Olive Oil – Health and Beauty Benefits

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  • The Best Olive Oil Treatments for Hair and Skin

    Even though one of our skin experts might be rolling in her exam chair right now, we’re gonna go out on a limb here and say, sotto voce, we still love a good DIY—operative word being “good.” That being said, we’re sure even the strictest dermatologists and hairstylists could get behind a fairly innocuous, homemade olive oil treatment (though please patch test before dunking your head in—we don’t want any nasty reactions, do we?). Here, five easy, safe recipes from Maia Hirschbein, the oleologist at California Olive Ranch.

    Olive Oil Body Salve

    Mix equal parts olive oil, coconut oil, and shea butter. Melt 3 ounces of beeswax in a double boiler, heating slowly. Once melted, add the beeswax to the oil mixture. Test the texture of the salve by putting a small drop on a spoon in the freezer—add more wax to harden or more oil to loosen it. Once you’ve reached the desired texture, add essential oil. (Hirschbein likes grapefruit or peppermint.) For extra moisture, include 40 drops of vitamin E oil to heal cracked or super-dry skin.

    Combine 1/4 cup olive oil and 1/2 cup honey. Warm the mask in the shower or bathwater before using your fingers or a comb to work it into your hair, focusing on the ends. Tie up your hair, leave it in for up to an hour, then wash and dry like normal.
    Exfoliating Olive Oil Body Scrub

    Mix 1/2 cup sea salt, 1/2 cup olive oil, and your favorite essential oil. Gently rub on body, concentrating on dry areas, such as elbows and soles of the feet.

    Olive Oil Eye Makeup Remover

    Combine olive oil and aloe water in a glass jar you can seal tightly. Before using, shake the mixture to emulsify and apply using a cotton pad. Let it rest for a few seconds, then wipe for makeup-free and moisturized eyes.

    Calming Olive Oil Face Mask

    Mix together 1 tablespoon of olive oil, one tablespoon of warm honey, and one beaten egg. Once the mixture is emulsified, apply to your face with a facial brush or your hands, and let it sit for 15–30 minutes.

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    Even though one of our skin experts might be rolling in her exam chair right now, we’re gonna go out on a limb here and say, sotto voce, we still love a good DIY—operative word being “good.” That being said, we’re sure even the strictest dermatologists... 
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  • The consumption of olive oil protects our health

    Olive is a prime example of a monosaturated fat, as a fundamental component of the Mediterranean diet. It is not only a pleasantly flavoured cooking fat that enhances other foods, but there is ample evidence of its nutritional properties and health benefits and further scientific studies are currently under way to confirm its other benefits.

    Virgin olive oil is a natural juice that conserves the taste, fragrance, vitamins and properties of olives, being the only vegetable oil that can be consumed as it is produced, without chemical processing.

    Olive oil is principally made up of oleic acid, which constitutes approximately 75% of its components. It is also rich in vitamin A, D, K and especially in vitamin E, betacarotene and other antioxidants.

    Although it is a fat and therefore a calorie-rich food product (9 kilocalories per gramme), experience shows that populations that consume 60 g of olive oil a day are generally healthier and that its consumption as part of a balanced diet, substituting other less healthy fats, does not make consumers overweight.

    The World Health Organization projects that diabetes will be the seventh cause of death by 2030. A healthy diet such as the Mediterranean diet, rich in olive oil, has become one of the best options to prevent and control diabetes.

    Consuming olive oil improves the body’s metabolic functions and it brings glucose levels down by 12% in healthy people. As an antioxidant, olive oil helps to slow cell aging. Various studies report that olive oil reduces the risks of heart disease and various types of cancer, as well as helping to keep blood pressure low and alleviating arthritis.

    Among its other properties, it helps digestion, the absorption of calcium and it improves the appearance of skin.

    Source: International Olive Council MARKET NEWSLETTER No 113 – February 2017

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    Olive is a prime example of a monosaturated fat, as a fundamental component of the Mediterranean diet. It is not only a pleasantly flavoured cooking fat that enhances other foods, but there is ample evidence of its nutritional properties and health benefits and further scientific... 
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  • New study: For a Healthy Heart, add a little Olive Oil

    The effectiveness of the Mediterranean diet isn’t really up for debate anymore—at this point, it’s more a question of how to tweak it, and home in on what the active ingredients are. (For example, the MIND diet is a science-based variant of the Mediterranean diet, developed purely from what the research has shown.) Now, a new study looks at whether olive oil or nuts do more for cholesterol in people at high risk of heart disease, since both have been shown to have significant heart benefits in the past, and both contain healthy fats. The short answer is that olive oil seems to do more for cholesterol, but nuts are not without their own benefit.

