CHARACTERISTICS AND PROPERTY EQUIPMENT
COMPANY
something special for YOU
AWARD AND PUBLISHING
PRIMOLEA Rodriguez Peña, 1367 Tel.: +54/0261.4933947 5513 Luzuriaga - Maipú Whatsapp: +54/9261.6590992 Mendoza - Argentina E-mail: click
CONTACT
DISCOVER NEW TASTES 100% quality 100% healthy 100% good
ACYS Mendoza S.A. began olive oil Primolea producer on 1999. Nowadays, the company has a model production plant equiped whit its own designed state of the art technology, a commercial ofice that centralizes all business operation, and large warehouse for finished product. ACYS Mendoza’s company policy is to render top quality services in order to meet customer requirements, expectations and needs as if they were our own, and to maintain our reputation as market leader. The company is fully committed to maintaining and improving our quality of service. To this end, priority has been given to continual improvement so that we can cater to customer needs. To translate policy into practice, Primolea pursues the following objectives: Consider our clients as essential. Consider quality as an obligation and responsibility. Guide our efforts to offer the best product. ACYS Mendoza has its production facility in the department of Maipú, Province of Mendoza, Argentina. Irrigated with water from the Mendoza River, fed by snowmelt from the Andes Mountains, it is one of the best olive-growing areas worldwide. Maipú is 35 km from the thriving City of Mendoza, capital of the province, and 1100 km west of Buenos Aires, the capital of the country. José Mario Palchetti president
MACHINE A NEW GENERATION OF OLIVE OIL PROCESSING EQUIPMENT The Primolea processing system has been designed and built for small- and medium-sized companies to process olives within 24 hours of harvesting and, thus, obtain an extra virgin oil of higher quality and lower acidity. Oil is extracted totally cold from the decanter without the addition of water. The product thus obtained is of the highest quality because the flavor of the processed fruit is preserved. Primolea is the only small processing equipment on the market that guarantees high performance and optimum product quality. Despite its size, Primolea’s technology and materials enhance its professional characteristics. The two-phase process yields an extra virgin olive oil with no need of final oil-water separation to maintain its excellent properties. No masonry, plumbing or electrical work is required to install Primolea. Because of its compactness and modularity, Primolea has minimum space requirements (18 m²). CHARACTERISTICS Estimates absorption: 10 Kw/H Installation space: 18 m² Total weight without optional: 1800 Kg Production capacity: 400 Kg/H Primolea includes A hopper into which olives are fed; A tubular screw elevator for feeding the crusher-pitter; A hydraulic washer with a hopper from which the clean olives are conveyed to the mill; Stainless steel hammer mill and an 800-kilo malaxer divided in two vessels (3.5 quintals and 4.5 quintals respectively), which makes it possible to process 2 varieties simultaneously; A variable speed mono-pump; The malaxer’s geometry facilitates paste mixing and fast transfer from one vessel to the other. Its patented two-phase decanter, which requires no added water, extracts the oil with no need of final oil-water separation. Hygienic conditions of all parts in contact with the paste are guaranteed with the use of INOX AISI 304 stainless steel. OLIVE WASHING UNIT The olive washer –complete with tubular elevator and leaf aspirator– is the first unit of the basic Primolea system, as well as the first processing phase of the system itself. It is used for washing, leaf aspiration and final rinsing. First, leaves are aspirated. Then, olives are washed for the first time with recycled water while all foreign matter –such as stones, dirt and other solid materials– is separated by decantation. Next, the olives are rinsed once again with clean water on a vibrating screen, which also serves as a second leaf trap, so that all water is drained before the olives are fed into the mill. MALAXER WITH TUBULAR ELEVATOR The malaxer with a tubular elevator feeds the crusher-pitter. First, the crusher-pitter, with its unique processing system, separates the pulp from the pit and then breaks the pit itself and mixes the paste in the malaxer vessel. The entire procedure takes place without heating the olive paste during the crushing phase. The malaxer has a chamber through which water circulates to maintain the ideal operating temperature (25º to 28º C). Both the malaxer, which consists of two communicating vessels, and the crusher unit are made of stainless steel. The mono- pump at the malaxer’s end helps convey the paste to the horizontal centrifuge. It is here where the main switchboard and control system are located and which make it possible to manage the whole system from a PLC. DECANTER (Horizontal centrifuge) The decanter, the very soul of our system, operates in two phases. The oil is extracted by centrifugal force and then it is separated from both the vegetable water and the pomace. This type of technology no longer requires the use of the vertical centrifuge. This not only saves money and space but also protects the environment since there is no need to remove large volumes of vegetable water.
