<<snip>>
consumption of olive oil rich in polyphenols (natural antioxidants)
improves the lives of people suffering from oxidative stress, and is
also highly beneficial for the prevention of cell aging and
osteoporosis
<<snip>>

Consuming Extra Virgin Olive Oil Helps To Combat Degenerative Diseases,
Such As Cancer Or Osteoporosis
Main Category: Nutrition/Agriculture News
Article Date: 05 Sep 2006 - 0:00am (PDT)
Article Also Appears In Bones / Orthopaedics

In the 1960s, Ancer Keys, a US expert on nutrition, studied the health
benefits of the Mediterranean diet for the first time. Since then many
studies on the benefits of olive oil have been conducted. According to
several studies performed in Italy, Spain and Greece (the main
olive-oil-producing countries), the incidence of diseases is lower in
these countries than in Northern Europe.

The Environmental, Biochemical and Nutritional Analytical Control
research group, directed by Professors Alberto Fernández Gutiérrez
and Antonio Segura Carretero, used the most advanced analytical
techniques for a precise study on the antioxidant properties of olive
oil, characterized by its polyphenolic composition and its potential to
combat degenerative diseases.

The study was completed with the collaboration of the Institut of
Nutrition and Food Technology of the University of Granada
[http://www.ugr.es] and the Nutrition Team of the Hospital Virgen de
las Nieves (Granada). Together with the research group, they have
determined that consumption of olive oil rich in polyphenols (natural
antioxidants) improves the lives of people suffering from oxidative
stress, and is also highly beneficial for the prevention of cell aging
and osteoporosis.

This research has stirred the interest of the Control Board of the
Designation of Origin Sierra Segura. After analysing samples from 15
olive oil mills, researchers have demonstrated that olive oil is very
rich in polyphenols. According to Professors Alberto Fernández and
Antonio Segura, "as preventive substances, polyphenols help to combat
any oxidative disease associated with the degenerative process."

The Environmental, Biochemical and Nutritional Analytical Control
research group of the UGR [http://www.ugr.es] has carried out several
related studies, such as the creation of a system aimed at guaranteeing
the quality of bee honey and determining its geographical origin, or
the polyphenolic characterization of food products such as honey, beer
and propoils.

About the UNIVERSITY OF GRANADA

The University of Granada (UGR) was founded in 1531, under the
initiative of Emperor Charles V. In this way, Granada asserted its
vocation as a university city, open to different cultures, peoples and
beliefs, continuing the tradition of the Arab University of Yusuf I
(Madrassa, 14th century). With 475 years of tradition, the University
of Granada has been an exceptional witness to history, as its influence
in the city's social and cultural environment grew until it was to
become, over a period of almost five centuries, an intellectual and
cultural nucleus in Southern Spain in its own right. The University of
Granada has also made a strong commitment to its future by fostering
the development of quality research, whose guiding criteria are to
stress traditional lines of research, to support investigation which -
although less developed - may prove useful to a changing society and to
forge bonds with firms and institutions. As a result of its growth in
scientific production, the UGR is among the top Spanish universities.
More than 400 research groups are working in all different areas of
knowledge, in collaboration with both national and international
research groups. The University of Granada offers to 81,600 students -
10 per cent of which are foreign students - 75 degree courses
distributed in 28 centres. The UGR is the leading European destination
for Erasmus/Socrates students, the most important Spanish university in
graduation prizes, the third in the number of doctoral courses with the
Distinction of Quality granted by the Ministry of Education and Science
and the sixth in scientific production.

http://www.ugr.es

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Tom

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