Several studies have shown how important and healthy the Extra Virgin olive oil consumption is, and so FDA (Food and Drug Administration) allows producers to label the Extra Virgin Olive Oil as a beneficial product for the heart. Within the beneficial properties for the health that Extra V. olive oil has, we can highlight:
Monounsaturated fats acids (MUFA) are digested faster than polyunsaturated (PUFA) and saturated, therefore they remain less time in the bloodstream, which makes it more difficult for the arteriosclerosis to be formed. In addition, after a monounsaturated fat intake, blood becomes more fluid, which helps prevent the formation of thrombi.
Tests carried out by researchers on the effect of some minor compounds such as squalene, beta-sitosterol and hidroxitirosol that are in the Extra Virgin olive oil have shown that Extra virgin olive oil has an anti-inflammatory power, so it could be said that the continued use of extra V. olive oil aids to fight rheumatic diseases such as arthritis without the risk of the use of medications that may cause us stomach problems.
Late studies have shown that oleic acid and monounsaturated fats found in Extra V. olive oil help to reduce the risk that cells have of being affected by the oncogene (the oncogene is a gene that has the potential to cause a normal and healthy cell to become cancerous), especially the one associated to the breast cancer. Cancer studies have discovered that probably polyphenols in Extra V. olive oil are also responsible for such well-known cardiovascular benefits. Minor compounds (2 % of non fatty part of the Extra Virgin Olive Oil) such as flavonoids, squalene and polyphenols can also protect against cancer. The flavonoids and polyphenols are antioxidants that help to prevent cells from the damage caused by free radicals.
Monounsaturated fatty acids help maintain stable sugar and glucose levels in the blood, (so help to reduce) and therefore the risk of developing type 2 (not insulin dependent) diabetes.