Olive Oil: Beneficial to more than just the heart
updated the 14 July 2015 à 18:30Used in reasonable quantities, olive oil can prevent numerous diseases.
Olive oil contains oleic acid, a monounsaturated fatty acid neither good nor bad for health. What makes it interesting, however, is its richness in antioxidants – over a hundred types – including the famous polyphenols. American studies prove the oil is able to lower levels of ‘bad’ cholesterol and promote the production of good ones. Olive oil also contains vitamin E, which helps protect cells against oxidative stress. Through this very special composition, it is beneficial for the heart. A study by Inserm* Bordeaux has also shown that regular consumption of olive oil decreases the risk of stroke in the elderly by 41%, compared to those who don’t take it regularly.
For Cecilia Samiéri, researcher and author of the report, “There is no reason to think that olive oil does not bring the same benefits in younger subjects.” And that’s not all! Many promising studies to evaluate the benefits of the Mediterranean diet food are underway – highlighted benefits include the prevention of musculoskeletal disorders, inflammation and cancer.
It is recommended to choose the extra virgin olive oil. “Prefer single variety olive oils made from traditional varieties of French olives or olive oils labeled AOP or AOC, signifying to a strict specification,” insists Marie-Neige Fabre, olive production and manager of the domain of the Oil of Organs. Olive oil may be used for seasoning and cooking. It must represent at most 15-20% of our daily fat intake, or 1 tablespoon (2 if one consumes little other oils).
*Institut national de la santé et de la recherche médicale
Maureen Diament
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