Olive extract supplement decreases pain and improves daily activities in adults with osteoarthritis and decreases plasma homocysteine in those with rheumatoid arthritis

The aim of this study was to determine the effects of a polyphenolic-rich olive extract on pain, inflammation, loss of mobility, and patients' general quality of life associated with osteoarthritis (OA) and rheumatoid arthritis (RA). In this double-blind, randomized, placebo-controlled study, the efficacy of freeze-dried olive vegetation water (OVW) on subjects with a diagnosis of OA or RA was evaluated. The treatment group received 400 mg of freeze-dried OVW per day for 8 weeks. Subjects were assessed using the Health Assessment Questionnaire–Disability Index. In addition, the Disease Activity Score With 28-Joint Count was used to evaluate joint pain and inflammation, and the Profile of Moods State questionnaire for overall well-being. During the same time intervals, serum samples were taken for clinical and biochemical tests. The RA subjects in the OVW treatment group showed significant decreases in serum homocysteine levels after 8 weeks of treatment. There was no significant change in any other clinical marker, including markers of kidney and liver function, at any time during the study, suggesting that the supplement was safe. There was significant improvement by treatment group for the Health Assessment Questionnaire–Disability Index. Subjects with OA in the OVW treatment group showed significant improvement in the Disease Activity Score With 28-Joint Count index. Thus, after a relatively short treatment with OVW, subjects with OA and RA reported decreased pain and improvement in activities of daily living. In addition, subjects with RA had a statistically significant decrease in serum homocysteine. High homocysteine levels in patients with RA have been associated with higher rates of mortality from cardiovascular events.