    High-density lipoprotein (HDL) cholesterol is considered the “good” cholesterol, since it clears less healthy forms of cholesterol from the blood. But it hasn’t been shown to function so well in people who are at higher risk of heart disease. “At the same time, small-scale trials have shown that consuming antioxidant-rich foods like virgin olive oil, tomatoes and berries improved HDL function in humans,” said study author Montserrat Fitó in a news release. “We wanted to test those findings in a larger, controlled study.” The authors underline that how well HDL functions is at least as important as how much of it you have.

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    The effectiveness of the Mediterranean diet isn’t really up for debate anymore—at this point, it’s more a question of how to tweak it, and home in on what the active ingredients are. (For example, the MIND diet is a science-based variant of the Mediterranean diet, developed purely... 
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  • Olive Fruit Extract shows promise for consumers at risk of arterial stiffness

    A study on a standardized olive fruit extract shows promise for consumers at risk of arterial stiffness, as measured by a reduction in triglycerides. The extract showed less effect when measured with a vascular index.

    In a recent study published in the journal Drugs R&D, a standardized olive fruit extract (Proliva, supplied by Euromed) improved scores on an arterial measurement index as well as in measurements of mean triglyceride for the higher dosage group.The authors noted that arterial stiffness is an important risk factor for cardiovascular disease and mortality. The researchers chose to measure this with something called the Cardio-Ankle Vascular Index, a measurement tool that has been gaining traction among cardiovascular researchers. The index, which was first proposed in 2008, derives a stiffness parameter by plotting the natural logarithm of systolic-diastolic pressure ratio against the arterial wall extensibility.According to a 2013 review paper , the index has the advantage of being theoretically independent of blood pressure, as higher pressure naturally would put more stress on the arterial wall and cause it to appear to be more stiff. “CAVI has been widely applied clinically to assess arterial stiffness in subjects with known cardiovascular diseases including those with diagnosed atherosclerosis, coronary heart disease, and stroke as well as those at risk, including those with hypertension, diabetes, the elderly, and the obese,” the authors of the 2013 paper wrote.

    Modest benefit showing need for more research
    In the most recent olive extract study, the Euromed researchers divided 36 subjects in the double-blind, placebo-controlled study into three groups, one receiving 250 mg of the extract daily, which delivered 50 mg of the active ingredient, hydroxytyrosol, a 500 mg dose (100 mg of hydroxytyrosol) or a placebo. The subjects, who were all between the ages of 45 and 65, were followed for 11 days.Measurements at the end of the study showed no statistical differences between the groups in the CAVI measurement, with all three improving slightly. The authors said that a larger-scale, longer term study could better define the placebo effect, but did note that the high dose extract group did show the biggest improvement in the measure of blood triglyceride levels, and had the largest CAVI improvement, which they said showed a trend toward “improved arterial elasticity”. More research could better define this benefit, they said. The researchers also included a Visual Analog Scale (VAS) questionnaire portion of the study, looking at various parameters of ‘energy,’ including tiredness, fatigue and appetite, by which it was determined that the extract was well tolerated.

    Article sources:nutraingredients-usa and pmc

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    A study on a standardized olive fruit extract shows promise for consumers at risk of arterial stiffness, as measured by a reduction in triglycerides. The extract showed less effect when measured with a vascular index. In a recent study published in the journal Drugs R&D,... 
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    You need extra-virgin olive oil to prevent hair loss

    Hair loss can be a very serious problem. A normal hair loss is not a concern because it’s natural. But if you are losing more than 80-100 strands daily, then you have to be worried about hair loss. There are different ways to prevent hair loss. Let’s find out if you effective ways to prevent hair loss. Head massage is a very effective way of preventing hair loss. A regular had massage can prevent hair loss and can also cure hair loss problems. When you massage your scalp, it increases blood flow to the hair follicles.

    When that happens the scalp is conditioned and the hair roots are strengthened. During the massage your skin is warmed up and that opens the blood vessels, which can take more nutrients with the blood. Your hands need lots of nutrients to remain strong and to grow. Dandruff is another major reason of hair loss. Proper massage can keep dandruffs away. With massage you can relax yourself and get relief from the stress. Stress is another cause of hair loss. You can massage your hair twice or thrice in a week. Massaging them will not only stop hair loss but will also make your hair healthy and shining.

