It improves the lipid profile of the blood, reduces the triglycerides and LDL in the blood. Thanks to the high percentage of fat monoinsatu re present in the Extra Virgin Olive Oil, a daily contribution in not excessive doses allows to reduce the level of bad cholesterol (LDL) in the blood and to raise the level of good cholesterol (HDL), unlike seed oils with high content of polyunsaturated fats that reduce both the bad and the good cholesterol level. It slows the cognitive decline and reduces the incidence of Alzhaimer.

The Extra Virgin Olive oil contains oleic acid that has an energetic and ethical action on the tissue construction, it is synthetized alone in our body, it slows cognitive decline and reduces the incidence of Alzhaimer’s disease. With its assumption it contrasts the action of free radicals, molecules that oxidize the cells, including those of the brain, and accelerate the aging; on the contrary, the excessive use of saturated fats, present above all in animals, worsens cognitive functions.

It reduces cardiac disease and the values of blood pressure. Anti-cholesterol and anti-oxidant properties reduce the risk of cardiovascular disease and, consequently, the risk of heart attack, as lipoproteins, LDL, reduced in quantity and not deteriorated by oxidation, are quickly detected by the liver without having time to settle on the walls of the arteries, causing plaques or inflaming lesions. The consumption of Extra Virgin Oil is therefore also recommended for those suffering from hypertension because the reduction of fats in the blood stream contributes to lowering blood pressure.

It promotes the absorption of vitamins. Another essential faculty of Extra Virgin Olive Oil, is its ability to promote digestion processes, thus stimulating intestinal motor activity, hepatic and bile functions as it is fat food that is digested more easily, it eases, finally, the absorption of fat-soluble vitamins A, D, K. Extra Virgin Oil contains, if not in large quantities, carotenoids, the precursors of vitamin A, which improves visual abilities, benefits the skin because it is stable The integrity of epydermid tissues, strengthens the epithelium of the glycerine lining tissue

Protective action against the gastroduodenal ulcer and improvement of gluaide metabolism.
The Extra Virgin Olive Oil runs a protective action against the gastroduodenal wax (as it reduces the gastric acid secretion of chloridric acid), if you take a teaspoon of oil before meals, this forms a protective veil on the stomach walls; it was also found that a supply of Extra Virgin Olive Oil in the diet slightly lowers the blood sugar, so it is beneficial for those who suffer from diabetes, even if the biology mechanism is is not yet known.
The polyunsaturated fat additives, such as linoleic and linolenic, which are loved by them because they are not produced by our body, are indispensable for different functions, above all because they constitute the phospholipids. main components of cell membranes.

 It provides prevention against all types of cancer . Recent studies show that Extra Virgin Olive Oil protects from certain types of cancer: it is believed that it can reduce the risk of breast cancer, thanks to the presence of monounsaturated fats of ol eoeuropein and hydroxy tyrosol; while, compared to those of lung and colon, it would have protective action a further component, the sgualene: for pancreatic cancer, it seems that the risk is reduced in proportion to the amount of Extra Virgin taken.
These considerations on the beneficial effects of Extra Virgin Olive Oil induce, therefore, the consumer to make a constant use and producers to guarantee its excellent quality and genuineness