Decreasing “bad” cholesterol (LDL)

Decreasing “bad” cholesterol (LDL) levels and maintaining high “good” cholesterol (HDL) levels in the blood.

When it does not exceed a certain limit, cholesterol is vital for the structure of cell walls. However, cholesterol that is synthesized in the liver cannot move by itself in the body. This is why lipoproteins are needed. The two main types of lipoproteins are LDL (low-density lipoprotein) and HDL (high-density lipoprotein). LDL is tasked with carrying cholesterol to the cells. Unfortunately, the paths towards the cells are often too narrow for LDL, therefore resulting in a gradual obstruction of the arteries. The higher the levels of HDL in the blood, the easier it becomes to “open the pathways” and rid the body of unwanted cholesterol. The body needs a balanced ratio of HDL / LDL. Olive oil consumption increases the synthesis and concentration of HDL (good cholesterol) while also rendering LDL (bad cholesterol) weaker and not as likely to induce atherosclerotic lesions, by preventing its oxidation and by modifying the size of its molecules. Olive oil, therefore, constitutes a potent weapon in the battle of atherosclerosis of peripheral vessels. In conclusion, olive oil regulates LDL levels while increasing HDL levels, thereby directly affecting the incidence of heart attacks. The fact that monounsaturated fatty acids contribute to the decrease of the risk of cardiovascular disease was first licensed by the US Food and Drink Federation in 2004.

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