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  • Extra Virgin Olive Oil (evoo) benefits extend to frying vegetables

    The healthy benefits of extra virgin olive oil | iloveaceite Extra Virgin Olive Oil (evoo) benefits extend to frying gegetables; enhanced nutrients better than boiling in water

     

    Frying is a vilified form of cooking, but when it comes to vegetables, it may make produce healthier. Researchers from the University of Granada cooked a few vegetables commonly found in the Mediterranean diet in extra virgin olive oil (EVOO) to see how it affected the various nutritional profiles.

    Their findings, published in the journal Food Chemistry, demonstrated the oil's ability to enhance phenols in vegetables — healthy chemicals that work to protect cells, and decrease the risk of developing cancer, diabetes, and age-related macular degeneration (vision loss).

    For the study, researchers cooked cubes of potato, pumpkin, tomato, and eggplant in a variety of ways. They tried sautéing and frying vegetables in EVOO, boiling vegetables in water, and boiling them in a mixture of water and EVOO; each method was also compared to raw vegetables. Researchers also measured the moisture, fat, total number of phenols and antioxidants.

    Because oil can transfer heat to the vegetables differently than water, it increased the phenol fraction, which is the chemical process of expressing phenols in foods. The oil was able to increase the amount of phenolic compounds present in the vegetables. EVOO also increased the amount of fat in vegetables compared to those cooked in water; however, increasing phenols through frying still outweighed the fat content, proving to be an overall healthier route. All cooking methods equally increased the amount of antioxidants present.

    When a vegetable phenolic content was higher in raw form, EVOO enhanced the amount of phenols in the frying process, while boiling did not affect the final concentration of phenols. Researchers concluded that frying vegetables in EVOO or in a mixture of EVOO blended with water is the ideal cooking method for rendering more nutrients from the vegetable.

    "We can confirm that frying is the method that produces the greatest associated increases in the phenolic fraction, which means an improvement in the cooking process, although it increases the energy density by means of the absorbed oil," said the study’s co-author Cristina Samaniego Sanchez, a professor at the University of Granada, in a press release. "We must stress that frying and sautéing conserve and enhance the phenolic composition, as the addition of EVOO improves the phenolic profile and compensates for the deficiencies of the raw food."

    Source: Ramirez-Anaya JP, Samaniego-Sanchez C, Castaneda-Saucedo MC, Villalon-Mir M, and Serrana HLG. Phenols and the antioxidant capacity of Mediterranean vegetables prepared with extra virgin olive oil using different domestic cooking techniques. Food Chemistry. 2016.

    Source

  • Extra virgin olive oil have healthier effects on levels of blood sugar

    Study links extra virgin olive oil with lower levels of blood sugar

    Compared with other kinds of fat, extra virgin olive oil may have healthier effects on levels of blood sugar and bad cholesterol after meals, according to an Italian study.

    That may explain why a traditional Mediterranean diet rich in olive oil is linked to lower risk of cardiovascular disease, researchers say.

    “Lowering [post-meal] blood glucose and cholesterol may be useful to reduce the negative effects of glucose and cholesterol on the cardiovascular system,” lead study author Francesco Violi, a researcher at Sapienza University in Rome, said by e-mail.

    Violi and his colleagues tested the effect of adding extra virgin olive oil (EVOO) to a Mediterranean diet based on fruits, vegetables, grains and fish, with only limited consumption of dairy or red meat.

    On two separate occasions, researchers gave 25 healthy people a typical Mediterranean lunch. For one meal, they added 10 grams (about 2 teaspoons) of extra virgin olive oil, and for the other, they added 10 g of corn oil.

    Blood tests done before and two hours after the meals found that blood sugar rose after eating in all the participants, which is normal. But blood sugar rose much less after a meal with olive oil compared to one with corn oil.

    That’s in line with previous research linking EVOO to elevated levels of insulin, a hormone that helps convert glucose into energy, Violi said.

    It’s unclear, though, why the blood tests after meals with olive oil also showed lower levels of low-density lipoprotein (LDL), the bad kind of cholesterol that builds up in blood vessels and can lead to atherosclerosis, blood clots and heart attacks.

    Read more here

    Resource: The globe and mail

  • Extra virgin olive oil use is associated with improved post-prandial blood glucose and LDL cholesterol in healthy subjects

    Extra virgin olive oil use is associated with improved post-prandial blood glucose and LDL cholesterol in healthy subjects Extra virgin olive oil use is associated with improved post-prandial blood glucose and LDL cholesterol in healthy subjects

    Objectives: Extra virgin olive oil (EVOO) is a key component of the Mediterranean diet and seems to account for the protective effect against cardiovascular disease. However, the underlying mechanism is still elusive.

    Design: We tested the effect of extra virgin olive oil, added to Mediterranean-type meal, on post-prandial glycemic and lipid profile.

