Due to the amount of minority compounds in the Extra Virgin Olive Oil (EVOO), many scientific studies have been carried out where it has been confirmed that the use of this product can bring health benefits.
Because of the extensive information about the healthy properties of Extra Virgin Olive Oil and the necessity to associate this statements to scientific references, and also due to the ban on offering direct justifications on the EVOOs’ labelling despite the extensive scientific evidence, QvExtra! International, aiming to disclose and defend the Extra Olive Oil culture, has carried out a comprehensive revision where more than 40 international scientific studies identifying its health benefits for human consumption have been analysed. Among the EVOO’s benefits identified in these scientific studies analysed, the next ones can be highlighted:
- Very healthy properties for its consumption (6, 19, 20, 39, 12)
- Improving the welfare state due to its content of phenolic compounds (25)
- Reduction of pain caused by the increase of encephalin (9)
- EVOO’s protective effect on memory alterations or synaptic integration (29, 30)
- Positive effects on the intestine microbiota (14)
- Obesity control due to its inverse relationship with its content of monounsaturated fatty acids (3, 18,31)
- Anti-inflammatory properties (2, 4, 24)
- Modulation of blood pressure (5, 41)
- Cardiovascular diseases regulation (7, 10, 11, 16, 21, 33, 35, 36)
- Type 2 diabetes prevention (8, 17, 22, 31)
- Certain relief in severe fatty liver (13, 28)
- Improvement of pancreatitis (34)
- Improvement of hepatic function (1, 23, 38)
- It protects from cerebral homeostasis (15)
- Effects on breast cancer or type 2 diabetes mellitus (22, 31, 33)
- Prevention of neurological disorders, inflammatory complications or cancer (24)
- Prostate cancer control due to the oncogene regulations by the oleic acid (37)
- Antimicrobial and antiviral properties (27, 32, 40, 42)