Evaluation of olive oil effects on human stress response by measuring cerebral blood flow

Yasue Mitsukura, Brian Sumali, Risa Nara, Kenichi Watanabe, Masami Inoue, Ken Ishida, Mika Nishiwaki, Masaru Mimura

Research output: Contribution to journalArticlepeer-review

Abstract

In this paper, we evaluated the effects of olive oil on human's stress level. In recent years, mental stress from harsh working environment have been causing serious problems to human health, both mentally and physically. Symptoms of stress may include feelings of worthlessness, agitation, anxiety, lethargy, insomnia, and behavioral changes. Additionally, the harsh working environments may cause the workers to adopt unhealthy dietary habits, contributing to the health issue. On the other hand, olive oil has been known to provide stress-relieving effects both by ingestion and by inhaling the scent. Here, we examined the effects of extravirgin olive oil ingestion for mitigating stress from deskwork. Three best-selling extravirgin olive oil in Japan were tested, and typing task was selected to emulate deskwork situation. Near-infrared spectroscopy (NIRS) is utilized in this study to visualize the response in brain via cerebral blood flow analysis and to measure participants’ stress level. Statistical analysis showed that the stress levels were lower during the olive oil ingestion experiment compared to no-oil experiment, even when measured one hour after the ingestion.

Original languageEnglish
JournalFood Science and Nutrition
DOIs
Publication statusAccepted/In press - 2021

Keywords

  • brain
  • cerebral blood flow
  • olive oil
  • stress
  • typing task

ASJC Scopus subject areas

  • Food Science

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