Spain is the main producer of olive oil worldwide, however, the poor harvest of olives this past year has drastically decreased production: 836,000 tons compared to 1.8 million the previous year. This streak of skinny cows is taking its toll on many oil brands that need more than ever for consumers to remember the health benefits of olive oil.
Olive oil is one of the most important pillars on which the Mediterranean diet is based and is distinguished from other vegetable oils by coming from an edible fruit and because it does not need to be refined if the raw material is of good quality. This makes the oil keep intact all the components and properties of olives, among which its high oleic content stands out, making it an important source of vitamin A and vitamin E and b-sitosterol, a component that contributes to intestinal absorption of cholesterol. More and more scientific studies support the multiple benefits of what is rightly called “liquid gold”. To its optimal nutritional properties are added a long list of benefits that its consumption recommends to maintain a healthy and longer life.
· Helps fight cancer
There are already several studies that have verified the anti-carcinogenic effects of olive oil. Among them, New Year’s resolution No. 1: Prevent cancer, use olive oil,published by the Federation of American Societies for Experimental Biology, related the mortality difference between the countries of northern and southern Europe with the consumption of olive oil. “In our study we measured how olive oil affected the oxidation of genes, which is closely linked to the development of different diseases. This approach allowed us to determine if olive oil or any other food makes a difference in mortality levels. Our discoveries have to be confirmed but, for now, all the data points to olive oil being a healthy food. And by the way, it tastes great. ”Noted Hernrik E. Poulsen, the principal investigator from Rigshospitalet, Denmark. The study authors suggested including among the New Year’s resolutions consuming more olive oil.
· Reduces the risk of cardiovascular disease
25 percent of Spanish adults have metabolic syndrome or insulin resistance syndrome, a set of symptoms that increase the chances of developing type 2 diabetes or a cardiovascular disorder . Specialists believe that the main cause of this syndrome is resistance to insulin , a hormone produced by the body to help convert sugar from food into energy for the body. Among the main symptoms that make up this medical chart are obesity , excess glucose in the blood, high blood pressure and high levels of triglycerides and low “good” cholesterol (HDL).
Oleic acid from olives has the property of controlling insulin levels and, in addition, provides significant amounts of “good ” cholesterol . This leads experts to affirm that olive oil reduces the possibility of bringing together the disorders that make up the metabolic syndrome and, as a consequence, reduces the risk of cardiovascular disease.
· It is beneficial for the digestive system
Oleic acid favors digestive function, reduces gastric acid secretion, fights constipation by having a mild laxative effect and improves intestinal absorption of nutrients. Foods rich in monounsaturated fatty acids that make up olive oil have been shown to delay gastric emptying compared to foods rich in saturated fatty acids, such as those in sunflower oil, thereby facilitating digestion. In addition, olive oil forms a film around the stomach and duodenum preventing ulcers from forming .
· Improves bone development
Olive oil promotes proper mineralization and bone development. It is also an important factor in the prevention of bone and joint related diseases such as rheumatoid arthritis or osteoporosis .
