Olive oil lowers the levels of total blood cholesterol, LDL-cholesterol and triglycerides.
At the same time it does not alter the levels of HDL-cholesterol (and may even raise them),
which plays a protective role and prevents the formation of fatty patches,
thus stimulating the elimination of the low-density lipoproteins.
Olive oil is rich in antioxidants, especially vitamin E, long thought to minimize cancer risk.
Among plant oils, olive oil is the highest in monounsaturated fat, which doesn’t oxidize in the body,
and it’s low in polyunsaturated fat, the kind that does oxidize.
Recent studies indicate that regular consumption of olive oil can help decrease both systolic and diastolic blood pressure.
DIABETES It has been demonstrated that a diet that is rich in olive oil, low in saturated fats,
moderately rich in carbohydrates and soluble fiber from fruit,
vegetables, pulses and grains is the most effective approach for diabetics.
It helps lower “bad” low-density lipoproteins while improving blood sugar control and enhances insulin sensitivity.
Esiti della ricerca sull'Olio Extravergine di Oliva. Grande soddisfazione tra i presenti alla conferenza stampa di giovedì 19 giugno I risultati ottenuti dall'équipe del Professor Eugenio Lendaro sulle proprietà nutraceutiche dell'evo cultivar itrana sono un successo che premia il [...]