Heart Friendly Olive Oil
The determination of the relationship between the qualities of the consumed fats and cardiovascular diseases has led to an increase in the studies carried out on this subject. Olive oil is a golden blessing for our hearts. The primary effect of olive oil consumption; It reduces the risk of cardiovascular diseases and prevents their recurrence after the disease occurs.
It is also stated by modern medicine that olive oil is beneficial especially for cardiovascular diseases and cancer due to the selenium it contains. It is one of the most effective drugs against the risk of atherosclerosis and heart attack (infarction). Vitamin E is a substance that aids the antioxidant activity of selenium. Along with selenium, it increases immune function. The vitamin E in olive oil has been supported by research to protect vascular health and reduce the risk of heart attack.
A 15-year study was conducted at the University of Athens Medicine School on approximately 13,000 healthy middle-aged men from Europe, Japan and the Americas, in which seven countries participated. Those who consumed more mono-unsaturated fats than saturated fats were found to be much more protective against all causes of death, especially coronary heart disease. Among these countries, the biggest source of mono-unsaturated fats is, of course, olive oil. According to this study, populations that eat high amounts of monounsaturated fat have low rates of heart disease.
An outcome-control study in Spain compared the diets of 171 patients of the same age suffering from a non-fatal heart attack with the diets of 171 heart attack patients. The results of the study show that the risk of heart attack in those who consume olive oil in large amounts decreases to 82% compared to those who consume olive oil infrequently.
Portuguese scientists have shown that an antioxidant substance found in olive oil is the greatest protector against heart attacks and heart palpitations. Research shows that; The DHPEA-EDA anti-oxidant in question protects red blood cells from damage much more than any other component in olive oil. Fatima Paiva-Martins from the University of Porto:
"These results show that the very definite health benefits seen in people who add olive oil to their diets are based on science. The results also led to the production of 'functional' olive oils specifically designed to reduce the risk of heart disease," he said. As a result of hydrogenation processes applied to oils while refining or heating, the chemical structure of many fatty acids changes. These have great effects on the emergence of cardiovascular diseases. Natural extra virgin olive oil does not carry this risk.
Cell walls contain high amounts of fat and cholesterol, and their structure depends on nutrition. 70% of cholesterol in the blood is produced by the organism itself in the liver. Only 30% of the cholesterol in the body comes from food. As a result, when the proportion of cholesterol from food drops to 20%, the liver has to increase its production to 80% to make up for the deficit. This paves the way for stone formation in the gallbladder resulting from cholesterol. If cholesterol is taken with food, the body tries to establish a balance by reducing its own cholesterol production, and by producing it itself if it is not taken with food.
Cholesterol, a fat product of animal origin, is a substance that plays a role in many body functions such as cell membrane structure, bile and hormone production. However, it is known that if cholesterol is high, it also contributes to the formation of atherosclerosis by precipitating on the walls of the arteries.
Olive oil provides cholesterol balance in the body. Fats circulate in the blood bound to lipoproteins. Different types of lipoproteins play different roles in fat metabolism. High levels of HDL, also known as beneficial cholesterol among the people, have a protective effect from atherosclerosis by removing larger amounts of cholesterol from the tissues.
Oxidized LDLs have arthrocyclosis (thickening the vessel wall, thus causing vascular occlusion). However, olive oil consumption plays a protective role against LDL oxidation. In addition, olive oil reduces the risk of heart ailments caused by LDL, which is caused by the fat deposited in the arteries.
Monounsaturated fatty acids in olives and olive oil do not contain cholesterol. Therefore, olive oil, unlike other oils, does not increase the level of cholesterol in the blood, on the contrary, it keeps it under control. While cholesterol reduces the LDL component that causes atherosclerosis, it increases or balances HDL, which we call good cholesterol. By comparison, polyunsaturated fatty acids (sunflower oil, corn, peanut, etc.) also lower total cholesterol and LDL cholesterol, but also lower HDL cholesterol. This is also undesirable. Recent scientific research shows that olive oil is one of the most beneficial foods for our heart. Therefore, olive oil is an oil worthy of being used like a medicine.
The first study in this direction was conducted in France by Jacotot (85, individual participation). The researcher applied diets containing lipids with different fatty acid composition (olive oil, animal fats, sunflower oil, rapeseed oil, soybean oil, peanut oil, corn oil) to two populations for 6 months. In subjects using olive oil, HDL-cholesterol increased significantly, while total cholesterol levels remained virtually unchanged. In other subjects, there was an insignificant decrease in total cholesterol and an insignificant change in HDL-cholesterol. In fact, tampering with dietary cholesterol has little effect on changing the amount of cholesterol in the blood. By reducing the cholesterol from food by 100 mg per day, the cholesterol in the blood is reduced by only 25 mg per liter (ie from 2.40 g/l to 2.38 g/litre). Bruno Berra from Milan Faculty of Pharmacy:
"The minor polar components of extra virgin olive oil markedly increase LDL's resistance to oxidation," he says.
