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A studio by Spanish scientists at the University of Madrid showed that the condition of the bones improved by the consumption of olive oil.
The two-year study showed that the daily intake of olive oil increased the content of osteocalcin. This frees a protein from the cells,
which is responsible for bone formation.
The European study EUROLIVE (The effect of the consumption of olive oil on oxidative damage in European populations)
was introduced in 2006. Here evidence for the protective role of phenolic compounds could be documented in the olive
oil. The experiments of this study, which was carried out with the help of 200 healthy volunteers from all over Europe,
showed that the protection against oxidative stress after the daily consumption of 25 ml olive oil (extra virgin olive
oil) increased which was larger.
In particular, an increase in HDL ("good" cholesterol) occurrences and reducing oxidative stress lipid markers could
be detected definitively after three months consumption of olive oil.
In addition, the same study demonstrated a reduction in oxidation indicators of the DNA by 13%. This is comparable
to the positive rate of change which occurs when smoking cigarettes is set off.
Quellen:
•
el.wikipedia.org/wiki/Ελαιόλαδο (Greek language)
•
www.econews.gr/2014/02/03/elaiolado-kokkala-111227/ (Greek language)
Olive Oil Malisiova, Pelion
Extra virgin olive oil (acid ≤0,8%)
price €:
500ml = 5 Euro | 1000ml = 7 Euro
Meli Malisiova
apiculture | agriculture
