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Alzheimer’s Disease: The bitterness and pungent flavors found in high quality extra virgin olive oil are caused by polyphenols, powerful antioxidants that aid in protecting the brain from toxic substances that can contribute to the development of Alzheimer’s disease.

Stroke: Compelling research from a study in France showed that individuals with diets rich in extra virgin olive oil were 41 percent less likely to suffer from a stroke in comparison to those who did not consume a diet rich in EVOO.

Osteoporosis: A new study showed that consuming a diet that incorporated extra virgin olive oil may increase bone density, thus reducing the risk of osteoporosis.

Cancer: Extra virgin olive oil is directly linked to reduced risks of certain types of cancer. Oleocanthal, the polyphenol present in pungent and bitter extra virgin olive oils, supports the body in killing off cancer cells and reducing inflammation. Oleic acid, a monounsaturated fatty acid present in EVOO, is shown to suppress the development of a protein produced by the breast cancer gene Her-2/neu. Research also shows that extra virgin olive oil, in combination with a healthy lifestyle, may slow the development of skin cancer.

Cholesterol: Studies have linked daily consumption of extra virgin olive oil with reduced LDL cholesterol (bad) and increased HDL cholesterol (good), helping create an ideal, healthy ratio of the two.

Blood Pressure: Research shows that consuming extra virgin olive oil can help reduce both systolic and diastolic blood pressure.

Diabetes: Studies show that antioxidant-rich extra virgin olive oil can help decrease damage caused by oxidative stress, which is associated with high levels of sugar in the blood.

Depression: Routine consumption of extra virgin olive oil is believed to positively affect mental health and wellbeing, with promising signs of being an important part of both prevention and treatment of depression and anxiety.

 

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