    You can use the following oils on your scalp to massage it. You can use herbal oils or essential oils. Among the herbal oils, the most important oils are coconut oil, olive oil, almond oil etc.

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    Hair loss can be a very serious problem. A normal hair loss is not a concern because it’s natural. But if you are losing more than 80-100 strands daily, then you have to be worried about hair loss. There are different ways to prevent hair loss. Let’s find out if you effective... 
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  • Doctors say common ingredient can make a big difference in the toilet

    Health experts say they believe a common pantry item could be answer for anyone who struggles to have a bowel movement every day.

    It turns out a tablespoon of olive oil could be all that is needed to get things moving again and create a healthy bowel routine.

    While the benefits of olive oil have been hailed for years, its help in this area was largely unknown.

    Due the processed foods in our diets these days, many people say the find it difficult to go to the toilet regularly.

    This can be especially dangerous as we age. There have been links between between constipation and colon cancer in the past with doctors saying blocked bowels can lead to all sorts of other heath issues, too.

    So how can olive oil help? Doctors say a tablespoon every morning on an empty stomach will get things moving again and help regulate your bowels.

    They warn against taking anymore than this as it can lead to diarrhea, but say it is a good option for anyone needing a little push in this area.

    If you’re not keen on downing straight olive oil, experts recommend increasing your water intake and upping the fibre in your diet through fruits and vegetables.

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    Health experts say they believe a common pantry item could be answer for anyone who struggles to have a bowel movement every day. It turns out a tablespoon of olive oil could be all that is needed to get things moving again and create a healthy bowel routine. While the benefits... 
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  • 5 Olives a Day Keeps the Doctor Away?

    When it comes to illness, pharmaceuticals may have their place, but when speaking of prevention of illness – or better yet long-life vitality – well, Nature has her own pharmacopoeia. Berries, spices, herbs, fruits and vegetables are the medicines that Hippocrates prescribed over two thousand years ago. A body well supported in daily nutrition, proper rest and adequate exercise has a natural defence against many of the modern illnesses this culture seems to think of as inevitable. Thank goodness researchers are getting turned on about finding out what Nature has so abundantly provided – bioavailable functional foods. So here is another little treasure – often overlooked in the appetiser dish.

    The first cause of death worldwide is cardiovascular disease and mostly coronary artery diseases, mainly affected by cholesterol. The daily consumption of high phenolic EVOO (extra virgin olive oil) is widely known and proven to help prevent those diseases and reduce their symptoms. Phenolic compounds in EVOO have health protective benefits with anti-inflammatory, antioxidant, cardio-protective and neuroprotective action. But could the consumption of olives also affect the development and progression of heart diseases? Can olives keep the heart healthy just like high phenolic extra virgin olive oil?

    The answer may surprise you.

    At the recently concluded OIS (Oleocanthal International Society) conference which took place at the ancient city of Olympia on June 2-3, Dr. Martha Spyridoula-Katsarou, post-doc researcher at the National and Kapodistrian University of Athens, presented the latest research on the health benefits of olives. Spyridoula-Katsarou explained how olive consumption could affect cholesterol levels and reduce the risk of heart diseases. The phenolic analysis of olives was conducted by Dr. Magiatis using the NMR method (Nuclear Magnetic Resonance) along with a team of researchers led by Dr. Melliou; Vlahakou, Liaskonis, Kalogridis, Demertzis and Drakoulis

    First here is what you need to know about cholesterol:

    “Bad” cholesterol (LDL) sticks to the artery walls and contributes to plaque build up.“Good” cholesterol (HDL) is stable and carries away “bad” cholesterol (LDL) away from the arteries.

    The 60 day study was composed of 20 healthy subjects aged 22-65 not currently on any medication.

    After testing 30 types of Greek organic olives, for this study they selected the Kalamata type olives produced by the Sakellaropoulos Family because they were found to contain 5 times higher concentration of hydroxytyrosol and tyrosol than the other commercially available varieties. The organic olives selected for this study contained 1300mg per kg of hydroxytyrosol and 560mg per kg of tyrosol. Daily consumption of only 5 of these olives provides 25mg of hydroxytyrosol and 10 mg of tyrosol. This is significant because, just like EVOO, not all olives are created the same. The key to health benefits of olives and EVOO is the type and amount of phenolic compounds they contain.

