IAN & SPAIN

It has also been demonstrated that olive oil plays an important role in the immune system.

The immune system defends the body against invasion by foreign substances (toxins, microorganisms, parasites, tumour processes, etc.) by coordinating specific and non-specific mechanisms.

The non-specific or innate defences are the front-line protection against microorganisms. They are made up of the skin, mucous membranes, the complement system (the complement, a group of some 20 proteins manufactured in the liver, helps to destroy micro-organisms) hormonal factors, etc. and their action is not affected by prior contact with the foreign substance.

Specific mechanisms occur following exposure to the substance and they require the involvement of the B-lymphocytes (humoral system) and the T-lymphocytes (cell system).

Innate immunity responds in a similar way to the majority of microbes whereas the specific immune response varies according to the type of microorganism in order to eliminate it as effectively as possible.

It has been documented that olive oil intake bolsters the immune system against external attacks from microorganisms, bacteria or viruses.

It has been known for some time that mineral and vitamin deficiencies can have an adverse effect on the immune system.

Recent research has concluded that the fatty acids in the make-up of olive oil are good allies in lowering important immunological parameters such as the proliferation of lymphocytes induced by specific mitogens of both B- and T-cells.
These fatty acids have been reported to play an important part in various immune functions. They are involved in regulating inflammatory processes and they may be effective in the treatment of some autoimmune diseases and in the regulation of the immune system in general.

Rheumatoid arthritis is a chronic inflammatory immune disease of unknown causes that affects the joints. Genes, infective factors, hormones and diet have been suggested as possible associates in its onset. Although some studies had suggested that olive oil could help to alleviate its symptoms they did not provide confirmation of such a protective effect.

Now, the results of a recently published study suggest that regular consumption of olive oil may reduce the risk of developing rheumatoid arthritis.

According to the authors of the study, the people on diets containing high levels of olive oil had less risk of suffering this disease. The study found that the people who consumed less olive oil had 2.5 times more possibility of developing rheumatoid arthritis than those who consumed it more frequently.

Although the mechanism involved is not yet clear, antioxidants are suspected to exert a beneficial effect.

Firstly we need to understand what cholesterol really is. It is a waxy steroid of fat contained in foods of animal origin. It is not the vegetable oil or the olive oil that gives you cholesterol, however it is important to understand how it affects your cholesterol levels. Palm oil and coconut oil carry saturated fats, which are the worst and will raise your cholesterol (these fats are used to fry peanuts, crisps and many other snacks). Although cholesterol is important and necessary for human health, diets containing a large amount of animal fats raise blood cholesterol level, which is one of the main risk factors related to cardiovascular disease and damaged arteries.

Fats (triglycerides) and cholesterol are transported in the blood by lipoproteins. The cholesterol attached to low-density lipoproteins [very low-density lipoproteins (VLDL) and low-density lipoproteins (LDL)] is atherogenic, with means that it is basically damaging to the artery walls. If this continues it may lead to an acute heart attack. This cholesterol is known as "bad cholesterol". However, the cholesterol bound to high-density lipoproteins (known as HDL-cholesterol) is called "good cholesterol" because it provides protection against cardiovascular diseases. The high-density lipoproteins remove free cholesterol from the cells, then esterifying it and transporting it to the liver where it is eliminated with bile.

Extra Virgin Olive oil lowers the levels of total blood cholesterol, LDL-cholesterol and triglycerides. At the same time it does not alter the levels of HDL-cholesterol and often it may even raise them. This is one of the major differences it has with sunflower oil. Sunflower oil does have some benefits, such as omega 6 but it will degrade much quicker with heat and will reduce the good cholesterol in your body. Extra virgin olive oil plays a protective role and prevents the formation of fatty patches, which stimulates the elimination of the low-density lipoproteins.

The beneficial effect of olive oil consumption with regard to cardiovascular disease has been demonstrated through extensive research. It is proven to have a significant effect in primary prevention, where it reduces the risk of developing the disease, and in secondary prevention, where it prevents recurrence after a first coronary illness. So all in all it is the best oil for cooking with. However be sure that it is extra virgin and not just simple “olive oil” which is refined oil, as all the vitamins and antioxidants have been evaporated and removed by the refining process and won’t be as resistant to heat as extra virgin will be.