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Article: POLYPHENOLS AND CHOLESTEROL

POLIFENOLES Y COLESTEROL

POLYPHENOLS AND CHOLESTEROL

EVOOs rich in polyphenols: a natural ally to protect cardiovascular health.

Cholesterol is a key factor in cardiovascular health. This molecule, while essential for our body's functioning, must be kept within healthy levels to avoid health risks. While "good" cholesterol (HDL) helps clean arteries by transporting excess cholesterol to the liver for elimination, "bad" cholesterol (LDL) can accumulate on artery walls, forming plaques that block them, thus increasing the risk of cardiovascular diseases.

More than 50% of the Spanish adult population has cholesterol levels above 200 mg/dl, and cardiovascular diseases are the leading cause of death in Spain, with LDL being one of the most important modifiable risk factors. Diet plays a crucial role in its control. Prioritizing foods rich in fiber and healthy fats, such as fruits, vegetables, legumes, oily fish, and extra virgin olive oil (EVOO), can help reduce LDL and increase HDL.

EVOO is one of the healthiest fats due to its high oleic acid content. Furthermore, polyphenols, antioxidant compounds present in EVOO, protect LDL particles from oxidation, a key factor in preventing diseases like atherosclerosis. In addition, they contribute to improving vascular function, reducing inflammation, promoting metabolic control of fats and sugars... Thus, regular consumption of EVOO rich in polyphenols is considered an effective strategy to maintain healthy cholesterol levels and promote cardiovascular and metabolic health.

Not all EVOOs are the same:

It is essential to choose a high-quality EVOO, as not all contain the same amount of polyphenols. This is where the SIQEV seal comes into play, guaranteeing a superior quality standard. Oils with the SIQEV seal must meet strict criteria, including a minimum polyphenol content of 200 mg/kg, exceeding the standards of conventional EVOOs. This means that SIQEV oils have the capacity to offer greater cardiovascular protection and a more potent effect on cholesterol regulation. 

Regular consumption of EVOO rich in polyphenols is an effective strategy to improve cholesterol levels and protect cardiovascular health. Choosing oils with certifications such as those from QvExtra! and the SIQEV seal ensures a higher content of these beneficial compounds. Thus, incorporating these EVOOs into the daily diet not only adds flavor but also a natural defense against high cholesterol and cardiovascular diseases.

Bibliography

Bakaloudi, DR, Chrysoula, L., Kotzakioulafi, E., Theodoridis, X. and Chourdakis, M. (2021). Impact of adherence level to Mediterranean diet on metabolic syndrome parameters: a systematic review and meta-analysis of observational studies. Nutrients , 13 (5), 1514.

Estruch, R. and Camafort, M. (2015). Mediterranean diet and plasma lipid profile.

 Revista Española de Cardiología, 279-281.

Gnoni, A., Longo, S., Damiano, F., Gnoni, GV and Giudetti, AM (2021). Oleic Acid and Olive Oil Polyphenols Downregulate Fatty Acid and Cholesterol Synthesis in Brain and Liver Cells.

 Olives and Olive Oil in Health and Disease Prevention , 651-657.

Laudadio, V., Ceci, E., Lastella, N., Tufarelli, V. (2015). High polyphenol extra virgin olive oil is effective in reducing egg cholesterol.

Lipids in health and disease, 14, 1-7.

Lu, Y., Zhao, J., Xin, Q., Yuan, R., Miao, Y., Yang, M., Cong, W. (2024). Protective effects of oleic acid and polyphenols from extra virgin olive oil on cardiovascular diseases.

Food Science & Human Wellness , 13 (2), 529-540.

QvExtra! International. (nd) Guarantee of excellence. Retrieved from https://qvextra.es/garantia-de-excelencia/ 

Serreli, G.; Boronat, A.; De la Torre, R.; Rodríguez-Moratò, J.; Deiana, M. (2024). Cardiovascular and Metabolic Benefits of Extra Virgin Olive Oil Phenolic Compounds: Mechanistic Insights from In Vivo Studies. Cells , 13 , 1555.

Spanish Society of Clinical, Family and Community Pharmacy. (2022). Cholesterol continues to be one of the main cardiovascular risk factors in Spain. Retrieved from https://www.sefac.org/notas-de-prensa/el-colesterol-continua-siendo-uno-de-los-principales-factores-de-riesgo 

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