The Health Properties of the Oil
THE HEALTH PROPERTIES OF THE EXTRA-VIRGIN OLIVE OIL
Numerous studies and researches conducted in recent years have amply demonstrated the beneficial properties resulting from regular consumption of extra virgin olive oil, countless benefits and unthinkable that we propose below in synthetic way.
THE IMPORTANCE OF THE MEDITERRANEAN DIET
The rediscovery of the validity of the Mediterranean diet has taken consistency in the '70s, when one is aware of the profound existing between the way of eating and the alarming increase of certain typical diseases of the modern society advanced from the occident, the so - called “diseases from welfare” of “diseases from civilization”.
The Mediterranean diet has been so universally recognized as the best nutrition to maintain health in general, and in particular from cardiovascular diseases, from cancer and diabetes.
It found that in the Mediterranean populations the incidence of coronary heart disease is significantly lower than in countries of Northern d Europe and of the North America.
It was found that cholesterol levels are significantly reduced when the animal fats are replaced by vegetable fats, especially from those contained in olive oil.
POSITIVE EFFECTS ON THE CHOLESTEROL
The extra virgin olive oil helps to reduce the excess of cholesterol.
Does not generate at all "bad" cholesterol (LDL), favouring, to contrary, the formation of the “good” cholesterol (HDL).
The last ensures the integrity of our arteries, cleans them from possible atherosclerotic plaque and by LDL, preventing these substances from sticking to artery walls, clogging up.
ANTIOXIDANT AND ANTIAGEING EFFECTS
Even the skin has been resulted particularly sensitive to the beneficial effects of the olive oil.
In fact, in consideration of the composition of the epidermis, it is considered that the intake of olive oil contributes to the reduction of oxidative damage and thus to a lower overall photosensitivity of the skin.
Among other things, the extra virgin olive oil, that derived
from the first pressing, has a high content of phenolic
compounds, whose concentration, varying according to
climate, type of land on which the plant grows and the
degree of succulence of fruit, is about 500 mg per litre.
The term antioxidant is referred to those molecules that are capable of blocking the generation of the free radicals (responsable for the processes of cellular ageing) and to prevent the diffusion.
Furthermore, the topical application of olive oil showed a reduction in the onset of skin cancer in subjects exposed to ultraviolet light.
PROTECTIVE EFFECTS AGAINST THE NEOPLASIE
Numerous studies have evaluated the correlation between the nutritious use of the olive oil and the insurgence of cancer.
In fact, studies have shown both a lower incidence of occurrence that a lower mortality for cancer, specifically breast cancer, pancreatic cancer, colon cancer, endometrial and prostate cancer in Mediterranean countries than in countries of Northern Europe and North America.
Moreover the polyphenols exercise inhibitory effects carcinogenesis, by interfering favourably in the phases of the initiation, of the promotion and of the progress.
effects of polyphenols exert carcinogenesis by interfering
stages of initiation, promotion and progression.
Even the squalene, largely contained in olive oil, has highlighted its beneficial anti-cancer properties.
HIGH CONTAIN VITAMINIC
The olive oil has an interesting content of vitamin “A” and vitamin “E ", whose quantity does not depend only on the variety of olives, but mainly by the quality, ripeness and health of the olives themselves.
The more deteriorated the olives are so the lower the vitamin content is in the oil.
FAVOUR THE GROWTH
The richness of fat provides a more balanced development in children, helping the cellular tissue in the assimilation of substances essential to growth.
To put just a little oil in the baby food is the more healthy and the more pleasant condiment.
Even for boys is important a rich diet of extra virgin olive oil, because a body in growth needs for a supplement in the daily contribution of energies and calories.
REGULATE THE INTESTINE
Extra virgin olive oil helps the liverwort activity and regulates that intestinal.
The consumption of extra virgin olive oil reduces the risks of gastric and duodenal ulcers, exercise a laxative action, more effective on the empty stomach and helps to correct the chronic illness cold.
It also has a protective effect against the formation of gallstones.
The Extra virgin olive oil is not less digestible than the other oils.
the contrary, it has been scientifically proven that is the only oil digestible to 100%, compared with 85% of the sunflower oil, 81% of the peanut oil and 36% of the seed corn oil.
Compared to other fats, particularly those of animal origin, extra-virgin olive oil is what is digested more quickly.
Numerous studies have amply demonstrated that the harmonic
composition of fatty acids and many minor components of
olive oil protect the human body from the cardiovascular
diseases, from the arteriosclerosis and from the cellular
ageing, reduces the thrombotic risk, it has action
hypertensive, enhances the immune response, promotes the
growth of long bones and the absorption of calcium and helps
digestion, reduces the risk of gastric and duodenal ulcers,
stimulates the production of enzymes of the pancreas,
promotes the production of bile, ease the activity of the
liver and gall bladder emptying, has a protective effect
against the formation of gallstones, enhances the intestinal
utilization of fat and fat-soluble vitamins, fights
constipation, and powering choice for striated muscle,
protects against diabetes and some cancers.
Copyright © 2009-2017 - www.santolio.it - All Rights Reserved, every form of reproduction, total or partial, it's expressly forbidden
Agricultural Farm "Villa Carmine" - Contrada Carmine s.n. - 72012 Carovigno (BR) - ITALY
E-mail: firstname.lastname@example.org - Phone & Fax (+39) 0831.342274 - (+39) 0831.968410 - Mobile (+39) 337.934392