polyphenols & cholesterol

For most, the concept of cholesterol can be more than a little confusing. There's "good cholesterol," "bad cholesterol" and triglycerides to boot. It can be difficult to understand how each component impacts our total cholesterol levels and ultimately how that correlates to our overall cardiovascular health. Let's focus our attention on HDL cholesterol (high density lipoprotein). This type of cholesterol is often referred to as the "good" cholesterol. HDL's main function in the body is to extract excess cholesterol from peripheral cells to transport to the liver for metabolism and excretion out of the body. This process is known as cholesterol efflux, and the cells responsible are the macrophages beneath the endothelium in our blood vessels. It has therefore been concluded the better this system operates, the lower an individual's risk for having a coronary event. The question on everyone's mind then becomes: How does what we consume impact this cholesterol efflux process? Olive oil consumption has been proven to protect against cardiovascular disease time and again due to its monounsaturated fatty acid content along with other bioactive compounds like polyphenols. While we know low HDL levels may increase the risk of a cardiac event, we have also come to discover a high HDL level alone does not imply a decreased risk of a cardiac event. So high "good" cholesterol is good but not good enough? What a groundbreaking study out of Madrid in 2014 did prove was that HDL cholesterol with enhanced functionality was indeed cardioprotective. The results of the study showed that 3 weeks of consumption of high polyphenol olive oil induced a significant enhancement of the subjects' cholesterol efflux. The polyphenol effect went as far as inducing changes to the biochemical properties of the high density lipoprotein causing the HDL functional enhancement. Participants in the study arm of the trial also demonstrated alterations in HDL particle size which directly relates to functionality. Higher levels of large HDL particles with lower levels of smaller HDL particles has been shown to be the more favorable profile against atherosclerotic heart disease. Lastly the study found lower levels of triglycerides within the HDL core in the participants who consumed 3 weeks of the high polyphenol olive oil which again has inverse indications in regards to developing coronary artery disease in these subjects. The data from this study only helps to support a core philosophy of Wildbranch in using food as preventative medicine. Looking at our consumption not just as fuel but also as a means to improve our quantity and quality of life is key to overall health and wellness. Let's continue to raise our daily spoon or glass as an act of care for our current and future selves. Cheers to health in 2023, Dr. Courtney