OLIO E SALUTE
Benefici dell'olio extra vergine
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Proprietà Antinfiammatorie, Antiossidanti dell’Olio di
Oliva
L’Olio Extra Vergine di Oliva, oltre all’acido oleico, contiene un serie di micronutrienti, quali componenti fenolici che hanno dimostrato di possedere attività anti ossidanti (1), anti infiammatorie (2,3), anti trombotiche (4) nelle culture di cellule e studi in vitro.
Fonti scientifiche
1) Moreno JA, Lopez-Miranda J, Gomez P, Benkhalti F, El Boustani ES, Perez-Jimenez F. Effect of phenolic compounds of virgin olive oil on LDL oxidation resistance Med Clin (Barc) 2003;120:128-131.[CrossRef][Medline]
2) Carluccio MA, Siculella L, Ancora MA, et al. Olive oil and red wine antioxidant polyphenols inhibit endothelial activationantiatherogenic properties of Mediterranean diet phytochemicals. Arterioscler Thromb Vasc Biol 2003;23:622-629.[Abstract/Free Full Text]
3) The Journal of Nutritional Biochemistry, Volume 17, Issue 7, July 2006, Pages 429-445 “The role of virgin olive oil components in the modulation of endothelial function”, Javier S. Peronaa, Rosana Cabello-Morunoa and Valentina Ruiz-Gutierrez, , Nutrition and Lipid Metabolism Group, Instituto de la Grasa (CSIC), Seville 41012, Spain
4) Petroni A, Blasevich M, Salami M, Papini N, Montedoro GF, Galli C. Inhibition of platelet aggregation and eicosanoid production by phenolic components of olive oil Thromb Res 1995;78:151-160.[CrossRef][Web of Science][Medline]
Altri benefici per la salute dell’Olio Extra Vergine di Oliva
Molte ricerche mediche (1,2,3,4,5,6,7) hanno concluso che l’acido grasso monoinsaturo, il principale acido grasso dell’olio extra vergine di Oliva, sembra ridurre significativamente il rischio di sviluppare tumori al seno e che usando olio di oliva nella dieta può aiutare a prevenire lo sviluppo di cancro all’intestino grazie agli effetti protettivi di squalene, polifenoli e flavonoidi , tutti Antiossidanti trovati nell’Olio Extra Vergine di Oliva.
Fonti scientifiche
1) Feinberg School of Medicine, North-Western University, Chicago. J. A. Menendez1,2,*, L. Vellon1, R. Colomer3 and R. Lupu1,2,*European Journal of Cancer ,Volume 42, Issue 15 , Pages 2425-2432, October 2006
2) Department of Gastroenterology, University Hospital, Germans Trias Pujol, Barcelona, Spain
3) Department of Cell Biology, Physiology and Immunology, Medical Physiology Unit, Medical School, Universitat Autònoma de Barcelona, 08193 Bellaterra, Barcelona, Spain. Solanas M, Hurtado A, Costa I, Moral R, Menéndez JA, Colomer R, Escrich E Int J Oncol, 01-Oct-2002; 21(4): 745-53
4) Department of Medicine, Breast Cancer Translational Research Laboratory, Evanston Northwestern Healthcare Research Institute University , Annual of Oncology 16:359-371 10 January 2005.
5)“Olive Oil ,seed oils and other added fats in relation with ovarian cancer “ Bosetti , Negrii, Cancer Causes and Control, Vol. 13: 465-470, 2002, http://www.jstor.org/pss/3553934
6) University of Ulster, Gill, Chris, Boyd, A, McDermott, E, McCann, M, Servili, M, Selvaggini, R, Taticchi, A, Esposto, S, Montedoro, G, McGlynn, H and Rowland, I (2005) Potential anti-cancer effects of virgin olive oil phenols on colorectal carcinogenesis models in vitro. INTERNATIONAL JOURNAL OF CANCER, 117 (1). pp. 1-7.
7 ) Unit of Health-Care Epidemiology, Department of Public Health, Oxford University, Institute of Health Sciences, Oxford. “Olive oil, diet and colorectal cancer: an ecological study and a hypothesis” Stoneham M, Goldacre M, Seagroatt V, Gill L. , J Epidemiol Community Health. 2000 Oct;54(10):756-60.
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