This discovery adds to the long list of benefits that liquid gold has for health
Madrid, April 20, 2017.
The University of Chile in Santiago (Chile) has carried out a study in rodents that has confirmed that hydroxytyrosol, a compound found in Extra Virgin Olive Oil (EVOO), could reverse the negative effects of a diet high in fat. INNOLIVA has been highlighting the healthy benefits attributable to liquid gold for years.
Rodrigo Valenzuela, director of this research, explained that after research in mice with a high-fat diet, it was observed that a small dose of hydroxytyrosol was able to reverse these effects, reduce the signs of fatty liver disease and reduce the effects negative observed in the rest of organs.
The conclusions of the study showed that many of the benefits associated with dietary consumption of Extra Virgin Olive Oil may be linked to its hydroxytyrosol content.
From INNOLIVA we make our ‘premium’ EVOO cold and in the shortest time possible, which allows us to maintain and preserve its nutritional properties intact.
The company, with olive groves in Spain and Portugal, recommends including olive oil in the daily diet and highlights the importance of the Extra Virgin as a category that offers true excellence. For this reason, we bet on any type of study that continues discovering its advantages.
And it is that this would not be, far from it, the first of the benefits already demonstrated in tests with rodents. Last summer, the research group Experimental Pharmacology and Clinical Pharmacy of the University of Seville showed the positive effects of the consumption of EVOO for the prevention and treatment of rheumatoid arthritis, which -according to its main author- «reinforces the hypothesis that using it as a preventive and / or therapeutic strategy in the treatment of this joint pathology can reduce the occurrence of adverse effects that accompany classical pharmacotherapy. »
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.