Extra virgin olive oil is one of the most important products of Italian cuisine in the world.
Extra virgin olive oil is an essential nutrient of the Mediterranean diet and proper nutrition. It contains beneficial substances ideal for proper nutrition of the body, such as Omega 6 and Omega 3 essential fatty acids.
But there are many other benefits that extra virgin olive oil is able to bring. Let’s find out together!
Helps fight cholesterol
In particular, extra virgin olive oil has an important action in controlling cholesterol, thanks to its beneficial effect on the lipid profile with the reduction of LDL or “bad” cholesterol levels and the increase in HDL cholesterol, the “good” one. Furthermore, omega 3s favor the regulation of heart pulsations, counteracting arrhythmia problems. Another precious element contained in extra virgin olive oil is squalene, which optimizes the process of absorption, synthesis and elimination of cholesterol.
Prevents cardiovascular disease
The presence of tocopherols in extra virgin olive oil, constituents of vitamin E, enhances the immune system and contributes to the prevention of cardiovascular diseases. Research carried out in Spain shows that, as the consumption of extra virgin olive oil increases instead of other fats such as butter, lard and seed oil, the risk of heart disease decreases.
It has antioxidant properties
The carotenoids contained in extra virgin olive oil are organic pigments with antioxidant properties, the presence of which allows a protective action against degenerative diseases and tumors. In addition, polyphenols protect against chronic diseases and perform a very useful anti-inflammatory action. These precious resources vanish during the refining process that transforms extra virgin olive oil into simple olive oil. Their concentration, on the other hand, increases where extra virgin olive oil is made through a completely organic extraction and production process.
It is good for the eyes
Beta carotene, a carotenoid substance contained in carrots, is also present in extra virgin olive oil. This contributes to making extra virgin olive oil an excellent ally in the prevention of pathologies related to sight.
It lowers blood sugar and prevents diabetes
Consumption of extra virgin olive oil reduces blood sugar levels which rise after each meal. Extra virgin olive oil also has a component called oleuropein (polyphenol contained in olives) which favors the increase of insulin, capable of controlling metabolism and preventing diabetes.
These are just some of the beneficial properties of extra virgin olive oil, developed by scientific and nutritional research and already found through the daily consumption of two tablespoons of oil, as suggested by experts and nutritionists.
