Numerous scientific investigations have demonstrated the multiple healthy properties of extra virgin olive oil, which is obtained from the first cold pressing and with less acidity.
It has antioxidant, anti-inflammatory and vasodilatory effects on the arteries and increases the concentrations of good cholesterol. Most of the fat it contains is unsaturated, the healthiest, which is why it becomes the greatest barrier against cardiovascular diseases.
Olive juice, incorporated into our diet, balances oxidizing agents with our antioxidant defenses.
A study led by Javier Menéndez, from the Girona Institute of Oncology (ICO), has been the pioneer in establishing the hypothesis that the monounsaturated fatty acid, the majority in extra virgin olive oil, that is, oleic acid, is capable of exerting healthy actions by regulating the expression of genes directly involved in the origin and development of certain tumors.
