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J Agric Food Chem. 2008 Oct 22;56(20):9417-22. doi: 10.1021/jf801794q. Epub 2008 Sep 19.

Major phenolic compounds in olive oil modulate bone loss in an ovariectomy/inflammation experimental model.

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  • 1UNH, INRA Clermont-Ferrand/Theix, 63122 Saint Genès-Champanelle, France.

Abstract

This study was conducted to determine whether the daily consumption for 84 days of tyrosol and hydroxytyrosol, the main olive oil phenolic compounds, and olive oil mill wastewater (OMWW), a byproduct of olive oil production, rich in micronutrients, may improve bone loss in ovariectomized rats (an experimental model of postmenopausal osteoporosis) and in ovariectomized rats with granulomatosis inflammation (a model set up for senile osteoporosis). As expected, an induced chronic inflammation provoked further bone loss at total, metaphyseal, and diaphyseal sites in ovariectomized rats. Tyrosol and hydroxytyrosol prevented this osteopenia by increasing bone formation ( p < 0.05), probably because of their antioxidant properties. The two doses of OMWW extracts had the same protective effect on bone ( p < 0.05), whereas OMWW did not reverse established osteopenia. In conclusion, polyphenol consumption seems to be an interesting way to prevent bone loss.

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