Similarities of Olive Oil and Ibuprofen

Researchers have identified a chemical in extra-virgin olive oil that shares two properties with the non-steroidal anti-inflammatory drug (NSAID) ibuprofen: the ability to induce a strong stinging sensation in the throat, and the ability to inhibit the prostaglandin-producing cyclo-oxygenase enzymes.

During earlier studies, investigators at the Monell Chemical Senses Center (Philadelphia, PA, USA) noticed the particularly intense stinging sensation experienced when swallowing ibuprofen solutions. When a serendipitous sampling of fresh extra-virgin olive oil induced the same stinging sensation, the investigators explored the possibility that the responsible compound might have pharmacologic properties similar to those of ibuprofen.

Their paper published in the September 1, 2005, issue of Nature described the isolation of oleocanthal (oleo = olive; canth = sting; al = aldehyde) from olive oil. Further it revealed that this substance inhibited the activity of the two inflammatory cyclo-oxygenase enzymes COX-1 and COX-2, a property shared by ibuprofen. It was not clear whether the same mechanism was responsible for the enzyme inhibition.

Senior author Dr. Paul Breslin, a researcher at the Monell Chemical Senses Center, said, "The Mediterranean diet, of which olive oil is a central component, has long been associated with numerous health benefits, including decreased risk of stroke, heart disease, breast cancer, lung cancer, and some dementias. Similar benefits are associated with certain NSAIDs, such as aspirin and ibuprofen. Now that we know of oleocanthal's anti-inflammatory properties, it seems plausible that oleocanthal plays a causal role in the health benefits associated with diets where olive oil is the principal source of fat.”






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Monell Chemical Senses Center