CHARACTERISTICS Primolea’s extra virgin olive oil varieties are made from fresh olives within 24 hours of picking. Leaves and stems are removed; the olives are washed, and then ground and mixed – or malaxated– into a paste. Finally, the olives are cold pressed using an industrial decanter to extract the oil with no water added, which is crucial for a high quality oil. We at Primolea are absolutely convinced that this oil making process, fully carried out in stainless steel equipment, allows the extracted olive oil to retain a balanced PBF, that is, pepperiness –the level of anti-oxidants–, bitterness –the mark of a young oil–, and fruitiness –the typicity of each variety. These qualities are imparted by the vitamins and properties of the olives from which our oil comes. This is the only vegetable oil that can be consumed in its ‘crude’ or unrefined state. Given its marked characteristics, olive oil is a major source of nutrients for a healthy and balanced diet. Reduces the risk of coronary heart disease Lowers cholesterol levels and enhances metabolic functions Has beneficial antioxidant effects Is rich in vitamin A (strengthens the body’s natural defenses), D (antirachitic), E (antisterility factor), F, K (antihemorrhagic factor) 10 BENEFITS AND HEALTHY PROPERTIES OF OLIVE OIL 1. Reduces the risk of suffering from Type II Diabetes A low-fat diet is typically recommended to prevent diseases such as diabetes or those related to the heart. In fact, different studies have shown that high fat intake in the daily diet increases the risk of suffering from serious diseases such as cancer and diabetes. With this said, it is worth noting that it is the type of fat intake, rather than the amount of it, that seriously affects health. Consequently, a diet rich in monounsaturated fats (such as those found in olive oil, nuts, and seeds) has been found to offer protection against many chronic diseases. On the other hand, according to a study published in the scientific journal '' Diabetes Care '', it has been shown that a Mediterranean- style diet, rich in olive oil, reduces the risk of type II diabetes by almost 50%, in comparison on a low-fat diet. Type II diabetes is the most common and preventable form of diabetes. 2. Helps prevent a stroke According to a study conducted in France, and published in the online edition of Neurology, older people who consume olive oil on a daily basis may be able to protect themselves from stroke. The study collected information from the medical records of 7,625 people over the age of 65 from three cities in France - Bordeaux, Dijon and Montpellier - none of whom had a history of stroke. The individuals were classified into three groups, based on their consumption of olive oil. After five years, 148 strokes were reported. The results showed that individuals who frequently consumed olive oil had a 41% lower risk of stroke, compared to those who did not consume olive oil at all. 3. Keeps your heart young and healthy As we age, our hearts go through a normal aging process. The function of the artery tends to decline with age, leading to a number of health problems. In a recent study, Spanish researchers discovered that a diet rich in olive oil and other monounsaturated fats could improve arterial function in elderly people. 4. Helps fight osteoporosis A disease predominantly characterized by the decrease in bone mass is osteoporosis, which makes the architecture of the bone tissue more fragile, and increases the possibility of fractures, making the slightest stumbling block, the results can be fatal. However, it was found that olive oil supplements can positively influence bone thickness. While olive oil is not the only solution, scientists have concluded that it holds great promise for the development of future treatments for the disease. 5. Helps fight depression Olive oil is known to be beneficial for countless physical ailments, but did you know that it can also work for emotional health? Spanish researchers from the University of Navarra and Las Palmas de Gran Canaria, found that a diet rich in olive oil can protect those who consume it from mental illness. It has recently been discovered that a higher intake of olive oil and polyunsaturated fats such as those found in fish and vegetable oils, decrease the risk of depression. According to the findings, cardiovascular disease and depression share some common diet-related mechanisms. 