Most of this fat is monounsaturated Olive Oil, and the health boons of this polyphenol-rich oil continue to stack up. Let us take a good look at 3 best known benefits of Olive Oil.
Olive Oil May Weave Off Alzheimer's Disease
Epidemiological studies have displayed that individuals who follow a Mediterranean diet that contains Olive Oil and other healthy foods have a lower risk of developing dementia.
Additionally, a recent study discovered that when laboratory mice that generally acquired Alzheimer's disease ate regular chow improved with Extra Virgin Olive Oil, they performed better on tests of memory and learning.
Moreover, their brains have been drastically less likely to come up with beta-amyloid plaques and neurofibrillary tangles, which are telltale signs of Alzheimer's disease.
Olive Oil Can Aid In Lowering Blood Pressure
In a study conducted in Italy, a diet rich in extra-virgin olive oil reduced blood pressure dramatically in patients with mild to moderate hypertension - and in some cases reduced the need for medication.
The analysis also included individuals with moderately high blood pressure (less than 165/104 millimeter Hg) on antihypertensive medication. Participants were assigned to a daily diet containing either Extra Virgin Olive Oil or sunflower oil. Six months laterthey were crossed over to the other diet for another six months.
The Olive Oil diet assisted in reducing blood pressure to a much larger extent than the sunflower oil diet, allowing patients to decrease their drug requirements by an average of 48 percent.
Extra Virgin Olive Oil is also a concentrated source of antioxidants, powerful antioxidants that protect LDL cholesterol from free radical damage and maintain the internal lining of the arteries healthy and free from plaque buildup, which also has positive effects on blood pressure.
Olive Oil Helps Reduce The Risk Of Stroke
Researchers conducted a study to determine if consuming large amounts of olive oil (as both a cooking oil and a salad dressing) was somehow related to a lower incidence of strokes. After following participants who had no history of stroke for five years, the researchers later discovered that people who used the Olive Oil had a 41 percent lower risk of stroke than those who had consumed it.
At a second evaluation, people who have the maximum blood levels of oleic acid (a kind of fatty acid in olive oil) had a 73 percent risk reduction compared to people with the lowest amounts.
This makes perfect sense. As mentioned above, Olive Oil increases levels of nitric oxide, which can help to keep blood pressure in check, and high blood pressure is one of the most significant risk factors for stroke. Furthermore, olive acids are potent antioxidants that prevent LDL cholesterol oxidation and stave off atherosclerosis, another stroke risk factor.
Finally, research urges that Olive Oil also helps prevent platelets from the blood from sticking together, thus reducing the formation of blood clots that could lead to a stroke.
The Way to Take Advantage Of The Essential Benefits Of Olive Oil
To make certain you're getting all these health benefits, utilize only extra-virgin olive oil. To keep it fresh, store it in a cool, dark cupboard or in the refrigerator (bring to room temperature before using as it can thicken and potentially solidify).
Use olive oil as your primary oil for cooking, marinades, and salad dressings. It's fine to heat it. Monounsaturated fats are relatively stable--just keep the heat low to moderate when sautéing.
Generally, a fantastic rule of thumb for salad dressings and marinades is three parts Extra Virgin Olive Oil to you to 2 parts citrus juice or vinegar of your choice, plus fresh or dried herbs and seasonings.
For example, three tablespoons olive oil, 2 tablespoon red wine vinegar, 1 tsp garlic, a dash of red peppers, salt, and pepper makes a mild and flavorful vinaigrette.
Do Olive Oil Benefits Have To Be Brand Specific?
Our Olive Oil experts highly recommend that you make certain what you are purchasing is the real deal. A food fraud study published in the Journal of Food Science found that olive oil was the most adulterated food item available.
For example, mislabeled states of origin, misstated elements on labels, addition of seed, nut, and vegetable oils, questionable purity -- these issues have been around for years.
Real Extra Virgin Olive Oil is simply the oil from mechanically pressed olive seeds -- no heat or chemical processes can be used. To help ensure freshness, look at the bottle for a harvested date. In a perfect world, your olive oil should be less than a year old.
If kept in great conditions, olive oil can keep for up to two years.) A brand together with the International Olive Oil Council (IOOC) or the California Olive Oil Council (COOC) stamp of approval is probably legitimate.
If you can, visit a store that specializes in olive oils where you can do an onsite taste evaluation.
Finally, only purchase olive oil in dark bottles, which helps preserve freshness and protect against oxidation and rancidity.