Hello everyone!
I would like to take this opportunity fornitami by a journalist who just yesterday I was asked some questions about the properties of olive oil, to offer some useful information about it. Here in this article some good news on some aspects that do not always find on the web.
The interest in studying the effects of olive oil on heart disease risk is due to the observation that in the 80 Mediterranean populations had a lower propensity to develop cardiovascular disease. In fact, olive oil is the main fat in a typical Mediterranean diet and consequently is the main source of energy (calories) in the diet of the people of Southern Europe.
Olive oil contains a particular subtype of unsaturated fatty acids: monounsaturated fatty acids, mainly in the form of oleic acid, which contribute also to its conservation, because more heat stable such as polyunsaturated fats. A diet low in saturated fat (very common in many foods such as meat and dairy) and however rich in unsaturated fats (olive oil, but also fish and nuts) may be a useful strategy to reduce levels of LDL in the blood (these are the "low-density lipoproteins, commonly known as" bad cholesterol "). This is the first step in the prevention of cardiovascular disease, but not all. Other substances contained in olive oil, have a key role in the prevention of heart disease.
Regarding oils "virgin" and "extra virgin", these are to be preferred since they are extracted from olives that does not require the use of chemical solvents. In particular, extra-virgin olive oils must have a low level of acidity and a distinctive taste. In Italy, high quality oils are tested by qualified experts in recognition of its sensory characteristics.
Another good rule of thumb when choosing olive oil, is to check the label (when mentioned) if the extraction was carried out at low temperature (eg by centrifugation or pressure). In fact, the heat can destroy many important components and alter the quality oil.
Olive oil also contains vitamin E, which is also useful for its preservation, but not all. Vitamin E is an important antioxidant and as such are able to fight free radicals that are responsible for DNA damage (which can lead to mutations in genes important in some cases can result in cancer development), and is also able to prevent the oxidation of lipids. As regards the latter, it is important to remember that the oxidation of LDL is considered the first step toward atherosclerosis.
Among the numerous substances contained in oil of oil, found mainly polyphenols. The olecanthal for example, is one of the compounds have shown anti-inflammatory activity. Oleuropein is also another closely related substance all'olecanthal, however, is that this oil at concentrations above. Even a polyphenol hydroxytyrosol is important and that is well represented. All polyphenols have antioxidant properties and are useful weapons in the fight against cancer and cardiovascular disease, as mentioned before.
Olive oils can contain from 196 to 500 mg / kg of polyphenols, according to different growing conditions, production methods and storage conditions. Cooking at high temperatures reduces the amount, so (even though olive oil is quite stable to heat) would be advisable to use it for most raw. The microwave cooking should be undertaken with caution, because if used improperly, foods heated in these furnaces can be very hot. Finally, in order to preserve the quantity and quality of olive oil polyphenols, as well as be protected from heat (the temperature is sufficient), it is essential to protect from light by holding it in dark bottles, in which plus is sold.
addition polyphenols, olive oil also contains beta-carotene, a pro-vitamin with antioxidant activity, which is converted by the body into vitamin A, a key factor involved in vision.
Olive oil also contains many phytosterols, which are similar to cholesterol by a chemical point of view, but they seem to have the ability to prevent both cardiovascular disease and some cancers.
Finally, olive oil seems to have a positive effect on reducing blood pressure, although it is not yet clear how particular mechanism can produce this effect. Another important area of \u200b\u200bresearch is linked to rheumatoid arthritis, an autoimmune disease, in which free radicals seem to play a role in tissue damage. Some studies suggest possible benefits of the consumption of olive oil, both in preventing disease and reducing symptoms, but research in this field are still ongoing.
's it! Readers interested in the topic I suggest reading this review helpful .
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