They say of him that he is the liquid gold from our pantry, despite the fact that in recent weeks it has been under the sanitary magnifying glass. However, it is not surprising that it is considered a basic ingredientTherefore, the scientific evidence is resounding when it comes to certifying the benefits it brings to health. and now there is a new argument in your favorgiven that a Spanish work promoted by researchers from the University of Seville has focused on oleic acid, which represents between 70 and 80% of its composition, with great advantages for the body.
Specifically, “the main benefit is the protective character of the cardiovascular system of olive oil, with various mechanisms: it has a hypocholesterolemic effect, that is, it decreases the expression of proteins related to cholesterol transport. Another effect is the lowering of blood pressure, because it has capacity antioxidant. Furthermore, it is considered a molecule anti-inflammatory», enumerates loneliness lopezfull professor of the Department of Medical Biochemistry and Molecular Biology and Immunology of the Faculty of Medicine of the University of Seville and one of the responsible for the work.
From a nutritional point of view, there are numerous benefits provided by olive oil, since “it is composed mainly of triglycerides (>99%) which are esters of glycerol with three fatty acids. In addition, it provides other substances of great interest such as fat soluble vitamins or antioxidants in variable quantity depending on its industrial processing. Thus, It is considered a “healthy fat”», assures Francis Bottlecoordinator of the Nutrition Area of the Spanish Society of Endocrinology and Nutrition (SEEN).
Thanks to the new Spanish work, it has been possible to confirm that the oleic acid in olive oil helps improve neurological health, reduces obesity and prevents cancer. The secret is thatin the brain, oleic acid is a very important component of membrane phospholipids and is highly abundant in myelin. A significant decrease in it has been observed in the brains of patients with severe depressive disorders and Alzheimer’s disease. Fatty acids cannot cross the blood-brain barrier, but it has been reported that palmitic saturated fatty acid (C16:0) induces a pro-inflammatory microenvironment that can damage the integrity of the blood-brain barrier and easily cross it, leading to a increased concentration in the brain, promoting deleterious effects on neurons and glial cells. There is evidence that relates this damage to neurodegenerative pathophysiology,” he explains. Consuelo Santa-Mariaprofessor at the University of Seville and research participant.
To this neuroprotective factor is also added its anticancer capacity, “due to the inhibition effects of said nutraceutical on the overexpression of oncogenes and its effects on programmed cell death. In numerous studies it has been shown that inhibits cell proliferation in various tumors. In this way, it has been confirmed that oleic acid is capable of inhibiting the overexpression of HER2, a known oncogene involved in the development and metastasis of numerous cancers. In addition, it was able to synergistically increase the efficacy of anticancer drugs”, adds Gonzalo Alba, a professor at the University of Seville and another of the researchers in this work.
Fatty acids are the main energy nutrients and excess of them in the diet above our caloric needs leads to the development of obesity and related diseases. However, “oleic acid in the diet has an anorexigenic effect, in addition to activating thermogenesis (loss of calories in the form of heat), while saturated acids have the opposite effect. In addition, oleic acid protects against insulin resistance in obese people”, clarify the researchers from the University of Seville.
How much and how to take it?
Extra virgin olive oil (EVOO) «is the one with the most favorable composition. According to the Predimed study, it is recommended using about four tablespoons a day», clarifies Botella, who emphasizes that «raw EVOO presents all its beneficial properties, since the culinary treatment can alter them. Above 180º it begins to “smoke”, which indicates the appearance of acrolein and free radicals”.