Olive Oil is Antioxidant
While foods are converted into energy in our body, some substances called oxidants are released. Oxidants, which negatively affect cell development, also accelerate the aging process. Antioxidants counteract the negative effects of oxidants. In other words, antioxidants are extremely important substances in that they neutralize harmful substances in our body called free radicals and prevent cell damage.
In fact, our organism is in a position to protect itself thanks to its innate antioxidant enzymes. However, this wealth is not inexhaustible. Therefore, it is imperative that the body receives antioxidants from the outside, including beta-carotene, vitamins C and E, selenium, zinc and polyphenols. If an antioxidant deficit occurs, the cells age prematurely. Olive oil, which contains many antioxidant substances, especially vitamin E, renews cells and delays the aging of tissues and organs. The polyphenols in olive oil are powerful antioxidants. Olive oil aids in the development of cell walls, cell formation and cell differentiation. Its contribution to cell differentiation occurs as a result of the combined effect of the whole composition of olive oil. It has been proven that cells resist oxidation and aging is delayed with a diet containing olive oil.
A study has proven that mice fed olive oil live much longer than those fed sunflower or corn oil. The same situation has been found in people in Crete, where olive oil is one of the foundations of the diet. Crete is one of the places with the longest life expectancy in the world.
Antioxidants are found in fresh vegetables and fruits. Olive oil, on the other hand, contains antioxidants and vitamins, as well as its nutritional properties, as it is the only natural oil obtained from the fruit. Olive oil stimulates the health gene and ensures a healthy and long life. If you use olive oil regularly, some of the olive tree's ability to live for hundreds of years will pass on to you and affect your life.
prof. The Environmental, Biochemical and Nutrition Analytical-Control Research Group, chaired by Alberto Fernandez Gutierrez and Antonio Segura Carretero, used cutting-edge techniques in their study to reveal the antioxidant properties of olive oil, which are characterized by polyphenolic compounds. They also investigated the potential of these compounds found in olive oil to fight degenerative diseases.
The study was completed in collaboration with the Spanish University of Granada, the Institute of Nutrition and Nutritional Technology, and the Nutrition Group of the Virgen de las Nieves Hospital. From their analysis of samples from 15 olive oil mills, the research group revealed that the consumption of olive oil, which is rich in polyphenols (natural antioxidants), improves the quality of life of people suffering from oxidative stress. They also found that it is extremely beneficial against cell aging and the risk of osteoporosis. According to Alberto Fernández and Antonio Segura:
"Polyphenols, which are preservatives, help fight any oxidative disease caused by degenerative (calcification)."
It is known that the vitamin K contained in olive oil, which is a storehouse of vitamins, has a protective effect on important tissues such as the liver, vascular walls, red blood cells, muscles and brain.
Numerous studies conducted in various fields of expertise have revealed that the beneficial effects of olive oil should be taken into account, but it is correct to regularly consume 20-30 grams (2 tablespoons) of olive oil per day in order to benefit from them.
In fact, our organism is in a position to protect itself thanks to its innate antioxidant enzymes. However, this wealth is not inexhaustible. Therefore, it is imperative that the body receives antioxidants from the outside, including beta-carotene, vitamins C and E, selenium, zinc and polyphenols. If an antioxidant deficit occurs, the cells age prematurely. Olive oil, which contains many antioxidant substances, especially vitamin E, renews cells and delays the aging of tissues and organs. The polyphenols in olive oil are powerful antioxidants. Olive oil aids in the development of cell walls, cell formation and cell differentiation. Its contribution to cell differentiation occurs as a result of the combined effect of the whole composition of olive oil. It has been proven that cells resist oxidation and aging is delayed with a diet containing olive oil.
A study has proven that mice fed olive oil live much longer than those fed sunflower or corn oil. The same situation has been found in people in Crete, where olive oil is one of the foundations of the diet. Crete is one of the places with the longest life expectancy in the world.
Antioxidants are found in fresh vegetables and fruits. Olive oil, on the other hand, contains antioxidants and vitamins, as well as its nutritional properties, as it is the only natural oil obtained from the fruit. Olive oil stimulates the health gene and ensures a healthy and long life. If you use olive oil regularly, some of the olive tree's ability to live for hundreds of years will pass on to you and affect your life.
prof. The Environmental, Biochemical and Nutrition Analytical-Control Research Group, chaired by Alberto Fernandez Gutierrez and Antonio Segura Carretero, used cutting-edge techniques in their study to reveal the antioxidant properties of olive oil, which are characterized by polyphenolic compounds. They also investigated the potential of these compounds found in olive oil to fight degenerative diseases.
The study was completed in collaboration with the Spanish University of Granada, the Institute of Nutrition and Nutritional Technology, and the Nutrition Group of the Virgen de las Nieves Hospital. From their analysis of samples from 15 olive oil mills, the research group revealed that the consumption of olive oil, which is rich in polyphenols (natural antioxidants), improves the quality of life of people suffering from oxidative stress. They also found that it is extremely beneficial against cell aging and the risk of osteoporosis. According to Alberto Fernández and Antonio Segura:
"Polyphenols, which are preservatives, help fight any oxidative disease caused by degenerative (calcification)."
It is known that the vitamin K contained in olive oil, which is a storehouse of vitamins, has a protective effect on important tissues such as the liver, vascular walls, red blood cells, muscles and brain.
Numerous studies conducted in various fields of expertise have revealed that the beneficial effects of olive oil should be taken into account, but it is correct to regularly consume 20-30 grams (2 tablespoons) of olive oil per day in order to benefit from them.