    Sakellaropoulos Estates is a small family run business with strong traditional values and organic farming methods. The main producer is George Sakellaropoulos, whose aim and dedication has been the harvesting and production of olive oil and olives that offer high beneficial health qualities. The olives, which come exclusively from their own olive groves are rigorously selected and handpicked. They are not pasteurized but naturally fermented for over a 9 month period with no use of chemicals and pesticides. There are 10 different types, each combined with various fruits and herbs of the local area.

    With the help of his son, Nick, who is a chemical engineer, they have managed to produce the Kalamata type olives which were used for the study as explained by Dr. Martha – Spyridoula Katsarou at the Oleocanthal International Society.

    Nick, when asked how he felt about being a part of this ground breaking study said, “We are very proud and honored to be a part of this study and for the achievement of our efforts to produce functional foods. My family’s main objective over the last 20 years, has been in retaining and improving the high phenolic compounds of the olive oil and olives we produce, with much work and dedication, and the emphasis being on the health benefits and not the mass production.” The proof is in the olives themselves.
    Sakellaropoulos Estates Peloponnese Greece

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    When it comes to illness, pharmaceuticals may have their place, but when speaking of prevention of illness – or better yet long-life vitality – well, Nature has her own pharmacopoeia. Berries, spices, herbs, fruits and vegetables are the medicines that Hippocrates prescribed... 
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  • Virgin olive oil helps in preventing and treating hypertension

    Oleic acid plus a constellation of minor constituents as a natural antihypertensive.

    Consumption of virgin olive oil is good for you, but why? Scientific evidence on this issue has been accumulating for a quarter century. Epidemiological, clinical, and animal studies support that the consumption of virgin olive oil, instead of other sources of dietary fats, has antihypertensive effects.

    What contains does virgin olive oil contain that makes it so healthy? Virgin olive oil is an oily fruit whose composition includes large quantities of oleic acid (a monounsaturated fatty acid) and also a variety of compounds present in lower quantities, named minor constituents, such as hydrocarbons, phytosterols, triterpenic compounds, and phenolic compounds. Both oleic acid and these minor constituents confer unique bioactive properties to virgin olive oil.

    How do its components protect from hypertension? They influence on factors associated with the pathophysiology of hypertension such as vascular contractibility and protect from heart and kidney cellular loss and functionality, leading to a reduction of blood pressure.

    Is it a miraculous ingredient? No, it is just a food. Virgin olive oil helps in preventing and treating hypertension but its full power arises as part of the Mediterranean diet in a global strategy for a healthy and long-lasting life.

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    Oleic acid plus a constellation of minor constituents as a natural antihypertensive. Consumption of virgin olive oil is good for you, but why? Scientific evidence on this issue has been accumulating for a quarter century. Epidemiological, clinical, and animal studies support... 
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  • Mycobacteria Treatment for Bladder Cancer More Effective With Emulsification in Olive Oil

    Emulsifying Mycobacterium brumae in olive oil appeared promising for producing a robust immune response in preclinical tests. Recent research has indicated that M brumae is a safer alternative to M bovis bacillus Calmette-Guerin (BCG), an effective treatment routinely used for high-risk non-muscle–invasive bladder cancer and carcinoma in situ.1

    Currently, approximately 5% of patients treated with BCG develop serious side effects, including BCG infection. In contrast, no cases of infection with M brumae were described in humans or animals.

    The challenge with M brumae is that mycobacteria cells, which have a high lipid content in their cell walls, tend to clump when placed in the water-based solutions used for intravesical instillation in patients with bladder cancer. This clumping may interfere with the interaction of the mycobacteria-host cells and negatively influence their antitumor effects.

    Dispersing the M brumae in olive oil led to favorable conditions for reaching the bladder epithelium in vivo. Specifically, the emulsion of M brumae in olive oil was less hydrophobic, had a lower pH, more neutralized zeta potential, and an increased affinity for fibronectin than nonemulsified M brumae. Mice treated with the olive oil-suspended M brumae had a significantly higher systemic immune response.

    “These results highlight the potential of the olive oil-based emulsion as a promising delivery vehicle for the mycobacterial treatment of bladder cancer,” said Esther Julián, a professor in the Department of Genetics and Microbiology at the Universitat Autònoma de Barcelona, Barcelona, Spain, and senior author of the study.

