Virgin Olive oil, Fish Fatty Acids Can Prevent Acute Pancreatitis

Researchers at the University of Granada Physiology Department have discovered that Oleic acid and hydroxytyrosol found in virgin olive oil and n-3 polyunsaturated fatty acids found in fish affect the cellular mechanisms involved in the development of acute pancreatitis. Including them in one's diet may prevent or mitigate the disease.

In the first study to examine how fatty acids and antioxidants affect the cellular mechanisms that respond to local inflammation in the pancreas, the University of Granada scientists evaluated the role of antioxidants from a preventive approach. In their experiments on mice, they induced cell damage after the mice had been fed the fatty acids and antioxidants.

"There is increasing evidence that there are oxidative-inflammatory processes involved in the origin of chronic diseases and that diet plays an important role in such processes,' said the study's author, María Belén López Millán.


Source:
María Belén López Millán.  University of Granada Physiology Department. Phone Number: +34 958241000 Ext. 2031

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