Learn About The Essential Health Benefits of Olive Oil
The health benefits of olives and and related natural items such as Olive Oil have long been recognized and touted by proponents of the Mediterranean diet.
In recent studies, researchers have discovered that the olive-derived chemical oleuropein aids the body secrete insulin, a central signaling molecule within the body that controls metabolism.
Only a small amount was formerly known about what specific compounds and biochemical interactions from the fruit contribute to its medical and nutritional benefits such as weight loss and prevention of type 2 diabetes.
In addition, it was discovered that the olive-derived compound oleuropein aids the body secrete more insulin, a central signaling molecule in the body that controls metabolism.
Moreover, the same compound also detoxifies another signaling molecule known as amylin, which over-produces and forms harmful aggregates in type 2 diabetes. During these two unique ways, oleuropein helps prevent the onset of disease.
The findings were published in the journal Biochemistry as a Rapid Report, which is reserved for timely topics of unusual interest, according to the journal.
The discovery might aid in improving understanding of the scientific basis of health benefits of olive products and create new, low-cost nutraceutical strategies to fight type 2 diabetes and related obesity.
Olive Oil Consumption Lowers Stroke Risk
In another European study, researchers looked closer at the medical records of 7,625 individuals ages 65 and older from three cities in France: Bordeaux, Dijon and Montpellier. Participants had no history of stroke.
Olive Oil consumption was categorized as"no use,""moderate usage" such as utilizing Olive Oil in cooking or as dressing or using bread, and"intensive usage," which contained using Olive Oil for both cooking and as dressing or using bread.
After considering diet, physical activity, body mass index and other risk factors for stroke, the analysis found that people who routinely employed Olive Oil for both cooking and as dressing had a 41 percent lower risk of stroke compared to people who never used olive oil in their daily diet (1.5 percent in six years compared to 2.6 percent).
Overall, Olive Oil has been associated with potentially protective effects against many cardiovascular risk factors such as:
Diabetes
High Blood Pressure
High blood and Obesity
In recent studies, researchers have discovered that the olive-derived chemical oleuropein aids the body secrete insulin, a central signaling molecule within the body that controls metabolism.
Only a small amount was formerly known about what specific compounds and biochemical interactions from the fruit contribute to its medical and nutritional benefits such as weight loss and prevention of type 2 diabetes.
In addition, it was discovered that the olive-derived compound oleuropein aids the body secrete more insulin, a central signaling molecule in the body that controls metabolism.
Moreover, the same compound also detoxifies another signaling molecule known as amylin, which over-produces and forms harmful aggregates in type 2 diabetes. During these two unique ways, oleuropein helps prevent the onset of disease.
The findings were published in the journal Biochemistry as a Rapid Report, which is reserved for timely topics of unusual interest, according to the journal.
The discovery might aid in improving understanding of the scientific basis of health benefits of olive products and create new, low-cost nutraceutical strategies to fight type 2 diabetes and related obesity.
Olive Oil Consumption Lowers Stroke Risk
In another European study, researchers looked closer at the medical records of 7,625 individuals ages 65 and older from three cities in France: Bordeaux, Dijon and Montpellier. Participants had no history of stroke.
Olive Oil consumption was categorized as"no use,""moderate usage" such as utilizing Olive Oil in cooking or as dressing or using bread, and"intensive usage," which contained using Olive Oil for both cooking and as dressing or using bread.
After considering diet, physical activity, body mass index and other risk factors for stroke, the analysis found that people who routinely employed Olive Oil for both cooking and as dressing had a 41 percent lower risk of stroke compared to people who never used olive oil in their daily diet (1.5 percent in six years compared to 2.6 percent).
Overall, Olive Oil has been associated with potentially protective effects against many cardiovascular risk factors such as:
Diabetes
High Blood Pressure
High blood and Obesity