A team from the Consejo Superior de Investigaciones CientÃficas (CSIC) has found that consumption of olive oil is good from the first intake. In particular, work has been published in the Journal of Nutrition, shows that this food reduces cell death caused by the absorption of fat during digestion, and further suggests that consumption reduces vascular inflammatory response that occurs after the absorption of fat.
The study was led by researcher Francisco Murillo, who works at the Instituto de la Grasa (CSIC) in Seville.
According to the authors and previous studies, olive oil reduces the acute inflammatory response that occurs during the assimilation of nutrients. Digestion, the endothelium, the lining around the blood vessels become inflamed. If this response is more aggressive long-term can produce a plaque that will end up clogging the blood vessel and cut irrigation.
Consequences of vascular obstruction may be severe, depending on where it occurs. "The data obtained could explain the cases of stroke and cardiovascular disease in patients who, in principle, are not prone to these diseases," says Suriana.
The study also confirmed that monounsaturated fats like olive oil, reduced, compared with saturated fats, cholesterol levels compared to those of triglycerides that are transported in blood in the postprandial phase. This effect is greater when the diet are incorporated into small amounts of omega-3 long chain.
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