Maslinic acid in olive fruit alleviates mild knee joint pain and improves quality of life by promoting weight loss in the elderly
| Autor: | Noriya Hori, Myra O. Villareal, Satoshi Fukumitsu, Kazuhiko Aida, Akihiro Hino, Yuji Naito, Hiroko Isoda |
|---|---|
| Rok vydání: | 2016 |
| Předmět: |
0301 basic medicine
medicine.medical_specialty Clinical Biochemistry Medicine (miscellaneous) olive fruit extract Placebo Gastroenterology 03 medical and health sciences chemistry.chemical_compound Ingredient Quality of life Maslinic acid Weight loss Internal medicine knee joint pain medicine Nutrition and Dietetics biology business.industry biology.organism_classification anti-inflammation Surgery 030104 developmental biology chemistry Olea Therapeutic food Original Article maslinic acid weight loss medicine.symptom business Body mass index |
| Zdroj: | Journal of Clinical Biochemistry and Nutrition |
| ISSN: | 1880-5086 0912-0009 |
| DOI: | 10.3164/jcbn.16-40 |
| Popis: | Consumption of olives (Olea europaea L.) is associated with a low incidence of inflammation-related diseases. Olive fruit is rich in bioactive pentacyclic triterpenoids, mainly maslinic acid. This study, a randomized, double-blind, and placebo-controlled trial, examined the effects of an orally administered maslinic acid supplement, olive fruit extract, on 20 middle-aged and elderly volunteers with mild knee joint pain. Each subject (58 ± 7 years) received either olive fruit extract, containing 50 mg maslinic acid (n = 12), or placebo (n = 8) daily for 12 weeks and evaluated for pain and physical functions as primary outcome measures. Secondary outcome measures included body composition and inflammatory biomarkers in serum. Although both groups exhibited improved pain visual analogue scale score and quality of life after supplementation, symptoms were better in the maslinic acid group than in the placebo group. After 12 weeks, maslinic acid group exhibited significant decrease in body weight and body mass index suggesting that maslinic acid affected the weight of volunteers with mild knee joint pain. Therefore, olive products containing maslinic acid may be useful as a new preventive and therapeutic food ingredient for arthritic diseases. Since this clinical study is a preliminary study, it was not registered in a publicly accessible database. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|