Loading ...Olive oil reduces negative effects of fats
A new study on olive oil shows that the consumption of this food reduces cell death and vascular inflammation that occurs in the body after intake of fats and reiterates the beneficial effects of this product on human health.
The investigation, conducted by a team from the Institute for Fat of the Higher Council for Scientific Research (CSIC) has been demonstrated in vitro that olive oil minimizes cell death that occurs after the absorption of fat in the human body, at the stage each meal.
Also, the experiment reiterates that olive oil reduces the inflammatory response vascular which also takes place after the absorption of fats in the digestive phase.
The results of this research could explain cases of cardiovascular transtornos low prone to these ailments, according to the director of research, Francisco Muriana.
The research, published in the Journal of Nutrition, confirmed that the intake of olive oil, a monounsaturated fat, reduces cholesterol levels in blood in the digestive phase, the opposite of what happens with saturated fats.