6. Prevents skin cancer A recent study found that olive oil contributes to the prevention of malignant melanomas (the most dangerous type of skin cancer). However, the use of sunscreen, the intake of olive oil and a Mediterranean diet can help you protect against the effects of the sun. 7. Reduce the risk of Alzheimer's disease Numerous studies lead that olive oil can reduce the risk of Alzheimer's disease. A study published in the journal Chemistry of Neuroscience showed that oleocanthal (a type of natural phenolic compound found in extra virgin olive oil) has the potential to reduce the risk of diseases such as Alzheimer's and cognitive impairment that come with aging. The polyphenols in olive oil are powerful antioxidants, which can help reverse oxidative damage that occurs due to the aging process. 8. Protection against breast cancer A high-fat diet is directly related to an increased risk of cancer. However, the types of fats consumed can actually play a protective role against tumor development. Virgin olive oil is rich in oleic acid - a monounsaturated fatty acid, which contains various bioactive compounds such as antioxidants. Research shows that a moderate and regular consumption of olive oil reduces the risk of certain types of cancer, including breast cancer. 9. Reduces oxidative stress Studies suggest that olive oil can protect the liver from oxidative stress. To test this theory, the scientists exposed a group of rats to a moderately toxic herbicide c to deplete antioxidants and cause oxidative stress. The results showed that rats fed a diet containing olive oil were partially protected from liver damage. 10. Contains anti-inflammatory substances Chronic inflammation is believed to be a leading cause of many diseases, including heart disease, cancer, metabolic syndrome, diabetes, Alzheimer's, and arthritis. However, one of the benefits of olive oil lies in its ability to fight inflammation. The anti-inflammatory effects of oil appear to be mediated by the antioxidants in olive oil. One of these antioxidants is oleocanthal - which works like ibuprofen, an anti-inflammatory drug. In fact, 50 ml of extra virgin olive oil has a similar effect to 10% of the adult ibuprofen dose for pain relief.
AWARD ENAOC 2009 X Concurso Nacional de Evaluación de Aceites de Oliva Comerciales Primolea Arauco. Premio Doble Oro-Campeón Nacional (7.80) OLIVINUS 2009: Premio Prestigio de Oro "Primolea Arauco Extra Virgen" OLIVINUS 2009: Premio Prestigio de Oro "Primolea Blend Extra Virgen" CUYOLIVA 2009 Blend (Arauco-Empreltre) (Decanter) Olivinus 2008 Prestigio de Oro al varietal Frantoio Gran Prestigio de Oro al varietal Arauco Best Arauco 2008 Primolea Frantoio "Prestigio de Oro" OLIVINUS 2007 1º Concurso Internacional de Aceites de Oliva en Latino América Primolea Frantoio 2008 "Olivo de Oro" Cuyoliva 2008 Concurso Nacional de Aceite de Oliva Extra Virgen Primolea Arauco 2008 "Olivo de Oro" Cuyoliva 2008 Concurso Nacional de Aceite de Oliva Extra Virgen Primolea Empeltre 2007 "Olivo de Honor" Cuyoliva 2007 Concurso Nacional de Aceite de Oliva Extra Virgen Primolea Frantoio 2007 "Olivo de Honor" Cuyoliva 2007 Concurso Nacional de Aceite de Oliva Extra Virgen Primolea Arauco 2007 "Olivo de Honor" Cuyoliva 2007 Concurso Nacional de Aceite de Oliva Extra Virgen PUBLISHING FLOS OLEI Primolea was recognized by Italian experts as one of the best extra virgin olive oils in the world. Primolea olive oil appears for the first time in the 2009 edition of L’Extravérgine, a prestigious international guide of the best extra virgin olive oils in the world. To compile the guide more than 3,000 samples from more than 16 countries was tested. This guide was wrote by Marco Oreggia, one of the world's leading olive oil specialists and a panel of expert tasters. The guide highlights the best oils and production companies, analyzing multiple aspects such as the region of production, variety of olives, quality of the oil, mode of production, blends, etc. The guide published in Italy seeks to promote the best olive oils worldwide and to become a must-see reference for buyers, businessmen and consumers. L'extravergine Guide: www.marco-oreggia.com
OLIVE OIL
