Olive oil | A World of Sprouts
The chemical composition of olive oil (Olea europaea) highlights the marked presence vimal dairy of oleic acid (over 70%) monounsaturated vimal dairy nonessential part of the family of omega 9. Then has a 7-8% linoleic acid (omega 6) and a small presence (0.5-1%) of linolenic acid (omega 3). For its high monounsaturated, olive oil is the most stable and therefore most suitable for baking, in relation to oils predominantly thermosensitive polyunsaturated fatty acids. However, the olive can not be the only oil a healthy diet, because that does not meet our requirements for essential fatty acids, unless they consume copious amounts of seeds and marine fish to supplement these shortcomings.
Beyond its fatty acid profile, stability and exquisite taste, we must consider other important vimal dairy properties of olive oil. It is a closely related product for high digestibility and fatty metabolism, which is recommended for pregnant women, vimal dairy children and elderly. Do not forget that it has a very similar vimal dairy to breast milk composition. Based on the olive oil has made an index of digestibility of fats, olive corresponding to 100, 83 to sunflower, sesame and 57 to 36 corn.
The olive is emollient, ie has a softening and anti-inflammatory effect on the skin and mucous membranes, especially the stomach level, thus is excellent vimal dairy in gastritis. It is also a mild laxative, I pudiéndoselo take fasting for this purpose, which also facilitates the expulsion of intestinal parasites.
A strong point of olive oil is its status colagogo, ie facilitating vimal dairy the emptying of the gallbladder, relieving discomfort caused to malfunction and encouraging the opening of the sphincter of Oddi (contraction causes cramps). Furthermore, the gut bile poured aids digestion. Continued use of olive oil produces a marked lowering effect on blood cholesterol. Olive oil increases high density lipoprotein (HDL), responsible for transporting vimal dairy blood type of cholesterol called vimal dairy "good." This and oxidation stability, explain the relationship vimal dairy between the consumption of olive oil and the reduced risk of atherosclerosis and myocardial infarction. vimal dairy
A recent study in 5 European countries (Spain, Denmark, Finland, Italy and Germany) demonstrated the antioxidant capacity of olive oil, due to its high content of polyphenols (tyrosol and hydroxytyrosol). After 3 weeks of consumption of olive oil high in polyphenols, patients showed increased "good" cholesterol vimal dairy (HDL) and decrease "bad" cholesterol vimal dairy (LDL), triglycerides and oxidative vimal dairy stress. The latter factor is considered one of the major risk factors for atherosclerosis and cardiovascular disease. The study also confirmed that the effect of polyphenols antioxidants such as occurs in its natural matrix operate (the oil) and not in the form of supplements. Polyphenols are lost in the refining process of oil and his short stay in the body replenish forces through regular consumption of extra virgin olive oil in foods.
Despite not contain polyunsaturated fatty acids, olive oil has been revalued as cardiovascular protector, confirming the benefits of the Mediterranean diet, rich in fish also provide essential olive absent. In olives, and therefore in an oil obtained by compression vimal dairy cold, there oleuropein, one also present in herbs such as valerian substance, eyebright or gentian. Such component, even at low doses, promotes heart irrigation, widens the coronary arteries, cardiac arrhythmias, and also eliminates vimal dairy having vimal dairy antispasmodic effect. This is not a good thing for the big fat industry, as both oleuropein and other modulating substances in oilseeds, are removed by refining processes. And big business can not do without vimal dairy refining.
