Background: The aim of this study was to analyse the nutraceutical properties of table green olives Nocellara del Belice, a traditional Mediterranean food. The Mediterranean Diet has as key elements olives and extra virgin olive oil, common to all Mediterranean countries. Olive oil is the main source of fat and can modulate oxidative stress and inflammation, whereas little is known about the role of olives. Moreover, emerging evidences underline the association between gut microbiota and food as the basis of many phenomena that affect health and delay or avoid the onset of some age-related chronic diseases. Methods: In order to show if table green olives have nutraceutical properties and/or probiotic effect, we performed a nutritional intervention, administering to 25 healthy subjects (mean age 38,3), 12 table green olives/day for 30 days. We carried out anthropometric, biochemical, oxidative stress and cytokines analyses at the beginning of the study and at the end. Moreover, we also collected fecal samples to investigate about the possible variation of concentration of Lactobacilli, after the olives consumption. Result: Our results showed a significant variation of one molecule related to oxidative stress, malondialdehyde, confirming that Nocellara del Belice green olives could have an anti-oxidant effect. In addition, the level of interleukin-6 decreased significantly, demonstrating how this food could be able to modulate the inflammatory response. Moreover, it is noteworthy the reduction of fat mass with an increase of muscle mass, suggesting a possible effect on long time assumption of table olives on body mass variation. No statistically significant differences were observed in the amount of Lactobacilli, although a trend towards an increased concentration of them at the end of the intervention could be related to the nutraceutical effects of olives. Conclusion: These preliminary results suggest a possible nutraceutical effect of daily consumption of green table olives Nocellara del Belice. To best of our knowledge, this is the first study performed to assess nutraceutical properties of this food. Of course, it is necessary to verify the data in a larger sample of individuals to confirm their role as nutraceuticals.
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机译：背景：这项研究的目的是分析传统的地中海食物食用绿橄榄Nocellara del Belice的营养保健特性。地中海饮食以橄榄和特级初榨橄榄油为主要元素，为所有地中海国家所共有。橄榄油是脂肪的主要来源，可以调节氧化应激和炎症，而对橄榄油的作用知之甚少。此外，新出现的证据强调肠道菌群与食物之间的关联是许多影响健康，延缓或避免某些与年龄相关的慢性疾病发作的现象的基础。方法：为了显示食用绿橄榄是否具有营养功效和/或益生菌作用，我们进行了营养干预，对25名健康受试者（平均年龄38,3），每天食用12食用绿橄榄30天。在研究开始和结束时，我们进行了人体测量，生化，氧化应激和细胞因子分析。此外，我们还收集了粪便样本，以研究食用橄榄后乳酸菌浓度的可能变化。结果：我们的结果表明，与氧化应激相关的一个分子丙二醛存在显着变化，这证明Nocellara del Belice绿橄榄可能具有抗氧化作用。另外，白细胞介素6的水平显着下降，表明这种食物如何能够调节炎症反应。此外，值得注意的是，脂肪含量随肌肉质量的增加而减少，这提示食用橄榄油对人体质量变化可能具有长期影响。尽管在干预结束时乳酸菌浓度增加的趋势可能与橄榄的营养保健作用有关，但未观察到乳酸杆菌含量的统计显着差异。结论：这些初步结果表明，每天食用绿橄榄Nocellara del Belice可能具有营养保健作用。据我们所知，这是第一项评估该食品营养价值的研究。当然，有必要在更大的个体样本中验证数据，以确认其作为营养保健品的作用。
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