Nutritional composition: what makes EVOO so special?
Cholesterol
Olive oil has many properties, especially Extra Virgin Olive Oil (EVOO) , and its consumption provides numerous health benefits. In the last 60 years, many of these benefits have been discovered and scientifically proven.
The initial properties were linked to its high percentage of oleic acid and its positive effect on the cardiovascular system. However, in recent years other properties attributable to other compounds have been identified. In particular, these other micro-components appear to have a high antioxidant capacity, which would reduce many oxidative processes associated with numerous pathologies.
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Consuming saturated fats is linked to a high incidence of cardiovascular disease. In contrast, most olive oil is composed of monounsaturated and polyunsaturated fats, which are the basis of olive oil's beneficial properties.
High oleic acid content and its impact on cardiovascular health
The result is that olive oil reduces levels of bad cholesterol (LDL and VLDL) and increases levels of good cholesterol (HDL). In fact, this cardioprotective property was the first to be discovered in the famous Seven Nations Study on olive oil as a source of healthy fat in the diet.
Thus, less plaque means more "circulatory space" for blood, which lowers blood pressure. And indeed, it has been shown that regular consumption of olive oil in the diet has a reducing effect on both systolic and diastolic blood pressure.
These properties of olive oil can be attributed to the vasodilatory effects of the Mediterranean diet, and, with reference to olive oil, to the decrease in nitric oxide in the blood flow caused by the presence of the polyphenols in olive oil.
Diets rich in olive oil, along with vegetables, fruits, legumes, and whole grains, have also been shown to improve blood glucose control and increase insulin sensitivity. These effects have been observed in both type 1 and type 2 diabetes.
Benefits of daily consumption of EVOO
Prevention against the incidence of cancer
The incidence of some types of cancer is closely linked to diet. In fact, several scientific studies have demonstrated the properties of olive oil and its protective effect against cancers of the intestine and colon, pancreas, endometrium, prostate, and breast. The average reduction in incidence observed in people with a high consumption of olive oil in their diet varies between 25% and 10%, depending on the type of cancer.
The protection provided by olive oil appears to come from the combined action of monounsaturated fatty acids, which are more stable against oxidative processes, and the antioxidant substances present in virgin olive oils.
As a protector of the digestive system
The properties of olive oil also reach the digestive system , reducing gastric motility and therefore slowing the passage of gastric contents from the stomach to the duodenum. This creates a feeling of satiety, which promotes both digestion and the absorption of nutrients in the intestine.
On the other hand, the presence of sitosterol in EVOO partially prevents the absorption of cholesterol and promotes the absorption of calcium, iron and magnesium.
Olive oil is also known for its laxative and halitosis-reducing properties.
For all these reasons: its satiating effect, partial absorption of cholesterol in the intestine, and its laxative action; and although virgin olive oil has the same calories as any other fat (9 kilocalories per gram), it is the most recommended fat for those who want to lose weight.
Against arthritis
It was once believed that olive oil could help relieve the symptoms of rheumatoid arthritis, but subsequent studies have not been able to confirm this. However, recently published studies do indicate that consuming extra virgin olive oil may reduce the risk of developing rheumatoid arthritis.
The most widely accepted biological model for understanding the causes of aging is based on oxidation processes caused by free radicals. The body prevents this oxidation through the natural production of antioxidants, but as we age, the production of these antioxidants decreases.
Virgin olive oils, with their content of natural antioxidants, help to supplement the internal production of antioxidants and reduce the effects of oxidation.
Liver, gallbladder, and pancreas
Olive oil acts on the gallbladder, ensuring its complete emptying. It stimulates the synthesis of bile salts in the liver and increases the liver's secretion of cholesterol. These effects prevent the formation of gallstones.
Furthermore, it has been shown that the vitamins and antioxidants in virgin olive oil benefit liver cells. This is especially beneficial for patients with chronic alcoholism, reducing their oxidative stress.
Olive oil in the astronauts' diet
A selection of Italian extra virgin olive oils will leave Earth in the spring of 2022 to reach the International Space Station (ISS). This was announced by the Italian Space Agency on the occasion of World Olive Day (November 26).
