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Regarding the benefits of extra virgin olive oil, the most significant scientific study is undoubtedly attributed to the American researcher Ancel Keys. Starting from 1960, along with his wife Margaret, he conducted an extensive investigation comparing lifestyles and dietary habits of around 13,000 people from seven different nations, including Italy. The data collected, published in the Seven Countries Study, demonstrated that heavy consumers of animal fats, residing in countries in Central-Northern Europe or the United States, were much more at risk of cardiovascular disorders compared to those, like Italians and Greeks, accustomed to predominantly consuming extra virgin olive oil.

Subsequent scientific research further confirmed Keys’ thesis, contributing, among other things, to clarifying that extra virgin olive oil is not fatter than seed oil since they both have the same caloric intake. Moreover, thanks to specific extraction and preservation methods, extra virgin olive oil possesses a high nutritional value due to the presence of monounsaturated fatty acids (such as oleic acid) and minor components like polyphenols, beneficial in slowing down the aging processes of our body and fighting against free radicals.

By law, the extraction of extra virgin olive oil is carried out exclusively through physical and mechanical processes (without bio-chemical interventions), and it is precisely due to the correct use of these methodologies that its nutritional properties remain unchanged. This is not the case for seed oils, obtained through extraction and refining and therefore with the use of chemicals, which significantly reduce the presence of antioxidants.

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