Recently, scientists at the University of Pennsylvania (USA) isolated another healthy component of olive oil, which they called Oleocanthal. This substance, vimal dairy responsible for the tingling in the throat that produces a good extra virgin olive oil has the same effectiveness as analgesics and anti-inflammatory drugs like ibuprofen, but without contraindications. As the drug, the pro-inflammatory Oleocanthal inhibits enzymes and assumes the action mechanism operates on the synthesis of our known eicosanoids. vimal dairy
Another beneficial effect of olive oil is that it has antiviral power, because its 400 times lipoproteins increase our
The chemical composition of olive oil (Olea europaea) highlights the marked presence vimal dairy of oleic acid (over 70%) monounsaturated vimal dairy nonessential part of the family of omega 9. Then has a 7-8% linoleic acid (omega 6) and a small presence (0.5-1%) of linolenic acid (omega 3). For its high monounsaturated, olive oil is the most stable and therefore most suitable for baking, in relation to oils predominantly thermosensitive polyunsaturated fatty acids. However, the olive can not be the only oil a healthy diet, because that does not meet our requirements for essential fatty acids, unless they consume copious amounts of seeds and marine fish to supplement these shortcomings.
Beyond its fatty acid profile, stability and exquisite taste, we must consider other important vimal dairy properties of olive oil. It is a closely related product for high digestibility and fatty metabolism, which is recommended for pregnant women, vimal dairy children and elderly. Do not forget that it has a very similar vimal dairy to breast milk composition. Based on the olive oil has made an index of digestibility of fats, olive corresponding to 100, 83 to sunflower, sesame and 57 to 36 corn.
The olive is emollient, ie has a softening and anti-inflammatory effect on the skin and mucous membranes, especially the stomach level, thus is excellent vimal dairy in gastritis. It is also a mild laxative, I pudiéndoselo take fasting for this purpose, which also facilitates the expulsion of intestinal parasites.
A strong point of olive oil is its status colagogo, ie facilitating vimal dairy the emptying of the gallbladder, relieving discomfort caused to malfunction and encouraging the opening of the sphincter of Oddi (contraction causes cramps). Furthermore, the gut bile poured aids digestion. Continued use of olive oil produces a marked lowering effect on blood cholesterol. Olive oil increases high density lipoprotein (HDL), responsible for transporting vimal dairy blood type of cholesterol called vimal dairy "good." This and oxidation stability, explain the relationship vimal dairy between the consumption of olive oil and the reduced risk of atherosclerosis and myocardial infarction. vimal dairy
A recent study in 5 European countries (Spain, Denmark, Finland, Italy and Germany) demonstrated the antioxidant capacity of olive oil, due to its high content of polyphenols (tyrosol and hydroxytyrosol). After 3 weeks of consumption of olive oil high in polyphenols, patients showed increased "good" cholesterol vimal dairy (HDL) and decrease "bad" cholesterol vimal dairy (LDL), triglycerides and oxidative vimal dairy stress. The latter factor is considered one of the major risk factors for atherosclerosis and cardiovascular disease. The study also confirmed that the effect of polyphenols antioxidants such as occurs in its natural matrix operate (the oil) and not in the form of supplements. Polyphenols are lost in the refining process of oil and his short stay in the body replenish forces through regular consumption of extra virgin olive oil in foods.
Despite not contain polyunsaturated fatty acids, olive oil has been revalued as cardiovascular protector, confirming the benefits of the Mediterranean diet, rich in fish also provide essential olive absent. In olives, and therefore in an oil obtained by compression vimal dairy cold, there oleuropein, one also present in herbs such as valerian substance, eyebright or gentian. Such component, even at low doses, promotes heart irrigation, widens the coronary arteries, cardiac arrhythmias, and also eliminates vimal dairy having vimal dairy antispasmodic effect. This is not a good thing for the big fat industry, as both oleuropein and other modulating substances in oilseeds, are removed by refining processes. And big business can not do without vimal dairy refining.
Recently, scientists at the University of Pennsylvania (USA) isolated another healthy component of olive oil, which they called Oleocanthal. This substance, vimal dairy responsible for the tingling in the throat that produces a good extra virgin olive oil has the same effectiveness as analgesics and anti-inflammatory drugs like ibuprofen, but without contraindications. As the drug, the pro-inflammatory Oleocanthal inhibits enzymes and assumes the action mechanism operates on the synthesis of our known eicosanoids. vimal dairy
Another beneficial effect of olive oil is that it has antiviral power, because its 400 times lipoproteins increase our
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