    Subjects: Post-prandial glycemic and lipid profile were investigated in 25 healthy subjects who were randomly allocated in a cross-over design to a Mediterranean-type meal added with or without 10 g extra virgin olive oil (first study), or Mediterranean-type meal with extra virgin olive oil (10 g) or corn oil (10 g; second study). Glycemic profile, which included glucose, insulin, dipeptidyl-peptidase-4 (DPP-4) protein and activity, glucagon-like peptide-1 (GLP-1) and glucose-dependent insulinotropic polypeptide (GIP), and lipid profile, which included, low-density lipoprotein (LDL) cholesterol (LDL-C), oxidized LDL (ox-LDL), triglycerides and high-density lipoprotein (HDL) cholesterol (HDL-C), were analyzed before and 2 h after the meal.

    Results: In the first study, 2 h after meal, subjects who assumed a meal with extra virgin olive oil had significantly lower blood glucose (P<0.001), DPP-4 protein (P<0.001) and activity (P<0.001), LDL-C (P<0.001) and ox-LDL (P<0.001) and higher insulin (P<0.05), GLP-1 (P<0.001) and GIP (P<0.05) compared with those without extra virgin olive oil. The second study showed that compared with corn oil, extra virgin olive oil improved both glycemic and lipid profile. Thus, a significantly smaller increase of glucose (P<0.05), DPP4 protein (P<0.001) and activity (P<0.05) and higher increase of insulin (P<0.001) and GLP-1 (P<0.001) were observed. Furthermore, compared with corn oil, EVOO showed a significantly less increase of LDL-C (P<0.05) and ox-LDL (P<0.001).

    Conclusions: We report for the first time that extra virgin olive oil improves post-prandial glucose and LDL-C, an effect that may account for the antiatherosclerotic effect of the Mediterranean diet.

    Resource: nature.com 

    Read all study at Nutrition & Diabetes (2015) 5, e172; doi:10.1038/nutd.2015.23 Published online 20 July 2015

  • Evoo Tasting Session Playfest 2012

    El pasado viernes, día 27 de julio, con motivo de la celebración de Playfest 2012, Festival de animación, música y videojuegos de Úbeda, tuvimos la oportunidad de ofrecere una cata degustación a los invitados más sobresalientes de esta edición que se reunieron para conocer y descubir el aceite de oliva virgen extra en el Hotel El Postigo.

    Entre los invitados gentes tan ilustres como Lolita Ritmanis, Kristopher Carter, Michael McCuistion, Akira Yamaoka, Austin Wintory, Borislav Slavov, Frederick Weidmann, Richard Jacques o Larry Rench que acumulan en sus curriculums creaciones musicales mundialmente conocidos.

    Ha sido todo un placer colaborar con este festival y esperamos poder seguir haciéndolo en sucesivas ocasiones.

  • Los mercados asiáticos, nuevos clientes del aceite de oliva español

    La mayoría de la producción española de aceite de oliva (el 80% en Andalucía) se exporta a granel a Italia, sobre todo, pero también a otros países. La presencia del "oro verde" español mejora año tras año en Estados Unidos, Brasil, Australia, y en los países asiáticos, especialmente en China, mercado que ha triplicado prácticamente sus importaciones de aceite desde 2004, según informó Público.es.

    De hecho, la ocupación de mercados emergentes, como los orientales, es una de las claves que explican el ascenso en un sólo año del 18% en las exportaciones de envasado, el gran reto de los aceiteros españoles, el mayor productor del mundo de aceite de oliva.

    La última campaña produjo 1.400.000 toneladas de aceite de oliva, una cantidad superior a la media de los últimos años. Ésta es otra de las razones que explican el aumento de las exportaciones. De esta forma, gracias a la elevada producción de aceite y a los bajos precios, las ventas en el exterior están salvando los momentos difíciles en el mercado nacional.

    Según datos de la Agencia del Aceite de Oliva, hasta julio se habían exportado 577.000 toneladas, la mayoría a granel, y en España se habían vendido 424.000. Además, Asoliva (la Asociación Española de la Industria y el Comercio Exportador del Aceite de Oliva) apunta que el cambio del euro respecto a otras monedas no está penalizando la exportación, y que las grandes campañas de promoción posibilitan que el aceite de oliva español se posicione en el mundo como nunca lo había hecho antes.

    De hecho, las marcas españolas están ocupando estanterías de países extracomunitarios, especialmente en los mercados asiáticos, hacia los que se han enviado un 24% más de botellas este año que el pasado.

    Por potencial, Japón es un país muy interesante al igual que Taiwán, que está despegando. En China, aunque todavía no hay mucha cultura de aceite de oliva, se están interesando por la buena alimentación. En general, en los países donde los italianos no han llegado antes, el aceite español está ganando terreno.

  • Los norteamericanos prefieren el aceite de oliva español

    El aceite de oliva producido en España crece con fuerza en un mercado en el que, hasta hace unos años, era un gran desconocido. La información de Aduanas refleja que la exportación a Estados Unidos ha crecido un 17% en el primer semestre gracias a las circunstancias económicas y a la promoción de nuestro oro líquido.

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