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Olive Oil Decreases Development Of Diseases

In the Mediterranean region, cardiovascular and inflammatory disease are of minimal existence, due to the widely consumption of extra virgin olive oil

Olive oil, as well fish oil diets, decrease the transformation of arachidonic acid and the prostaglandin production.

The key factor in the development of cardiovascular disease, is the certain type of fatty acid that is in the diet. The high intake of mono-unsaturated fatty acids and antioxidants, result in the protection from coronary diseases.

Olive oil, as well as fish oil and corn oil diets, are preventing cardiovascular and inflammatory diseases. Both oils contain poly-phenols and vitamins. The poly-unsaturated fatty acids in fish oil, have anti-inflammatory effects.

The Mediterranean diet’s main source is olive oil. Olive oil has a high content of oleic acid and low content of linoleic acid. Corn oil has a high content of linoleic acid, the forerunner of arachidonic acid in mammals.

Arachidonic acid (AA) is an important poly-unsaturated fatty acid of cell membrane phospholipids and an active cellular mediator that follows its biologically oxidized active products.

Olive oil reduces the transformation of the linoleic acid to arachidonic acid with the result of anti-inflammatory activity.

A study in the Barcelona Hospital Clinic, reports that the high consumption of olive oil and foods high in antioxidants, prevent neurodegenerative diseases. 

The poly-phenols which are powerful antioxidants, can help reverse oxidative damage and slow down the aging process.

Dr Emill Ross who was involved in the study, recommends the daily consumption of olive oil.

Using extra extra virgin olive oil as your main dietary oil, will reduce your development of diseases and prolong your life expectancy.

 

OliveNation.com

La Tienda

 

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1 comment to Olive Oil Decreases Development Of Diseases

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