Madrid, June 1, 2023.
There are many properties that have been known for a long time and that everyone has heard about extra virgin olive oil (EVOO), since it can protect against heart attacks. In fact, numerous scientific investigations have shown that extra virgin olive oil is one of the pillars of the Mediterranean diet.
In this sense, Dr. Manuel de la Peña, president of the European Institute of Health and Social Welfare, academic and professor of cardiology, stresses that “the daily intake of 3-4 tablespoons of extra virgin olive oil helps us to protect the cardiovascular health thanks to its high oleic acid content (77%), also known as Omega 9, a type of monounsaturated fat that has a beneficial action on blood vessels, improving high blood pressure and reducing LDL (bad) cholesterol levels. in the blood and increasing HDL (good) cholesterol. It also contains linoleic acid (11%), which is a polyunsaturated fat that also improves cholesterol levels. De la Peña points out that “extra virgin olive oil (EVOO) is also a food with a high content of essential nutrients, antioxidants and vitamins, such as E (7%) and C, and it is also rich in carotenes and polyphenols, antioxidant compounds that help prevent the onset of cardiovascular diseases.” And he adds that polyphenols are substances known for their anti-inflammatory and antithrombotic power that exert a cardioprotective effect against arteriosclerosis, a process of hardening and narrowing of the arteries due to the natural loss of elasticity associated with age. Thus, it has been shown that polyphenols exert the action of preserving endothelial function, providing higher concentrations of nitric oxide, which reduce oxidative stress and ischemic risk. Regular consumption of olive oil (EVOO) helps improve the function of the endothelium, the layer of cells that lines the blood vessels (the skin of the arteries), and therefore helps prevent arteriosclerosis, a natural process that it evolves with age, in which cholesterol plaques form on the walls of the arteries, which can obstruct the passage of blood flow to the heart, increasing the risk of angina pectoris and myocardial infarction. In the year In 2002, the Marqués de Griñón launched the first harvest of its Oleum Artis olive oil, through an ultramodern system that allows extracting the juice from the olives while preserving its extremely high organoleptic properties, achieving prizes and recognitions. Carlos Falcó, agricultural engineer, who died three years ago, has left a great legacy that contributes to improving health and longevity.
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