Mediterranean Diet's Cellular Benefits Unveiled in New Study
TEHRAN (Tasnim) – A new study led by Stanford School of Medicine researchers has shed light on one of the cellular mechanisms behind the health benefits of the Mediterranean diet, which is known to promote longevity and overall well-being compared to diets high in fast food, meat, and dairy.
The research, conducted on laboratory worms, established a correlation between monounsaturated fatty acids, such as those found in olive oil and nuts, and lifespan.
While fats have generally been viewed as detrimental to health, professor of genetics Anne Brunet, PhD, explained that specific types of fats, or lipids, can have beneficial effects. The study focused on oleic acid, a fat component found in the Mediterranean diet.
It was discovered that worms fed with a diet rich in oleic acid exhibited an increased number of lipid droplets, which are key cellular structures, and showed enhanced protection of cellular membranes against oxidative damage.
The results were significant, with the worms on an oleic acid-rich diet living approximately 35% longer than those on a standard diet. Intriguingly, the number of lipid droplets in the worms accurately predicted their remaining lifespan, serving as an indicator of longevity.
Lead author of the research, research scientist Katharina Papsdorf, PhD, stated that "worms with greater numbers of lipid droplets live longer than those with fewer droplets."
The study employed the small roundworm C. elegans as a model organism due to its short lifespan and the ease of conducting genetic research on it. By comparing the effects of feeding the worms bacteria supplemented with oleic acid versus a structurally similar compound called elaidic acid, which is considered unhealthy, the researchers observed that only the oleic acid diet increased the number of lipid droplets and extended lifespan.
Lipid droplets function as reservoirs for fats and play a vital role in cellular metabolism. The researchers also noted an increase in the number of peroxisomes, which are involved in metabolism and oxidation, in the intestinal tissue of worms exposed to oleic acid. These findings suggest that lipid droplets and peroxisomes may be co-regulated and have a significant impact on aging.
Furthermore, oleic acid supplementation demonstrated a reduction in lipid oxidation, a chemical reaction that damages cellular membranes, while elaidic acid increased lipid oxidation. This protective effect of oleic acid on cellular membranes is crucial as it prevents leakage and failure, thereby averting adverse biological consequences.
The study's findings provide new insights into the biological pathways influenced by beneficial monounsaturated fatty acids, offering a potential explanation for the positive effects of the Mediterranean diet on health and longevity. The researchers acknowledge that further investigation is required to determine if these results translate to humans and to better understand the impact of lipid droplets in various tissues and disease contexts.
