AOVE as the Best Oil for Cardiovascular Health: A Partner for Your Well-Being
AOVE as the best oil for cardiovascular health stands out from other vegetable oils due to its stability, its composition of fatty acids, and its high polyphenol content, which have proven health benefits such as reducing hypertension and LDL cholesterol. Its production through cold pressing preserves these beneficial compounds, unlike refined oils, which lose most of their properties during the production process.
Stability and Nutritional Quality of AOVE
One of the main advantages of AOVE over other vegetable oils is its high oxidative stability, which makes it more resistant to degradation during storage and cooking. This stability is due to its high content of oleic acid (monounsaturated fatty acid), while other vegetable oils contain a higher proportion of polyunsaturated fatty acids, which oxidize more easily. The oxidation of fatty acids generates harmful compounds for health, such as trans fats and acrylamide, especially when oils are subjected to high temperatures.
Additionally, AOVE contains a significant amount of polyphenols, compounds unique to this oil, that protect it from oxidation and provide cardiovascular benefits. In fact, AOVE certified by QvExtra! with the SIQEV seal must contain a minimum of 200 mg/kg of these compounds, ensuring its high nutritional value.
Health Benefits
Various studies have shown that AOVE as the best oil for cardiovascular health is the only oil that, thanks to its polyphenol content and other compounds, has the ability to: reduce vascular inflammation, lower “bad” cholesterol levels and improve “good” cholesterol, protect against cardiovascular diseases, and also prevent the degradation of other essential nutrients like vitamin E and carotenoids during cooking.
Regarding hypertension, AOVE also stands out as the best option compared to other oils. Various studies show that AOVE not only significantly reduces blood pressure, but its effects are more pronounced than those of other oils like sunflower or grape seed oil. This is once again due to the high polyphenol content of AOVE.
Comparison with Other Oils
When compared to other vegetable oils, the differences are notable. Seed oils, like sunflower or soybean oil, are more prone to oxidation and the production of harmful compounds when heated. There are oils, like avocado oil, that have similar fatty acid profiles to AOVE, but they lack the polyphenols and antioxidants that make it unique. Even other olive-derived oils lose much of their bioactive compounds during the production and refining processes.
Choosing a certified quality AOVE, such as the one endorsed by SIQEV and QvExtra, guarantees a minimum of 200 mg/kg of polyphenols, ensuring an oil with maximum nutritional value. Its resistance to oxidation not only makes it ideal for cooking but also helps preserve other essential nutrients such as vitamin E and carotenoids. For all these reasons, incorporating AOVE into your diet is the best decision to enjoy its flavor, properties, and scientifically proven benefits.
Bibliography
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