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(Español) AOVE antiinflamatorio natural
Sorry, this entry is only available in European Spanish.
(Español) Aceites de oliva y mayor esperanza de vida
Sorry, this entry is only available in European Spanish.
Oleocanthal the miraculous polyphenol
A polyphenol in extra virgin olive oil kills cancerous cells in less than an hour. A study carried out by researchers from Rutgers University and the Hunter College of the City Universityof New York in America, and published in the journal “Molecular &Cellular Oncology” demonstrates this. The polyphenol Oleocanthal OC is found in extra virgin olive oil, obtained by cold extraction at less than 27º C, as long as they are maintained at optimal conditions of preservation.
The researchers decided to study in vitro the effects of the OC on cancerous cells (pancreas, breast and prostate) and healthy cells. The cells that die suffer apoptosis, a type of suicide that lasts between 12 and 24 hours.
Oleocanthal penetrates the membrane of the cancerous cell and destroys its lysosome. This is why the study says that “attacking the stability of the lysosomal membrane offers a new approach to inducing the death of cancerous cells”.
In a high quality EVOO (Extra Virgin Olive Oil) the concentration of Oleocanthal molecules is 0.2 mg/ml, so a person weighing around 90 kg should ingest 450 mg of OC, which equates to 2.25 litres of oil. The dose used in the study with mice is very high so it is calculated that taking EVOO continuously throughout your life could have a beneficial effect on health.
The EVOO from the P.D.O. (Protected Designation of Origin) Montoro-Adamuz, according to the results obtained in the latest studies by the Institute of Fats and Fat Derivatives in Seville and the Predimed study, are the EVOO that contain the highest quantity of polyphenols and therefore are the most beneficial to health.
The combination of factors such as the altitude of the olive grove, the extreme soil and climatic characteristics of the geographical area, together with the endemic variety of the native picual “Nevadillo Negro” olive gives the extra virgin olive oils from the P.D.O. Montoro-Adamuz an exceptionally high quality and makes them the richest in thesephenolic components and therefore rich in Oleocanthal OC.
Sources:
EVOO Montoro-Adamuz – Scientifically demonstrated health benefits
Oleocanthal, an exciting discovery
The best discoveries sometimes happen due to a coincidence or intuition.
This is the case with the American biologist Gary Beauchamp, discoverer of Oleocanthal, a molecule present in extra virgin olive oil with a strong anti-inflammatory effect.
It turns out that Beauchamp, who gave a speech at the Council of Cordoba on 21st November, invited by the Oleocanthal Society of Andalusia, QVExtra International Association and the Spanish Association of Olive Municipalities, owes this great discovery to chance.
While in Sicily for work he tried the olive oil and detected a flavour similar to that of ibuprofen. This simple perception was the chance start of research that has revealed some extremely surprising data.
The Oleocanthal molecule, present in extra virgin olive oil, has an anti-inflammatory power comparable to that of the non-steroidal inhibitor known as ibuprofen, one of the most widely used drugs worldwide. However, there is one difference between them: Oleocanthal has no side effects for health.
This news is even better if we take into account its role in the prevention of rheumatic illnesses, cardiac disorders, respiratory problems, Alzheimer’s, etc.
However, not all extra virgin olive oils contain the same proportion of Oleocanthal. This depends on many conditioning factors that at first sight seem insignificant in the eyes of non-experts: the quality of the production, the harvesting dates and the types of olive.
In our country, and of course in the PDO Montoro-Adamuz, we can feel very proud as Spain is the main producer of this type of extra virgin olive oil.
Oleocanthal has been added to the long list of health benefits of our oil, something that is demonstrated in the study we carried out in 2008 on the level of polyphenols in our extra virgin olive oils. These have a high content of phenols, much higher than, in some cases three times more than, those in other oils on the market.
(Image from Andreas Levers)
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!