Epidemiological studies on olive oil showed that it is high in monounsaturated fat content can help reduce the risk of developing coronary disease. According to the US Food and Drug Administration, consuming 2 tablespoons of olive oil in a day may reduce the risk of coronary heart diseases due to its oleic acid content, a type of monounsaturated fat. They advised people to make use of olive oil as replacement for saturated fats in proportional amount and reduce calorie consumption in a day in order to achieve the results.

Different studies from around globe have dedicated years in studying the health benefits of olive oil. And a large body of data shows that the regular consumption of olive oil can promote a healthier heart and in regulating as well as oxidizing LDL or bad cholesterol. It has also been found to have antihypertensive, anti-thrombotic, and anti-inflammatory properties that are all significant in maintaining a healthy body.  A new study published on the Nutrition Journal has also found that the compounds found in olive oil have the potential to boost fat oxidation and cardiac metabolism.

• It Helps Prevent Obesity

  A group of researchers from São Paulo University in Brazil have found out that the compounds in olive oil, namely cafeic and oleoropein acids may improve the oxidation of fat and enhance energy metabolism while also improving cardiac oxidative stress. They used obese and non-obese rats as subjects. The study was published in the Nutrition Journal and has revealed a new addition to the numerous health benefits of olive oil.

  The study showed that the phenolic compounds in olive oil, cafeic and oleoropein acid can produce an antioxidant activity in the heart muscles of non-obese rats.  It also boosts fat oxidation and metabolism in rats that were obese. The researchers said that their study is the first to observe and analyze the potency of the phenolic compounds in olive oil in the metabolic activities in the heart tissues of these obese rats. The study was led by Dr Geovana Ebaid of São Paulo University. They added that the benefits of olive oil in improving fat oxidation in rat subjects were very evident.

  The phenols from olive oil had been subjected to numerous clinical studies and are being marketed as food supplement, preventive medicine and it is also used for therapeutic intervention methods. But there is a lack of information regarding the benefits of phenolic compounds on heart metabolism and bodily changes caused by obesity. Cafeic and oleoropein acid have gained attention and popularity due to its possible anti-atherosclerosis, anti-diabetic and anti-inflammatory properties. Clinical studies showed that the phenolic content of olive oil is responsible for its benefits to the heart instead of its fatty acid profile.

  The researchers’ main goal was aimed at discovering olive oil effects and the effects of its phenolic contents on energy metabolism in heart tissue, myocardial oxidative stress, as well as its calorimetric parameters on obese and non-obese rats. After the 42-day study period, the researchers observed a lower fat oxidation, oxygen consumption and energy expenditure in obese rats compared to the control group. The obese rats which received olive oil supplementation had increased oxygen consumption and fat oxidation, and produces lower carbon dioxide than the obese rats which were not supplemented with olive oil. The non-obese rats, on the other hand which receive olive oil supplementation created changes in energy generation in their cardiac tissue.

  The authors of the study concluded that the study from São Paulo University is first to demonstrate the significance of phenolic compounds from olive oil in enhancing fat oxidation and improving cardiac energy metabolism. They added that their research has brought new perspectives in the discovery of olive oil’s benefits in fighting cardiac metabolism related to obesity. The findings of the study are preliminary and more research studies are needed to validate the study’s results, the researchers said as a disclaimer.

• It also promotes a healthier heart

  Olive oil contains monounsaturated fatty acids (MUFAs), which helps lower one’s risk of cardiovascular diseases by improving factors related to it – such as lowering total cholesterol levels and normalizing blood clotting.

• It also helps in reducing cancer risk

  Olive oil has been found to reduce the risk of developing cancer by a study reported on Reuters, November 2010. A group of researchers from the University of Copenhagen gathered a group of 183 study participants and found that consuming olive oil significantly influences the activation of cancer cells by inhibiting secondary metabolic results. The head of the research team, Dr Henric Poulsen, recommended people to consume olive oil and have it as a replacement for butter. He added that olive oil contains antioxidant phenolic compounds that help in preventing several types of cancer.

• It helps in lowering cholesterol levels

  A study conducted by a group of researchers from the University of Minnesota found men from Mediterranean regions have lower risk of getting heart disease than men in the US despite their equal intake of dietary fat. They found that it was due to the significant difference in olive oil consumption between Americans and Mediterranean who consumes more olive oil than anyone else in the world.

  Another study from the Netherlands discovered that following a diet plan reduced total cholesterol including HDL or good cholesterol. But taking on an olive oil diet did not only reduce total cholesterol but also increased good cholesterol levels. This is supported by a related study from Spain which found that consuming olive oil decreased bad cholesterol levels while stimulating the production of more good cholesterol in the body.

• It is essential for a healthier skin

  Olive oil is a natural source of fat-soluble vitamin E. The vitamin maintains skin elasticity and at the same time removes unsightly dark spots and dark stains on the skin. Using olive oil as a topical treatment or orally can make the skin smoother and firmer.

  Olive oil is acquired from the fruit of the olive tree, endemic in the regions of the Mediterranean Basin. It is usually used in cooking, and as an ingredient in soaps, pharmaceutical drugs and in cosmetic products. Mediterranean countries like Turkey, Tunisia, Israel, Spain, Portugal, Greece, France and Croatia consumes more olive oil than any other part of the world. They are also responsible for producing a large portion of the world’s supply of olive oil.

Sources
mayoclinic.com
oliveoiltimes.com
shape.com