Numerous scientific studies have evidenced the multiple health benefits of extra virgin olive oil, which is obtained from the first cold pressing and has the lowest acidity.
It has antioxidant, anti-inflammatory, and artery-dilating effects and increases levels of good cholesterol. Most of the fat it contains is unsaturated, the healthiest type, making it a major 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 Oncology Institute (ICO), was the first to establish the hypothesis that the monounsaturated fatty acid, predominantly found in extra virgin olive oil, namely oleic acid, can exert beneficial actions by regulating the expression of genes directly involved in the origin and development of certain tumors.
