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El AOVE contra la enfermedad intestinal inflamatoria
Entre los recientes descubrimientos sobre los efectos beneficiosos del AOVE y en concreto de sus principios bioactivos y de los polifenoles en particular tenemos resaltar el efecto sobre los procesos inflamatorios que afectan al tubo digestivo. Entre estas enfermedades podemos destacar la Colitis Ulcerosa y la Enfermedad de Crohn. Ambas desarrollan un proceso inflamatorio crónico que normalmente es tratado con antiinflamatorios y anticuerpos dirigidos contra las citocinas proinflamatorias.
El tratamiento actual no cura la enfermedad de la que se desconoce su origen, actualmente se cree que puede ser desencadenada por la infección de algún virus o bacteria no identificado. Por ello es muy difícil buscar un tratamiento efectivo. En la búsqueda de soluciones eficaces se ha investigado el efecto que la dieta tiene sobre estos pacientes. La mayoría de estos estudios se han realizado sobre animales, y en concreto en la Revista Food & Nutrition trata el tema y la conclusión que se deriva es que la mayoría de los polifenoles inhiben las manifestaciones de estas enfermedades ayudando a regular la inflamación y otros parámetros relacionados con la misma.
Algunos componentes fenólicos del aceite de oliva virgen extra como la oleuropeina, hidroxitirosol o el tirosol han demostrado su eficacia en la inflamación intestinal en ratas mejorando otros parámetros. Otro de los estudios concluye que el AOVE también podría ser beneficioso contra la colitis ulcerosa.
Los aceites de oliva virgen extra ricos en polifenoles son los mas beneficiosos para la salud. Complementar una dieta mediterránea equilibrada, con un aove rico en polifenoles y principios bioactivos es muy recomendable ya que ayuda a prevenir multitud de efermedades. En la Denominación de Origen Protegida Montoro – Adamuz llevamos más de 7 años trabajando en esta línea, produciendo los aceites más ricos en polifenoles y por ende fuente natural de salud.
Fuentes:
http://www.infaoliva.com/documentos/boletines/RESUMEN%20DE%20PRENSA%20%20%2026.5.2015.pdf
http://www.ideal.es/jaen/jaen/201505/25/aove-beneficioso-enfermedad-intestinal-20150524195026.html
http://www.cmed.es/enfermedad-inflamatoria-intestinal.php
http://elpais.com/elpais/2015/05/11/ciencia/1431355310_796945.html
Montoro-Adamuz in Gastronight Cordoba
All of us who have tried the gastronomic products from Cordoba (and those of us who are lucky enough to enjoy them every day) know that they are of excellent quality. However, this positioning has been achieved thanks to the choice of Cordoba as Ibero-American Capital of Gastronomic Culture.
Within the activities programmed to celebrate this honour, this weekend an event of special importance will take place and PDO Montoro-Adamuz has the honour of being part of it: Gastronight Cordoba.
During the evening of Friday 12th September, Cordoba will enjoy its own products more than ever in what will be an unforgettable festival of gastronomy.
Designed to be a tribute to the Cordoban designations of origin (PDO Montoro-Adamuz, PDO Baena, PDO Priego de Córdoba, PDO Aceite de Lucena, PDO Los Pedroches and PDO Montilla-Morilles), Gastronight offers those attending a series of gastronomic routes through 200 of the city’s restaurants.
As the other participating designations of origin, PDO Montoro-Adamuz will have its own marquee in the Plaza de Las Tendillas in Cordoba where those taking part will be able to taste our excellent extra virgin olive oil.
This is the starting point for the “Montoro-Adamuz Route”, which passes through the streets: Sevilla, Málaga, Plaza Emilio Luque, Plaza San Juan, Valladares, Fernández Ruano, Puerta Almodóvar, Almanzor, Plaza Cardenal Salazar and Romero. Along the way the public can stop off at participating establishments and taste the best recipes prepared with extra virgin olive oil.
In addition, those who wish to do so can register in our marquee for the “Discover the origin of extra virgin olive oil” tasting, in which the four designations of origin of oil in the province of Cordoba will participate.
