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Olive oil is widely recognised as one of the world’s healthiest oils.
In fact, people tend to live longer and healthier lives in regions where olive oil is a staple part of the diet.
Extra Virgin Olive Oil (EVOO) is the highest quality olive oil available, extracted from the olive fruit without the use of any heat or chemicals.
In this article we’re looking at the major health benefits of adding Extra Virgin Olive Oil to your diet, based on the latest scientific evidence.
Regular olive oil is refined and stripped of important nutrients and antioxidants.
In contrast, the natural extraction process used to produce Extra Virgin Olive Oil ensures it retains all the nutrients and antioxidants from the olive fruit.
In particular, it contains over 30 various types of phenolic compounds, which are powerful antioxidants that help protect the body against free radicals. Free radicals are molecules that cause cell damage and contribute to disease and the aging process (1).
The fat composition of Extra Virgin Olive Oil is also a major contributor to its healthfulness. It’s primarily made up of monounsaturated fat (approximately 73%), a heart healthy fat that is a staple of the Mediterranean diet.
Studies consistently link a diet high in monounsaturated fat with favourable effects on markers of cardiovascular disease (heart disease and stroke). This includes a reduction in markers of chronic inflammation, blood pressure, cholesterol levels and blood glucose levels (2, 3, 4).
Key Message: Extra Virgin Olive Oil is a rich source of antioxidants and monounsaturated fats, both of which are thought to protective cardiovascular health.
Heart disease is the number one cause of premature death worldwide.
Interestingly, populations residing in mediterranean regions have low rates of mortality (death) from heart disease. While this is due to a combination of factors, their high consumption of Extra Virgin Olive Oil is thought to be a major one (5).
It appears the active compounds in Extra Virgin Olive Oil have powerful cardio-protective properties, such as helping to lower blood pressure and preventing atherosclerosis (hardening of the arteries) (2, 6, 7).
One giant review study, which included data from over 840,000 subjects, found that those who ate the most olive oil were 9% less likely to have heart issues and 11% less likely to die early compared to those who ate the least olive oil (8).
Key Message: Extra Virgin Olive Oil contains a number of active compounds that contribute to heart health. Observational studies consistently find that those who consume the most have a lower risk of heart disease.
Stroke is the second largest killer after heart disease.
It’s closely linked to heart disease and shares many of the same risk factors, such as high cholesterol and high blood pressure.
One French study that compared olive oil use and stroke incidence that those who consumed the highest amounts of olive oil had a 41% lower risk of stroke. A number of other studies have also found similar results (9, 10).
These findings make sense because people who use olive oil will likely be replacing other less heart healthy fats in their diet. Combine this with the high antioxidant and monounsaturated fat content in Extra Virgin Olive Oil and it’s clear why it appears to have a favourable impact on cardiovascular health.
Key Message: A diet high in olive has been shown to dramatically reduce the risk of stroke in observational studies.
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Product SKU: MGy33568GX
Olive oil is widely recognised as one of the world’s healthiest oils.
In fact, people tend to live longer and healthier lives in regions where olive oil is a staple part of the diet.
Extra Virgin Olive Oil (EVOO) is the highest quality olive oil available, extracted from the olive fruit without the use of any heat or chemicals.
In this article we’re looking at the major health benefits of adding Extra Virgin Olive Oil to your diet, based on the latest scientific evidence.
Regular olive oil is refined and stripped of important nutrients and antioxidants.
In contrast, the natural extraction process used to produce Extra Virgin Olive Oil ensures it retains all the nutrients and antioxidants from the olive fruit.
In particular, it contains over 30 various types of phenolic compounds, which are powerful antioxidants that help protect the body against free radicals. Free radicals are molecules that cause cell damage and contribute to disease and the aging process (1).
The fat composition of Extra Virgin Olive Oil is also a major contributor to its healthfulness. It’s primarily made up of monounsaturated fat (approximately 73%), a heart healthy fat that is a staple of the Mediterranean diet.
Studies consistently link a diet high in monounsaturated fat with favourable effects on markers of cardiovascular disease (heart disease and stroke). This includes a reduction in markers of chronic inflammation, blood pressure, cholesterol levels and blood glucose levels (2, 3, 4).
Key Message: Extra Virgin Olive Oil is a rich source of antioxidants and monounsaturated fats, both of which are thought to protective cardiovascular health.
Heart disease is the number one cause of premature death worldwide.
Interestingly, populations residing in mediterranean regions have low rates of mortality (death) from heart disease. While this is due to a combination of factors, their high consumption of Extra Virgin Olive Oil is thought to be a major one (5).
It appears the active compounds in Extra Virgin Olive Oil have powerful cardio-protective properties, such as helping to lower blood pressure and preventing atherosclerosis (hardening of the arteries) (2, 6, 7).
One giant review study, which included data from over 840,000 subjects, found that those who ate the most olive oil were 9% less likely to have heart issues and 11% less likely to die early compared to those who ate the least olive oil (8).
Key Message: Extra Virgin Olive Oil contains a number of active compounds that contribute to heart health. Observational studies consistently find that those who consume the most have a lower risk of heart disease.
Stroke is the second largest killer after heart disease.
It’s closely linked to heart disease and shares many of the same risk factors, such as high cholesterol and high blood pressure.
One French study that compared olive oil use and stroke incidence that those who consumed the highest amounts of olive oil had a 41% lower risk of stroke. A number of other studies have also found similar results (9, 10).
These findings make sense because people who use olive oil will likely be replacing other less heart healthy fats in their diet. Combine this with the high antioxidant and monounsaturated fat content in Extra Virgin Olive Oil and it’s clear why it appears to have a favourable impact on cardiovascular health.
Key Message: A diet high in olive has been shown to dramatically reduce the risk of stroke in observational studies.
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