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Lifestyle

Albania's natural gold, the values ??of Albanian oil

Albania's natural gold, the values ??of Albanian oil

Olive oil is undoubtedly the protagonist of our Mediterranean diet, which gives life and taste to every dish; from salad, to pasta or seafood.

Practically two drops of oil in any food work wonders. Fortunately, Albania is among the countries rich in olives.

The antiquity of olive trees in Albania is more evident due to the many specimens scattered throughout the country.

Currently, our country currently has sixty thousand hectares of olive trees and ten million olive trees, and of these, 1.3 million olive trees are hundreds of years old, while the others are up to eighty years old.

The genetic resources of Albanian olive groves are very rich, where 22 of them are cultivated varieties.

But only 6 varieties are the main ones: "Kalinjot", "Krypi Berati", "Bardhi Tirana", "Krypsi Elbasani", "Mixan" and "Himara", which account for 85% of the production in the country and are of a high quality very high, producing olive oil of a high quality.

The benefits we get from the golden liquid are endless, as much as the studies are discovering every day from a good olive oil, which has the ability to improve our health and lives.

Replacing butter or other fats with olive oil has been shown to prevent a number of diseases. Cardiologists, for example, always advise to consume at least 2 tablespoons of extra virgin olive oil every day, as it has a direct impact on health.

Olive oil has so many benefits that it can safely be considered a food whose components contribute to reducing the risk of coronary diseases, preventing cancer and inflammatory diseases.

Olive oil and the cardiovascular system

Olive oil is associated with lower deaths from cardiovascular disease in countries that consume it compared to those that do not.

Numerous studies have shown that people who regularly consume olive oil are less likely to suffer from cardiovascular diseases, including hypertension (high blood pressure), heart attack, and hyperlipidemia (high blood cholesterol and triglycerides). .

Vaji i ullirit është ndër të paktët vajra që përdoret në kuzhinë dhe që 75% të yndyrnave të tij i ka në formën e acidit oleic (një acid omega-9 i monosaturuar). Studime të ndryshme kanë treguar për rolin që ka ky acid në balancimin e kolesterolit.

Ul rrezikun e kancerit në gji

Studiuesit kanë zbuluar se vaji i ullirit i virgjër e mbron trupin ndaj kancerit, ndryshe nga shumë vajra të tjerë që vijnë nga perimet.

Ata kanë arritur në përfundimin se vaji ul aktivitetin e p21Ras, një onkogjeni që parandalon dëmtimin e ADN-së, duke inkurajuar vdekjen e qelizave tumorale.

Studimi tregon se ndryshe nga vaji i misrit, i cili rrit agresivitetin e tumorit, vaji i ullirit i virgjër kishte një efekt krejt të kundërt, duke pasur një incidencë më të lartë në tumoret beninje (jo-kancerogjene) të gjirit.

Mbron kundër Alzheimer

Një nga përbërësit e vajit të ullirit është dhe oleo-canthal, një lloj fenoli natyral që mendohet se nxjerr jashtë proteinat abnormale të Alzheimer nga truri.

Për ta mbështetur këtë informacion, studiuesit kanë shpjeguar se sëmundja e Alzheimer është më e vogël në vendet e Mesdheut, ku konsumimi i vajit është më i larti në botë.

Ndihmon me problemet e tretjes

Të mirat e vajit të ullirit në aparatin tretës, janë zbuluar fillimisht pas studimeve që janë bërë në lidhjen mes dietave ushqimore dhe kancerit.

Studime të shumta kanë treguar për nivele të ulëta në kancerit në aparatin tretës, përfshirë stomakun dhe zorrën e trashë. në vendet që e kosnumojnë me shumicë vajin.

Kjo më së shumti i atribuohet polifenoleve të vajit dhe antioksidantëve të tij anti-inflamatorë, që parandalojnë kancerit në aparatin tretës.

Parandalon pankreasin akut

Extra virgin olive oil is rich in oleic acid and xytyrosol which affects the development of acute pancreatitis (immediate inflammation of the pancreas).