ARAUCO A unique, truly Argentinean variety which the Spanish Crown failed to eradicate the 17th Century in its effort to prevent it from competing with oils made in the mother country. Some of the trees that did survive in the province of La Rioja evolved into the indigenous Criolla or Arauco variety, which was then grown in Mendoza. The remains of the olive groves planted in Mendoza by Francisco de Aguirre in 1562 are the oldest testimonies of olive growing in Argentina. Originally used for preserves, Arauco is a large and asymmetric olive variety. PROFILE Color: yellow with intense shades of green Aroma: freshly mown grass with rich fruity notes Taste: fruity with a distinctive bitter and peppery finish, but so well balanced that it is unique among all other olive oils. CHEF’S SUGGESTIONS Green salads, Suitable for red meats or drizzled over strong cheeses and for bruschettas (toasted bread drizzled with olive oil) PRESENTATION pet bottle 1, 2 y 5 litres PACKAGING bottle 1 lt 6/box; bottle 2 y 5 lt 2/box
FRANTOIO ORIGIN Oil-yielding variety from Toscana and Umbria (central Italy) introduced to Mendoza, Argentina, in the 20th Century. A vigorous cultivar with an elongated fruit that ripens late and gradually from the San Roque district in Maipú, Mendoza. PROFILE Color: Rich golden yellow with tinges of green Aroma: Elegant and refined with intense notes of freshly mown grass Taste: Fresh olive, harmonious, with restrained and balanced bitterness and pepperiness CHEF’S SUGGESTIONS Green salads, Drizzled over fish, pork and pasta sauces and great with bruschettas (toasted bread drizzled with olive oil) PRESENTATION pet bottle 1, 2 y 5 litres PACKAGING bottle 1 lt 6/box; bottle 2 y 5 lt 2/box
BLEND Blend made from olives grown in Russell, Maipú (Mendoza). MADE WITH Nevadillo (70%), Empeltre (10%), Manzanilla (10%), Arauco (10%) PROFILE Color: Yellow with green highlights Aroma: Green herbs with fruity notes Taste: Fresh olives, fruity, slightly bitter and pungent CHEF’S SUGGESTIONS Ideal for mixed salads and drizzled over red meats. PRESENTATION pet bottle 1, 2 y 5 litres PACKAGING bottle 1 lt 6/box; bottle 2 y 5 lt 2/box
Acys Mendoza S.A. company group
PRIMOLEA all rights reserved - © copyright 2022
Lun - Vie   09:00 - 14:00 Maipù, Mendoza - Argentina +54/0261.4933947 +54/9261.6590992
ACYS Mendoza S.A. began olive oil Primolea producer on 1999. Nowadays, the company has a model production plant equiped whit its own designed state of the art technology, a commercial ofice that centralizes all business operation, and large warehouse for finished product. ACYS Mendoza’s company policy is to render top quality services in order to meet customer requirements, expectations and needs as if they were our own, and to maintain our reputation as market leader. The company is fully committed to maintaining and improving our quality of service. To this end, priority has been given to continual improvement so that we can cater to customer needs. To translate policy into practice, Primolea pursues the following objectives: Consider our clients as essential. Consider quality as an obligation and responsibility. Guide our efforts to offer the best product. ACYS Mendoza has its production facility in the department of Maipú, Province of Mendoza, Argentina. Irrigated with water from the Mendoza River, fed by snowmelt from the Andes Mountains, it is one of the best olive-growing areas worldwide. Maipú is 35 km from the thriving City of Mendoza, capital of the province, and 1100 km west of Buenos Aires, the capital of the country. José Mario Palchetti president
MACHINE A NEW GENERATION OF OLIVE OIL PROCESSING EQUIPMENT The Primolea processing system has been designed and built for small- and medium-sized companies to process olives within 24 hours of harvesting and, thus, obtain an extra virgin oil of higher quality and lower acidity. Oil is extracted totally cold from the decanter without the addition of water. The product thus obtained is of the highest quality because the flavor of the processed fruit is preserved. Primolea is the only small processing equipment on the market that guarantees high performance and optimum product quality. Despite its size, Primolea’s technology and materials enhance its professional characteristics. The two-phase process yields an extra virgin olive oil with no need of final oil-water separation to maintain its excellent properties. No masonry, plumbing or electrical work is required to install Primolea. Because of its compactness and modularity, Primolea has minimum space requirements (18 m²). CHARACTERISTICS Estimates absorption: 10 Kw/H Installation space: 18 m² Total weight without optional: 1800 Kg Production capacity: 400 Kg/H Primolea includes A hopper into which olives are fed; A tubular screw elevator for feeding the crusher- pitter; A hydraulic washer with a hopper from which the clean olives are conveyed to the mill; Stainless steel hammer mill and an 800-kilo malaxer divided