May Help Prevent Stroke

Stroke, caused by a disturbance in blood flow to the brain, is a leading cause of death and disability. The antioxidants and healthy fats in EVOO help improve blood vessel function and reduce inflammation, which can lower the risk of stroke.

According to a study published in Neurology by French researchers in 2011, EVOO consumption may reduce the risk of stroke. The study tracked 7,625 seniors over five years, assessing their olive oil consumption (categorized as none, moderate, or intensive) and measuring plasma levels of oleic acid, a marker of olive oil intake. Researchers found that those who consume EVOO regularly have a lower risk of stroke compared to those who do not.

However, It is crucial to recognize that the reduction in stroke risk associated with extra virgin olive oil consumption is realized only when it serves as a replacement for other cooking fats and is incorporated into a well-balanced diet that is low in saturated fats and salt.