Extra Virgin Olive Oil Benefits
Extra-virgin olive oil comes from virgin oil production only, contains no more than 0.8% acidity, and is judged to have a superior taste. Greece has by far the largest per capita consumption of olive oil worldwide, over 24 liters (5.3 imp gal; 6.3 U.S. gal) per person per year; 74 Spain and Italy, around 14 l; Tunisia , Portugal , Syria , Jordan and Lebanon , around 8 l. Northern Europe and North America consume far less, around 0.7 l, but the consumption of olive oil outside its home territory has been rising steadily.
Oliveras-Ferraros C, Fernandez-Arroyo S, Vazquez-Martin A et al. Crude phenolic extracts from extra virgin olive oil circumvent de novo breast cancer resistance to HER1/HER2-targeting drugs by inducing GADD45-sensed cellular stress, G2/M arrest and hyperacetylation.
It provides a protective antioxidant glaze when meat is marinated and cooked in olive oil, reducing harmful chemicals released at high temperatures, and also an easily absorbed mixture of healthy fat soluble antioxidants and vitamins is created when vegetables are cooked together with extra virgin olive oil.
When you’re looking at faults that need to be rectified or corrected,” says Ravetti, you’re immediately talking about a refined oil” – and refined or heavily treated oil offers none of the components and benefits that make up extra virgin olive oil’s powerful reputation as a superior natural product.
Studies have shown that oleocanthal, a polyphenol found in extra virgin olive oil, has the potential to reduce cognitive decline that comes with aging, including Alzheimer’s disease Polyphenols, powerful antioxidants found in extra virgin olive oil, also help to combat the oxidative stress associated with aging.