Extra Virgin Olive Oil: The Beneficial Effects on Humans

Among the healthiest foods in the Mediterranean diet, we undoubtedly find the Extra Virgin Olive Oil, which was considered a true wonder in ancient times, not only in the kitchen but also in the field of medicine.

In 400 B.C., Hippocrates of Cos defined it as the “best medicine“, while Homer referred to it as the “golden liquid”.

Extra Virgin Olive Oil, a Source of Benefits Since Ancient Times

Nowadays, Extra Virgin Olive Oil is used in the kitchen to season a wide variety of dishes, but it is also considered a great ally for human health: in fact, it is rich in polyphenols, which are able to interact positively with the body, especially the brain.
This molecule can be found in oil, but also in products such as wine, tea, chocolate, cocoa, and blueberries.

Olive Oil Consumption for Prevention

The European Food Safety Authority and the Food and Drug Administration recommend consuming two tablespoons of raw oil daily, as it helps prevent the onset of cardiovascular diseases, inflammation, and also fights oxidative stress due to free radicals.
The polyphenols of the extra virgin olive oil are also considered protective against diseases such as cancer and neurodegenerative diseases.

Polyphenols also have a preventive action on breast cancer, and on tumors of the stomach, colon, and prostate, but also on the skin, colon, and breast.

Therefore, its consumption is recommended, as this food is able to enhance the neurogenesis of the brain, protecting it from neurodegeneration due to aging as time advances, and also acting against aging itself.