Olive oil has long been known as the miracle Mediterranean liquid gold with all its health benefits especially on skin care and hair care. But it looks like we have another reason upping our intake in olive
oil.
Specific component in olive oil helps to protect our nerve cells from damage brought on by Alzheimer’s disease. The research team has observed the worldwide prevalence of the illness and found the rate of Alzheimer’s disease is relatively lower in Mediterranean countries.
As peptide beta-amyloid is the leading cause of Alzheimer’s diseasel, oleocanthal protect the brain against the peptide beta-amyloid. Boosting the production of proteins and key enzymes believed to be critical in removing the beta-amyloid in the brain.
Benefits of Cooking With Olive Oil
Olive oil is a staple flavor of Mediterranean cuisines including Greek, Italian and Catalan. Olive oil can be used in cooking, baking, to dress salads or simply as a dip for a chunk of crusty bread. Olive oil is not only one of the most flavorful oils available for cooking, but it is one of the healthiest.
Flavor
One benefit of olive oil is the distinct flavor it adds to foods. It can be used in lieu of other oils in pasta, rice and salad sauces and dressing to add a bolder taste. Bake or grill chicken or pork in spiced olive oil, or drizzle over vegetables for grilling or baking. Replace the butter on garlic bread with a spoonful of olive oil to achieve a richer Mediterranean taste.
Heart Health
Olive oil contains about 75 percent monounsaturated fat, while butter, canola, vegetable, corn, safflower and soy oil are primarily composed of saturated fats. Saturated fats are largely responsible for the buildup of cholesterol and high blood pressure. Olive oil helps prevent the risk of heart attack and stroke when consumed in place of other oils, according to Science Daily. When olive oil replaces high-fat meats, butter and other cooking oils, blood cholesterol levels drop.
Cancer
Consuming monounsaturated oil rather than polyunsaturated oils lessens the risk of colon cancer development. Monounsaturated oil does not produce the same amount of cancer-promoting bile acid in the digestive track as its counterpart does. The oil also contains a number of plant compounds that are rich in antioxidants that help fight against destructive free radicals.
Disease Prevention
By helping to reduce cholesterol and lower blood pressure, substituting olive oil for other vegetable oils may help reduce the risk of Alzheimer's disease. Studies link higher levels of cholesterol to increased risk of the onset of Alzheimer's disease.
Versatility
The oil can be used in cakes, breads, cookies, piecrusts, on top of cheese, drizzled on toast or over rice. Olive oil can be a substitute for butter in many instances.
Specific component in olive oil helps to protect our nerve cells from damage brought on by Alzheimer’s disease. The research team has observed the worldwide prevalence of the illness and found the rate of Alzheimer’s disease is relatively lower in Mediterranean countries.
As peptide beta-amyloid is the leading cause of Alzheimer’s diseasel, oleocanthal protect the brain against the peptide beta-amyloid. Boosting the production of proteins and key enzymes believed to be critical in removing the beta-amyloid in the brain.
Benefits of Cooking With Olive Oil
Olive oil is a staple flavor of Mediterranean cuisines including Greek, Italian and Catalan. Olive oil can be used in cooking, baking, to dress salads or simply as a dip for a chunk of crusty bread. Olive oil is not only one of the most flavorful oils available for cooking, but it is one of the healthiest.
Flavor
One benefit of olive oil is the distinct flavor it adds to foods. It can be used in lieu of other oils in pasta, rice and salad sauces and dressing to add a bolder taste. Bake or grill chicken or pork in spiced olive oil, or drizzle over vegetables for grilling or baking. Replace the butter on garlic bread with a spoonful of olive oil to achieve a richer Mediterranean taste.
Heart Health
Olive oil contains about 75 percent monounsaturated fat, while butter, canola, vegetable, corn, safflower and soy oil are primarily composed of saturated fats. Saturated fats are largely responsible for the buildup of cholesterol and high blood pressure. Olive oil helps prevent the risk of heart attack and stroke when consumed in place of other oils, according to Science Daily. When olive oil replaces high-fat meats, butter and other cooking oils, blood cholesterol levels drop.
Cancer
Consuming monounsaturated oil rather than polyunsaturated oils lessens the risk of colon cancer development. Monounsaturated oil does not produce the same amount of cancer-promoting bile acid in the digestive track as its counterpart does. The oil also contains a number of plant compounds that are rich in antioxidants that help fight against destructive free radicals.
Disease Prevention
By helping to reduce cholesterol and lower blood pressure, substituting olive oil for other vegetable oils may help reduce the risk of Alzheimer's disease. Studies link higher levels of cholesterol to increased risk of the onset of Alzheimer's disease.
Versatility
The oil can be used in cakes, breads, cookies, piecrusts, on top of cheese, drizzled on toast or over rice. Olive oil can be a substitute for butter in many instances.
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