Beneficial effects of olive oil
The extra virgin olive oil, a staple food of the Mediterranean diet, is now considered a key element in the treatment and prevention of various diseases, for its proven and varied beneficial properties.
The habitual use of an extra virgin olive oil has several benefits:
- reduces the presence of LDL or “bad cholesterol” and increase the percentage of “good”;
- decreases by about 30% the chance of heart attack;
- lowers blood pressure;
- rules the gastric function
- increases the absorption of vitamins.
Aware of the inherent beneficial properties, the family Ferrara has always been producing healthy and highly genuine oil from olive trees of the qualities “Coratina”, “ogliarola” and “nocellara Messinese”, but only after a severe selection.
CURIOSITY ‘: The feeling of “pizzichio” in the throat that is felt while enjoying the extra virgin olive oil depends on an anti-inflammatory substance called “oleocantale”. This substance has the same effects of a substance called ibuprofen analgesic that also seems to have anti-tumor effects.