Benefits
Extra virgin olive oil is an extraordinary product, with multiple organoleptic properties, which not only give a better taste to your dishes but also guarantee health benefits.
Prevents cardiovascular diseases
Extra virgin olive oil reduces bad cholesterol levels and increases good cholesterol levels thanks to the rich presence (over 70%) of monounsaturated fats. This type of fat reduces cholesterol levels in the blood, preventing cardiovascular diseases and improving heart health. Furthermore, thanks to the presence of polyunsaturated fats and essential fatty acids, such as linoleic and alpha-linolenic acid, Extra Virgin Olive Oil helps brain health.
Rich in natural antioxidants
Rich in natural antioxidants Extra Virgin Olive Oil is naturally rich in polyphenols, natural antioxidants rich in Vitamin E which reduce the aging process and protect cell membranes.
The perception of fruity and bitter-spicy depends on the presence of these molecules which give structure and character to the flavor of the Extra Virgin Olive Oil. Furthermore, a high concentration of polyphenols protects the oil from oxidation, giving it a longer shelf life.
The more or less high presence of these molecules depends on the raw material, the short processing time and the low extraction temperature of around 20 degrees.
Another advantage is to improve the absorption of vitamins, in particular A, E, D and K2.
Fights diabetes
Extra Virgin Olive Oil also contributes to the creation of insulin thanks to the presence of fatty acids and oleurepein which reduces blood glucose levels after meals.
According to a study by the Sapienza University of Rome, after just two hours of taking oleurepeine, a lower blood glucose level is present, making it a powerful natural ally against diabetes.
Helps lower blood pressure
Another benefit of Extra Virgin Olive Oil, dictated by polyphenols, is to reduce blood pressure. According to a study published in the American Journal of Hypertension, the regular consumption of Extra Virgin Olive Oil, thanks to the action of polyphenols, reduces blood pressure by improving endothelial function even in individuals with stage 1 essential hypertension.
Helps digestion
Extra virgin olive oil is a natural ally of the digestive system as it stimulates the contraction of the gallbladder and the production of bile. All this is possible thanks to the presence of oleic acid, which is 70-80% in Extra Virgin Olive Oil. Furthermore, EVO Oil improves digestion as it protects against excess acidity in the stomach; It is therefore particularly suitable for those suffering from gastritis or ulcers. Finally, a final benefit is to promote the regularity of intestinal function by improving the transit of food.
Reduces the risk of breast cancer and intestinal tumors
Thanks to the numerous substances present in Extra Virgin Olive Oil, a link has been found between its consumption and the risk of breast cancer. In fact, EVOO produced without the addition of chemical substances contains phytochemicals that inhibit the receptor responsible for the proliferation of tumor cells. According to research published in BMC cancer, the phytochemical polyphenols contained in EVOO slow down the HER2 breast cancer gene. The two polyphenols responsible for this extraordinary property are Lignans and Secoirodoids, present only in the highest qualities of oil or those cold pressed as this production method preserves the concentration of these substances. Furthermore, the presence of oleic acid, according to a study by the University of Bari, would help prevent intestinal tumors. This substance manages to block the inflammation of intestinal cells, preventing the formation of malignant tumors.
