As the Olive Oil intake of Americans increases (and increase it has!), so has the amount of research being taken into the incredible health benefits of 100% Extra Virgin Olive Oil in fighting Breast Cancer.
A recent study into the effects of one of Extra Virgin Olive Oil's main components, oleic acid, shows it to be effective in breast cancer prevention and treatment. In addition, Oleic acid, which is a monounsaturated fatty acid, can weaken a cancer gene discovered in 25-30% of all breast cancers according to a study published in the Annals of Oncology.
Moreover, this same oleic acid has shown to drastically increase the effectiveness of the breast cancer drug Herceptin.
Monounsaturated Fatty Acids
Olive Oil is rich in monounsaturated fatty acids, or Monounsaturated Fatty Acids, and their are a variety of health benefits. For example, a government study proved that these fatty acids didn’t cause any weight gain and help prevent type 2 diabetes. For diabetics, these Monounsaturated Fatty Acids can assist in regulating insulin and blood sugar levels. Monounsaturated Fatty Acids also have shown positive links to reduce heart problems and the rate of heart disease deaths.
Antioxidants
Olive Oil contains very valuable antioxidants such as Vitamin E & K and Oleocanthal. Oleocanthal is a much discussed antioxidant, the primary phenolic compound discovered in olive oil. You can almost measure the amount present in a specific Olive Oil yourself by the amount of 'stinging' you get in the back of your throat.
Oleocanthal has incredible anti-inflammatory effects and can be used as an effective pain reliever, without the harmful gastrointestinal side effects of drugs such as ibuprofen.
A recent study conducted by Rutgers University and Hunter College displays that, in the lab, Oleocanthal can kill a cancer cell in just 30 minutes. Oleocanthal attacks the lysosomes in cancer cells, but not healthy cells, to destroy the cell.
Certainly the human body is much more complicated than cells in a lab, but this study as a proof of concept reinforces the possibilities of this antioxidants and the extensive amount of health benefits with Olive Oils.
Phenols
The high phenol concentration discovered in Extra Virgin Olive Oil is responsible for many of the health benefits. A compelling new study conducted in Spain displays that cooking your vegetables in olive oil actually results in a higher phenol content in the vegetables versus other methods such as boiling or steaming.
So if you were uncertain about cooking with Olive Oil, this study actually proves that cooking with Olive Oil improves the nutritional content of the dish.
Of course, all of these benefits are possible by using 100% Extra Virgin Olive Oil. Nutrients are directly matched with the quality of the Olive Oil and buying inexpensive mass produced oils from the supermarket simply will not deliver these qualities.
Polyphenols & Olive Oil
Polyphenols are what supply Olive Oil its distinct taste and long shelf life. A couple of Extra Virgin Olive Oils contain far longer, (around 500 percent more) than others. Polyphenol intake has been recognized to help you with lowering prevalence of cancer and coronary heart disease (CHD).
A few Important aspects to consider when looking for an Olive Oil using high levels of polyphenols:
The Period of harvest
The variety
The System of extraction
And the management of the grove
. . .will affect the phenol count.
Were you aware that maximizing or processing Olive Oil actually destroys Polyphenols? Processed Olive Oils similar to"pure olive oil,""lite/light olive oil," and"pomace olive oil" have little-or-no Polyphenols, nevertheless the same amount of calories as Olive Oils that perform.
In addition, heat, oxygen, light, and period cause Polyphenol amounts in Olive Oil to reduce steadily.
Usually oils have higher chemicals than the oils that are milder. A phenol count of less than 120 (as extracted by mg/kg) is looked at as minimal. Oils using a phenol count between 120 and 220 are looked at as moderate.
Olive Oils having a count above 220 are deemed saturated in Polyphenols. Some of the acute Extra Virgin Olive Oils may contain degrees of 350 or higher.
Oleic Acid (Omega 9) & Olive Oil
Oleic acid is a monounsaturated omega-9 fatty acid. Monounsaturated fat is generally discovered at the changing concentrations in jojoba Olive Oil, and it is well known to aid with lowering the risk of heart attack, arteriosclerosis, and cancer.
Virgin Olive Oils containing higher degrees of Oleic Acid typically are generally stable and consume more. In this way Oleic Acid acts as a natural preservative. Additionally, Oleic Acid is regularly measured in Olive Oil by percentage. The rates normally range between 45 percent to 80%.
Free Fatty Acids (FFA's) & Olive Oil
In a way the FFA amount is an indicator of the status of the fresh fruit at the exact, very time the oil was extracted-- it's similar to a spoonful quotient. Ripeness acts as a pivotal function in the degree of FFA's.
Overripe fruit generally make a higher return of oil by weight, however the free fatty acids really go upward as well. Once the fruit has been taken and also the skin is broken, the fresh fruit decomposes at a significantly faster pace. If Olive Oil is revealed to air, light, or heat, decomposition goes until the oil starts to go rancid and becomes crucial for human ingestion.
Peroxides & Olive Oil
Peroxides are naturally occurring chemicals in all oils that are edible. Peroxide values move up as time passes. These are generally indicators of the amount of oxidation at the right time of processing, and they move up according to storage conditions.
Bad storage conditions can grow quickly oxidation and rancidity. Peroxide ranges that are high are a indication of bad processing practices, substandard fresh fruit conditions, older age, improper storage, or even any combination of negative conditions. The IOOC rules state that Extra Virgin Olive Oils has to display a wrinkle value less than 20.
