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A study conducted by Spanish researchers has shown that olive oil is working best against atherosclerosis. Previous studies had already shown that the olive oil, the main component of a heart-healthy diet, helps control blood pressure, reduces oxidation of bad cholesterol (the main cause of atherosclerosis) and improve blood lipid profile.

These characteristics of olive oil have been tested on numerous occasions, but what the new study shows, is that the benefits of olive oil are much higher than those of regular olive oil or the oil-pomace oil refined.


The virgin olive oil is one of the basic components of the Mediterranean diet.

he study authors recommend increased consumption of olive oil, whether in salads, bread ...
To prepare the study it was conducted in vitro experiment to analyze the benefits of olive oils with different concentrations of polyphenols and their interaction with the oxidation of LDL cholesterol.

Oil higher purity and quality is obtained by pressing or squeezing olives for the first time, hence the name of olive oil. For an extra virgin olive oil must also be considered to have an acidity below 1% (the degree of acidity of olive oil measures the amount of "impurities" of oil, no chemical acidity). Fine olive oil is made from mixture of virgin and extra virgin oils and acidity not more than 3%.

In the study three different types of oil, olive pomace oil refined olive oil and virgin olive oil were compared. The olive pomace oil is obtained from the solid residues of olive oil production.

To produce the olive oil olives for oil and separate it from the pulp, bones and skin are pressed. Once extracted olive oil a solid mixture of olive waste to which chemicals are added to refine it after all is obtained, hence the olive pomace oil is obtained. This oil is olive oil of lower quality.

Olive oil is obtained from the blend of refined olive oil and virgin olive oil. It is mixed with a small amount of olive oil for flavor and aroma.
Finally the olive oil, the higher quality is obtained simply by squeezing olives press, fully mechanically.


Virgin olive oil prevents oxidation of LDL cholesterol

The amount of phenolic compounds in olive oil can vary depending on many factors, climate, collection method, the time taken to process oil production, storage or processed form.

To check the amount of phenols present in olive oil is diluted LDL before oxidation in the various types of olive oils. Thus phenols concentrations of these oils are obtained. The olive pomace oil has a concentration of 0 mg / Kg, regular olive oil 0.1 mg / kg and virgin olive oil 0.3 mg / kg.

If you look at the ability of olive oil to prevent oxidation of LDL cholesterol observed that although all oils prevent oxidation, this capacity increases the higher the concentration of phenols.

It was also found in this experiment, although in different olive oils, phenol concentration was the same, the virgin olive oil protected the body more. This could be explained if the compounds fennólicos virgin olive oil were of higher quality.

It was also studied the percentage of monounsaturated fatty acids, polyunsaturated and saturated different oils. So virgin olive oil contains 73% monounsaturated fatty acids, 10% polyunsaturated and 17% saturated fatty acids, olive pomace oil containing 74%, 11% and 15% respectively and oil plain olive 72%, 12% and 16%.


Extra virgin olive oil is the one that contains the highest concentration of antioxidants.

Olive oil has other components that act as antioxidants, these are the alpha-tocopherol level and beta carotene. These antioxidants are found in concentrations of 214 mg / kg and 5.04 mg / kg in virgin olive oil, 194 and 0.75 mg / kg. in plain olive oil and 0.01 in olive pomace oil.

This study was conducted in vitro and now are preparing the first trials to test these effects in humans.

The conclusions that can be drawn from this study highlights that confirmed the bioavailability of phenolic compounds in olive oil, this discovery would prove the benefits of the Mediterranean diet.

Already it mentioned the ability of olive oil to prevent heart disease. To this effect must be added to olive oil, which have been shown by other studies, to reduce the risk of certain diseases.

A study conducted in Greece and published in the 'Journal of Clinical Nutrition showed that people who consumed less olive oil are at twice the risk of suffering from rheumatoid arthritis.

Similarly, in another study published in the Archives of Internal Medicine I indicate that olive oil helps people with hypertension because thanks to olive oil may reduce the medication they are taking.

Another study published in the same medium as virgin olive oil also reduces the risk of breast cancer.


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