COMBINATION OF OILS

Abstract

A combination of oils as a supplement to, or component of, a regular diet, wherein it comprises marine oil, preferably herring oil, and cold-pressed virgin olive oil.

Claims

1. A combination of oils comprising herring oil and cold-pressed virgin olive oil.

2. The combination according to claim 1, further comprising one or more omega-3 fatty acids selected from EPA, DHA, or DPA.

3. The combination according to claim 1, wherein the hem g oil and cold-pressed virgin olive oil is at a ratio about 1:9 to 9:1.

4. The combination according to claim 1, wherein the combination of oils comprises: from 20% to 80% herring oil based on total weight of combination; from 20% to 80% cold-pressed olive oil based on the total weight of the combination; and from 0% to 40% omega-3 fatty acids selected from EPA, DHA or DPA, based on the total weight of the combination.

5. The use of the combination according to claim 1, formulated as a food supplement, dietary supplement, an edible oil, or a component of an oil-in-water or water-in-oil emulsion in foodstuffs.

6. A method of treating or preventing a disease or disorder selected from atherosclerosis, coronary heart disease, thromboses, psoriasis, rheumatoid arthritis, osteoarthritis, fibromyalgia, other pro-inflammatory diseases, non-alcoholic fatty, liver disease (NAFLD), non-alcoholic steatohepatitis (NASH), liver fibrosis, or combinations thereof comprising the administration of an amount of the combination of oils according to claim 1 to a patient in need thereof.

7. The method according to claim 6, wherein the disease or disorder is atherosclerosis, coronary heart disease, thromboses, psoriasis, rheumatoid arthritis, osteoarthritis, fibromyalgia, and other pro-inflammatory diseases, or combinations thereof.

8. The method according to claim 6, wherein the disease or disorder is non-alcoholic fatty liver disease (NAFLD), non-alcoholic steatohepatitis (NASH), liver fibrosis or combinations thereof.

9. The combination according to claim 3, wherein the ratio is 2:8 to 8:2.

10. The combination according to claim 3, wherein the ratio is about 3:7 to 7:3.

11. The combination according to claim 3, wherein the ratio is about 4:6 to 6:4.

12. The combination according to claim 3, wherein the ration is about 1:1.

13. The combination according to claim 4, wherein the combination of oil comprises approximately 30% to 60% herring oil based on total weight of the combination.

14. The combination according to claim 4, wherein the combination of oil comprises approximately 40% to 50% herring oil based on total weight of the combination.

15. The combination according to claim 4, wherein the combination of oil comprises approximately 30% to 70% cold-pressed virgin olive oil based on total weight of the combination.

16. The combination according to claim 4, wherein the combination of oil com.sub.prises approximately 50% to 60% cold-pressed virgin olive oil based on total weight of the combination.

17. The combination according to claim 4, wherein the combination of oil comprises approximately 10% to 40% omega-3 fatty acid selected from EPA, DHA or DPA based on total weight of the combination.

18. The combination according to claim 4, wherein the combination of oil comprises approximately 20% to 35% omega-3 fatty acid selected from EPA, DHA or DPA based on total weight of the combination.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0023] The present invention provides a combination of oils comprising herring oil and cold-pressed virgin olive oil.

[0024] In one embodiment of the invention, the ratio of herring oil to virgin olive oil in the combination is from 1:9 to 9:1, preferably 2:8 to 8:2, more preferably 3:7 to 7:3, even more preferably 4:6 to 6:4, and most preferably 1:1.

[0025] In another embodiment of the invention, the combination comprises from 20% to 80% herring oil, more preferred from 30% to 60% herring oil and most preferred from 40% is to 50% herring based on total weight of combination.

[0026] In yet another embodiment of the invention, the combination comprises from 20% to 80% cold-pressed virgin olive oil, more preferred from 30% to 70% cold-pressed virgin olive oil and most preferred from 50% to 60% cold-pressed virgin olive oil based on the total weight of the combination.

[0027] In a preferred embodiment of the invention, the combination further comprises one or more omega-3 fatty acids selected from EPA, DHA, and DPA to give a final total concentration of the omega-3 fatty acids in the combination of more than 1 gram per day.

