A study from Anglia Ruskin University reveals that olive water, a by-product of olive oil production, may have antioxidant benefits and support physical performance. Researchers found that consumption of OliPhenolia, a commercially available olive water product, improved respiratory parameters, oxygen consumption, running economy, and acute recovery in active recreational participants.
This research is the first to investigate the exercise benefits of consuming olive water.
According to recent findings, a natural byproduct of olive oil production may provide antioxidant benefits and improve physical exercise.
The study, published in the journal Nutrients and led by nutrition experts from Anglia Ruskin University (ARU), is the first to examine the benefits of natural olive water for people who engage in recreational physical activity.
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 after 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’d have to consume large amounts of them daily, which isn’t realistic, so we made a point of testing this concentrated olive water.
“Like olive oil, it contains hydroxytyrosol, but this olive water is a sustainable by-product. 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 – which decided to transform this wastewater into a food 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 could positively influence aerobic exercise, especially at sub-optimal levels. maximum.
“We found that reduced oxygen cost and improved running economy, along with improvements in acute recovery, indicate that this could 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.
Reference: “The effect of a hydroxytyrosol-rich, olive-derived phytocomplex on aerobic exercise and acute recovery” by Justin D. Roberts, Joseph B. Lillis, Jorge Marques Pinto, Havovi Chichger, Álvaro López-Samanes , Juan Del Coso, Rodrigo Zacca and Ashley GB Willmott, January 13, 2023, Nutrients.
DOI: 10.3390/nu15020421
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.