A Functional Virgin Olive Oil Enriched with Olive Oil and Thyme Phenolic Compounds Improves the Expression of Cholesterol Efflux-Related Genes: A Randomized, Crossover, Controlled Trial.
Farràs M, Arranz S, Carrión S, Subirana I, Muñoz-Aguayo D, Blanchart G, Kool M, Solà R, Motilva MJ, Escolà-Gil JC, Rubió L, Fernández-Castillejo S, Pedret A, Estruch R, Covas MI, Fitó M, Hernáez Á, Castañer O.
Nutrients. 2019 Jul 26;11(8). pii: E1732. doi: 10.3390/nu11081732

Cardioprotective Effect of a Virgin Olive Oil Enriched with Bioactive Compounds in Spontaneously Hypertensive Rats.
Vazquez A, Sanchez-Rodriguez E, Vargas F, Montoro-Molina S, Romero M, Espejo-Calvo JA, Vilchez P, Jaramillo S, Olmo-García L, Carrasco-Pancorbo A, de la Torre R, Fito M, Covas MI, Martínez de Victoria E, Mesa MD.
Nutrients. 2019 Jul 26;11(8). pii: E1728. doi: 10.3390/nu11081728.

Virgin olive oil (unfiltered) extract contains peptides and possesses ACE inhibitory and antihypertensive activity.
Alcaide-Hidalgo JM, Margalef M, Bravo FI, Muguerza B, López-Huertas E.
Clin Nutr. 2019 May 23. pii: S0261-5614(19)30227-4. doi: 10.1016/j.clnu.2019.05.016.

Increased Consumption of Virgin Olive Oil, Nuts, Legumes, Whole Grains, and Fish Promotes HDL Functions in Humans.
Hernáez Á, Sanllorente A, Castañer O, Martínez-González MÁ, Ros E, Pintó X, Estruch R, Salas-Salvadó J, Corella D, Alonso-Gómez ÁM, Serra-Majem L, Fiol M, Lapetra J, Gómez-Gracia E, de la Torre R, Lamuela-Raventós RM, Fitó M.
Mol Nutr Food Res. 2019 Mar;63(6):e1800847. doi: 10.1002/mnfr.201800847

Virgin Olive Oil and Hypertension.
Lopez S, Bermudez B, Montserrat-de la Paz S, Jaramillo S, Abia R, Muriana FJ.
Curr Vasc Pharmacol. 2016;14(4):323-9. Review.

Virgin olive oil yeasts: A review.
Ciafardini G, Zullo BA.
Food Microbiol. 2018 Apr;70:245-253. doi: 10.1016/j.fm.2017.10.010.

Virgin olive oil and its phenol fraction modulate monocyte/macrophage functionality: a potential therapeutic strategy in the treatment of systemic lupus erythematosus.
Aparicio-Soto M, Montserrat-de la Paz S, Sanchez-Hidalgo M, Cardeno A, Bermudez B, Muriana FJG, Alarcon-de-la-Lastra C.
Br J Nutr. 2018 Sep;120(6):681-692. doi: 10.1017/S0007114518001976.

Cardiovascular Benefits of Phenol-Enriched Virgin Olive Oils: New Insights from the Virgin Olive Oil and HDL Functionality (VOHF) Study.
Pedret A, Fernández-Castillejo S, Valls RM, Catalán Ú, Rubió L, Romeu M, Macià A, López de Las Hazas MC, Farràs M, Giralt M, Mosele JI, Martín-Peláez S, Remaley AT, Covas MI, Fitó M, Motilva MJ, Solà R.
Mol Nutr Food Res. 2018 Aug;62(16):e1800456. doi: 10.1002/mnfr.2018004

L'olio di oliva vergine si ottiene con spremitura meccanica e il suo grado di acidità non deve superare il 2% totale (contro lo 0.8% dell'olio extra vergine).

I benefici di questo tipo di olio si riflettono soprattutto sul sistema cardiovascolare, per il quale diversi studi hanno riconosciuto le proprietà ipocolesterolemizzanti (1) dell'olio vergine ed extravergine di oilva.

Anche quando è usato nei fritti, se di ottima qualità, questo olio riduce il colesterolo dannoso LDL (2).

I risultati di questo studio rivelano il ruolo bioattivo ed antinfiammatorio dei composti fenolici, in particolare squalene e hydroxytyrosol, dell'olio di oliva vergine (3).

Olio di oliva vergine studi

Bibliografia_________________________________

(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.