A daily consumption of extra virgin olive oil, as the main condiment, reduces cardiovascular risk, improves carbohydrate and lipid metabolism, helps control blood pressure and reduces inflammatory status and oxidative stress, factors implicated in the aging process. This is what emerges from research by the University of Rome Tor Vergata. However, already in the past – we read in a note – numerous scientific evidences and clinical studies have demonstrated the beneficial role of the Mediterranean diet in which extra virgin olive oil (EVOO) occupies pride of place in counteracting the onset of pathologies. non-communicable chronic-degenerative diseases such as diabetes mellitus, arterial hypertension, metabolic syndrome, neoplastic diseases, nervous system diseases, chronic kidney disease and in increasing longevity.
The in vitro study conducted in Tor Vergata – reports the note – evaluated the pro-apoptotic and anti-proliferative capacity of olive leaf extracts, through the use of “Incucye S3 Live-Cell Analysis System” (Incucyte), i.e. an instrument which makes it possible to analyze cellular behavior in real time. The study confirmed the possible anti-tumor action exerted by the minor polar compounds (Cmp) of Evo oil also on this cell line never previously studied in the literature. A further study, currently underway and conducted by the team coordinated by Professor Annalisa Noce at the Tor Vergata polyclinic, is evaluating the effects of the combination of a personalized Mediterranean diet with the intake of a food for special medical purposes based on the micro composite palmitoylethanolamide- rutin and hydroxytyrosol (an olive oil derivative) in a population of patients with metabolic syndrome.
“The preliminary data – explains Noce – highlight the beneficial effect of the food for special medical purposes tested, in association with a personalized Mediterranean diet, as well as the absence of side effects. These data are supported by the trend of reduction in total cholesterol, low density lipoprotein (LDL) cholesterol and triglycerides, by a significant reduction in C-reactive protein (CRP) and erythrocyte sedimentation rate (ESR), both inflammatory indices, and by a significant reduction in body weight, body mass index, percentage of fat mass and waist circumference, compared to the parameters obtained during the placebo intake period. In combination with a correct lifestyle characterized by a healthy diet and constant physical activity, it would therefore seem possible to counteract the onset and progression of non-communicable chronic-degenerative diseases”.
The Mediterranean diet “has been recognized as an intangible cultural heritage by UNESCO since 2010 and is the nutritional model, now widespread on a global scale, typical of the entire Mediterranean basin, which has been recognized as having numerous health effects. Specifically – underlines the expert – the Mediterranean diet is characterized by the abundant consumption of foods of plant origin, such as fresh and seasonal fruit and vegetables, legumes and whole grains, by the moderate consumption of fish and white meat and by the use of extra virgin olive oil as the main source of fat vegetables”.
Extra virgin olive oil therefore represents one of the cornerstone foods of the Mediterranean diet and is rich in natural bioactive compounds with countless beneficial properties. In fact, in addition to containing mono-unsaturated fatty acids, it is known for its content in Cmp, a to which its health properties can be attributed. These include tyrosol, hydroxytyrosol, oleuropein, oleacin and oleocanthal with important antioxidant and anti-inflammatory properties”, he concludes.
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