Medical researchers demonstrated the virtues of the antioxidants found in olive oil, which help to slow the biological process of aging and to prevent cardiovascular diseases (ictus myocardial infarction and arteriosclerosis).
It favours the anti-oxidative process on the free radicals. It is a natural anti-hypertensive. Lowers the values of the LDL cholesterol. Lowers the formation of atheromatous plaques. Favours the metabolism of the liver.
Reduces the glycemia (sugars in the blood). The olive oil is a source of fundamental vitamins such as A, D, E and it favours the absorption of the others.
Thanks to these beneficial properties the Food and Drug Administration (FDA), the strict government body that oversees the regulation of food and pharmaceutical products which will be distributed on American soil, has revisited the definition of extra-virgin olive oil from healthy food to medicinal.