Arthritis - PubMed Health

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Causes, incidence, and risk factors

Arthritis involves the breakdown of cartilage. Cartilage normally protects a joint, allowing it to move smoothly. Cartilage also absorbs shock when pressure is placed on the joint, such as when you walk. Without the normal amount of cartilage, the bones rub together, causing pain, swelling (inflammation), and stiffness.

Joint inflammation may result from:

• An autoimmune disease (the body's immune system mistakenly attacks healthy tissue)
• Broken bone
• General "wear and tear" on joints
• Infection, usually by bacteria or virus

Usually the joint inflammation goes away after the cause goes away or is treated. Sometimes it does not. When this happens, you have chronic arthritis. Arthritis may occur in men or women. Osteoarthritis is the most common type. See: Osteoarthritis

Other, more common types of arthritis include:

• Ankylosing spondylitis
• Gonococcal arthritis
• Gout
• Juvenile rheumatoid arthritis (in children)
• Other bacterial infections (nongonococcal bacterial arthritis)
• Psoriatic arthritis
• Reactive arthritis (Reiter syndrome)
• Rheumatoid arthritis (in adults)
• Scleroderma
• Systemic lupus erythematosus (SLE)
  
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Arthritis - PubMed Health

How Olive Oil Reduces Inflammation

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While tasting extra-virgin olive oils in Sicily, Gary Beauchamp, PhD, director of the Monell Chemical Senses Center in Philadelphia, noticed a ticklish, peppery sensation in the back of his throat. It was nearly identical to the “sting” he’d felt when swallowing a liquid form of nonsteroidal anti-inflammatory drugs  (NSAIDs), such as ibuprofen and aspirin, during previous sensory studies. Beauchamp detected a connection between olive oil and inflammation.


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http://www.arthritistoday.org/nutrition-and-weight-loss/healthy-eating/food-and-inflammation/olive-oil-inflammation.php

EFSA Issues Olive Health Claims Opinion

PARMA, Italy—The European Foods Safety Authority (EFSA) issued a scientific opinion stating consumption of hydroxytyrosol and related polyphenols has a cause-and-effect relationship effect on the protection of blood lipids from oxidative damage (EFSA Journal 2011;9(4):2033). EFSA issued the Article 13 of Regulation (EC) No 1924/2006 following a request from the European Commission, the Panel on Dietetic Products, Nutrition and Allergies.
The opinion said polyphenols (e.g. hydroxytyrosol and oleuropein complex) in olive (olive fruit, olive mill waste waters or olive oil, Olea europaea L. extract and leaf) can be listed with claims of protection of low-density lipoprotein (LDL) particles from oxidative damage, maintenance of normal blood high-density lipoprotein (HDL) cholesterol concentrations, maintenance of normal blood pressure, “anti-inflammatory properties," “contributes to the upper respiratory tract health," “can help to maintain a normal function of gastrointestinal tract," and “contributes to body defenses against external agents."
EFSA determined that a minimum 5 mg of hydroxytyrosol and its derivatives in olive oil should be consumed daily to use a cardiovascular health claim.  The EFSA document said concentrations in some olive oils may be too low to allow the consumption of the 5 mg amount hydroxytyrosol and its derivatives with a regular and balanced diet.
The Panel considers polyphenols in olive (olive fruit, olive mill waste waters or olive oil, Olea europaea L. extract and leaf) standardized by their content of hydroxytyrosol and its derivatives (e.g. oleuropein complex) are sufficiently characterized in relation to the claimed effects.
In weighing the evidence, EFSA took into account that a well-designed-and-conducted study, and two smaller-scale studies showed a dose-dependent and significant effect of olive oil hydroxytyrosol and related compounds on lowering levels of oxidized LDL (oxLDL) in blood when consumed for three weeks. These studies were supported by one short-term and one acute study showing resistance of LDL to oxidation upon consumption of hydroxytyrosol and related compounds...

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http://www.naturalproductsinsider.com/news/2011/09/efsa-issue-olive-health-claims-opinion.aspx