This study creates awareness about the advantages of consuming olive oil in our daily lives. This research on olive oil, done from two different online sources, mentions the history, making, types and benefits of olive oil, which have been present and observed for a long time. After studying the facts presented in this research I came to the conclusion that the extra virgin olive oil is very healthy and its consumption can help reduce a lot of medical problems. Unawareness about the benefits of olive oil has kept me in the dark about observing healthy tips and guarding my entire body mechanism from unavoidable diseases. However, by using only 1-2 tablespoons of olive oil in our daily life helps increase our metabolism. The benefits of olive oil must be to develop a healthy environment. The understanding of this research done on olive oil can help us from saving ourselves from the danger of fake oils, and hence lead a healthy life.
Amazing Facts about Olive Oil Research
Olives instigated in Crete or Syria approximately five and seven thousand years ago. It is one of the oldest foods known. The oil extracted from its fruit has been used sinc 3000 B.C. The botanical name —Olea Europea—for olive is derived from a latin word “oleum” which means oil.
“In the U.S. olive trees were brought in the 1500-1700’s by Spanish colonizers of North America from across the Atlantic Ocean. While some may have been brought directly to the region which is now California, olive trees may also have been brought to the region from Mexico, where cultivation by Spanish was already underway.” (Mateljan et al., 2012)
Olive oil is made by crushing and subsequent pressing of olives. It is processed in different ways. The unrefined oil is called extra virgin olive oil. This is obtained when olives are first pressed and oil is extracted. It has the finest flavor of all.
Virgin olive oil is also extracted from the first pressing of olives. This oil has a higher acidity level than extra virgin olive oil. The taste of this oil is less subtle taste. Chemically the difference between these two types of oils involves the amount of free oleic acid present.
The process of making pure olive oil simply means the blend of refined and unrefined virgin olive oils. "Refined olive oil" contains up to 0.3% of free acidity, which is obtained from unrefined virgin oil. The blending of these two types of oils to manufacture the refined oil makes it lose some of its exclusive nutrient content. Since refined oil loses its quality it is advisable to purchase extra virgin olive oil to be able to obtain better benefits from it
Another process to obtain a stronger nutrient composition from the extracted oil is the cold press olive oil. In this process minimum heating is used. The first pressing of the olives is mechanically processed with the phytonutrient, which provides a rich strong nutrient composition of the extracted oil.
Olive oil has a lot of advantages especially the extra virgin. Some are as follows
Mediterranean Diet studies have related olive oil eating with reduced threat of heart disease. The presence of polyphenols in olive oil – hydroxytyrosol (HT) – helps save cells that line our blood vessels from being spoiled by reactive oxygen molecules, and also helps in keeping our blood platelets from clumping too much in our blood vessels. HT acts as a defensive weapon guarding the blood vessel cells. The HT enhances the anti oxidants like vitamin E and beta carotene in the entire system. This defense system strengthens the cellular walls of the blood vessel and so reducing heart diseases. (Mateljan et al., 2012)
Extra Virgin olive oil (EVOO) acts as an anti inflammatory body in the blood. The presence of phytonutrients and nine different categories of polyphenol in the EVOO have well known anti inflammatory properties. According to researchers, EVOO has the ability to reduce inflammatory markers in the blood” which the non EVOO could not do. The success in reducing the inflammatory measurement in blood levels of thromoboxane A2 or TXA2 and Leukotriene B2 or LBT2. This ability of EVOO to reduce unwanted inflammation was surprising. (Mateljan et al., 2012)
The intake of olive oil helps in controlling blood pressure. Olive oil has a large number of fat content- about 75%. This is in the form of monosaturated, omega-9 fatty acid (especially its high level of oleic acid). This has acted as a mechanism to lower blood pressure. According to researchers oleic acid present in olive oil gets immersed in the body, enters cell membranes and changes the signaling process (altering G protein related cascade) thus controlling the blood pressure. When diets are low in monosaturated fats they need to be replaced by olive oil. Example in sunflower there is only 20% monosaturated fat. This according to researchers decreases the total blood cholesterol, LDL cholesterol and the ratio of LDL: HDL. Hence the presence of oleic acid in olive oil helps decrease the blood pressure which is found only in olive oil.
Olive oil has been one of the most effective in helping to prevent cancers of the breast, respiratory tract, upper digestive tract and somewhat lower digestive tract(colorectal cancers) for as little as 1-2 tablespoons per day. According to researchers, people with an intake of olive oil have lesser risk of cancer. The presence of polyphenol in olive oil helps in minimizing the risk of cancer. Initiative activation of cancer cells are due to oxidative stress and by chronic excessive inflammation, which is reduced by the polyphenols in the oil. Olive oil also improves the function of the cell membrane by enhancing their antioxidant defense system, and helps protect our DNA from oxygen damage.
Benefits of olive oil do not end at reducing the risks of cancer but also help control certain developed cancers. For example: secoiridoids in olive oil (especially oleocanthal) helps keep breast cancer cells from duplicating and prevents digestive tract cancers. Another example of olive oil to control the duplicating of cells is the ability of hydroxytyrosol (HT) in olive oil to trigger programmed cell death in colon cancer cells. (Mateljan et al., 2012)
Numerous polyphenols in olive oil help to minimize the growth of useless bacteria, commonly responsible for digestive tract infections, especially Helicobacter pylori bacterium which when over attached to the lining of the stomach can lead to ulcer and other digestive problems.
Although olive oil has many health benefits, it has to be chosen and stored wisely. The best olive oil is extra virgin olive oil as it is obtained from the first pressing and is the healthiest, but unfortunately there are cases of olive oil fraud. As reported by Andrew Weil (2012), “In Italy olive oil fraud involves products adulterated with seed and hazelnut oil that was sold to some of the largest Italian producers who re sold it to consumers worldwide as pure olive oil. In 1997 and 1998, olive oil was considered the most adulterated agricultural product in the European Union.” Further advised by him, is that we should buy small bottles from a reputable company, look for a yellow-green color and deep olive flavor that indicates high quality. Certification as organic, The California Olive Oil Council (COOC) and International Olive Oil Council (IOOC) also certifies the purity of the oil produced. Hence concluding that olive oil though very healthy can be harmful if not brought with caution.
References
Mateljan, G., Pizzorno, J. E., Levin, B., Evans, K., Mayer, K.J., Pizzorno, L., Gailing, S., Cowan, T., (2012, April 1). Olive oil, extra virgin. Retrieved from
http://www.whfoods.com/genpage.php?tname=foodspice&dbid=132
Weil, Andrew (2007, November 29). Q & A library: olive oil fraud. Retrieved from
http://www.drweil.com/drw/u/QAA400316/Olive-Oil-Fraud
