Compound From Olive-Pomace Oil Inhibits HIV Spread

Researchers in Madrid are claiming that they have discovered that a type of wax found in olive skin can help to slow the spread of HIV. "Their work shows that maslinic acid - a natural product extracted from dry olive-pomace oil in oil mills - inhibits serin-protease, an enzyme used by HIV to release itself from the infected cell into the extracellular environment and, consequently, to spread the infection into the whole body. These scientists from Granada determined that the use of olive-pomace oil can produce an 80% slowing down in AIDS spreading in the body."

Comments

HIV is not AIDs

[MSTCrow5429]

I'm skeptical. The source article, by stating "these scientists from Granada determined that the use of olive-pomace oil can produce an 80% slowing down in AIDS spreading in the body," conflates HIV with AIDs. You can slow down the spread a virus, such as the human immunodeficiency virus, in the body. You cannot slow down the spread of a syndrome, theorized not as caused directly by HIV, but by opportunistic infections as a result of HIV infection, in the body; only said opportunistic infections.

Correlation

[Brian Cohen]

I noticed that eastern Mediterranean countries that produce a lot of olives have a lower incidence of adult HIV. Not to imply that there is causation, and I know that other factors are at work, but I still found it interesting.

Re:OT: E.V.O.O doesn't mean what she thinks it mea

[spun]

Not just his, but outside the US, everyone's: the first run off from the first pressing of a batch of olives. It contains the purest oil and the least amount of olive solids. The olive solids create acidity, but that is by no means the proper measure of virgin or extra virgin status.

What did you think it meant?

Re:OT: E.V.O.O doesn't mean what she thinks it mea

[Synchis]

As mentioned in a subsequent reply, Extra Virgin Olive Oil refers to the very first Oil taken from the first pressing of olives, and traditionally has nothing to do with the oil's acidity.

In the states (and I presume canada) oils go through processing to remove impurities, kill bacteria, etc... and so whats labelled on a store shelf as extra virgin olive oil, really isn't, in the traditional sense. This is also why most north american olive oils are shipped in clear plastic containers, instead of opaque glass bottles. Traditional EVOO is light sensitive, and should be stored in opaque glass or metal cans to preserve the best flavour.

But yes, frying in EVOO is ridiculous. I use Peanut oil to fry in, and to season my Cast Iron pans (the best non-stick pan you'll ever know). :)