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Because extra virgin olive oil is rich in monounsaturated fats.  These are the fats which  increase good cholesterol and reduce the bad type contrasting with other foodstuffs which are full of saturated fats, responsible in part for the increase in cholesterol.  Among these foods, we have dairy products and meat.  These foods can be eaten but always in moderation so as not to increase the level of bad cholesterol.

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The road to understanding Alzheimer’s just became a little less narrow. Researchers discovered that olive oil can improve, and even enhance, memory. The study, published in the journal Annals of Clinical and Translational Neurology, found that olive oil reduces a notable mark of Alzheimer’s disease.

Domenico Pratico, from the Lewis Klein School of Medicine, confirmed the findings to USA Today.
“We found that olive oil reduces brain inflammation but most importantly activates a process known as autophagy,” he said.

What is Autophagy?

It’s when cells clear out debris and toxins from the brain. For Alzheimer’s, amyloid plaques and tau tangles are early markers for the disease.

“This is an exciting finding for us,” Pratico said. Since autophagy stages the beginning for Alzheimer’s disease, the discovery is important for both science and medicine.

Temple University researchers found that olive oil, “protects against memory loss” and “preserves the ability to learn and reduces conditions associated with Alzheimer’s disease.” Furthermore, the Lewis Katz School of Medicine studied mice with EVOO diets and found that they have better memory in comparison to mice who did not eat olive oil.

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Comparing with other oils, olive oil has a higher digestive factor and can be more easily absorbed by the intestinal mucous.

We should know the basic process of fatty substances absorption to understand the digestion of olive oil: Bile salts will dissolve the food and alimentary fat we take and then the intestine transforms and absorbs them by the digestion enzyme. The different types of fatty acids affect the digestion and determine the metabolic function of the substance.

Olive oil has not only beneficial effects for our circulatory system and prevents cancer and cholesterol diseases, but it also makes significant contributions to our organs by facilitating a good digestion.

Olive oil plays a very important role in the process regulating the stomach evacuation, helping the absorption of nutrients and preventing constipation. In addition, it stimulates the proper functioning of the liver.

Thanks to the high content of oleic acid, the consumption of olive oil enables to keep our light and efficient digestion system.

The intake of monounsaturated fatty acids can provide a better gastrointestinal system by reducing the gastric acid. This is also useful  for people with gastric o duodenal ulcers. Olive oil slows down the stomach emptying process  which improves  the absorption of protein and fat.

A great number of doctors recommend olive oil to alleviate stomach or pancreas function disorders. Actually, these two vital organs can work much better with intake of olive oil and this also facilitates the digestion.

For those who suffer the gastritis or stomach ulcers, it is highly recommended to consume olive oil on an empty stomach as it prevents and fights against inflammation and heartburn.

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It is no secret that eating olive oil and using it topically has countless benefits, including the prevention of strokes and diabetes. Now, researchers say it may even help break down malignant tumors.

The School of Biological Sciences at the University of Edinburgh released the exciting results of a recent study that could do wonders for cancer research.

“Our findings do suggest that oleic acid can support the production of tumor-suppressing molecules in cells grown in the lab.” – Gracjan Michlewski, University of Edinburg

Under the funding of the Medical Research Council and the Wellcome Trust, the university’s scientists were analyzing the effect of oleic acid on miR-7, an active cell molecule in the brain and a tumor suppressor that targets critical cancer pathways.

They discovered that oleic acid, which is found in foods such as avocados, nuts, sesame oil, and of course, olive oil, prevents a cell protein known as MSI2 from stopping production of miR-7.

In stimulating the production of miR, oleic acid helps prevent tumors from forming and may help break them down while they are still small. Researchers made their discoveries while testing on human cell extracts and on living HeLa cells in the lab, proving the proteins in oleic acid to be beneficial to human cells.

Gracjan Michlewski, a professor and researcher at the university’s school of biological sciences and the leader of the study, said that the research suggests that oleic acid could help the production of molecules suppressing tumors and therefore could help prevent and possibly fight cancer.

“While we cannot yet say that olive oil in the diet helps prevent brain cancer, our findings do suggest that oleic acid can support the production of tumor-suppressing molecules in cells grown in the lab. Further studies could help determine the role that olive oil might have in brain health,” Michlewski said.

Michlewski worked alongside Santosh Kumar and Angela Downie Ruiz Velasco on this study.

Given the low survival rate of brain cancer (the five-year survival rate is only about 35 percent), their discovery is no small feat. Further exploration of oleic acid’s impact on miR-7 and other cell molecules will hopefully reveal more about the potential to fight cancer with fatty acids such as those found in olive oil.

The complete study, published in the Journal of Molecular Biology, can be found here.

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Stroke is caused by a disturbance of blood flow to the brain, either due to a blood clot or bleeding.

In developed nations, stroke is the second most common cause of death, right after heart disease

The relationship between olive oil and the risk of stroke has been studied extensively.

A large review study that included over 841,000 subjects found that olive oil was the only source of monounsaturated fat associated with a reduced risk of stroke and heart disease

These findings are supported by another large review study, this one with 140,000 participants. Researchers found that those who consumed olive oil were at a much lower risk of stroke

BOTTOM LINE :
There are many large studies showing that people who consume olive oil have a much lower risk of developing stroke, the second biggest killer in developed countries.

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