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Olive Oil Helps To Protect Against Oxidative Stress

November 11, 2010 by  

Olive oil helps to protect against oxidative stressWhile previous research has found that olive oil contains many healthy benefits, such as helping to reduce the risk for coronary heart disease, a new study suggests that it may also help the body protect against other damage.

Researchers from the University of Monastir and King Saud University in Saudi Arabia noted that some toxic herbicides, such as 2,4 Dichlorophenoxyacetic acid, are known to deplete antioxidants, which ultimately leads to oxidative stress. Oxidative stress contributes to many health problems, including chronic fatigue syndrome, heart failure or Parkinson's disease.

The scientists fed olive oil to rats that were exhibiting signs of liver damage due to exposure to these toxins. In their findings, the investigators discovered that the olive oil helped to induce an increase in antioxidative activity,which in turn decreased the markers of liver damage.

Mohamed Hammami, one of the scientists involved with the study, said that while more detailed research needs to be conducted, "the hydrophilic fraction of olive oil seems to be the effective one in reducing toxin-induced oxidative stress."

To lead a healthier lifestyle and help protect the body against potential damage, individuals could consider cooking with extra virgin olive oil.

Personal Liberty News Desk

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  • Elisabeth Hassett

    Sesame oil has MANY healing properties. It is a natural antifungal, antiviral and antibiotic and an inexpensive moisturizer. You just buy a bottle of it at the grocery store.

  • KG

    Use it on the skin instead of lotion – it is fabulous!!!

  • Nancy Kosling

    I like researcher Mohamed Hammani’s report. I have a light observation to add. Olives just taste good. Plant two olive trees and care for them. With care they will provide free olives for your family for a thousand years. I recall as a young girl, my family went fishing at a shaded large stock tank. All the bored children climbed the trees to find a handsome supply of raw green olives. We ate until we were nearly sick. Because the olives were still fresh the color of the olive stained my hands, lips and tongue. Having to return to public school with green face was an emotional child’s payment for so much fun. Today I remember the fun and not the embarrasment.

    • http://www.boblivingstonletter.com/ Bob Livingston

      Dear Nancy Kosling,
      I think your memory has grown fuzzy. No one eats raw olives. They are exceedingly bitter. Especially the green ones.
      Best wishes,
      Bob

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