Virgin olive oil is obtained by mechanical pressing and its degree of acidity must not exceed 2% total (against 0.8% of extra-virgin olive oil). The benefits of this oil are mainly reflected in the c ...

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Virgin olive oil is obtained by mechanical pressing and its degree of acidity must not exceed 2% total (against 0.8% of extra-virgin olive oil).

The benefits of this oil are mainly reflected in the cardiovascular system, for which several studies have recognized the cholesterol-lowering properties (1) of virgin and extra virgin olive oil.

Even when used in fried foods this oil reduces harmful LDL cholesterol (2).

The results of this study reveal the bioactive and anti-inflammatory role of phenolic compounds, in particular squalene and hydroxytyrosol, in virgin olive oil (3).

Virgin olive oil studies

References_________________________________

(1) Crossover study of diets enriched with virgin olive oil, walnuts or almonds. Effects on lipids and other cardiovascular risk markers.  Damasceno NR, Pérez-Heras A, Serra M, Cofán M, Sala-Vila A, Salas-Salvadó J, Ros E.  Nutr Metab Cardiovasc Dis. 2011 Jun;21 Suppl 1:S14-20. doi: 10.1016/j.numecd.2010.12.006. 

(2) Food fried in extra-virgin olive oil improves postprandial insulin response in obese, insulin-resistant women.  Farnetti S, Malandrino N, Luciani D, Gasbarrini G, Capristo E.  J Med Food. 2011 Mar;14(3):316-21. doi: 10.1089/jmf.2009.0264. 

(3) Minor compounds from virgin olive oil attenuate LPS-induced inflammation via visfatin-related gene modulation on primary human monocytes.  Martin ME, Millan-Linares MC, Naranjo MC, Toscano R, Abia R, Muriana FJG, Bermudez B, Montserrat-de la Paz S.  J Food Biochem. 2019 Aug;43(8):e12941. doi: 10.1111/jfbc.12941.

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