in two vessels (3.5 quintals and 4.5 quintals respectively), which makes it possible to process 2 varieties simultaneously; A variable speed mono-pump; The malaxer’s geometry facilitates paste mixing and fast transfer from one vessel to the other. Its patented two-phase decanter, which requires no added water, extracts the oil with no need of final oil- water separation. Hygienic conditions of all parts in contact with the paste are guaranteed with the use of INOX AISI 304 stainless steel. OLIVE WASHING UNIT The olive washer –complete with tubular elevator and leaf aspirator– is the first unit of the basic Primolea system, as well as the first processing phase of the system itself. It is used for washing, leaf aspiration and final rinsing. First, leaves are aspirated. Then, olives are washed for the first time with recycled water while all foreign matter –such as stones, dirt and other solid materials– is separated by decantation. Next, the olives are rinsed once again with clean water on a vibrating screen, which also serves as a second leaf trap, so that all water is drained before the olives are fed into the mill. MALAXER WITH TUBULAR ELEVATOR The malaxer with a tubular elevator feeds the crusher- pitter. First, the crusher-pitter, with its unique processing system, separates the pulp from the pit and then breaks the pit itself and mixes the paste in the malaxer vessel. The entire procedure takes place without heating the olive paste during the crushing phase. The malaxer has a chamber through which water circulates to maintain the ideal operating temperature (25º to 28º C). Both the malaxer, which consists of two communicating vessels, and the crusher unit are made of stainless steel. The mono-pump at the malaxer’s end helps convey the paste to the horizontal centrifuge. It is here where the main switchboard and control system are located and which make it possible to manage the whole system from a PLC. DECANTER (Horizontal centrifuge) The decanter, the very soul of our system, operates in two phases. The oil is extracted by centrifugal force and then it is separated from both the vegetable water and the pomace. This type of technology no longer requires the use of the vertical centrifuge. This not only saves money and space but also protects the environment since there is no need to remove large volumes of vegetable water.
CONTACT
PRIMOLEA Rodriguez Peña, 1367 Tel.: +54/0261.4933947 5513 Luzuriaga - Maipú Whatsapp: +54/9261.6590992 Mendoza - Argentina E-mail: click
COMPANY EQUIPMENT CHARACTERISTICS AND PROPERTY AWARD AND PUBLISHING OLIVE OIL
ARAUCO A unique, truly Argentinean variety which the Spanish Crown failed to eradicate the 17th Century in its effort to prevent it from competing with oils made in the mother country. Some of the trees that did survive in the province of La Rioja evolved into the indigenous Criolla or Arauco variety, which was then grown in Mendoza. The remains of the olive groves planted in Mendoza by Francisco de Aguirre in 1562 are the oldest testimonies of olive growing in Argentina. Originally used for preserves, Arauco is a large and asymmetric olive variety. PROFILE Color: yellow with intense shades of green Aroma: freshly mown grass with rich fruity notes Taste: fruity with a distinctive bitter and peppery finish, but so well balanced that it is unique among all other olive oils. CHEF’S SUGGESTIONS Green salads, Suitable for red meats or drizzled over strong cheeses and for bruschettas (toasted bread drizzled with olive oil) PRESENTATION pet bottle 1, 2 y 5 litres PACKAGING bottle 1 lt 6/box; bottle 2 y 5 lt 2/box
FRANTOIO ORIGIN Oil-yielding variety from Toscana and Umbria (central Italy) introduced to Mendoza, Argentina, in the 20th Century. A vigorous cultivar with an elongated fruit that ripens late and gradually from the San Roque district in Maipú, Mendoza. PROFILE Color: Rich golden yellow with tinges of green Aroma: Elegant and refined with intense notes of freshly mown grass Taste: Fresh olive, harmonious, with restrained and balanced bitterness and pepperiness CHEF’S SUGGESTIONS Green salads, Drizzled over fish, pork and pasta sauces and great with bruschettas (toasted bread drizzled with olive oil) PRESENTATION pet bottle 1, 2 y 5 litres PACKAGING bottle 1 lt 6/box; bottle 2 y 5 lt 2/box
BLEND Blend made from olives grown in Russell, Maipú (Mendoza). MADE WITH Nevadillo (70%), Empeltre (10%), Manzanilla (10%), Arauco (10%) PROFILE Color: Yellow with green highlights Aroma: Green herbs with fruity notes Taste: Fresh olives, fruity, slightly bitter and pungent CHEF’S SUGGESTIONS Ideal for mixed salads and drizzled over red meats. PRESENTATION pet bottle 1, 2 y 5 litres PACKAGING bottle 1 lt 6/box; bottle 2 y 5 lt 2/boxx
