Olive oil and its benefits for cardiovascular health
Science has been making major advances in discovering the many benefits inherent to extra virgin olive oil. It thus represents an indispensable food in the fight against diseases like diabetes, obesity, cholesterol, cardiovascular diseases, depression, osteoporosis, among others (earning the label of “superfood”).
How can extra virgin olive oil be a beneficial food in reducing cardiovascular diseases?
Olive oil consists of a high content of monounsaturated fatty acids and a high content of antioxidant substances, which makes it a food rich in “good fats”.
There are 3 types of olive oils, being the extra virgin olive oil considered the best because it is obtained from the oil extracted from the first pressing of the olives, which makes it more pure and nutritionally rich, because throughout the several presses the properties of the oil are gradually lost.
Its composition rich in monounsaturated fats gives it the ability to reduce the risk of heart disease, helping to regulate the level of cholesterol in the blood, since it promotes the increase of good cholesterol (known as HDL) and neutralizes LDL cholesterol, thus preventing diseases such as atherosclerosis and hypertension.
Recently a new study by North American researchers has uncovered a new reason why foods high in unsaturated fats, such as olive oil, help protect against cardiovascular disease.
This food contains a high level of a protein that prevents the formation of blood clots – apolipoprotein A-IV.
Apolipoprotein A-IV, known as ApoA-IV, is a plasma protein that increases after the digestion of foods, especially those rich in unsaturated fats. The research links higher levels of ApoA-IV to a lower incidence of cardiovascular disease.
Find out more about the world of extra virgin olive oil benefits, here!