mportant scientific studies emphasize the usefulness of extra-virgin olive oil to prevent some typical pathologies of our time.

This is due to its particular composition, rich of important essential fat acids and particularly of the monounsaturated ones. From the beginning of the gestation, the doctors advise the future mothers to complete their diet with this food, because the fat acids, passing in the maternal milk, supply the optimal quantity of this substances, which are absolutely necessary for the development of the new-born¹s nervous system.

During adolescence, the assumption of extra-virgin olive oil is very important to establish a first defence to the exceeding cholesterol, to cooperate to the synthesis of hormones, prostaglandines and biological membranes that allow the absorption of vitamins. In fact oleic acid, contained in extra-virgin olive oil, is the best solution to these requirements.

In adult men, sportsmen and also old men, for the same reasons the assumption of monounsaturated fat acids is preferable. Science now agrees to assert the strict relation between feeding and arterial pressure.

Naturally, the extra-virgin olive oil finds an important place in the now-famous Mediterranean Diet, together with other important foods for our health such as vegetables, cereals and legumes, which supply a great amount of fibres and carbohydrates.

The extra-virgin olive oil also has a positive action in order to avoid the risk of diabetes (when not depending from insulin). In fact, a reduction of fat saturated acids (which can be found in food of animal origin) in favour of carbohydrates' rich food, flavoured with monounsaturated fats (extra-virgin olive oil) determines a reduction of blood triglycerids.