05.dec.06
National Post
Rosie Schwartz
The olive oil market has, according to this story, exploded. Sorting through the various options, however, may not be an easy task. And all olive oils are not created equal -- both in terms of health and taste.
But it's not regular olive oil that's at the centre of the scientific scrutiny. It's the extra virgin or virgin varieties -- the unrefined oil -- that is linked to a lower incidence of a range of diseases including heart disease, stroke and certain cancers. While all olive oils contain heart-healthy monounsaturated fats, the virgin oils contain a wealth of phytochemicals or disease-fighting compounds.
At a recent conference called Olivita, held in the quality olive oil producing region of Puglia in Italy, Dr. Antonia Trichopoulou, of the University of Athens, told delegates that virgin olive oils contain about 200 different micro-components linked to protection against disease.
Included are various forms of vitamin E, carotenoids or pigments as well as phenolic compounds. The more aromatic and flavourful an oil, the higher the level of phenolics.
In recent research involving subjects from five European countries, scientists tested different olive oils with varying phenol levels and their effects on blood cholesterol measures.
With each olive oil, there was an increase in levels of the beneficial HDL-cholesterol but the highest boost came from the olive oil with the highest phenolic content.
The amount of another fat in the blood, triglycerides, also decreased. In addition, the oil with the most phenolics also had the greatest antioxidant power. In terms of artery health, antioxidants protect against oxidized cholesterol which is more easily deposited in arteries.
In the battle against cancer, these compounds appear to offer a defence as well. In a laboratory setting researchers pitted a phenolic compound from olive oil against leukemia cells. Not only did it decrease the growth of the cancer cells but it also contributed to their death.
Other research shows that these compounds may boost the body's defence mechanisms to battle various cancers.
But even the most aromatic extra virgin olive oil containing plenty of phenolics won't continue to provide the health perks and taste if not stored and prepared properly. Light and heat are the enemy of olive oil.