OLIVE OILS AND HEALTH 184 In a strict sense, anti-inflammatories should be considered immunosuppressors, given that, as previously mentioned, inflammation is one of the mechanisms of the immune response. In this response, several cell types are involved, mainly leukocytes which produce molecules known as cytokines. Some of these, for instance interleukin-6 present high anti-inflammatory activity. Advanced research has produced molecules such as tocilizumab which selectively blocks interleukin-6 binding to its receptor on the surface of the cell involved in the inflammatory process. Currently, tocilizumab together with other drugs, are used in the treatment of the inflammatory response associated with CoViD-19. Drugs capable of modifying immune system mechanisms are known as immunomodulators. 15.4. Effect of fats on the immune system Fatty acids, the basic components of fats and oils, are not only involved in nutritional functions in our body. They, or their metabolites, also play a key role as mediators in non-nutritional processes. Omega-3 polyunsaturated fatty acids, like those present in fish oil, are powerful suppressors of the immune response, particularly inflammation. A diet rich in this type of fat is therefore recommended to reduce the incidence and symptoms of chronic inflammatory diseases such as rheumatoid arthritis. Such a diet, however, when ingested excessively could increase susceptibility to a microbial infection, particularly in individuals at risk such as the elderly, patients with immunosuppressive pathologies (e.g., diabetes and neoplasia), and those receiving chronic anti-inflammatory treatment. Oleic acid, an omega-9 monounsaturated fatty acid, is the basic component of olive oil, the main source of fat within the Mediterranean diet. Diets rich in monounsaturated fatty acids reduce the inflammatory response, although to a lesser degree than those rich in polyunsaturated ones. Olive oil also increases the phagocytic activity of cells involved in the innate immune response for pathogen elimination. Olive oil is therefore a main candidate for the manufacture of parenteral lipid emulsions to be administered to immune-compromised patients with a high risk for widespread infections. In summary, and from an immunologic approach, olive oil is a dietary component with an immune-suppressive beneficial effect on inflammatory pathologies. It does not, however, suppress defensive mechanisms against infectious agents like other fats, for instance, the polyunsaturated ones. Olive oil-rich diets have been associated with a longevity increase at population level.
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