Reduces the risk of cardiovascular disease
Antioxidants protect our tissues and the DNA in our cells against the actions of free radicals. Free radicals are aggressive substances that can damage both cells and tissues; the damage caused by free radicals is known as oxidative stress. Oxidative stress occurs in the presence of excess free radicals or where these substances occur in certain tissues or systems. There are indications that long-term oxidative stress may cause cardiovascular disease, cancer and nerve damage. It is also suspected that free radicals play a role in the ageing processes. Antioxidants that access the body through healthy eating habits can render free radicals harmless and prevent or slow down these negative processes.
Contributes to a correct cholesterol ratio and contains unsaturated fats that are part of a healthy diet
Olive oil contains substantial proportions of unsaturated fatty acids and has a positive effect on your blood cholesterol levels. Scientific studies have shown that olive oil lowers LDL (bad) cholesterol. (source: <https://www.ncbi.nlm.nih.gov/pubmed/8517637>)
Another study found that use of olive oil reduces the need for cholesterol-inhibiting drugs. (source: <https://www.ncbi.nlm.nih.gov/pubmed/10737284>)
This claim may only be used for foods with high unsaturated fatty acid content as referred to in the claim HIGH IN UNSATURATED FATS, as stated in European parliament Regulation (EC) No. 1924/2006. (Minimum 70%)
Can encourage fat loss; ideal as a snack
Extra virgin olive oil stimulates the release of a hormone called GLP-1. This hormone enables the correct processing of carbohydrates from food. Some studies have shown that olive oil can increase metabolic rate and promote fat loss. The healthy fats in olive oil can also suppress hunger pangs and reduce our cravings for (unhealthy) snacks. F. Violi, L. Loffredo, P. Pignatelli, F. Angelico, S. Bartimoccia, C. Nocella, R. Cangemi, A. Petruccioli, R. Monticolo, D. Pastori, and R. Carnevale. Extra virgin olive oil use is associated with improved post-prandial blood glucose and LDL cholesterol in healthy subjects.
Polyphenols (antioxidants) have anti-inflammatory properties
The extra virgin olive oil used in Olivious contains polyphenols that have been shown to perform as anti-inflammatories and antioxidants. L. Lucas, A. Russel, R. Keast. Molecular mechanisms of inflammation. Anti-inflammatory benefits of virgin olive oil and the phenolic compound oleocanthal.
Extra virgin olive oil slows the growth of harmful intestinal bacteria and so has a beneficial effect on digestion. It can help prevent intestinal blockage and improves gut function.
C. Romero, E. Medina, J. Vargas, M. Brenes, A. De Castro.In vitro activity of olive oil polyphenols against Helicobacter pylori.
Lowers the risk of developing type II diabetes
Research has shown that extra virgin olive oil has a double positive effect, both lowering the risk of developing type 2 diabetes and assisting in the treatment of this disease. These conclusions apply to the intake of extra virgin olive oil as a food and not to its individual components.
L. Schwingshackl, A.M. Lampousi, M. P. Portillo, D. Romaguera, G. Hoffmann, H. BoeingOlive oil in the prevention and management of type 2 diabetes mellitus: a systematic review and meta-analysis of cohort studies and intervention trials.