NNOLIVA is committed to the R + D + i area to ensure that extra virgin olive oil maintains all of its properties.
Madrid, January 27, 2017.
According to the study, the daily consumption of virgin olive oil reduces up to 51% the risk of suffering an osteoporotic fracture due to its protective effect on the bone structure. Mónica Bulló and Jordi Salas-Salvadó, the scientists responsible for the research, attribute these results to the action of some components of liquid gold such as polyphenols or fat.
After a follow-up of 9 years to 870 people, researchers have come to the conclusion that the recommended amount to reduce the risk of this type of fractures are between 4 and 5 tablespoons of virgin olive oil a day.
It is the first time that the benefits of liquid gold for the bones are revealed. However, the positive effects of unsaturated fat in olive oil were recently highlighted by the Cardiometabolic Risk Research Group and the Endocrinology and Nutrition Service of the Hospital Clínico de Valencia. According to this study, it causes certain beneficial changes in metabolism during and after digestion.
INNOLIVA has always underlined the importance of introducing olive oil in our diet as one of the key elements, in order to use it as a “natural weapon” against a multitude of diseases.
This fundamental element of Mediterranean gastronomy has antioxidant power, prevents cardiovascular diseases, is a natural anti-inflammatory and helps control “bad cholesterol” or diabetes and prevent others such as breast cancer or obesity.
One of the great bets of the Navarre company has been the R + D + i area for a long time, from where it constantly analyzes and develops projects, such as its already well-known ‘intelligent fields’, which aim to move towards a model of work more sustainable and effective and, at the same time, promote and discover all the beneficial effects of olive oil.
The president of INNOLIVA, Miguel Rico, is committed to continue the production of an Extra Virgin Olive Oil of excellence that maintains each and every one of its properties. In addition, it recommends the bet for the extra virgin category since it is where the true excellence of the juice of olives is.
The company, which has its head office in Pamplona (Spain), owns more than 5,000 hectares of irrigated olive groves, located in Spain and Portugal, where the Mediterranean climate gives the olive tree the ideal environment for the development and maturation of the fruit; and it favors the obtaining of Extra Virgin Olive Oils with excellent sensory qualities.
With its production system, they guarantee the integral traceability of the entire process: from the olive tree to the final customer.
They make their Extra Virgin Olive Oil cold in the shortest time possible from the entrance of the olive in the oil mill. And they take care of the oil already produced to maintain their excellent sensory and healthy qualities as long as possible.