    Reference

    1. Noguera-Ortega E, Blanco-Cabra N, Rabanal RM, et al. Mycobacteria emulsified in olive oil-in-water trigger a robust immune response in bladder cancer treatment. Scientific Reports. 2016 Jun 6. doi:10.1038/srep27232. [Epub ahead of print]

    Source: oncologynurseadvisor.com

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    Emulsifying Mycobacterium brumae in olive oil appeared promising for producing a robust immune response in preclinical tests. Recent research has indicated that M brumae is a safer alternative to M bovis bacillus Calmette-Guerin (BCG), an effective treatment routinely used for... 
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  • Italian Study Endorses Mediterranean Diet's Benefit for Stroke Prevention

    A recent review of the role of Mediterranean diet in relation to the risk of stroke found that the traditional Mediterranean way of eating, including societal and cultural factors, is a cost-effective intervention to lower the risk of stroke and other vascular conditions. The review was conducted by Antonio Di Carlo of the Institute of Neuroscience, Italian National Research Council in Florence, Italy, and colleagues, and was published in Volume 8 of the Agriculture and Agricultural Science Procedia.

    The authors described their approach, saying, “We will review main evidences on the links between nutrition and cerebrovascular disease, focusing on fruit and vegetables, and olive oil, considered in light of their role as components of the Mediterranean diet.” They looked first at how fruit and vegetable consumption affect the risk of stroke, and found studies conducted around the world, all of which concluded that the consumption of more fruits and vegetables reduced the risk of stroke. The reduction varied depending on the study, but taken together, they appear to demonstrate that fruits and vegetables lower stroke risk.

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    A recent review of the role of Mediterranean diet in relation to the risk of stroke found that the traditional Mediterranean way of eating, including societal and cultural factors, is a cost-effective intervention to lower the risk of stroke and other vascular conditions. The... 
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  • Healthiest ways to cook veggies with EVOO and boost nutrition

    Veggies are really good for you. And you can make them even more nutritious if you prepare them in ways that maximize their benefits.

    Studies show the process of cooking actually breaks down tough outer layers and cellular structure of many vegetables, making it easier for your body to absorb their nutrients.

    For example, studies found that eating cooked spinach and carrots resulted in higher blood levels of the antioxidant beta carotene, which then converts to vitamin A.

    It is not just limited to vitamins — cooking vegetables also helps increase the amount of minerals, like calcium, magnesium and iron, available to the body.

    Steam, don’t boil

    As a general rule, it is best to keep cooking time, temperature and the amount of liquid to a minimum. That is why steaming is one of the best ways to cook most vegetables. It turns out that is especially true for broccoli, long touted as one of our top anti-cancer foods. Researchers found steaming kept the highest level of nutrients.

    Boiling vegetables causes water soluble vitamins like vitamin C, B1 and folate to leach into the water. So unless you are going to drink the water along with your vegetables, such as when making soups and stews, these vitamins are typically poured down the sink. Steaming is a gentler way to cook because the vegetables do not come in contact with the boiling water.

    Another study found peas, cauliflower and zucchini to be particularly susceptible to a loss of nutrients through boiling, losing more than 50% of their antioxidants. Water is not the cook’s best friend when it comes to preparing vegetables, the researchers summarised.

    When in doubt, microwave

    Microwaving uses little to no water, and can heat the veggie quickly from within, preserving nutrients such as vitamin C that break down when heated. Phyto-nutrients are compounds naturally found in plants that provide health benefits and disease protection in the human body.

    Avoid microwaving cauliflower to preserve vitamins and phyto-nutrients that have been shown to help lower cholesterol and fight cancer.

    Saute, don’t fry

    Studies show that during deep-fat frying, fat penetrates the food and vegetables dehydrate. But sauteing in a bit of healthy cooking oil, such as extra-virgin olive oil, is a great way to cook many vegetables. Not only does it maximise flavour, but the addition of olive oil appears to increase the absorption of phytonutrients like phenols and carotenes.

    Control the temperature of your olive oil when sauteing to increase nutritient absorption.

    Griddling, baking & roasting

    Veggies griddled with a tiny bit of olive oil can develop intense flavour and be quite healthy. Baking or roasting is hit-or-miss, and very dependent on the vegetable.

    Oven roasted tomatoes are high in lycopene, an antioxident that may reduce risk for Alzheimer’s and cancer.

    Maximise that benefit by never peeling a tomato or throwing away its seeds as most of the antioxidant power actually lies in the peel and seeds.

    Best method to use?

    So, which cooking method is best? The answer often depends on the vegetable. If you are a dedicated cook, staying on top of the latest science might be helpful.

