Heart: It helps prevent cardiovascular diseases, which according to the WHO, are the leading cause of death worldwide.
Obesity: An adequate diet prevents obesity and related metabolic diseases.
Cancer: The joint action of monounsaturated acid and antioxidants protects against cancers of the intestine, colon, pancreas, endometrium, prostate and breast.
Hypertension: habitual consumption reduces the effects of both maximum (systolic) and minimum (diastolic) pressure, due to the presence of olive oil polyphenols.
Diabetes: Regular consumption of olive oil along with vegetables, fruits, legumes and cereals improves blood glucose control.
Skin: Olive oil contains elements used as components against thinning of the dermis and epidermis, collagen fibrosis and elastin depletion.
Olive oil: the best ally against aging.
The most widespread biological model for understanding the causes of aging is based on oxidation processes caused by free radicals.
The body prevents this oxidation with the natural production of antioxidants but as we age, the production of these antioxidants is reduced.
Virgin olive oils, with their natural antioxidants, help supply internal antioxidant production and reduce the effects of oxidation.