Home / Health / Extra virgin oil, an enemy of intestinal cancer

Extra virgin oil, an enemy of intestinal cancer



Follow controcopertina.com

Daily consumption of extra virgin oil helps prevent and control bowel tumors . The discovery is from the research group Antonio Moschetta at the University of Bari, thanks to a study supported by the Italian Association for Cancer Research (Air), published in the magazine Gastroenterology

"L" Extra Virgin Virgin Oil ̵

1; explains Moschetta – is rich in oleic acid, a substance that can regulate cell proliferation. In preclinical studies we have been able to simulate altered genes and conditions of intestinal inflammation, which shows that administering a diet enriched with oleic acid can guarantee significant health benefits. These positive effects also appear to be due to the presence of the Scd1 enzyme in the intestinal epithelium, which acts as the main regulator for the production of oleic acid in our body. "

In the study, the researchers inactivated the gene encoding Scd1 and showed that in the absence of oleic acid in the diet and in the condition of decreased endogenous production of this enzyme, inflammation occurs first and then the spontaneous tumors develop in the intestine." If instead – Moschetta the conclusion – in the diet we add oleic acid, we restore normal intestinal physiology with reduced inflammation and protection against tumor formation . Utilization of oleic acid's beneficial properties will in the future be possible to reduce the tumor's impact, especially in patients with intestinal inflammation or already affected by this disease, and slow down growth and improve the existing cancer treatments, which increases the effect

ORGANOLEPTIC AND NUTRITIONAL CHARACTERISTICS OF OLIVE OIL

The composition of olive oil consists of: · 70-80% oleic acid (unsaturated fat) · 4- 12% linoleic acid (unsaturated fat) · 7-15% palmitic acid (saturated fat) · 2 -6% stearic acid (saturated fat) The lower the linoleic acid content, the more olive oil it is stable to oxidation, which in any case is lower than that achievable by other oils. The composition of human fat is divided as follows: · 65-87% oleic acid · 17-21% palmitic acid · 5-6.5% stearic acid Immediately note the composite affinity of the two elements and this explains the ease with which the human organism assimilates this food that is superior to any other oil or fat. Important food from the Mediterranean diet is extra virgin olive oil now considered as a basic element for the treatment and prevention of various diseases. According to several studies, performed several times, various beneficial properties of extra virgin olive oil have been shown. The food use made of it, cooked or raw, is of course stronger in the production areas, where it contributes very much to characterizing what is called the "Mediterranean diet". Among the people as exclusive use of olive oil is actually the incidence of heart attacks and cardiovascular disease much less frequent, even though the calorie intake of the food itself is high.

EXTRA VIRGIN OLIVE OIL DISTRIBUTOR

Lowering Cholesterol: Many studies have shown that olive oil reduces low density lipoprotein (LDL) and VLDL (Very Low Density Lipoprotein), which causes bad "cholesterol" provisions "On the walls of the arteries, their integrity threatens dramatically. At the same time, the HDL factor, the" good cholesterol ", removes cholesterol from the arterial walls and takes it back to the liver where it contributes to the formation of bile whose function in the digestion is to emulsify fats. This is possible thanks to the composition of olive oil and in particular to the 70-80% unsaturated fatty acid.

Composition of HDL and LDL Lipoproteins The following table allows for a simple comparison of the most common dietary fats with thought that each oil or fat contains: saturated fatty acids and unsaturated fatty acids (polyunsaturated and unsaturated). Fytoste Role, a group of sterols found in oil, has the ability to lower cholesterol levels in the blood. Addition to this is the activity of unreacted fatty acids such as oleic acid and palmitolic acid which in addition to reducing LDL cholesterol levels increases the amount of good HDL cholesterol. Studies show that these substances help prevent heart disease and stroke. Research conducted in France in elderly patients has shown that regular intake of extra virgin oil can reduce the risk of stroke by 41%

Blood Pressure: Reduces the risk of myocardial infarction by about 30% and reduces arterial pressure. Polyphenols and vitamin E present in extra virgin olive oil thanks to their antioxidant effect, help prevent arteriosclerosis and slow down the aging of cells.