AWARD ENAOC 2009 X Concurso Nacional de Evaluación de Aceites de Oliva Comerciales Primolea Arauco. Premio Doble Oro- Campeón Nacional (7.80) OLIVINUS 2009: Premio Prestigio de Oro "Primolea Arauco Extra Virgen" OLIVINUS 2009: Premio Prestigio de Oro "Primolea Blend Extra Virgen" CUYOLIVA 2009 Blend (Arauco-Empreltre) (Decanter) Olivinus 2008 Prestigio de Oro al varietal Frantoio Gran Prestigio de Oro al varietal Arauco Best Arauco 2008 Primolea Frantoio "Prestigio de Oro" OLIVINUS 2007 1º Concurso Internacional de Aceites de Oliva en Latino América Primolea Frantoio 2008 "Olivo de Oro" Cuyoliva 2008 Concurso Nacional de Aceite de Oliva Extra Virgen Primolea Arauco 2008 "Olivo de Oro" Cuyoliva 2008 Concurso Nacional de Aceite de Oliva Extra Virgen Primolea Empeltre 2007 "Olivo de Honor" Cuyoliva 2007 Concurso Nacional de Aceite de Oliva Extra Virgen Primolea Frantoio 2007 "Olivo de Honor" Cuyoliva 2007 Concurso Nacional de Aceite de Oliva Extra Virgen Primolea Arauco 2007 "Olivo de Honor" Cuyoliva 2007 Concurso Nacional de Aceite de Oliva Extra Virgen PUBLISHING FLOS OLEI Primolea was recognized by Italian experts as one of the best extra virgin olive oils in the world. Primolea olive oil appears for the first time in the 2009 edition of L’Extravérgine, a prestigious international guide of the best extra virgin olive oils in the world. To compile the guide more than 3,000 samples from more than 16 countries was tested. This guide was wrote by Marco Oreggia, one of the world's leading olive oil specialists and a panel of expert tasters. The guide highlights the best oils and production companies, analyzing multiple aspects such as the region of production, variety of olives, quality of the oil, mode of production, blends, etc. The guide published in Italy seeks to promote the best olive oils worldwide and to become a must-see reference for buyers, businessmen and consumers. L'extravergine Guide: www.marco-oreggia.com
CHARACTERISTICS Primolea’s extra virgin olive oil varieties are made from fresh olives within 24 hours of picking. Leaves and stems are removed; the olives are washed, and then ground and mixed – or malaxated– into a paste. Finally, the olives are cold pressed using an industrial decanter to extract the oil with no water added, which is crucial for a high quality oil. We at Primolea are absolutely convinced that this oil making process, fully carried out in stainless steel equipment, allows the extracted olive oil to retain a balanced PBF, that is, pepperiness –the level of anti- oxidants–, bitterness –the mark of a young oil–, and fruitiness –the typicity of each variety. These qualities are imparted by the vitamins and properties of the olives from which our oil comes. This is the only vegetable oil that can be consumed in its ‘crude’ or unrefined state. Given its marked characteristics, olive oil is a major source of nutrients for a healthy and balanced diet. Reduces the risk of coronary heart disease Lowers cholesterol levels and enhances metabolic functions Has beneficial antioxidant effects Is rich in vitamin A (strengthens the body’s natural defenses), D (antirachitic), E (antisterility factor), F, K (antihemorrhagic factor) 10 BENEFITS AND HEALTHY PROPERTIES OF OLIVE OIL 1. Reduces the risk of suffering from Type II Diabetes A low-fat diet is typically recommended to prevent diseases such as diabetes or those related to the heart. In fact, different studies have shown that high fat intake in the daily diet increases the risk of suffering from serious diseases such as cancer and diabetes. With this said, it is worth noting that it is the type of fat intake, rather than the amount of it, that seriously affects health. Consequently, a diet rich in monounsaturated fats (such as those found in olive oil, nuts, and seeds) has been found to offer protection against many chronic diseases. On the other hand, according to a study published in the scientific journal '' Diabetes Care '', it has been shown that a Mediterranean-style diet, rich in olive oil, reduces the risk of type II diabetes by almost 50%, in comparison on a low-fat diet. Type II diabetes is the most common and preventable form of diabetes. 