Olive Oil has been the cornerstone of the Mediterranean Diet since the Bronze Age. Today the ancient tradition has been validated by modern medical research, which has established it as a truly “Friendly Fat”. Olive Oil is proven to be healthy, containing monounsaturated fatty acids and other nutrients that protect against cardiovascular disease.
Olive Oil reduces the risk of breast and colon cancer, promotes gallbladder function and is being used to treat arthritis, caused by poor eating habits or low fat diets. The fats in olive oil can be used by the body to make energy and keep arteries flexible. Olive Oil fats also protect genetic material from attacks by toxic chemicals.
Olive Oil also contains several minor but important components: the antioxidants beta-carotene and tocopherols (vitamin E family), and chlorophyll. Two table spoons of Olive Oil supply approximately 3.2 mg of vitamin E. Baby skin benefits greatly from its nourishing properties.
Olive oil is rich with various antioxidants (vitamin E, polyphenols, just to name a few) which play a positive, biological role in eliminating free radicals, the molecules involved in some chronic diseases and ageing by extending life expectancy, which has been demonstrated in several epidemiological studies.
Many ageing-related diseases are influenced by diet, in particular osteoporosis and deteriorated cognitive function.
What is osteoporosis?: Osteoporosis is a reduction in bone tissue mass that increases the risk of fractures. There are two types. Type I occurs in middle-aged, posy-menopausal women and typeII in the elderly.
Olive Oil and osteoporosis: Olive oil appears to have a favorable effect on bone calcification. Bone mineralization is proven to be better the more olive oil is consumed. It helps calcium absorption, thereby playing an important part during the period of growth and in the prevention of osteoporosis.
Olive oil and cognitive function: Olive-oil-rich diets may prevent memory loss in healthy elderly people. Less possibility of suffering age-related cognitive decline has been observed in a study conducted of people administered diets containing a large amount of monounsaturated fats, the case of olive oil particularly. Exactly how large quantities of these fact prevent cognitive decline is not known. However, this effect is believed to occur because the monounsaturated fatty acids may help to maintain the structure of the brain cell membranes, since the demand for these acids appear to grow during ageing. The same study observed that the quantity of olive oil consumed was inversely proportional to age-related cognitive decline and memory loss, dementia and Alzheimer’s disease.
CULTURAL GOURMET FOODS FOR YOUR FRAMESI MOODS…
