The virtues of extra virgin olive oil

Several scientific evidences of the last few years indicate that extra virgin olive oil is a significant food in reducing the incidence of many neoplasms. Recently, the results of a systematic analysis of the most important scientific studies published on the subject (conducted on approximately 14,000 individuals), have shown that people who consumed a significant quantity of extra virgin olive oil had a lower risk of developing a neoplasm, in particular breast and digestive tract cancer. In the last few years, many studies have confirmed the biological mechanisms by which the various elements contained in extra virgin olive oil are able to carry out a protective antitumor action. These are free and conjugated phenols (tyrosol, hydroxytyrosol, secoiridoids and lignans), squalene and B-sitosterol, as well as tocopherol and carotenoids (known antioxidant agents).

In experiments on breast cancer cell lines, oleic acid has been shown to significantly reduce the levels of the Her-2/neu oncogene (cerb B-2), a protein essential for the development of carcinoma, overexpressed in 25-25% of breast cancers and predictive of a worse prognosis. It has recently been reported that extra virgin olive oil increases the bioavailability in the blood of other components with preventive potential. The plasma concentration of lycopene, which tomatoes are particularly rich in, believed to reduce the risk of developing various cancers, increases dramatically after cooking tomatoes in extra virgin olive oil.

Furthermore, the antioxidant capacity of plasma increases if the tomato consumed was prepared with extra virgin olive oil compared to other oils. If we replaced with unsaturated fats, which are abundant in extra virgin olive oil, just 5% of the total calories introduced in the form of saturated fats, we could record a reduction in the risk of breast cancer of 33%, colorectal cancer of 22%, as well as other tumors of the upper aero-digestive tract (oropharynx, larynx, esophagus).

Its beneficial effects are evident in all the systems of our organism:

• Protects against cardiovascular disease: the polyphenols it contains promote a greater production of nitric oxide, a powerful vasodilator, and prevent the oxidation of LDL lipoproteins. In fact, oxidized LDL are the main cause of the formation of atherosclerotic plaque with consequent narrowing of the arteries and the onset of heart disease.
• It has a beneficial effect on the development of the nervous system: its lipid composition is similar to that of breast milk, making it an essential food in the child's diet. In adulthood, however, it protects us from diseases related to the slowing down and deterioration of brain functions, such as Parkinson's and Alzheimer's. This is mainly thanks to the antioxidant action of oleic acid, polyphenols and tocopherol (vitamin E). These diseases are caused by an excess of free radicals that, by binding with essential components of the nerve cell, alter its structure and promote degeneration. A recent study conducted by the University of Chicago discovered how oleocanthal, the substance responsible for the pungent flavor of the food, interferes with the action of neurotoxic proteins involved in Alzheimer's disease.
• It is the most digestible and the healthiest of fats and has a beneficial effect on the entire gastrointestinal system, protecting its mucous membranes. In fact, oleic acid reduces the production of hydrochloric acid and therefore prevents gastritis and ulcers. It also accelerates transit in the intestinal tract, promoting its regularity. It promotes the activation of bile flow and the emptying of the gallbladder, preventing the onset of gallstones.
• It is a key element in the diet of patients with diabetes mellitus, as it reduces blood sugar levels and insulin resistance typical of this condition. It has a beneficial effect on our osteoarticular system: extra virgin olive oil facilitates the absorption of vitamin D and fights osteoporosis; furthermore, thanks to the powerful anti-inflammatory and antioxidant action of oleocanthal, olive oil is an effective therapeutic ally in arthrosis.
• It protects against various inflammatory skin diseases, such as psoriasis, acne, atopic dermatitis and other types of eczema. Scientific research has also shown that squalene, in particular - present in olive oil - has antioxidant properties against solar radiation, decreasing the production of free radicals in photo-exposed skin.
• Finally, extra virgin olive oil is particularly suitable during pregnancy thanks to its optimal ratio of polyunsaturated, saturated and monounsaturated fatty acids (linoleic, linolenic and oleic acid) and has the ability to ensure a good ratio of fat-soluble vitamins (A, D, E, K), to stimulate bone mineralization and to prevent haemorrhagic risks in the unborn child. By protecting the gastric mucosa, it prevents reflux esophagitis, which is particularly frequent in the last trimester. It can also help prevent fairly frequent metabolic alterations such as gestational diabetes and constipation.

Extra virgin olive oil increases good cholesterol and lowers bad cholesterol. It is rich in antioxidants.

It facilitates intestinal absorption of fat-soluble vitamins and aids digestion. It is a valuable food, suitable for all ages, especially for newborns. In fact, it helps the harmonious development of children.

Vitamin E, which fights oxidative stress in cells, is concentrated in the mammary gland.

From here it reaches the body of newborns through the breastfeeding phase. In fact, extra virgin olive oil has a ratio between linoleic acid and linolenic acid similar to that of breast milk.

Furthermore, it has been demonstrated that a Mediterranean-style diet has preventive functions against some tumors such as breast, colon, digestive tract and those related to hormonal causes.

Source LILT (Italian League for the Fight against Cancer)