About Monini company
-
About olive oil
-
Assortment
Olive oil and health
-
Production of olive oil
-
Olive oil and other fats
-
Classification of olive oils
Exclusive distributor of premium food products
RUS | ENG
Catalogue |
 Extra Virgin olive oil, the main ingredient of the Mediterranean diet, is a complete nutriment indispensable for keeping your body completely fit and working at any age. This is the concept promoted by studies undertaken around the 1970's by the American scientist Ancel Keys, whose results were summarized in the "Mediterranean diet". To summarize, it was sensed and then demonstrated by a study conducted for 20 years in Finland, Japan, Greece, Italy, the Netherlands, the United States and Yugoslavia, that the diet of populations who live on the Mediterranean gives rise to one of the highest life expectancies in the world with drastic reductions in incidences of heart disease and a few types of cancers as well as many other diseases that are all related to diet. A healthy diet foresees, above all, moderate food consumption, and secondly, careful attention to the chemical composition of food. The dietary model designated by Ancel Keys which later became known as the "Mediterranean diet", bases its reasoning on a few nutrients and among which, as far as the type of lipid to consume, Extra Virgin olive oil has a fundamental role for its concentration of monounsaturated and polyunsaturated fatty acids. Beneficial properties MOST ACTIVE NUTRITIONAL ELEMENTS The presence of unsaturated bonds in fatty acids, if it lends particular organic qualities to the oils, makes them vulnerable however to attack by oxidation causing the phenomenon of self-oxidation. Among the antioxidant substances, let us remember tocopherols, 90% of which are represented in the alpha form, the most organically active. They contain around 150-170 mg/Kg, and besides constituting a precious source of dietary vitamins (vitamin E or alpha-tocopherol), they represent an important stabilizing element in self-oxidation processes, fats and the internal organism. It is excellent protection from oxidation in a fat when the ratio between vitamin E and the polyunsaturated fatty acids (linoleic acid and linolenic acid) is more than 0.79. In seed oils, even if generally richer in vitamin E, this ratio is unfavourable and variable between 0.30 and 0.50, while in olive oil it is equal to 1.87, or more than double than necessary. This implies a better bioavailability of vitamin E absorbed with olive oil, to perform its protective role even inside the human organism. Another important antioxidant action is performed by phenolic compounds (phenols, phenolic acids and polyphenols), in abundance in quality extra virgin oils, which exalt the stabilization against oxidation. This explains why olive oil is one of the fatty substances that best resists the oxidation phenomenon, either at room temperature or at high treatments.
Finally, let us not forget aromatic substances, evident from their sensorial characteristics. They should not be underestimated as far as they positively influence digestion. Indeed it was proven that when you enjoy the odour and flavour of food, one’s composition of gastric juices changes, resulting in a higher pepsin concentration, therefore obtaining better digestive activity. |
U-club
|
