INNOLIVA defends the excellence of EVOO
Madrid, July 29, 2016.
Vegetable oil is the substance obtained through fruits or seeds with a high content of fatty acids. However, within this broad definition, there are several types and not all enjoy the same cover letter.
The main difference between the different types of vegetable oils lies in the type of fats they contain. We are interested in monounsaturated or polyunsaturated, known as “good fats”.
According to the Spanish Heart Foundation, monounsaturated fatty acids “are generally liquid at room temperature”, which “have a double bond in their structure” and whose “main representative” is oleic acid, which is found in olive oil. It is also known that this type of oil can lower total cholesterol and LDL. On the other hand, polyunsaturated fatty acids are those that “have one or two bonds in their structure”, are “essential components of cell membranes and precursors of prostaglandins” and are “essential” because “they are not synthesized in the body” . Here, the Omega 6 becomes the protagonist.
The two types are “good”, however, the first one takes some advantage over the second.
To see this more clearly, let’s take two examples: olive oil and sunflower oil. Taking into account its composition, while the former is characterized by having 74% monounsaturated fats, the latter only presents 23% of them, predominating in the latter polyunsaturated fats (66%).
On the other hand, if we look at its properties, olive oil 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 . Meanwhile, the sunflower is notable for its high content of vitamin E, also with antioxidant effect, prevents cardiovascular and coronary diseases and helps improve the nervous system.
However, the great difference between the two, as DMedicina account, is that sunflower oil often suffers “addition of solvents, soda or phosphoric acid before adapting to human consumption” and, in addition, “in the refining process is lose the vitamins, polyphenols “and many of those beneficial components that we talked about earlier.
Olive oil also offers good resistance and stability in the face of high temperatures. On the other hand, sunflower does not guarantee that “harmful alterations to the good taste or health of consumers” can not be produced.
INNOLIVA, as a leading company in the olive sector, defends the important qualities of olive oil and encourages it to be included in the shopping basket. In addition, as a producer of Extra Virgin Olive Oil (AOVE), INNOLIVA recommends betting on this category, where the true excellence of the olive juice is found.
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.