European olive oil is recognized as an elixir of life by the scientific community. As the Valter Longo Foundations states in a recent article on the latest medical research, olive oil has significant beneficial properties for people’s health.
Valter Longo, after graduating in Biochemistry at the University of Texas, obtained his PhD in Biochemistry at the University of California, Los Angeles, where he collaborated with the pioneer of caloric restriction studies, Roy Walford MD. He completed his training with a Postdoctoral Fellowship in Neurobiology of Aging and Alzheimer's Disease in the laboratory of Professor Caleb Finch at the University of Southern California, where he is currently Professor of Gerontology and Biological Sciences and Director of the Longevity Institute.
Through his extensive research and his work with the Foundation, which is committed to disseminating information regarding nutrition and long life, Prof. Longo states that “the oleic acid contained in olive oil plays a protective role, reducing fasting blood glucose and insulin sensitivity, thus improving blood circulation. And this is also attested in healthy individuals."
This is not the only advantage of this elixir of life: "Another beneficial effect of olive oil consumption - writes the Foundation - is closely related to the prevention of cardiovascular diseases. Specifically, thanks to the presence of monounsaturated fatty acids which help the processes of biosynthesis and metabolism of cholesterol. Moreover, on the one hand, oleic acid reduces the total levels of cholesterol because it leads to a decrease in LDL bad cholesterol; on the other hand, the presence of polyphenols causes an increase in HDL good cholesterol levels. In this way, olive oil minimizes the formation of atherosclerotic plaques which obstruct blood vessels which may lead to the onset of cardio-circulatory problems, even such as stroke or heart attack. Besides protecting the arteries from oxidative damage and atherogenesis, oleic acid, polyphenols and vitamin E contained in olive oil induce a decrease in blood pressure. All this is proven by scientific research”
The beneficial effects of olive oil, in particular extra virgin olive oil, are also found in relation to cancer, as it contains several substances able to trigger the death of neoplastic cells. For instance, oleic acid, squalene and polyphenols can help prevent ovarian and breast cancers.
The polyphenols contained in olive oil also have an effective protective action against colorectal cancer. Further research has linked the intake of olive oil to a good bone density, with protective action against osteoporosis. Finally, recent scientific research proves that olive oil has a protective effect against cognitive decline.
Source
https://www.fondazionevalterlongo.org/olio-doliva-elisir-di-lunga-vita/#
25 June 2021
