Tim Spector, a university professor of genetic epidemiology, recommends eating a spoonful of a certain food daily. According to him, this practice helps prevent inflammation and reduce the risk of certain diseases.
In a social media post, Spector notes that while he typically avoids the term “superfood,” olive oil may be an exception.
“Although we have been taught to fear fat, research suggests that diets rich in extra virgin olive oil are associated with a lower risk of cardiovascular disease, type 2 diabetes, and cancer,” he wrote.
Spector explains that these benefits are linked to the high concentration of polyphenols in extra virgin olive oil. Not only do these compounds have anti-inflammatory effects, but they also promote the growth of beneficial bacteria in the intestines, contributing to gut health.
“Almost all dishes benefit from a little olive oil, both in terms of health and taste. It is no surprise that olive oil is one of the pillars of the Mediterranean diet.
The effect of olive oil on heart disease is widely supported by studies. One of the most important ways in which olive oil benefits the heart is by reducing bad cholesterol levels, known as “bad cholesterol.”
High LDL can lead to plaque buildup in the arteries, increasing the risk of atherosclerosis, heart attacks, and strokes. The monounsaturated fatty acids found in olive oil help reduce low-density lipoprotein (LDL) without affecting good cholesterol levels (HDL).
Furthermore, polyphenols found in olive oil, such as oleuropein and hydroxytyrosol, are powerful antioxidants that combat oxidative stress, an important factor in the development of cardiovascular disease. These compounds also have anti-inflammatory effects, which contribute to reducing chronic inflammation in the arteries, a condition associated with atherosclerosis.
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