Arthritis and osteoporosis: Although the mechanisms with recent studies have shown that people who consume a diet rich in extra virgin olive oil are less likely to develop rheumatoid arthritis than individuals who consume some extra virgin olive oil. Advantages of bone have also been highlighted to prevent osteoporosis, it actually seems that regular intake of olive oil improves calcium absorption from the body.

Antitumor: As reported by several studies, data relate to the use of extra virgin olive oil with the reduction of certain types of cancer, especially the breast. In addition, mortality due to tumors is higher in northern European countries than in the Mediterranean countries.

Diabetes: An article published in the Diabetes Care newspaper showed how a diet rich in this valuable fluid can reduce the 2 diabetes risks by almost 50%. It has always been thought that a high fat diet may increase the risk of heart disease, cancer and diabetes. Thanks to the ongoing studies on the subject, we now know that it is not the amount of fat that affects our health but rather our quality. A diet rich in monounsaturated fatty acids such as those included in extra virgin oil and dried fruit can protect the body from many of these diseases.

Depression: A Spanish study says that a diet rich in acids unsaturated fats occurring in extra virgin olive oil, in fish and in some vegetables, has properties that can provide benefits in preventing depression.

Alzheimer's: A study published in Chemical Neuroscience has shown how the oleokantalum, The substance that is responsible for squabbling has properties that are useful for reducing the risk of developing Alzheimer's. Digestive Properties: It is known to have beneficial effects on digestion, used as a medical oil to cleanse the digestive system and thus improve the bowel movement with preventative effects on constipation. Blood vessels

Cognitive function: The Mediterranean diet is also known for its beneficial characteristics in relation to cognitive function, especially in the elderly and adults. A study conducted in France about adults and elderly patients has shown that regular use of extraordinary olive oil can improve visual memory and verbal ability.

Applications of extra virgin olive oil

As a food: The extra virgin olive oil represents a discreet base for frying: it is strongly recommended to use it when cooking food because its focal point is 140-180 ° and can reach 280 ° without burning thanks to the low acidity. No other fat can avoid undamaged from such high temperatures. It is an excellent food also for preserving in oil. The nutritional properties, compared to some spice gas, are much better; Based on the assumption that it is a food that is highly appreciated due to typical taste and taste, extra virgin oil deserves to be used "raw" at free frequency but in doses proportional to the actual calorie reserves of the substance. However, olive oil has a very high energy value (899 kcal per 100 grams) and therefore it is good not to abuse it despite its advantageous properties. Especially in cases of obesity and obesity, it is advisable to dose it with a spoon or teaspoon, respecting the doses indicated in the food program.

Cosmetic properties: Olive oil is used to make soap, where it is used the last product of pressing. The extra virgin olive oil also has properties and applications that differ greatly from the culinary. As we have already mentioned, it has both a saturable part and a non-saponified part of the liquid and yellow constitution (also known as Olea Europeae Oil Unsaponifiables). The latter consists of 80% SQUALENE and 20% hydrocarbons, triterpen and aliphatic alcohols, sterols, tocopherols and carotenoids. The esters contained in olive oil treated with caustic soda or carbonates, despaired by the digestion of glycerin and alkali salts of fatty acids, i.e. soap. Pure Marseille soap really should be a soda. Some studies have shown a positive effect on skin sebum due to its softening and sebum restorative properties; In addition, it seems that the non-saponifying part also has an important positive effect on the skin's trophism due to the stimulation of the repairing processes on dermis and on the epidermis. The characteristics of olive oil as a beauty treatment were already known by ancient people.

The Phoenicians called it "liquid gold", the Egyptians used it to soften the skin and make the hair shiny, the Greek athletes used it for massages and clutches. Earlier studies have shown that the fat composition of olive oil is very similar to the human skin's tallow and is a product rich in beneficial substances and active ingredients. The structure of extra virgin olive oil is rich in polyphenols, vitamin E and carotenoids that perform a natural aging effect for the skin, which helps to fight free radicals, inflammation and oxidative stress. It is a rich softening oil that deepens the skin and regulates its natural hydration system. It also has a calming effect on redness and irritation and is well tolerated even in the most sensitive skin.


Source link