Some little Science...

  • La génèse

The medicinal properties of olive oil are recognized. Indeed, the most beneficial for our health fats are monosaturated fat and all fats, olive oil is the richest in monounsaturated fatty acids.

It is for this reason that we suggest to replace saturated fats, animal oil, coconut and seeds monosaturated oils. Oleic acid content in olive oil carries the "bad cholesterol" or HDL (high density lipoproteins) to the liver where it is eliminated thereby reducing the risk of arterial thrombosis and stroke. The antioxidant effect of olive oil would delay the development of vascular disease and atherosclerosis by preventing the HDL (bad) cholesterol from oxidizing and deposited on the arteries. It would also make cells more resistant to oxidation and slow down the cellular aging.

The olive oil thus help to prevent arteriosclerosis, hypertension, myocardial infarction, heart and kidney failure, cerebral hemorrhage. Improve the functioning of the stomach and pancreas and intestines, liver and gallbladder and help reduce the formation of stones. 

Olive oil has a protective and tonic effect on the skin thanks to its vitamin E and its antioxidants. It is indicated for the prevention of skin damage and reduce the aging of the skin.

Regular consumption decrease of 12% glucose and thereby improve metabolic functions of the body by preventing and controlling diabetes. It would stimulate growth and promote the absorption of calcium and minerals. It would therefore be beneficial to bone system, growth and prevention of osteoporosis.