The four extra virgin olive oils selected for space are top-quality EVOOs from different regions and olive varieties. Specifically, they will be used to prepare the "bonus food," one of the meals astronauts can choose to supplement their standard diet.
The extra virgin olive oils, depending on their intensity and sensory profile, will be available to the crew to accompany a specific type of food: meat, fish, vegetables, and one to enhance the most intense flavors.
This project allows for the deployment of extra virgin olive oils into orbit to highlight the importance of Italy's agri-food heritage and promote proper nutrition. In this regard, according to the Italian Space Agency, proper nutrition for astronauts in the space environment is crucial for their health aboard the ISS.
Properties of EVOO: Olive oil for maternal-fetal health
And its effects can cross the placental barrier and reach offspring. This has been confirmed by a study published in the journal Food Chemistry. Diets enriched with extra virgin olive oil can modify or even increase the content of these bioactive compounds in breast milk, with potential health benefits for the infant.
Breast milk is the best source of nutrition for infants, as it contains essential nutrients and bioactive factors (hormones, antibodies, microorganisms, stem cells, etc.). Furthermore, it provides numerous short- and long-term benefits for both mother and infant, and in the case of newborns, it reduces the incidence of infections and the risk of developing metabolic diseases later in life.
Olive oil is the main source of fat in the Mediterranean Diet , but until now it was unknown that the phenolic compounds in this product could be a component of breast milk and available to infants, according to the teaching center.
The research results demonstrated that dietary phenolic compounds reach the systemic circulation of mothers. Furthermore, numerous phenolic compounds and their derivatives were detected in breast milk.
Thus, nutritional interventions during pregnancy and lactation can affect the quality of breast milk and, consequently, the health of offspring.
Numerous studies show how olive oil affects pregnancy. In particular, a recent study published in the journal Nutrition Research details its effects on maternal and fetal health and suggests a protective effect.
Nutrition plays a vital role in a pregnant woman's health and the outcome of her pregnancy. In fact, olive oil is an integral part of the Mediterranean diet (MD) , a healthy source of monounsaturated fatty acids (MUFAs), and phytochemicals such as polyphenols . Furthermore, olive oil is associated with better outcomes regarding gestational diabetes mellitus (GDM), preeclampsia, and babies born small for gestational age (SGA) or large for gestational age (LGA).
There are several grades of olive oil, depending on the production method, nutritional content, flavor, and aroma. These include virgin olive oil (VOO) and extra virgin olive oil (EVOO), the latter showing the greatest cardioprotective benefits, which could be due to its antioxidant content and anti-inflammatory and anti-cancer properties.
The results of this study show that extra virgin olive oil, in particular, and olive oil, in general, are associated with a reduced risk of maternal and fetal adverse effects , including preeclampsia, gestational diabetes mellitus (GDM), group A syndrome (GAS), and genetically modified syndrome (GMS). However, to our knowledge, no systematic review has been conducted summarizing the evidence on olive oil consumption and maternal-fetal outcomes.
SGA is a marker of increased risk of adverse fetal outcomes, while LGA increases the risk of complications during childbirth. Both were shown to be reduced in association with EVOO intake, while one SGA study showed the same association with OVO intake.
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Similarly, gestational diabetes mellitus (GDM) and prematurity are linked to adverse fetal outcomes, both acute and chronic. Both were found to be reduced in one or more of the intervention studies. The antidiabetic effect could be due to the activity of the polyphenols in extra virgin olive oil (EVOO), as these compounds increase insulin sensitivity. However, further studies are needed, as one researcher reported an association between olive oil consumption and reduced weight gain, which could increase the risk of preeclampsia and gestational hypertension (GHI).
Similarly, the reduced risk of preeclampsia in some studies could be due to the rich content of antioxidants and phenols in EVOO.
Further studies are needed that focus on the impact of olive oil consumption on reducing the likelihood of adverse maternal-fetal outcomes. However, the findings suggest the value of olive oil consumption during pregnancy in reducing the risk of gestational hypertension (GHI) and gestational diabetes mellitus (GDM), as well as cardiovascular events, preeclampsia, and gestational diabetes mellitus (GDM).
