Evo oil is described in Section 2 of the Codex Alimentarius, which sets standards for fats and oils from plant sources. It is often debated whether evo oil should be considered a simple condiment or a functional condiment. Recall that functional foods naturally contain molecules that can modulate various metabolic processes in the body, producing a health effect in the prevention or treatment of certain diseases. Evo oil is used to enhance the appearance, aroma and flavor of foods, but it is also rich in nutrients and antioxidants, making it a functional food.
In fact, consumption of evo oil has a beneficial effect on human health, particularly in the prevention of cardiovascular disease and metabolic disorders. Oleic acid is the main monounsaturated fatty acid (MUFA) present, which promotes biliary secretion and improves the protection of the gastric mucosa by reducing the secretion of hydrochloric acid. Oleic acid is also important for the maturation of the infant's nervous system.
In addition to MUFAs, polyunsaturated fatty acids, squalene, triterpene acids, phytosterols, dialcohols, polyphenols, and tocopherols are also present. Oleic (55.0-83.0 percent of lipid content), palmitic (7.5-20.0 percent), linoleic (3.5-21.0 percent), stearic (0.5-5.0 percent), palmitoleic (0.3-3.5 percent), and linolenic are the most representative fatty acids. In contrast, myristic, eicosanoic, and heptadecenoic acids are present in trace amounts.
The most concentrated phenolic compounds in evo oil are lignans, followed by phenolic alcohols, flavones, flavonols, anthocyanidins and phenolic acids. These substances modulate processes associated with aging and have antiviral, antitumor, anti-atherogenic, anti-hepatotoxic, anti-inflammatory, immunomodulatory, anti-autoimmune and hypoglycemic properties.
Fat-soluble vitamins (A, D, K and E) are absorbed in the small intestine at the level of the jejunum, and their absorption and bioavailability are facilitated by the simultaneous intake of fats (hence "fat-soluble"), such as Evo Oil!
Evo oil is a treasure trove of antioxidants, including vitamin E, tocopherols and various phenolic compounds. These molecules are able to defend our body against aging by fighting free radicals, which are the main culprits of cellular damage typical of aging. These are particularly reactive forms of oxygen, molecules capable of damaging DNA and, in the long term, triggering the development of tumors. Thanks to the oil, the antioxidants contained in it neutralize the dangerous radicals like scavengers, thus ensuring the longevity of the cells.
Phenolic compounds contribute to the pungency, flavor and aroma. Olive oil is classified according to its acidity (the lower the acidity, the higher the quality). In addition, quality is related to undamaged fruit and the absence of residual pesticides such as fungicides, insecticides and herbicides.
Nutrigenomic studies show that cultivars characterized by high polyphenol content are able to modulate the synthesis of several transcripts and miRNAs involved in different pathways, such as glucose and lipid metabolism, proliferation and inflammation. Therefore, polyphenols should be considered as active compounds rather than minor components of oil in the context of nutrigenomic modulation. Therefore, the beneficial effects of evo oil on human health could be attributed to a synergistic effect of polyphenolic compounds with the high oleic acid content.
Among the many properties of evo oil is certainly that of protecting our arteries. Evo oil can play a role in lowering the blood levels of low-density lipoproteins LDL and VLDL, which transport cholesterol from the liver to the tissues where it is used, and the excess of which can be deposited in the organs and in the walls of the arteries, causing them to become clogged (which is why it is vulgarly called "bad"). Oleic acid also does not alter or even increase the levels of HDL lipoproteins ("good" cholesterol), those that remove cholesterol from the tissues and thus also from the blood and the deposits in the arteries, to return it to the liver, which takes care of its elimination.
It should be emphasized that olive oil should be taken in the recommended doses; it is still a fat and contains 15.0% of saturated fat.
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