Within the organism, LDL lipoproteins are responsible for carrying the cholesterol they need to the cells in order to carry out their wide variety of metabolic functions. However, when there is an excess of free radicals, LDL lipoproteins are oxidized and unable to do their usual work. Thus, they accumulate in the cells of the vessel walls. Cells eventually die because of this. The vessel wall is filled with fat. However, studies have proven that LDLs rich in oleic acid are more resistant to oxidation than normal.
In the article titled "The Benefits of Olive Oil" published by Alarkon de la Lastra and colleagues from the University of Sevilla, Spain, olive oil; They say it reduces LDL cholesterol in the blood, while increasing HDL cholesterol and reducing the risk of heart disease.
In Minnesota, Prof. Kees, Olive Oil seminar, according to the results of his research on the subjects;
“Monounsaturated fatty acids reduce low-density lipoprotein (LDL) and raise high-density lipoprotein (HDL),” he says.
The World Health Organization (WHO) has reported that the region with the lowest risk of heart attack and heart diseases is the island of Crete.
According to the paper presented to the World Congress of Cardiology held in Barcelona, Spain, the research conducted by the Barcelona Medical Research Institute under the direction of Doctor Maria Isabel Covas showed that the extra virgin type is more beneficial to the cardiovascular system than other olive oil varieties. According to the research, regular consumption of extra virgin olive oil reduces the risk of cardiovascular diseases not only with its "monosatured" fat cells, but also with its antioxidants called "polyphenols".
In one study, Viola and colleagues examined two groups of volunteers on a diet containing 80 g of olive or sunflower oil and 20 g of invisible fat. After the researchers controlled for the patients' parameters, there was a significant reduction in triglyceride in both oil conditions, and a significant decrease in cholesterol with sunflower oil; In both cases, a moderate insignificant decrease in LDL-cholesterol, a significant increase in HDL cholesterol with olive oil and a significant decrease with sunflower oil were observed. Olive oil helps regulate the heartbeat. Heart and liver patients can drink a tablespoon in the morning on an empty stomach.
It is also stated by modern medicine that olive oil is beneficial especially for cardiovascular diseases and cancer due to the selenium it contains. It is one of the most effective drugs against the risk of atherosclerosis and heart attack (infarction). Vitamin E is a substance that aids the antioxidant activity of selenium. Along with selenium, it increases immune function. The vitamin E in olive oil has been supported by research to protect vascular health and reduce the risk of heart attack.
A 15-year study was conducted at the University of Athens Medicine School on approximately 13,000 healthy middle-aged men from Europe, Japan and the Americas, in which seven countries participated. Those who consumed more mono-unsaturated fats than saturated fats were found to be much more protective against all causes of death, especially coronary heart disease. Among these countries, the biggest source of mono-unsaturated fats is, of course, olive oil. According to this study, populations that eat high amounts of monounsaturated fat have low rates of heart disease.
An outcome-control study in Spain compared the diets of 171 patients of the same age suffering from a non-fatal heart attack with the diets of 171 heart attack patients. The results of the study show that the risk of heart attack in those who consume olive oil in large amounts decreases to 82% compared to those who consume olive oil infrequently.
Portuguese scientists have shown that an antioxidant substance found in olive oil is the greatest protector against heart attacks and heart palpitations. Research shows that; The DHPEA-EDA anti-oxidant in question protects red blood cells from damage much more than any other component in olive oil. Fatima Paiva-Martins from the University of Porto:
"These results show that the very definite health benefits seen in people who add olive oil to their diets are based on science. The results also led to the production of 'functional' olive oils specifically designed to reduce the risk of heart disease," he said. As a result of hydrogenation processes applied to oils while refining or heating, the chemical structure of many fatty acids changes. These have great effects on the emergence of cardiovascular diseases. Natural extra virgin olive oil does not carry this risk.
Cell walls contain high amounts of fat and cholesterol, and their structure depends on nutrition. 70% of cholesterol in the blood is produced by the organism itself in the liver. Only 30% of the cholesterol in the body comes from food. As a result, when the proportion of cholesterol from food drops to 20%, the liver has to increase its production to 80% to make up for the deficit. This paves the way for stone formation in the gallbladder resulting from cholesterol. If cholesterol is taken with food, the body tries to establish a balance by reducing its own cholesterol production, and by producing it itself if it is not taken with food.
