Oil and Health

The Extra Virgins are not all the same!
When reading Extra Virgin Olive Oil for the consumer there is no difference in quality compared to another EVOO.
Instead it is not true: there are substantial differences in particular as regards the polyphenols and tocopherols.


This means that on the shelf you can find healthy EVOO with high values ​​(600 ppm) of biophenols and EVOO that have values ​​significantly lower.
The olive oil polyphenols contribute to the protection of blood lipids from oxidative stress; the beneficial effect is obtained with a daily intake of 20 g of olive oil.
Then to certify the health, we must know the content of hydroxytyrosol and derivatives.
The hydroxytyrosol, which is a polyphenol, is a natural antioxidant found in plants.

It is one of the main active polyphenol content in virgin olive oil which, in addition to exert a direct antioxidant – responsible among other things for the proper conservation of the oil over time – works by activating the cellular antioxidant response and promoting the restoration of the proper oxidative balance. Thus reducing damage due to excessive production (or to a lower removal) of free radicals.
Being a small molecule has a good bioavailability in the body; this means that is easily absorbed in the gastrointestinal tract.

Moreover, the oil contains alpha tocopherol: one of the main compounds called vitamin E.
The oil is so rich in vitamin E, which helps protect cells from oxidative stress.
Biologically alpha tocopherol is the form of vitamin most powerful and active.

Finally, we must remember that replacing dietary saturated fats with unsaturated fats contributes to the maintenance of normal levels of blood cholesterol.
Oleic acid is an unsaturated fat and extra virgin olive oil is the richest in unsaturated fats from vegetable oils.


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