurement of inflammation—was
significantly reduced in patients taking the OVW supplement,
particularly in those patients diagnosed with RA. Additionally, RA
patients in the treatment group also experienced significantly lower
serum homocysteine levels compared to those given placebo. High levels
of homocysteine are common to RA patients and are thought to contribute
to a high rate of cardiovascular mortality. According to the study’s
authors, reductions in CRP and homocysteine levels could, in theory,
benefit the cardiovascular health of those taking the OVW supplement.
The supplement proved to be safe and was well tolerated by participants.
The authors wrote, “Introducing a natural and safe food extract into
the diet may have the same or better beneficial effects as an
intervention diet. Unlike current medications that have been found to
place users at risk for [cardiovascular disease], OVW acts both as an
anti-inflammatory and cardioprotective agent.”
-Courtney Cavaliere
* The olive fruit material is a patented preparation produced by
CreAgri Inc., Hayward, CA. According to the paper, the OVW is described
as follows: “Manzanilla olive fruit were de-pitted; and the pit-less
olive pulp was pressed to yield a liquid phase mixture composed of
olive oil, vegetation water, and solids by a mechanical device. Solids
were removed from the liquid phase mixture by centrifugation. The oil
and aqueous fractions were separated by centrifugation, and the aqueous
phase was collected. The aqueous olive fraction was treated with citric
acid (1%) for 6 months. The olive water fraction was freeze dried,
yielding a golden brown crystalline product containing at least 6%
simple phenols and polyphenols. The freeze-dried product was processed
into vegetarian-based capsules, each containing 100 mg of freeze-dried
product. The capsules were given to the OVW treatment group.”
Reference
1Bitler CM, Matt K, Irving M, et al. Olive extract
supplement decreases pain and improves daily activities in adults with
osteoarthritis and decreases plasma homocysteine in those with
rheumatoid arthritis. Nutrition Research. 2007;27:470-477. |