    But for days when you are too busy to look up the latest research, here is how to boil it down: Default to steaming and microwaving with just a little bit of water, throw in a splash of olive oil when you can, and your veggies — and body — will thank you.

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    Veggies are really good for you. And you can make them even more nutritious if you prepare them in ways that maximize their benefits. Studies show the process of cooking actually breaks down tough outer layers and cellular structure of many vegetables, making it easier for your... 
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  • Why Extra Virgin Olive Oil Is The King Of The Mediterranean Diet

    In the Mediterranean diet, everything revolves around this essential ingredient because of its taste and nutritional aspects, but it is also a cultural matter. Olive oil—that is, extra virgin olive oil, because we are talking about the most widely touted member of the family—boasts unique nutritional characteristics. Because it is rich in vitamins and essential fats (the ones we cannot do without in our diet, as emphasized by the WHO’s latest guidelines) and because it is suited to all palates and dishes thanks to the immense number of varieties that are available. Italy produces huge quantities and, in fact, only two of its regions—Piedmont and Valle d’Aosta—do not grow olives. But this yellow gold flows freely everywhere else, from one end of the peninsula to the other, with different characteristics depending on where it is made.

    The oil can be fruity or not, and have more or less body, and range in acidity. Just like wine. To grasp all its facets, you should taste it without cooking it: in other words, just drizzle it right onto the dish you’re making or add it at the very end. This will maintain all its culinary qualities as well as its advantages in terms of wellness. Extra virgin olive oil is distinguished from plain virgin oil by specific sensory and chemical characteristics. According to EU regulations, olive oil can be defined as extra virgin only if it has a maximum acidity of no more than 0.8% (versus 2% for just virgin oil).

    Then variables in terms of taste and aroma are also considered. The perfect equation calls for a balance between the fruity components and the slightly piquant ones (caused by polyphenols). After that, it’s just a matter of preference and provenance, but there’s one thing to bear in mind: complete traceability. The label must clearly indicate not only that it is a superior-quality oil made only from olives and strictly with mechanical processes, but also that the origin of the olives is Italy. And not just that it was produced in Italy. Here are some of the best- known provenances.

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    In the Mediterranean diet, everything revolves around this essential ingredient because of its taste and nutritional aspects, but it is also a cultural matter. Olive oil—that is, extra virgin olive oil, because we are talking about the most widely touted member of the family—boasts... 
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  • Influence of Phenol-Enriched Olive Oils on Human Intestinal Immune Function

    Olive oil (OO) phenolic compounds (PC) are able to influence gut microbial populations and metabolic output.

    Our aim was to investigate whether these compounds and changes affect the mucosal immune system.

    In a randomized, controlled, double blind cross-over human trial, for three weeks, preceded by two-week washout periods, 10 hypercholesterolemic participants ingested 25 mL/day of three raw virgin OO differing in their PC concentration and origin: (1) an OO containing 80 mg PC/kg (VOO); (2) a PC-enriched OO containing 500 mg PC/kg from OO (FVOO); and (3) a PC-enriched OO containing a mixture of 500 mg PC/kg from OO and thyme (1:1, FVOOT).

    Intestinal immunity (fecal immunoglobulin A (IgA) and IgA-coated bacteria) and inflammation markers (C-reactive protein (CRP) and fecal interleukin 6 (IL-6), tumor necrosis factor α (TNFα) and calprotectin) was analyzed.

    The ingestion of high amounts of OO PC, as contained in FVOO, tended to increase the proportions of IgA-coated bacteria and increased plasma levels of CRP.

    However, lower amounts of OO PC (VOO) and the combination of two PC sources (FVOOT) did not show significant effects on the variables investigated.

    Results indicate a potential stimulation of the immune system with very high doses of OO PC, which should be further investigated.

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    Olive oil (OO) phenolic compounds (PC) are able to influence gut microbial populations and metabolic output. Our aim was to investigate whether these compounds and changes affect the mucosal immune system. In a randomized, controlled, double blind cross-over human trial, for... 
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    4 types of olive oil — which one to use for cooking and which one for hair and skin?

