The Mediterranean diet is the food model worldwide, it represents an ideal profile for achieving and maintaining physical well-being. L’oil extra virgin olive is one of the main substances of this regime, it is obtained by pressing the olives. To make products of the highest quality, the process is cold. When we have to buy a few liters, the risk is to choose low-quality bottles, which are cheap. Often it is oil not produced by Italy, probably also mixed with others, from different countries.
It is advisable to use regional or local extra virgin olive oil, read the label carefully to know its characteristics and origin. It is a highly coveted food for its beneficial properties, rich in polyphenols, antioxidants, vitamin K, vitamin E. It contains oleic acid, which fights free radicals and is a substance that gives well-being to the whole organism. There are several studies that reveal the positive effects of the oil on the heart and in the prevention of heart disease or stroke.
A few spoons a day to protect the heart and reduce the risk of stroke: research
A research published in December 2009, in the “Cardiovasc Pharmacol, indicates the positive biological and clinical effects, due to the consumption of olive oil. The article reveals an association between olive oil consumption and low risk of death from cardiovascular problems. According to a 2006 article, oleic acid could help protect against even sudden cardiac deaths. In fact, extra virgin olive oil increases a protein in the blood, ApoA-4, useful for blood circulation and for platelets, which, if they aggregate, can cause blood clots. Researchers at St. Michael’s Hospital in Toronto argue in this study how important this protein is for reducing cardiovascular disease and possible stroke.
There is no universal data on the amount of extra virgin olive oil to consume, but we must not exaggerate, given the calories it contains. In a Mediterranean diet, a couple of spoons are enough to divide during the day, if we are on a diet we will have to reduce the doses.
That’s why a few tablespoons a day are enough to protect the heart and reduce the risk of stroke.
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