Undoubtedly the gastronomy of our region owes a lot to olive oil, and not just the unmistakable flavour and aroma that it gives to dishes. The extra virgin olive oil from the PDO Montoro-Adamuz is a very specific oil from the sensory viewpoint and has great aromatic complexity; being the result of a natural blend of the Picual variety and the native Nevadillo Negro.
It also provides our gastronomy with countless highly beneficial properties such as the high content of polyphenols in our oil, which make it one of the healthiest foods in our diet.
10 benefits of extra virgin olive oil
“Let food be your medicine and medicine your food” (Hippocrates).
This popular quote from one of the most famous doctors in Ancient Greece could well be the slogan for PDO Montoro-Adamuz as each day new studies are published showing the healthbenefits ofextra virgin olive oil, and especially theirhigh content of polyphenols.
So today we want to summarise many of the things that, over time, we have been telling you about in this blog,listing the main benefits of extra virgin olive oil:
- Good for the heart
Various studies, including the PREDIMED Study, demonstrate that eating foods with a high content of polyphenols, such as extra virgin olive oil, may reduce by 30% the risk of suffering from cardiovascular illnesses (such as a heart attack or stroke), which unfortunately are the leading cause of death worldwide.
- Helps fight breast cancer
For some time it has been known that the incidence of breast tumours is lower in countries in the Mediterranean basin, where olive oils are an essential part of the diet. On this basis, the Multidisciplinary Group for the Study of Breast Cancer at the Autonomous University of Barcelona (UAB) prepared a study which has demonstrated that the consumption of extra virgin olive oil reduces the malignancy of breast cancer and also slows the growth of tumours.
- Prevents diabetes
Recently, the PREDIMED (Prevention with Mediterranean Diet) Study revealed the conclusions of a project which investigated the relationship between the Mediterranean diet and the risk of developing diabetes. The results could not have been more positive: a diet rich in extra virgin olive oil reduces the chance of developing diabetes by 40%. (More info)
- Improves circulation
The consumption of an extra virgin olive oilrich in polyphenols has important benefits for the circulatory system. According to a study carried out by the Lipids and Atherosclerosis Unit at the Reina Sofía Hospital, this consumption improves the levels of blood factors, reducing, among others, the risk of thrombosis. (More info)
- Combats ageing
Thanks to its high content of polyphenols and vitamin E, which are natural antioxidants, extra virgin olive oil contributes to preventing the damage caused by the free radicals in the body tissue, the main cause of ageing. Foods like olive oil, vegetables and red wine, rich in polyphenols, help to neutralise those free radicals.
- Helps to prevent Alzheimer’s
Precisely due to the action of its antioxidant agents, olive oil protects against cognitive deterioration, preventing the development of neuro-degenerative dementias and Alzheimer’s disease.
- Good for muscular functions
Although preliminary, the results from a recent study by the Laboratory of Biochemical Genetics at the University of Zaragoza are more than encouraging. The main conclusion is that the consumption of a 119 gram dose of extra virgin olive oileach day can improve motor and muscular behaviour. The experiment was conducted on mice but it is expected that this study can be conducted on humans, which could be a breakthrough in the fight against illnesses such as Amyotrophic Lateral Sclerosis. (More info)
- Good cholesterol
Oleic acid is a monounsaturated fat that lowers “bad” cholesterol (LDL, something that hinders the circulation of blood to the heartif it builds-up on the artery walls) and increases the levels of “good” cholesterol.
The good cholesterol, from high density lipoproteins (HDL), is produced naturally in our body and collects the unused cholesterol and directs it to the liver, where it is eliminated. To increase the levels of this cholesterol there is nothing better than consuming food with a high content of oleic acid, such as olive oil.
- Reduces hypertension
Due to its vasodilation action, the consumption of monounsaturated fats such as olive oil improves the flow of blood and therefore reduces the possibility of developing hypertension; as it regulates blood pressure.
- Helps our digestive system
Extra virgin olive oil contributes to the proper functioning of our digestive system, being considered as a protector against excess stomach acid. It also facilitates the absorption of calcium and magnesium.
If all the benefits of olive oil that we have just told you about don’t seem to be enough, we will give you one more: it makes all your dishes even tastier!