    We’re constantly told how beneficial olive oil is for our health and why it should be in every single kitchen cabinet. Several studies have found that olive oil can prevent heart diseases, diabetes, among other ailments. Other than that, olive oil also has beauty benefits as it can help in moisturising your hair, fighting against dandruff and also protect your skin. After all, it is an extremely rich source of omega-3 fatty acids, vitamin E and antioxidants. However, not many of us are aware of the different kinds of olive oil available and which type should be used for cooking or your skin and hair. Before you invest in olive oil and use it for a while before finalising on a product. Also, it is important to know about the different types of olive oil and what they should be used for. ‘Olive oil is expensive and if not used properly, it won’t have any beneficial effects,’ says Deepshikha Agarwal, Dietician and Sports Nutritionist.

    ‘Now-a-days, there are various combination olive oils as well, like soy olive oil blends, among others. However, I don’t recommend that for any of my clients and advise them to stick to the traditional olive oil,’ adds Agarwal. These are the four most common types of olive oil found in India that Agarwal says you should know about before making any decision about adding olive oil to your diet and beauty routine:
    Extra virgin olive oil

    This is the most expensive type of olive oil as it is also of the highest quality. Extra virgin olive oil is completely unrefined and has the lowest acidity level as compared to other types of olive oil. It is also very rich in antioxidants and has the highest amount of minerals and vitamins found in olives. Save this expensive oil only for salads, as it has a very low smoking point as compared to other oils. This means even if it is cooked at very low temperatures, it could burn. ‘Use extra virgin olive oil to make dressings for salads or just drizzle it on top of cold dishes or add it to some of your bread dips. If you use extra virgin olive oil even for sautéing vegetables, the vitamins can get destroyed,’ says Agarwal. Extra virgin olive oil is usually golden-green in colour and adds a distinct flavor to your food.

    Virgin olive oil

    After extra virgin olive oil, virgin olive oil is the next best thing. It is also an unrefined type of olive oil which means no chemicals or heat is used while extracting the oil. The only difference between extra virgin olive oil and virgin olive oil is a slightly higher oleic acidity level. Agarwal says that virgin olive oil can be used for sautéing vegetables and also for cooking your favourite Indian sabzi. Virgin olive oil can also be used for baking. However, avoid using olive oil for deep frying food. ‘Using olive oil for deep frying food is not recommended as it has a low smoking point. If you have to deep fry food, opt for rice bran oil as it is low in saturated fatty acids,’ says Agarwal.

    Refined olive oil

    Refined olive oil is commonly found in most Indian grocery stores and is also cheaper than virgin olive oil. However, as compared to extra virgin or virgin olive oil, it is inferior in terms of vitamins, nutrients and even taste and flavour. As it lacks the antioxidants and important anti-inflammatory properties of virgin olive oil, you won’t notice any bitterness in taste either. However, it is suitable for cooking purposes and can also be used to make Indian dishes.

    Pure olive oil

    Pure olive oil is a blend of extra virgin and refined olive oil. It is also lower in nutritional value as compared to virgin olive oil and Agarwal recommends using it as a hair and skin oil instead of cooking purposes. ‘It is not preferable to use pure olive oil for cooking because when it is heated, it has a distinct smell that is not appetising. However, it is great for your scalp, hair and skin,’ she adds. You can use olive oil to get rid of dandruff, frizzy hair and dry skin.

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    We’re constantly told how beneficial olive oil is for our health and why it should be in every single kitchen cabinet. Several studies have found that olive oil can prevent heart diseases, diabetes, among other ailments. Other than that, olive oil also has beauty benefits as... 
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  • Study found that the extra virgin olive oil is also a cure for diabetes

    An Italian study found that adding olive oil to foods reduces the glycemic index of meals, or wheelies post-prandial blood glucose, helping to protect against cardiovascular complications and microvascular diabetes

    The study evaluated whether fat quality, in the context of meals with high– (HGI) or low–glycemic index (LGI), influences postprandial blood glucose (PPG) response in patients with type 1 diabetes.

    Current guidelines for the treatment of type 1 diabetes advised to calculate the units of insulin to be administered with meals, based on the carbohydrate content of the foods that will be eaten (the so-called ‘count carbs’).
    However this system, despite the efforts made by patients, does not always prove effective in controlling blood glucose levels in an optimal way. And the reasons are many.

    The most important element, however, is the glycemic index of foods consumed and the fiber content of a particular food. The same group of researchers of the SID, the authors of the work published in Diabetes Care, in a previous study had shown that even in the post counts of carbohydrates a correction that takes into account the glycemic index of foods helps to improve glycemic control. But of course, to influence the absorption of carbohydrates also contribute other macronutrients that they become part of a meal, in particular proteins and fats.