[0028] Thus, in a further embodiment of the invention, the combination comprises from 0% to 40% omega-3 fatty acids selected from EPA, DHA and DPA, more preferred from 10% to 40% and most preferred from 20% to 35% omega-3 fatty acids selected from EPA, DHA and DPA based on the total weight of the combination. The total content of the selected EPA, DHA and DPA is 70-80 g/100 ml oil where DHA is about three times higher than EPA, and DPA is about half the concentration of EPA.

[0029] The herring oil and cold-pressed virgin olive oil are combined in ratios of 50% of each as the optimal combination. When omega-3 fatty acids are present, the combination may comprise 33% of herring oil and 33% of cold-pressed virgin olive oil in combination with 33% of omega-3 fatty acids enriched in DHA and DPA from fish oil.

[0030] Furthermore, the present invention relates to the use of the said combination as a food supplement, dietary supplement, an edible oil, or a component of an oil-in-water or water-in-oil emulsion in foodstuffs.

[0031] In another aspect the present invention provides the said combination for use in treatment or prophylaxis of diseases or disorders selected from the group consisting of atherosclerosis, coronary heart disease, thromboses, psoriasis, rheumatoid arthritis, osteoarthritis, fibromyalgia, other pro-inflammatory diseases, non-alcoholic fatty liver disease (NAFLD), non-alcoholic steatohepatitis (NASH) and liver fibrosis.

[0032] In a preferred embodiment of the invention, the diseases or disorders are selected from the group consisting of atherosclerosis, coronary heart disease, thromboses, psoriasis, rheumatoid arthritis, osteoarthritis, fibromyalgia and other pro-inflammatory diseases.

[0033] In another preferred embodiment of the invention, the diseases or disorders are selected from the group consisting of non-alcoholic fatty liver disease (NAFLD), non-alcoholic steatohepatitis (NASH) and liver fibrosis.

[0034] The combination according to the invention combines the effect of omega-3 fatty acids, monounsaturated fatty acids and a synergistic component which gives an anti-oxidation effect both in vivo and in vitro. This combination has advantageous properties in the form of better functional properties and longer storage life. The inventor has shown that a particularly advantageous effect is obtained using a product that comprises oil from herring and cold-pressed virgin olive oil, both of these components being manufactured in a known manner. The effect obtained is to be more pronounced than would be expected if each component were used alone.

[0035] Thus, the invention relates to a combination of oils as a supplement to a regular diet, comprising a combination of herring oil and cold-pressed virgin olive oil with and without added additionally omega-3 fatty acids, DHA, EPA and DPA.

[0036] What distinguishes herring oil from most other marine oils is that, in addition to comprising the omega-3 fatty acids EPA and DHA, it is rich in the long-chain monounsaturated fatty acids 20:1 and 2:2:1.

[0037] The cold pressed olive oil used in the combination of the invention, is characterized in that it has a great potential to prevent oxidation of polyunsaturated fatty acids measured in Oxidograph at 70 C. when the olive oil is combined with marine oils rich in omega-3 fatty acids. The qualities of olive oil are mainly due to its high content of monounsaturated fatty acids, especially oleic acid (18:1 n-7, n-9), vitamins A,E, D and K, and polyphenois with antioxidant activity (hydroxytyosol, tyrosol) secoirdoides (oleuropein), lignans (acetoxipinoresinol, pinoresinol, flavones, pigments and beta-carotene. That is, it is very rich in highly potent fat-soluble antioxidants, The olive oil in the combination of the invention is also distinguished by the high level of the to antioxidant oleocanthal which gives the combination of the invention a very characteristic bitter taste and this component in olive oil has been shown to have a number of interesting effects in itself (Parkinson and beast. Int. T. Mol. Sci. 2014; 15, 12323-12334, Review).

[0038] is The invention is explained in more detail in the examples below.

EXAMPLES

Example 1

[0039] A mouse study was conducted at TNO, Leiden, The Netherlands on the effect of adding the combination of the invention based on the combination of refined herring oil and cold-pressed virgin olive oil to the diet and comparing the effects with corn oil.

[0040] The ratio of herring oil to cold-pressed virgin olive oil in the combination of the invention used in the study was 50:50. A total amount of 1% of the oils was added to the diet.

[0041] In the control, 1% of corn oil was added to the diet.

[0042] The study was done by comparing the effect of the nutrient oil on reducing the development of lesions (atherosclerosis) in apoE /mice (Apo3 Leiden mice) fed with a fat diet with 0.25% cholesterol for 20 weeks as well as on the cellular and biochemical processes involved in the development of atherosclerosis with a corn oil as a control. At first, the mice were raised to the age of 12 weeks where the mice were put on a 3 week high cholesterol diet with 15% saturated fat and 1% (w/w) cholesterol. There were 20 mice in each group.

