Producimos, comercializamos y exportamos aceite de oliva virgen extra
desde España a Europa y al resto del mundo. Tienda online

0item(s)

No tiene artículos en su carrito de compras.

Product was successfully added to your shopping cart.
5

us olive oil

  • Does extra virgin olive oil reduce the risk of breast cancer?

    Does extra virgin olive oil reduce the risk of breast cancer? | iloveaceite Does extra virgin olive oil reduce the risk of breast cancer? | iloveaceite

    KC: Research regarding olive oil’s beneficial relationship to heart health is strong, but is still limited regarding cancer risk. You may have heard about the Spain-based PREDIMED study, where women who got the greatest proportion of their calories from extra virgin olive oil had a lower risk of breast cancer than those with the least. In this and other studies showing possible lower risk though, there are many caveats, including that some studies were very small or did not adjust for important risks like alcohol. AICR’s comprehensive continuous update project (CUP) on breast cancer prevention so far has not identified olive oil as protective.

    Extra virgin olive oil contains high levels of tocopherols (compounds related to Vitamin E that may offer protective effects) and natural plant compounds called polyphenols. In laboratory studies, these compounds are studied for their potential to reduce DNA damage, decrease cancer cell growth, and increase the self-destruction of cancer cells.

    In studies where olive oil is associated with reduced breast cancer in humans, it reflects a greater proportion of calories coming from olive oil. That’s important, since simply adding calories could lead to weight gain, and overweight increases risk of postmenopausal breast cancer (and ten other cancers). One more key point: when greater olive oil consumption links with lower cancer risk, it may be because it tends to go hand in hand with overall healthy eating that includes more vegetables and other healthful plant foods. Olive oil is a great choice, but research provides much stronger support for the importance of an overall eating pattern with mostly plant foods and healthy weight than your choice of oil.

    What is the difference between pure olive oil, light olive oil, virgin olive oil and extra virgin olive oil?

    KC: In the United States we categorize olive oils into extra virgin (sometimes referred to as EVOO), virgin, light and classic (pure) olive oil. All these oils are made by extracting the juice of olives. All olive oils, like any other fat, contain about 120 calories per tablespoon. Extra virgin olive oil is the first product of the extraction process, and thus has the strongest flavor and aroma of the three types. Virgin olive oil is also from the first pressing but is of slightly lower quality. Light olive oil refers to the absence of flavor, which makes it appropriate for dishes that would otherwise clash with the stronger flavored oils. Classic or pure olive oil typically results from a mixture of virgin olive oil and refined oil. Nutritionally, the fat in all three types of olive oil is mainly monounsaturated fat (MUFA). When MUFA is substituted for saturated fat, it lowers LDL (“bad”) cholesterol without reducing HDL (“good”) cholesterol. Studies linking greater use of olive oil with lower risk of heart disease generally don’t look at specific types of olive oil. However, both heart health and other possible health benefits may also relate to anti-inflammatory, antioxidant benefits of several natural compounds in olive oil. Extra virgin oil offers the most potential health benefits because it is the least processed and retains more of these compounds, including squalene, polyphenols and tocopherols (related to vitamin E).

    Karen Collins, MS, RDN, CDN, FAND / American Institute for Cancer Research

    Source: American Institute For Cancer Research

    Read: US olive oils Grades and standards

  • US Olive Oils and Olive-Pomace Oil Grades and Standards

    US Olive Oils and Olive-Pomace Oil Grades and Standards ! iloveaceite US Olive Oils and Olive-Pomace Oil Grades and Standards | ILOVEACEITE US

    Grades of Olive Oil

    U.S. Extra Virgin Olive Oil is virgin olive oil which has excellent flavor and odor (median of defects equal to zero and median of fruitiness greater than zero) and a free fatty acid content, expressed as oleic acid, of not more than 0.8 grams per 100 grams, and meets the additional requirements as outlined in §52.1539, as appropriate.

    U.S. Virgin Olive Oil is virgin olive oil which has reasonably good flavor and odor (median of defects between zero and 2.5 and median of fruitiness greater than zero) and a free fatty acid content, expressed as oleic acid, of not more than 2.0 grams per 100 grams, and meets the additional requirements as outlined in §52.1539 as appropriate. Olive oil that falls into this classification shall not be graded above “U.S. Virgin Olive Oil” (this is a limiting rule).

    U.S. Virgin Olive Oil Not Fit For Human Consumption Without Further Processing sometimes designated as “U.S. Lampante Virgin Olive Oil,” is virgin olive oil which has poor flavor and odor (median of defects between 2.5 and 6.0 or when the median of defects is less than or equal to 2.5 and the median of fruit is zero), a free fatty acid content, expressed as oleic acid, of more than 2.0 grams per 100 grams, and meets the additional requirements as outlined §52.1539 as appropriate. Olive oil that falls into this classification shall not be graded above "U.S. Virgin Olive Oil Not Fit for Human Consumption Without Further Processing" (this is a limiting rule). It is intended for refining or for purposes other than food use.

    U.S. Olive Oil is the oil consisting of a blend of refined olive oil and virgin olive oils fit for consumption without further processing. It has a free fatty acid content, expressed as oleic acid, of not more than 1.0 gram per 100 grams, has acceptable odor and flavor characteristic of “virgin olive oil,” and meets the additional requirements as outlined in §52.1539 as appropriate. Olive oil that falls into this classification shall not be graded above “U.S. Olive Oil” (this is a limiting rule). The maximum level permitted of total alpha-tocopherol in the final product is 200 mg/kg.

    U.S. Refined Olive Oil is the olive oil obtained from virgin olive oils by refining methods that do not lead to alterations in the initial glyceridic structure (basic glycerin-fatty acid structure). It has a free fatty acid content, expressed as oleic acid, of not more than 0.3 grams per 100 grams, is flavorless and odorless and meets the additional requirements as outlined in §52.1539 as appropriate. Olive oil that falls into this classification shall not be graded above “U.S. Refined Olive Oil” (this is a limiting rule). The addition of alpha-tocopherol is permitted to restore natural tocopherol lost in the refining process. The maximum level is 200 mg/kg of total alpha-tocopherol in the final product.

    Grades of Olive-Pomace Oil

    U.S. Olive-pomace Oil is the oil comprising a blend of refined olive-pomace oil and virgin olive oils fit for consumption without further processing. It has a free fatty acid content, expressed as oleic acid, of not more than 1.0 gram per 100 grams, acceptable flavor and odor slightly characteristic of olive oil, and meets the additional requirements as outlined in §52.1539, as appropriate. Olive pomace oil that falls into this classification shall not be graded above “U.S. Olive-pomace Oil” (this is a limiting rule).
    U.S. Refined Olive-pomace Oil is the oil obtained from crude olive-pomace oil by refining methods that do not lead to alterations in the initial glyceridic structure. It has a free fatty acid content, expressed as oleic acid, of not more than 0.3 grams per 100 grams, acceptable flavor and odor, and meets the additional requirements as outlined in §52.1539, as appropriate. Olive-pomace oil that falls into this classification shall not be graded above “U.S. Refined Olive-pomace Oil” (this is a limiting rule).

    U.S. Crude Olive-pomace Oil is olive-pomace oil that meets the requirements as outlined in §52.1539, as appropriate. Olive oil that falls into this classification shall not be graded above “U.S. Crude Olive-pomace Oil” (this is a limiting rule). It is intended for refining for use for human consumption or for purposes other than food use.

    Source : USDA

    You can also read Does olive oil go bad? by David E Lewis.

2 artículo(s)