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The best fat against ageing

The best fat against ageing

Olive oil is positioned as the best fat for slowing down premature ageing.

Ageing is a progressive, physiological process that can be controlled by diet. The fats we include in our diet directly influence the composition of biological membranes, including mitochondrial membranes, which are key to the ageing process.

The oil's highly antioxidant properties are key to the ageing process, as oxidation is linked to this degenerative process. Several scientific studies have shown that constant daily consumption of EVOO results in mitochondrial membranes that are much less susceptible to oxidation, which makes the body age better.

We must understand that ageing is the natural process of human beings, although it is heterogeneous, as each human being ages in a different way and at a different speed. Various diseases are associated with ageing, which increase as we get older. These are mainly cardiovascular diseases, certain types of cancer, metabolic disorders such as type 2 diabetes or neurodegenerative diseases such as Alzheimer's disease.

It is sometimes difficult to associate certain degenerative aspects to the body's own natural ageing or to these diseases that appear. The saying "we are what we eat" can be interpreted literally as far as general human health is concerned, since well-nourished people will age much better than others with poorer nutritional habits.

As we have seen, nutrition is key to delaying ageing.

In one of the studies, they studied organ by organ what the differences were between animals fed with EVOO and sunflower oil.

In terms of the liver, the animals that had ingested sunflower oil showed greater fat accumulation and liver fibrosis. In addition, it was also observed that they increased the size of their mitochondria, a marker of damage that is directly associated with swelling and oxidative stress.

Those who consumed olive oil were able to halt the progression of fatty liver disease, such as non-alcoholic steatohepatitis, associated with ageing.

Looking at the pancreas, the two most common pathologies are pancreatitis and diabetes mellitus. After analysing the animals, we observed that the polyunsaturated fats in sunflower oil cause inflammation in the pancreas, indicating that this leads to peripheral insulin resistance, which could trigger type 2 diabetes.

Likewise, with regard to bone health, we observed that the animals fed with EVOO maintained their bone mineral density. Periodontitis is a symptom of alveolar bone loss, which disease is associated with ageing. It was observed that animals fed sunflower oil or fish oil suffered greater loss of bone density, while those fed EVOO had better preservation of their alveolar bone.

In short, olive oil is key and beneficial for optimal health. It must be accompanied by a balanced and healthy diet so that its properties can be used by our organism.

 

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