A recent medical study highlighted a new benefit of consuming olive oil, known to be one of the key components of the Mediterranean diet. According to the study conducted by researchers from the University of Seville, Spain, and Costa del Sol Hospital, oleic acid, which comprises about 70 to 80 percent of olive oil, has properties that help prevent cancer, Alzheimer's disease, and lower cholesterol. Here are the key findings from the study published in the journal "Nutrition":
Oleic acid is a monounsaturated fatty acid. Doctors observed decreased levels of oleic acid in the brains of patients diagnosed with disorders such as depression and Alzheimer's disease. The primary function of oleic acid is to act as an energy molecule and a component of cell membranes. One of its most important advantages is its antioxidant properties, as it can regulate both the synthesis and activity of antioxidant enzymes.
Another benefit of this acid is its cholesterol-lowering effect, or its ability to inhibit the expression of proteins associated with cholesterol transport, reduce its absorption, and ultimately prevent atherosclerosis. Inhibitory effects of oleic acid on oncogenes have been observed, as well as its effects on programmed cell death. It strengthens the immune system by regulating inflammation-related cells.
