New research has revealed that a natural byproduct of olive oil production might potentially have antioxidant benefits and support exercise.
The study, led by nutrition researchers at Anglia Ruskin University (ARU) and published in the journal Nutrients, is the first to examine the benefits of natural olive water for recreationally active people.
Olive water is a waste product derived from the production of olive oil. Olives contain polyphenols which have antioxidant properties, and a commercially available olive fruit water product called OliPhenolia contains a number of phenolic compounds and is particularly rich in hydroxytyrosol.
The first study of its potential benefits for exercisers involved 29 recreationally active participants who consumed OliPhenolia or a placebo, matched for taste and appearance, over 16 consecutive days, and it was found positive effects on several key markers of running performance.
Consumption of OliPhenolia improved respiratory parameters at the start of exercise as well as oxygen consumption and running economy at lower intensity levels (lactate threshold 1).
Breathing parameters at higher intensity (lactate threshold 2) were largely unaffected, but perceived exertion – how hard participants thought their bodies were working – was improved, as was acute recovery following a progressive exercise.
Lead author Dr Justin Roberts, Associate Professor of Health and Exercise Nutrition at Anglia Ruskin University (ARU), said: “For a long time I have been interested in the benefits of polyphenols for exercise, such as those derived from cherries and beets. To get similar benefits from olives, you would need to consume large amounts daily, which is unrealistic, so we were keen to test this concentrated olive water.
“Like olive oil, it contains hydroxytyrosol, but this olive fruit water is a long-lasting byproduct. It is usually thrown away during the production of olive oil, and we found a company in Italy – Fattoria La Vialla, a biodynamic farm in Tuscany – that decided to turn this waste water into a dietary supplement.
“Ours is the first study to investigate the use of this olive water in an exercise setting and we found that 16 days of supplementation might positively influence aerobic exercise, especially at sub-optimal levels. maximum.
“We found that the reduced oxygen cost and improved running economy, as well as improved acute recovery, indicate that this might potentially benefit those undertaking regular aerobic training.
“We now intend to conduct further research at Anglia Ruskin University to corroborate these findings. We are also investigating whether this product can be used for marathon training and recovery, as well as testing its effectiveness in suppressing exercise-associated inflammation.”
Dr. Roberts carried out the work with researchers Jorge Pinto and Joe Lillis. The research was funded by Fattoria La Vialla, Arezzo, Italy. The funders had no role in the design of this peer-reviewed study; in the collection, analysis or interpretation of data; in writing the manuscript; or in the decision to publish the results.
