
Olive oil, a health food: Heart, blood vessels, bones, digestion
Over the past 4 decades, olive oil has benefited from the scientific knowledge that has now been established about fatty foods. With their 2 qualities of food excellence, as a pressed oil of controlled and preserved composition, the 2 classes of virgin olive oil consecrate this fatty food as the best in the prevention of cardiovascular disease. They are the only oils to oppose the development of atherosclerosis via the four dyslipoproteinemic pathways that lead to it: elevated cholesterol and LDL cholesterol, lower HDL cholesterol, LDL peroxidation by free radicals and thrombogenic platelet hyperaggregation. Olive oil is also the most easily digestible fatty food. It is capable of limiting and curing many functional disorders of vesicular, gastric and intestinal origin. It has been shown to promote bone growth in children and maintain good bone density in adults.
Επιστροφή