Learn How Extra Virgin Olive Oil Helps Lower Arthritis Inflammation

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Learn How Extra Virgin Olive Oil Helps Lower Arthritis Inflammation

Do you ever notice a ticklish, peppery sensation in the back of your throat when you consume Extra Virgin Olive Oil? Recent studies have revealed that a compound in the Olive Oil, called oleocanthal, prevents the production of pro-inflammatory COX-1 and COX-2 enzymes – similar to how ibuprofen works.

By absorbing these enzymes, things such as inflammation and the increase in pain sensitivity connected with them is bedewed. Researchers have discovered that the intensity of the “throaty bite” in Extra Virgin Olive Oil is precisely related to the amount of oleocanthal it actually contains.

Other studies have shown that this compound had a drastic impact not only on chronic inflammation but also on the severe inflammatory processes.

Extra Virgin Olive Oil Helps With More Than Inflammation

Extra Virgin Olive Oil has more benefits than just helping with inflammation. A handful of studies have displayed benefits for heart health, bone loss and neurological diseases (affecting the brain, spine, muscles and connecting nerves).

A study published nearly 4 years ago in Molecules (2014), went over the effect of a component of the oil, called hydroxytyrosol, which had a protective outcome on the neurological system.  

Another study, led by Dr. Francisco Perez-Jimenez of the University of Cordoba, Spain in 2005 conveyed that a compound discovered in the Extra Virgin Olive Oil, called polyphenol, helped with heart health.

Getting The Complete Benefits Of Virgin Olive Oil

Researchers say that about 3 1/2 Tbsp. of the oil is equal to a 200-mg tablet of ibuprofen.  Ibuprofen is often used to help pain control and inflammation. Nonetheless, do take into consideration that serious side effects can happen if it’s used for more than 10 days.

Be aware that 3 1/2 Tbsp. of the oil has more than 400 calories. So, it’s a great idea to use in moderation so that excess calories don’t lead to weight gain.

One other thing, make sure not to heat Olive Oil. High temperatures (about 410 degrees), kills some of the beneficial properties. At lower temperatures, you can sauté vegetables (300 degrees) or fry breaded items (340 degrees), and enjoy the benefits of switching out butter for olive oil (along with the savory taste).  

You can also use it at room temperature in:

  • Salad dressings
  • As a dip for bread
  • Or for tossing pasta or veggies

Our Olive Oil specialist suggest that you protect the Olive Oil’s healthful properties by keeping it in a cool, dark cupboard or pantry, but you can store in the fridge too.

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  • Alexis Barros