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New Anti-cancer Components Of Extra virgin Olive Oil Revealed
Good quality extra-virgin olive oil contains health relevant chemicals, phytochemicals’, that can trigger cancer cell death. New research sheds more light on the suspected association between olive oil-rich Mediterranean diets and reductions in breast cancer risk.
A team of researchers set out to investigate which parts of olive oil were most active against cancer. Their findings revealed for the first time that all the major complex phenols present in extra-virgin olive oil drastically suppress over expression of the cancer gene HER2 in human breast cancer cells.
Extra-virgin olive oil is the oil that results from pressing olives without the use of heat or chemical treatments. It contains phytochemicals that are otherwise lost in the refining process. Menendez and colleagues separated the oil into fractions and tested these against breast cancer cells in lab experiments. All the fractions containing the major extra-virgin phytochemical polyphenols (lignans and secoiridoids) were found to effectively inhibit HER2.
Although these findings provide new insights on the mechanisms by which good quality oil, i.e. polyphenol-rich extra-virgin olive oil, might contribute to a lowering of breast cancer risk in a HER2- dependent manner, extreme caution must be applied when applying the lab results to the human situation. As the authors point out, “The active phytochemicals (i.e. lignans and secoiridoids) exhibited tumoricidal effects against cultured breast cancer cells at concentrations that are unlikely to be achieved in real life by consuming olive oil”.
Nevertheless, and according to the authors, “These findings, together with the fact that that humans have safely been ingesting significant amounts of lignans and secoiridoids as long as they have been consuming olives and extra-virgin oil, strongly suggest that these polyphenols might provide an excellent and safe platform for the design of new anti breast-cancer drugs”.
Fat consumption after Duodenal Switch
The addition of moderate amount of fat in to your diet, after Duodenal Switch operation will result in loose bowel movement. By reducing the fat absorptive capacity in the small bowel after surgery, more fat is found in the colon. This results in loose bowel movements. In some patients who have had problem with constipation before surgery, and continue to have the same problem after DS, addition of some fat can be helpful. Excessive amount of fat however, will create problem.
Types of olive oil
Generally, olive oil is extracted by pressing or crushing olives. Olive oil comes in different varieties, depending on the amount of processing involved. Varieties include:
- Extra virgin – considered the best, least processed, comprising the oil from the first pressing of the olives.
- Virgin – from the second pressing.
- Pure – undergoes some processing, such as filtering and refining.
- Extra light – undergoes considerable processing and only retains a very mild olive flavor.
When buying olive oil you will want to obtain a high quality EXTRA VIRGIN oil. The oil that comes from the first “pressing” of the olive, is extracted without using heat (a cold press) or chemicals, and has no “off” flavors is awarded “extra virgin” status. The less the olive oil is handled, the closer to its natural state, the better the oil. If the olive oil meets all the criteria, it can be designated as “extra virgin”.
What is pure and light olive oil? “Pure” olive oil is made by adding a little extra virgin olive oil to refined olive oil. It is a lesser grade oil that is also labeled as just “olive oil” in the U.S.
“Light” olive oil is a marketing concept and not a classification of olive oil grades. It is completely unregulated by any certification organizations and therefore has no real precedent to what its content should be. Sometimes, the olive oil is cut with other vegetable oils.
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