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According to a new study, a natural byproduct of olive oil processing may have antioxidant properties and may help with exercising.
The study, which was led by nutritionists at Anglia Ruskin University (ARU) and published in the journal Nutrients, is the first to look at how natural olive fruit water can help people who like to be physically active.
Olive fruit water is a byproduct obtained during the production of olive oil. As olives are rich in polyphenols with antioxidant properties, a commercially available product called OliPhenolia is derived from olive fruit water, which is particularly high in hydroxytyrosol and other phenolic compounds.
In the first study of its kind, researchers investigated the potential benefits of OliPhenolia for individuals engaged in physical exercise. The study involved 29 recreationally active participants who consumed either OliPhenolia or a placebo, matched for taste and appearance, for 16 consecutive days. The results indicated a positive impact on various key markers of running performance.
The consumption of OliPhenolia demonstrated improvements in respiratory parameters during the beginning of exercise, as well as enhanced oxygen consumption and running efficiency at lower intensity levels, specifically lactate threshold 1.
While respiratory parameters during higher-intensity exercise, known as lactate threshold 2, were minimally impacted, the perceived exertion level of participants decreased. Furthermore, OliPhenolia resulted in improved acute recovery following incremental exercise.
According to the lead author, Dr. Justin Roberts, who is an Associate Professor in Health & Exercise Nutrition at Anglia Ruskin University (ARU), there has been a longstanding interest in the potential exercise benefits of polyphenols found in foods such as cherries and beetroot. However, consuming a sufficient amount of polyphenols from olives to achieve similar benefits would require an unrealistic daily intake, hence the researchers were intrigued to test the concentrated olive fruit water.
Similar to olive oil, the concentrated olive fruit water used in the study contains hydroxytyrosol. However, this product is a sustainable byproduct that is typically discarded during the production of olive oil. The researchers found an Italian company, Fattoria La Vialla, which decided to repurpose this wastewater as a dietary supplement.
According to the author, this “is the first study to investigate the use of this olive fruit water in an exercise setting and we found that 16 days of supplementation could have a positive influence on aerobic exercise, most notably at submaximal levels.
They discovered “that reduced oxygen cost and improved running economy, as well as improvements in acute recovery, indicate it could potentially benefit those who are undertaking regular aerobic exercise training.”
To confirm these results, they now want to do more study at Anglia Ruskin University. They also want to see whether it works to reduce the inflammation that comes with exercise and if it can be used for marathon preparation and recovery.
Source: 10.3390/nu15020421
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