To this end, they have studied the consumption in diets with different fatty composition, based on extra virgin olive oil, nuts and butter, observing that extra virgin olive oil modulate on a downward trend healthy individuals’ inflammatory levels, whereas a diet rich in nuts has an intermediate effect and the diet rich in butter exerts a damaging effect on inflammation mediators.
High-impact international scientific journals specialized in the nutrition field such as the American Journal of Clinical Nutrition, Journal of Clinical Endocrinology and Metabolism or Atherosclerosis have already echoed the results of this work carried out by the Lipids and Atherosclerosis Unit of the Reina Sofía University Hospital, under the direction of doctors Francisco Pérez Jiménez and José López Miranda, with the collaboration of the Laboratory of Experimental Nephrology and Vascular Pathology of the Jiménez Díaz Foundation.
During the development of this research work, the persons in charge of the study have observed that olive oil reduces the plasmatic concentration of other molecules which express in the walls of blood vessels and also favour inflammation, confirming the incidence of consumption in the improvement of the inflammatory process. The researchers attribute this new beneficial effect of olive oil, at least in part, to the high presence of micronutrients and, despite the fact that at present we are ignorant of the effects of most of them, they have suggested possibility that they might act due to a direct effect, similar to that of anti-inflammatory drugs.
Antonio Marín Ruiz | alfa
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