2. Helps prevent a stroke According to a study conducted in France, and published in the online edition of Neurology, older people who consume olive oil on a daily basis may be able to protect themselves from stroke. The study collected information from the medical records of 7,625 people over the age of 65 from three cities in France - Bordeaux, Dijon and Montpellier - none of whom had a history of stroke. The individuals were classified into three groups, based on their consumption of olive oil. After five years, 148 strokes were reported. The results showed that individuals who frequently consumed olive oil had a 41% lower risk of stroke, compared to those who did not consume olive oil at all. 3. Keeps your heart young and healthy As we age, our hearts go through a normal aging process. The function of the artery tends to decline with age, leading to a number of health problems. In a recent study, Spanish researchers discovered that a diet rich in olive oil and other monounsaturated fats could improve arterial function in elderly people. 4. Helps fight osteoporosis A disease predominantly characterized by the decrease in bone mass is osteoporosis, which makes the architecture of the bone tissue more fragile, and increases the possibility of fractures, making the slightest stumbling block, the results can be fatal. However, it was found that olive oil supplements can positively influence bone thickness. While olive oil is not the only solution, scientists have concluded that it holds great promise for the development of future treatments for the disease. 5. Helps fight depression Olive oil is known to be beneficial for countless physical ailments, but did you know that it can also work for emotional health? Spanish researchers from the University of Navarra and Las Palmas de Gran Canaria, found that a diet rich in olive oil can protect those who consume it from mental illness. It has recently been discovered that a higher intake of olive oil and polyunsaturated fats such as those found in fish and vegetable oils, decrease the risk of depression. According to the findings, cardiovascular disease and depression share some common diet-related mechanisms. 6. Prevents skin cancer A recent study found that olive oil contributes to the prevention of malignant melanomas (the most dangerous type of skin cancer). However, the use of sunscreen, the intake of olive oil and a Mediterranean diet can help you protect against the effects of the sun. 7. Reduce the risk of Alzheimer's disease Numerous studies lead that olive oil can reduce the risk of Alzheimer's disease. A study published in the journal Chemistry of Neuroscience showed that oleocanthal (a type of natural phenolic compound found in extra virgin olive oil) has the potential to reduce the risk of diseases such as Alzheimer's and cognitive impairment that come with aging. The polyphenols in olive oil are powerful antioxidants, which can help reverse oxidative damage that occurs due to the aging process. 8. Protection against breast cancer A high-fat diet is directly related to an increased risk of cancer. However, the types of fats consumed can actually play a protective role against tumor development. Virgin olive oil is rich in oleic acid - a monounsaturated fatty acid, which contains various bioactive compounds such as antioxidants. Research shows that a moderate and regular consumption of olive oil reduces the risk of certain types of cancer, including breast cancer. 9. Reduces oxidative stress Studies suggest that olive oil can protect the liver from oxidative stress. To test this theory, the scientists exposed a group of rats to a moderately toxic herbicide c to deplete antioxidants and cause oxidative stress. The results showed that rats fed a diet containing olive oil were partially protected from liver damage. 10. Contains anti-inflammatory substances Chronic inflammation is believed to be a leading cause of many diseases, including heart disease, cancer, metabolic syndrome, diabetes, Alzheimer's, and arthritis. However, one of the benefits of olive oil lies in its ability to fight inflammation. The anti-inflammatory effects of oil appear to be mediated by the antioxidants in olive oil. One of these antioxidants is oleocanthal - which works like ibuprofen, an anti-inflammatory drug. In fact, 50 ml of extra virgin olive oil has a similar effect to 10% of the adult ibuprofen dose for pain relief.
DISCOVER NEW TASTES 100% quality 100% healthy 100% good
something special for YOU
PRIMOLEA all rights reserved - © copyright 2022
Acys Mendoza S.A. company group
Lun - Vie   09:00 - 14:00 +54/0261.4933947 +54/9261.6590992 Maipù, Mendoza - Argentina