Olive oil: benefits and health. ‘A true gold’

Nowadays, modern medicine recommends the wide use of virgin olive oil in our diet, due to the valuable ingredients  which offer health, well-being  and longevity. Different scientific studies have proven that virgin olive oil is a valuable ingredient and a crucial factor against chronic diseases.

In general, the consumption of virgin olive oil contributes to the preservation of the organism as a whole. It helps the good function of cardiovascular system lowering (bad) LDL blood cholesterol and retaining the density of (good) HDL blood cholesterol . Due to its content in powerful antioxidants it contributes to the prevention of cardiovascular diseases and the protection against coronary heart disease.

Its beneficial effect expands also to the digestive system as it facilitates digestion, contributes to the good function of intestine and the reduction of gastric juices.

Epidemiological studies suggest that olive oil exerts a protective effect against certain malignant tumours (breast, prostate, endometrium, digestive tract)

The use of olive oil as the main source of fat could considerably lower cancer incidence. The reason is that it contains vitamins and antioxidants which the body needs in order to combat free radicals.

A number of research studies have documented that olive oil reduces the appearance of different types of cancer such as breast, colon-rectal and gullet cancer. It has a positive effect on the skin reducing the incidence of melanoma, it provides protection against child leukaemia and it plays a beneficial role against  the production and development of tumours.

Consequently we understand that the term ‘golden liquid’ that is often given to olive oil characterises fully a tasteful and at the same time therapeutic oil which is abundantly offered to us by the fruits of the ‘Mother Earth’.