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Olive Oil in specific
diseases:
Hypertension
A diet high in
unsaturated fatty acids reduces blood pressure as compared to a diet rich
in saturated fat. Among unsaturated fats it appears that both
monounsaturated fatty acids (like those contained in olive oil) and polyunsaturated
fatty acids (found in fish and other vegetable oils) lower blood pressure.
An Italian research in patients with known hypertension has shown that
consumptions of 40 gm of olive oil a day reduces blood pressure by about
50% (almost half of the patients were able to reduce the dose or stop
taking altogether their blood pressure medications). The beneficial effect
of olive oil (especially the extra virgin olive oil) is attributed mainly
to its polyphenols.
Cardiovascular
disease (atherosclerosis and atherothrombosis)
High LDL
cholesterol contributes to atherosclerosis and atherothrombosis,
depositing cholesterol in the artery wall and clogging the arteries of
vital organs (like the heart, brain, and kidneys). HDL cholesterol is the “good”
cholesterol and acts as a scavenger, removing cholesterol from plaques in
the artery wall. Reducing LDL cholesterol and raising HDL cholesterol has
significant health benefits and protects against heart attacks, strokes,
and sudden death. Consumption of about two tablespoons of olive oil reduced
LDL (the “bad” cholesterol) and mildly raise
HDL (the “good” cholesterol). Beyond a favorite effect on LDL
and HDL levels, olive oil has been two more benefits that reduce heart
attacks and stroke:
● It prevents oxidization of LDL
which renders it more atherogenic than its
non-oxidized form. This beneficial effect of olive oil on lipids is
mediated through its antioxidant components, especially polyphenols
and vitamin E.
● It reduces the chance of “thrombosis”
(clot formation) in arteries by reducing factors that either cause clotting
(plasma factor VII) or inhibit break-down of clots already formed (plasminogen activating inhibitor).
Type 2 diabetes
and metabolic syndrome
Olive oil
reduces the metabolic complications of type 2 diabetes and metabolic
syndrome. With its polyphenols and squalene components it reduces the high level of
inflammatory activity present in both diabetes and metabolic syndrome.
Thus, olive oil helps reduce LDL-the “bad”-cholesterol, lipid
oxidation and high blood pressure. A diet rich in olive oil also
facilitates glycemic control by leaving “less
room” for carbohydrates (particularly “simple sugars”
that cause insulin spikes and premature hunger attacks).
Alzheimer’s
disease
Inflammation and
free radicals damage brain cells and impair synaptic function, contributing
to the neurodegenaration and brain cell
loss that characterizes Alzheimer’s disease. The squalene
content of olive oils (along with its other antioxidants) has neuroprotective effects and does not allow oxidation of
its monounsaturated fatty acids (which unfortunately occurs with
polyunsaturated fats that may, thus, contribute to nerve damage). Oleocanthal, another olive oil component has been shown
in scientific research to slow down the progression of Alzheimer’s.
Aging and
longevity
Free radicals
attack and damage cells and its constituents, especially DNA found not only
in the cell nucleus but also in the mitochondria. It is hypothesized that
olive oil with its antioxidant effects inhibit peroxidation
and reduces mitochondrial DNA damage, preserving vitality and youthfulness.
It appears that the oleocanthal component of
olive oil significantly contributes to olive oil’s anti-aging
effects. There is a report of a 120-year-old Israeli woman who used to
drink a glass of olive oil every day!
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