[0043] The results of the nutrient effect on lesions (atherosclerosis) showed that the combination of the invention reduced the formation of lesions by 49% (p <0.001).

Example 2

[0044] TNO, Leiden, The Netherlands, has developed, along with human liver pathologists, two validated diet-induced. NASH models that also develop liver fibrosis over time and a general measurement system for female mice (Liang et al., Lab Invest 2014, 94: 491-502; Liang et al. All PLoS ONE 2014 9 (12): e115922). The models have mapped the time in the development of the disease and mimic all the features of human pathology. NASH begins to develop after 12-16 months and liver fibrosis after 20-24 months.

[0045] Since inflammation is an essential factor in the development of this disease, it was of great interest to test both scientifically and, not least, the health aspect of the NASH models of the combination of the present invention with a very potent anti-inflammatory effect, to see whether the invention oil could hinder the development of NASA and liver fibrosis. As a control, corn oil was used. The same concentrations of the oils as indicated in Example 1 were used in this study.

[0046] The mice used for the studies of atherosclerosis in Example 1 were also analysed for liver injury, NASH and fibrosis measurements by histopathology after 20 weeks of feeding.

[0047] The results of the study showed: 25% reduction in so-called macrovascular steatosis (p <0.003) 23.3% reduction in microvascular steatosis 33.9% reduction in hypertrophy Liver lipids decreased by 72.9% (p=0.026)

[0048] Despite the fact that the NASH model was not optimal in this case (should be used higher amounts of fat that makes it more sensitive), the study showed that the combination of the invention has a very beneficial effect to reduce NASH. A reduction on NASH is very important in limiting the damaging effect of overweight that is constantly increasing throughout the world.

[0049] The conclusion is that the combination of the invention has the potential to prevent atherosclerosis and to reduce the harmful effects of fatty liver caused by increased fat intake.

Example 3

[0050] In this example, the APOE*3Leiden.CETP mice was used instead of the APOE*3Leiden as the APOE*3Leiden.CETP mice are more sensitive to cholesterol and more similar to humans. This study was also conducted at TNO Leiden, The Netherlands.

[0051] In this study, mean atherosclerotic lesion size was 370*10.sup.3 m.sup.2 per cross section, weheras in Example 1, the lesion size was 85*10.sup.3 m.sup.2, which means that the atherosclerotic process was more advanced in Example 3.

[0052] The ratio of herring oil to cold-pressed virgin olive oil in the combination of the invention used in the study was 50:50. A total amount of 1% of the oils was added to the diet. The effect of this invention blend was compared to the combination of seal oil and cold-pressed olive oil in WO 2006/118463. In addition, the effect of adding an omega-3 concentrate, particularly rich in DHA and DPA, was tested. This combination oil blend contained 1:1:1 of herring oil, cold-pressed olive oil and the omega-3 concentrate.

[0053] In the control, 1% of corn oil was added to the diet.

[0054] The study was done by comparing the effect of the nutrient oils on reducing the development of lesions (atherosclerosis) using female APOE*3Leiden.CETP mice put on a high fat cholesterol diet with 15% saturated fat and 1% (w/w) cholesterol for 16 weeks. There were 15 mice in each group.

[0055] The results of the nutrient effect on lesions (atherosclerosis) showed that the combination of herring oil and cold-pressed olive oil reduced lesions (atherosclerosis) by an average 42% (p<0.001) compared to 31% (p<0.05) for the combination of seal oil and cold-pressed olive oil. The herring oil combined with corn oil had a 32% (0.04) reduction.

[0056] The most superior effect of the combinations of the invention was obtained by the combination of herring oil, cold-pressed olive oil and the omega-3 concentrate as the reduction in atherosclerotic lesions was 56.7% (p<0.001) compared to the control.

[0057] The effect of the combination of oils according to the present invention on atherosclerotic lesion formation correlated well with the reduction in total cholesterol levels. The herring oil/cold-pressed olive oil had 18.7% reduction compared to 14.2% for the combination of seal oil and cold-pressed olive oil and 33.9% reduction was found for the combination of herring oil, cold-pressed olive oil and the omega-3 concentrate.