The benefits of extra virgin olive oil

Extra virgin olive oil is one of the typical Apulian foods. An integral part of our food tradition, it is the symbol par excellence of the Mediterranean diet!

In addition to being one of the most used condiments in the kitchen, it has several properties that make it a genuine food and suitable for multiple culinary preparations.

Let's find out its benefits together:

Helps against high cholesterol: Olive oil reduces the level of bad cholesterol (LDL) by increasing that of good cholesterol (HDL).

Prevention: The combination of mono-unsaturated fats and phenols (antioxidant substances that provide the body with protection against inflammatory processes and against cellular aging) reduce the risk associated with the most frequent cancer pathologies.

Fights arterial hypertension: regular consumption of extra virgin olive oil helps to reduce blood pressure, both at the systolic (maximum) and diastolic (minimum) level.

Prevents Diabetes: The consumption of extra virgin olive oil reduces blood sugar levels which rise after each meal. It also has a component called oleuropein (polyphenol contained in olives) which promotes the increase of insulin, capable of controlling metabolism and preventing diabetes.

Against obesity: The Mediterranean populations characterized by a high consumption of extra virgin olive oil have a lower percentage of cases of obesity than the populations that use animal fats. Extra virgin olive oil increases the sense of satiety and makes the consumption of vegetables, rich in fiber and enormous satiating power, tasty. Better to consume it raw because it is in this state that it keeps its innumerable properties unaltered.

Against arthritis. Those who consume low doses of extra virgin olive oil have two and a half times more chance of developing this disease, the incidence of which would be linked to the antioxidant content.