This is a guest post. It’s no written by me, and it’s possible my opinion would be different, but, I think it’s an interesting point of view, and I want to share it with you.
EVOO Musketeers –>One for all, all for one
“Holy cow ! Do not know your worship the virtues of extra virgin olive oil ( EVOO ) ? ? ? I beseech you, quickly set yourselves comfortable , beautiful ladies and distinguished gentlemen , since my story begins with haste …At full gallop ! “
Oleuropein (D’ Artagnan ) is the major phenolic component of the pulp of green olives , giving the EVOO its characteristic bitter taste is for this reason, that the more “character” has the oil and more intense flavor, higher also phenol concentration ( antioxidant compounds ) . Well, among the many beneficial properties of oleuropein found a reduction in blood pressure , strengthening the immune system, a decrease in the oxidation of LDL “bad ” cholesterol and antibacterial interesting … not to mention its powerful action antioxidant , being the same enhanced by vitamin E ( Athos ) present in said oil .
Furthermore, when the oleuropein is metabolized , it releases a metabolite called hydroxytyrosol ( Porthos ), which by itself has potent anti-aging effects , so much so , that is considered one of the most powerful antioxidants found in nature (its ability to counteract the effects of free radicals is ten times higher than green tea ) . The good thing about this is oleuropein metabolite that can act as part of the same or only , reducing the risk of cardiovascular disease , preventing cancer and anti-inflammatory and immune showing .
My, my … you have to see how many ” little things ” good is the extra virgin , right? But it turns out there’s more.
There is another substance in EVOO claiming its staging , the oleocanthal ( Aramis ) . While the previous two , hydroxytyrosol and oleuropein are responsible for the characteristic bitter taste of extra virgin , the oleocanthal is responsible for giving a touch spicy ( notes or positive attributes of olive oil flavor are three: fruity, bitter and spicy ) . The oleocanthal is ” cousin ” of oleuropein , both of similar chemical structure , its anti-inflammatory and antioxidant boost to those of the latter , but also shows unique and exclusive attributes : it has been shown to inhibit enzymes called cyclooxygenase ( the evil guard Cardinal Richelieu ) , just like ibuprofen but without side effects , so much so , it is thought that this substance is responsible for the majority of the low incidence of heart disease among the followers of the Mediterranean diet .
The advice of the Guru
D’ Artagnan ( oleuropein ) and his friends Athos (vitamin E ) , Porthos ( hydroxytyrosol ) and Aramis ( oleocanthal ) are the real heroes of EVOO , without oleic acid , of course. That is why I recommend the following technique : always buy olive oil in duplicate , one normal bottle ( you better refining) for griddle or frying , and another bottle of extra virgin to always use raw or in light frying , so you ensure you eat all intact properties of this “liquid gold” … better than arbequina picual .
Original post was published at Guru-Zone , author is Santi Carro an nutritionist and personal trainer who lives in Santiago de Compostela (Spain). He writes articles in several digital publications , as well as in “El Correo Gallego”