Health and olive oil

Olive oil, the juice of the olive tree, is the oil obtained from the fruits of the olive tree by mechanical means and with natural processing. It is a completely natural product, which can be consumed as soon as the process of receiving it is completed.

It is assimilated by the body by 98% while it yields the same number of calories as all other vegetable oils, which is 9.3 per gram. It is the main source of fat in the Mediterranean Diet. Like all fats of plant origin, it contains more polyunsaturated and monounsaturated fatty acids and is considered friendly to the body and health, while it contains no cholesterol at all. This composition contrasts with animal fats that contain a large number of saturated fatty acids and cholesterol and can create problems for health and the body.

Olive oil occupies a particularly important place in the traditional diet of Mediterranean countries (Greece, Italy, Southern France, Spain, Tunisia, Morocco, etc.). Studies report a reduction in the risk of myocardial infarction, mortality from coronary heart disease and total mortality in people who follow the Mediterranean diet and therefore consume olive oil.

Olive oil & cardiovascular diseases

The exact effect of olive oil on the risk of developing or preventing coronary heart disease has not been fully elucidated. In some cohort studies, olive oil consumption has been associated with a reduction in the risk of myocardial infarction, but there are also studies that do not reach this conclusion. However, it is very important to mention that the consumption of olive oil is associated with:

• improvement of certain risk factors for cardiovascular diseases,

• better control of blood pressure,

• reduction of triglyceride and glucose levels in the blood,

• reduction of total and LDL (bad) cholesterol, as well as

• anticoagulant properties

Olive oil & anti-inflammatory action

The anti-inflammatory effect of olive oil on the body is attributed to the polyphenols it contains. Scientists have proposed many different mechanisms that can explain the anti-inflammatory action of polyphenols. These mechanisms include

• reduced production of transporter molecules, which - in excess - can promote various inflammations. Such molecules are alpha-TNF, or beta-1-Interleukin, beta-2-thromboxane and beta-4-leukotriene.

• Inhibition of the action of pro-inflammatory enzymes such as 1-cyclo-oxygenase and 2-cyclo-oxygenase

• Reduced synthesis of enzymes that promote the action of nitric oxide synthase

In people with heart disease, it has been shown that olive oil, thanks to its polyphenols, contributes to the reduction of C-reactive protein (CRP). [CRP is an indicator widely used to assess the likelihood of inflammation]. It has also been reported that olive oil reduces the activity of the arachidonic acid cycle. The arachidonic acid cycle is considered to stimulate inflammatory processes in the body. These anti-inflammatory benefits of olive oil do not require the intake of large amounts. It appears that the intake of 1-2 tablespoons of extra virgin olive oil is associated with significant anti-inflammatory benefits

Olive oil & possible effects on certain forms of cancer

There are studies that show a correlation between the intake of olive oil (or monounsaturated fatty acids contained in a large percentage in olive oil) and the prevention of certain forms of cancer such as breast and colon

Olive oil & protection of the digestive tract

Recent research provides information about olive oil, the polyphenols it contains, and the protection of the digestive tract. An interesting area of ​​research is the search for the correlation of olive oil polyphenols with the population and activity of bacteria in the digestive system. It appears that the numerous polyphenols in olive oil slow down the growth of unwanted bacteria (such as bacteria responsible for digestive infections). These polyphenols include oleuropein, hydroxytyrosol, and tyrosol.

It has also been reported that some of these polyphenols—along with other olive oil polyphenols such as lignostride—are able to inhibit the growth of Helicobacter pylori. The effect of olive oil polyphenols may be particularly important, since an overpopulation of Helicobacter pylori combined with excessive contact with the stomach lining can lead to stomach ulcers and other unwanted digestive problems.

Olive Oil & Bone Health

The relationship between overall bone health and olive oil intake is another promising area of ​​research. Most preliminary studies in this area have been conducted in experimental animals. It appears that the best calcium levels in a