Olive oil & Health

Olive oil & Health

OLIVE OIL AND ARTERIOSCLEROSIS

It has been demonstrated that olive oil has an effect in preventing the formation of blood clots and platelet aggregation. It has been observed that by avoiding excessive blood coagulation, olive-oil-rich diets can attenuate the effect of fatty foods in encouraging blood clot formation, thus contributing to the low incidence of heart failure in countries where olive oil is the principal fat consumed.

OLIVE OIL AND CHOLESTEROL

Olive oil lowers the levels of total blood cholesterol, LDL-cholesterol and triglycerides. At the same time it does not alter the levels of HDL-cholesterol (and may even raise them), which plays a protective role and prevents the formation of fatty patches, thus stimulating the elimination of the low-density lipoproteins.

ANTIOXIDANTS IN OLIVE OIL

Vitamin E (alpha-tocopherol), carotenoids and phenol compounds (simple phenols such as hydroxytyrosol and complex phenols such as oleuropein) are all antioxidants whose activity has been demonstrated in vitro and recently in vivo, revealing further advantages in the prevention of certain diseases and also of ageing.

OLIVE OIL AND CANCER

Epidemiological studies suggest that olive oil exerts a protective effect against certain malignant tumors (breast, prostate, endometrial, digestive tract,).

OLIVE OIL AND BLOOD PRESSURE

There is recent evidence that when olive oil is consumed the daily dose of drugs needed to control blood pressure in hypertensive patients can be decreased, possibly because of a reduction in nitric acid caused by polyphones.

Olive  oil and skin

On top of polyphenols, olive oil has a large proportion of vitamins A, D and K, as well as vitamin E, the main source of protection against the free radicals that produce cell oxidation. This makes it a good aid in specific therapies to treat skin disorders such as acne, psoriasis and seborrheic eczemas.