    And ‘ever more evident the role that dietary fats play in influencing blood sugar levels after a meal. In general the fats tend to delay the gastric emptying times and this should in theory result in an attenuation of the peak of postprandial glucose. E ‘was also shown that the glycemic index of certain foods can be reduced after totalising with fat.

    According to a randomized crossover design, 13 patients with type 1 diabetes on insulin pump consumed two series (HGI or LGI) of meals with the same carbohydrate quantity while differing for amount and quality of fat: 1) low in fat (“low-fat”), 2) high in saturated fat (butter), or 3) high in monounsaturated fat (extravirgin olive oil) (EVOO).

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    An Italian study found that adding olive oil to foods reduces the glycemic index of meals, or wheelies post-prandial blood glucose, helping to protect against cardiovascular complications and microvascular diabetes The study evaluated whether fat quality, in the context of meals... 
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  • New study: benefits of EVOO in patients with type 1 diabetes

    New study by researchers of Universita’ degli Studi di Napoli Federico II (Italy) shows that seasoning the food with extra virgin olive oil also reduces the glycaemic peak after a meal in people with type 1 diabetes.

    Extra virgin olive oil is a key feature of the Mediterranean diet and has already shown having beneficial effects on other cardiovascular risk factors, such as plasma lipids, insulin resistance, blood pressure and fatty liver. Now, a new study by researchers of Universita’ degli Studi di Napoli Federico II (Italy) shows that seasoning the food with extra virgin olive oil also reduces the glycaemic peak after a meal in people with type 1 diabetes, an effect that was not observed when butter was used as a condiment instead.

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    New study by researchers of Universita’ degli Studi di Napoli Federico II (Italy) shows that seasoning the food with extra virgin olive oil also reduces the glycaemic peak after a meal in people with type 1 diabetes. Extra virgin olive oil is a key feature of the Mediterranean... 
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  • Can I drink wine if I'm suffering from kidney disease? "Yes with EVOO" study says

    Q: I have chronic kidney disease. Is it still OK for me to drink wine?

    A: Chronic kidney disease (CKD) is a degenerative condition in which kidney function worsens over time, eventually leading to kidney failure. The kidneys serve to filter waste from the blood, and when their effectiveness wanes, this waste can build up and eventually become fatal without dialysis or a kidney transplant.

    People with CKD can also experience chronic inflammation that can lead to cardiovascular disease. Inflammation is a response to trauma or infection, but in some individuals, inflammation is triggered by their own immune system, causing tissue damage. Reducing a patient’s inflammatory response may prevent chronic issues like kidney and heart disease.

    With that in mind, researchers have studied whether certain foods and drinks can either contribute to or reduce inflammation, and it just so happens that wine, especially red wine high in resveratrol, can be a beneficial component of an anti-inflammatory diet. (However, a clinical trial for a resveratrol-based drug was halted in 2010 when it was shown to aggravate pre-existing kidney problems.)

    A 2014 study at the University of Colorado at Denver (further supporting a similar study in 2005) concluded that people who drank less than 1 glass a day were 37 percent less likely to develop CKD, and those who already had CKD were 29 percent less likely to develop cardiovascular disease.

    A May 2015 study from the University of Milan and Versilia Hospital in Italy found that white wine in conjunction with extra-virgin olive oil can lower plasma markers of chronic inflammation by considerable margins. This was a very small study, but it had promising results in the 20 participants, 10 of whom suffered from CKD. Participants were separated into two groups and given two periods of “treatment” of prescribed amounts of white wine and olive oil, some receiving just olive oil and some receiving a combination of both oil and wine. Researchers aimed to test the anti-inflammatory qualities of two key components of the Mediterrannean diet, which has been linked to a wide range of health benefits.

    In the Milan study, olive oil alone did not produce any anti-inflammatory effects, but the combined olive oil and wine treatment did have positive results. Researchers found that certain biomarkers for inflammation dropped 50 percent during the combined consumption of white wine and extra-virgin olive oil in the healthy individuals and 40 to 50 percent in the CKD patients.

    While some studies have indicated that a moderate wine diet may both decrease the likelihood of developing CKD and reduce the damage caused by CKD, it’s imperative that you consult your physician before adding wine to any treatment plan.

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    Q: I have chronic kidney disease. Is it still OK for me to drink wine? A: Chronic kidney disease (CKD) is a degenerative condition in which kidney function worsens over time, eventually leading to kidney failure. The kidneys serve to filter waste from the blood, and when their... 
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