The INNOLIVA producer celebrates the results of the recent study
Madrid, February 24, 2016.
A study by the University of Naples Federico II, one of the most important in Italy, has revealed that Extra Virgin Olive Oil helps reduce the peak of glycemia of people with type 1 diabetes after meals. INNOLIVA encourages further research into the qualities of this precious product.
The limitation of postpranial glucose peaks will contribute to the prevention of chronic complications of diabetes and, in addition, will improve the quality of life of people suffering from this disease.
The researchers carried out the tests with integrated systems of insulin pumps and continuous glucose monitoring, thus allowing an immediate translation of the clinical data into the homes of the patients themselves.
Angela A. Rivellese, professor of Applied Dietetic Sciences of the Department of Clinical Medicine and Surgery of the Federico II University, in statements to Mercacei, has assured that the benefits of the Extra Virgin Olive Oil observed in this study could be related, in addition to its content in monounsaturated fat, with other bioactive compounds such as polyphenols, which enjoy a high antioxidant power.
These conclusions highlight, once again, the importance of introducing this ingredient, pillar of the Mediterranean Diet, into our daily diet.
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.
About Innoliva
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.
