Another study, called the REGICOR study, conducted in Spain, researchers proved that olive oil was the reason for the very low rate of heart attacks, in the Mediterranean region.
Maria Isabel Covas, PhD, who is the head of The Research Group in Oxidative Stress and Nutrition at the Lipids and Cardiovascular Epidemiology Unit Institute Municipal d’ investigacio Medica, in Barcelona, Spain, together with a team of doctors from Greece, Italy, Denmark, Germany and Finland started the EUROLIVE project.
In the EUROLIVE project’s clinical trials, three olive oils with different poly-phenol content-low, medium, high-were given to healthy volunteers, in periods of three weeks at 25ml daily.
At the end of the EUROLIVE studies the results showed, that the higher the content on poly-phenols in olive oil, the higher the increase in HDL “good” cholesterol.
Extra virgin olive oil has the highest content of poly-phenols, followed by the virgin olive oil, and pomace, that is a refined olive oil. The free-radical damage of cholesterol decreases, as the poly-phenolic content of olive oil increases. Free radical damage to cholesterol, results in a high risk for development of heart diseases.
Replacing other fats with olive oil, does not result in weight gaining. Extra virgin olive oil provides many heart healthy benefits. Increasing the HDL “good” cholesterol, improving “bad” cholesterol and lowers blood pressure.
Two tablespoons of extra virgin olive oil at a meal, promotes heart health. More then two tablespoons at a meal, may result in the increase free radical of cholesterol damage.
Dr. Beauchamp, a biologist in Pennsylvania said that the Mediterranean diet, with key reason the olive oil, is very important for preventing inflammation without drugs that cause side effects.