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Olive Oil is a New Choice for Healthy Heart and Brain

  •   April 10,2018

Various research activities have conducted by health organizations across the world to discover benefits of olive oil. According to a recent report by American Heart Association (AHA), the replacement of coconut oil with olive oil will reap great benefits regarding reduction of cholesterol levels and lowering risk of heart disease. It also outlined that coconut oil contains 83 percent of saturated fats, which is greater than butter, which contains 63 percent and beef fat, 50 percent. The consumption of high amount of saturated fats results in rise in risks of heart-related conditions and clogged arteries. Moreover, trials showed that replacing saturated fats with unsaturated vegetable oils helps in reduction of risks of cardiovascular diseases by 30 percent.

“We want to set the record straight on why well-conducted scientific research overwhelmingly supports limiting saturated fat in the diet to prevent diseases of the heart and blood vessels,” said Frank Sacks, lead author of the report. AHA recommends lowering intake of saturated fats as much as possible. Based on saturated fat content, AHA recommends plant-based oils, such as olive oil and sunflower oil based on the concept that high amount of saturated fat consumption is fatal for health.

Victoria Taylor from the British Heart Foundation recommends replacement of saturated fats in the diet with unsaturated fats. She further states that consumption of oils is beneficial over foods high in saturated fats, such as cakes, chocolate, cookies, butter, and fatty meat. She emphasized on the fact that it is necessary to reduce specific types of fats instead of reduction of fats. Selection of foods including avocado, nuts, oily fish, and seeds would help in reduction of saturated fats.

Researcher from University of Edinburgh have studied the benefits of olive oil on brain cancer. They have found that a specific compound in olive oil may help in prevention of brain cancer. According to their research, oleic acid, the primary ingredient in olive oil showed that it can prevent formation of cancer causing genes in cells. “While we cannot yet say that olive oil in the diet helps prevent brain cancer, our findings do suggest that oleic acid can support the production of tumour-suppressing molecules in cells grown in the lab,” said Gracjan Michlewski, lead researcher of the University of Edinburgh in Britain.

Michlewski further added that studies could help to identify the role of olive oil in brain health. This research may help to develop possible therapies of oil for prevention of brain cancer. The effect of oleic acid on miR-7, which is a cell molecule active in brain that suppresses formation of tumor was studied. They found that oleic acid helps in prevention of MSI2, a cell protein which limits production of miR-7. In this way, olive oil component helps in production of miR-7 to prevent formation of tumors.

In its recent report on the global olive oil sales market, Research Beam outlines changing market dynamics, detailed analysis of major manufacturers, and key segmentation. Moreover, insights on sales, revenue, market share, and growth rate of key segments and regions are offered for the period, 2012–2022 to help market players and investors gain thorough understanding of market conditions and capitalize on growth opportunities. 


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