Previous research has shown that olive oil – and especially extra-virgin olive oil – may reduce the risk of cardiovascular disease. However, not much is known about the mechanisms responsible for this association between olive oil consumption and cardiovascular health benefits.
This is why a team of researchers – led by Dr. Rodrigo Valenzuela from the University of Chile in South America – set out to investigate the effects of a compound found in extra-virgin olive oil on the health of mice.
The compound is called hydroxytyrosol and, as the scientists explain, it is a polyphenol with well-known antioxidant properties. These properties have been suspected to be the reason behind the many health benefits of olive oil.
This new research, however, shows that hydroxytyrosol also has a protective effect on the liver. The findings were published in the journal Lipids in Health and Disease.
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