SUMMARY SPECIMENS OF EXTRA VIRGIN OLIVE OIL.
The consumption of olive oil produces very favorable consequences for health. In addition to its sensorial and gastronomic properties, many scientific studies have demonstrated its numerous properties in the field of health and in the prevention of different diseases.
Studies conducted in recent decades comparing different eating styles have shown that the countries of the Mediterranean have better life expectancies and lower rates of cardiovascular diseases and cancer than other countries in the world. This thanks to the so-called Mediterranean Diet, a style of food where olive oil plays a leading role.
Several groups of researchers have identified the minor components of olive oil, all of them very beneficial for most of the functions of the human body, particularly the large amount of antioxidants and vitamins (tocopherols, carotenoids, oleuropein and phenolic-hydroxytyrosol compounds) , which give it especially important properties. The available data on its metabolism, bioavailability and biological effects highlight its remarkable antioxidant function that prevents cell oxidation and protects against free radical injury.
Olive oil is a nutrient of high biological and therapeutic value, and the secret lies in its chemical structure.
Fats play an important role as energy source of our body, so it is not possible to conceive a healthy life without them. However, their high caloric intake transforms them into a risk to take into account when choosing between different energy sources.
Olive oil has a caloric value of 9 calories per gram, the same as any other animal or vegetable fat, however, its chemical composition - high in monounsaturated fatty acids, specifically oleic acid (around 70%), and low in saturated and polyunsaturated - they make it much healthier than other oils.
The consumption of two tablespoons daily of extra virgin olive oil contributes 50% of the amount of vitamin E recommended for men and 62.5% for women. In addition, it provides vitamin A (favors the body's defenses), D (antirachitic), F and K (anti-hemorrhagic).
It has also been shown to have important effects on the circulatory system: it helps prevent arteriosclerosis and heart diseases, mainly myocardial infarction, angina pectoris and cerebral thrombosis. It reduces total cholesterol and LDL (bad) cholesterol, blood pressure, platelet aggregation and blood clotting. In contrast, HDL (good) cholesterol increases.
Another of its benefits refers to its anticancer properties. It is proven that olive oil helps protect against breast cancer and protects against other forms of this disease.
In relation to the digestive system, the moderate consumption of olive oil improves the functioning of the stomach, liver, pancreas and intestine. In addition, this product turns out to be a natural remedy against ulcers, reduces gastric acidity and also acts as an anti-inflammatory.
In the endocrine system, it improves metabolic functions, and in the bone system stimulates growth and favors the absorption of calcium and mineralization of bones.
The protective effect of virgin olive oil could be more important in the first decades of life, so it advises that its consumption begins before puberty and is maintained throughout life. In fact, many pediatricians recommend incorporating it in infant feeding, for the type of unsaturated fats it contains, and whose properties can replace some of the contributions of breast milk. But it is also beneficial for the elderly because of its antioxidant properties, since it prevents neurodegenerative diseases such as Alzheimer's disease; and lately it has been proven to have important effects on the healthy growth of the fetus during pregnancy.
But that is not all. The consumption of olive oil also has a protective and tonic effect on the epidermis, which is why it is recommended for all those who are especially concerned about their skin.
We can conclude that olive oil, due to its composition of fatty acids, vitamin E content and other antioxidants, its balance in other components and its balance in aroma and flavor, is the most suitable for human consumption, both in crude and in fried, offering a protective effect on human health.
Circulatory system: helps to prevent atherosclerosis and its risks, hypertension, myocardial infarction, heart failure, kidney failure and cerebral hemorrhages. It is demonstrated that the Mediterranean populations suffer less obesity and have a lower mortality rate due to cardiovascular diseases. It acts as an anticoagulant, liquefying the blood and reducing the possibility of coa formation