The olive oil. Heart health source.
Do you think that Olive Oils are beneficial for you? Well, you’re not wrong. Decades ago, scientists discovered that a series of substances present in them have important effects on our health when they are part of a varied diet and a healthy lifestyle. This is recognized by the European Union, which allows reporting of these benefits in the presentation and advertising of the product for consumer knowledge. This is known as health claims. The European Union recognizes four of these claims applicable to Olive Oils:
1. Replacing saturated fat with unsaturated fat in the diet has been shown to lower/reduce blood cholesterol. A high cholesterol level is a risk factor for coronary heart disease.
Both oleic and linoleic acids are unsaturated fats and account for, as a whole, more than 70% of the average composition of olive oils and provide more than 20% of the energy value of the product, therefore they meet the conditions legal to use this claim. We must bear in mind that coronary heart disease has multiple risk factors and that the alteration of one of them may or may not have a beneficial effect.
2. Replacing saturated fats with unsaturated fats in the diet contributes to maintaining normal blood cholesterol levels. Oleic acid is an unsaturated fat.
The consumption of olive oils contributes to the maintenance of good cardiovascular health.
3. Contains polyphenols from olive oil. Olive oil polyphenols contribute to the protection of blood lipids against oxidative damage.
This is a claim that is exclusive to olive oils. European legislation clarifies that the beneficial effects are achieved from a daily intake of 20 grams of extra virgin or virgin olive oil. It establishes that only extra virgin or virgin olive oils that contain a minimum of 5 milligrams of hydroxytyrosol and its derivatives (oleorupein and tyrosol) per 20 grams can make use of this claim.
4. Natural source of vitamin E. Vitamin E contributes to the protection of cells against oxidative damage.
To use this claim, extra virgin or virgin olive oils must provide a minimum of 1.8 milligrams per 100 grams or 100 ml (15% of the Recommended Daily Allowance (CRD) of this vitamin, which is 12 milligrams )
The natural antioxidants that extra virgin olive oils contain protect against oxidative damage caused by external agents, such as radiation and pollutants.