Cholesterol, a fat product of animal origin, is a substance that plays a role in many body functions such as cell membrane structure, bile and hormone production. However, it is known that if cholesterol is high, it also contributes to the formation of atherosclerosis by precipitating on the walls of the arteries.
Olive oil provides cholesterol balance in the body. Fats circulate in the blood bound to lipoproteins. Different types of lipoproteins play different roles in fat metabolism. High levels of HDL, also known as beneficial cholesterol among the people, have a protective effect from atherosclerosis by removing larger amounts of cholesterol from the tissues.
Oxidized LDLs have arthrocyclosis (thickening the vessel wall, thus causing vascular occlusion). However, olive oil consumption plays a protective role against LDL oxidation. In addition, olive oil reduces the risk of heart ailments caused by LDL, which is caused by the fat deposited in the arteries.
Monounsaturated fatty acids in olives and olive oil do not contain cholesterol. Therefore, olive oil, unlike other oils, does not increase the level of cholesterol in the blood, on the contrary, it keeps it under control. While cholesterol reduces the LDL component that causes atherosclerosis, it increases or balances HDL, which we call good cholesterol. By comparison, polyunsaturated fatty acids (sunflower oil, corn, peanut, etc.) also lower total cholesterol and LDL cholesterol, but also lower HDL cholesterol. This is also undesirable. Recent scientific research shows that olive oil is one of the most beneficial foods for our heart. Therefore, olive oil is an oil worthy of being used like a medicine.
The first study in this direction was conducted in France by Jacotot (85, individual participation). The researcher applied diets containing lipids with different fatty acid composition (olive oil, animal fats, sunflower oil, rapeseed oil, soybean oil, peanut oil, corn oil) to two populations for 6 months. In subjects using olive oil, HDL-cholesterol increased significantly, while total cholesterol levels remained virtually unchanged. In other subjects, there was an insignificant decrease in total cholesterol and an insignificant change in HDL-cholesterol. In fact, tampering with dietary cholesterol has little effect on changing the amount of cholesterol in the blood. By reducing the cholesterol from food by 100 mg per day, the cholesterol in the blood is reduced by only 25 mg per liter (ie from 2.40 g/l to 2.38 g/litre). Bruno Berra from Milan Faculty of Pharmacy:
"The minor polar components of extra virgin olive oil markedly increase LDL's resistance to oxidation," he says.
Within the organism, LDL lipoproteins are responsible for carrying the cholesterol they need to the cells in order to carry out their wide variety of metabolic functions. However, when there is an excess of free radicals, LDL lipoproteins are oxidized and unable to do their usual work. Thus, they accumulate in the cells of the vessel walls. Cells eventually die because of this. The vessel wall is filled with fat. However, studies have proven that LDLs rich in oleic acid are more resistant to oxidation than normal.
In the article titled "The Benefits of Olive Oil" published by Alarkon de la Lastra and colleagues from the University of Sevilla, Spain, olive oil; They say it reduces LDL cholesterol in the blood, while increasing HDL cholesterol and reducing the risk of heart disease.
In Minnesota, Prof. Kees, Olive Oil seminar, according to the results of his research on the subjects;
“Monounsaturated fatty acids reduce low-density lipoprotein (LDL) and raise high-density lipoprotein (HDL),” he says.
The World Health Organization (WHO) has reported that the region with the lowest risk of heart attack and heart diseases is the island of Crete.
According to the paper presented to the World Congress of Cardiology held in Barcelona, Spain, the research conducted by the Barcelona Medical Research Institute under the direction of Doctor Maria Isabel Covas showed that the extra virgin type is more beneficial to the cardiovascular system than other olive oil varieties. According to the research, regular consumption of extra virgin olive oil reduces the risk of cardiovascular diseases not only with its "monosatured" fat cells, but also with its antioxidants called "polyphenols".
In one study, Viola and colleagues examined two groups of volunteers on a diet containing 80 g of olive or sunflower oil and 20 g of invisible fat. After the researchers controlled for the patients' parameters, there was a significant reduction in triglyceride in both oil conditions, and a significant decrease in cholesterol with sunflower oil; In both cases, a moderate insignificant decrease in LDL-cholesterol, a significant increase in HDL cholesterol with olive oil and a significant decrease with sunflower oil were observed. Olive oil helps regulate the heartbeat. Heart and liver patients can drink a tablespoon in the morning on an empty stomach.