Among the causes of oxidative stress there is also intense physical activity, in addition to prolonged exposure to sunlight, an incorrect diet and wrong lifestyles that thus favor skin aging, cardiovascular, neurodegenerative and cellular damage. />
The strength of Extra Virgin Olive Oil
AROLDO BIO EVO OIL guarantees high protection of cells from oxidative stress. Due to its chemical profile (See the analyzes below) it is the perfect fat also for athletes due to the presence of monounsaturated fatty acids, polyunsaturated fatty acids in particular of the omega 6 and omega 3 series, of vit. E, beta carotene (provitamin A) and polyphenols.
About 99% of extra virgin olive oil is composed of triglycerides which are esters of glycerol with predominantly monounsaturated fatty acids with a prevalence of oleic acid, a modest quantity of saturated fatty acids (stearic and palmitic) and a quantity of polyunsaturated ( linolenic acid and linoleic acid). The degree of unsaturation of an oil (presence of double bonds) exposes it to oxidative attack by oxygen: extra virgin by virtue of its very balanced acidic composition and the presence of antioxidants is not very attackable by oxidizing agents. br />
Polyunsaturated or essential fatty acids, called in this way because our body is unable to synthesize them, are important for proper metabolism, in particular omega 6 linoleic acid and omega 3 linolenic acid. The ratio of omega 6 and omega 3, for the correct functioning of the organism, must be 10: 1. This ratio is fully respected in olive oil while it is not in most seed oils. In the biological evaluation of a fat it is also necessary to consider the presence of antioxidant substances such as tocopherols, beta-carotenoids, polyphenols and in our AROLDO BIO OIL, they are present in very significant quantities.
Tocopherols (vitamin E) present above all in the alpha form, the active one, inhibit the peroxidation of membrane lipids. Their content is around 150-200 mg / kg. The daily requirement is about 10 mg. In addition, extra virgin olive oil has an excellent Vit. E / polyunsaturated fatty acid ratio of 1.5-2. This ratio should not be less than 0.5 and is never respected in other vegetable oils as well as in saturated fats. Beta carotene (provitamin A) prevents peroxidation of membrane lipids by inhibiting peroxyl radicals. Polyphenols, in particular hydroxytyrosol and oleuropein, have an antioxidant action against lipids, proteins and DNA. The mechanism by which polyphenols counteract the action of oxygen free radicals (ROS) is twofold: they can release an electron or activate intracellular mechanisms that promote the increase of antioxidants present in the cell.
It is therefore particularly important that foods with antioxidant properties are present in the athlete's diet and that the diet is varied, particularly rich in fruit, seasonal vegetables, fresh foods seasoned with extra virgin olive oil. Naturally, extra virgin olive oil that is good for health must be of quality, it must be an oil that contains an adequate percentage of oleic acid, a good ratio between Vitamin E and polyunsaturated fatty acids and a high concentration of antioxidants. The properties that such foods have cannot be replaced by a tablet. The practical format of Olio Aroldo 250ml
allows you to have the product at hand at any time of the day, from meals away from home to competition environments, from retreats to simple training phases.
An ideal travel companion, healthy and nutraceutical, so as to guarantee us the highest quality in the right dose, as well as being organic and therefore free of pesticide residues and with a certain and traceable origin.
Extra Virgin Olive Oil Certification and Organic Multiresidual Analysis