#extra-virgin

[gaiagoodhealthsblog]

[newshare-blog1]

Taken from /r/LifeProTips/

Posted by Andi via newshare.

[thecoiffeur]

Organic Castor Oil – USDA Certified Organic 100% Pure, Cold-Pressed, Extra-Virgin, Hexane-Free. Best Treatment For Eyelashes, Hair, Eyebrows & Skin – Boosts Growth Instantly – with Applicator Kit http://bit.ly/2IdHovM

[up-healthbeat]

Olive Oil Ingredient Stops Brain Cancer In Lab Test

To the list of excellent reasons to use olive oil, we can add this one: it may be an effective preventative against brain cancer.

We already know olive oil is well worth adding to your diet for better heart health. It’s been shown to decrease arterial inflammation, lower blood pressure and contribute to weight loss when part of a Mediterranean-style diet. Previous studies have also shown potential for broader disease prevention, but the latest study went a step further in showing how oleic acid, olive oil’s main monounsaturated fatty acid, stops cancer-causing protein activity in brain cells.

Researchers found that the fatty acid inhibits the activity of a cell protein called Musashi homolog2, which in turn prevents the protein from stopping the production of a microRNA called miR-7 that suppresses brain tumor formation. In other words, oleic acid empowers miR-7 to do its job of preventing tumors by thwarting its nemesis protein, Musashi homolog2.

That’s the good news. The less good news is we still don’t know if dietary intake of olive oil provides this benefit. The claim may very well be proven out eventually, but testing it was beyond the bounds of this study. What this study does do, however, is provide the lab-tested basis for taking the necessary next steps to find out.

Quoting lead researcher Dr. Gracjan Michlewski, “While we cannot yet say that olive oil in the diet helps prevent brain cancer, our findings do suggest that oleic acid can support the production of tumor-suppressing molecules in cells grown in the lab. Further studies could help determine the role that olive oil might have in brain health."

80,000 cases of brain cancer are diagnosed every year in the U.S., and one third of those cases involve malignant tumors. Nearly 700,000 people in the U.S. are living with a primary brain and central nervous system tumor, according to the American Brain Tumor Foundation. Brain cancer is also the main cause of cancer-related deaths for children under age 14.

So if you’re already using olive oil, there’s ample reason to continue doing so for well-evidenced health benefits, and now possibly another big one. And if you aren’t, consider looking into the many reasons to begin working olive oil into your diet.

The study was published in the Journal of Molecular Biology. Forbes.com contributor David DiSalvo. David DiSalvo is the author of “Brain Changer: How Harnessing Your Brain’s Power to Adapt Can Change Your Life” and the best-selling “What Makes Your Brain Happy and Why You Should Do the Opposite”, which has been published in 12 languages. His work has appeared in Scientific American Mind, Forbes, Time, Psychology Today, The Wall Street Journal, Slate, Salon, Esquire, Mental Floss and other publications, and he’s the writer behind the widely read science and technology blogs “Neuropsyched” at Forbes and “Neuronarrative” at Psychology Today. He can be found on Twitter @neuronarrative and at his website, daviddisalvo.org. Contact him at: disalvowrites [at] gmail.com.

[up-healthbeat]

Extra-Virgin Olive Oil Protects Brain Tissue Against Alzheimer's In New Study

This has been a fantastic month for olive oil. A recent study showed that it stops brain cancer tumors in lab tests, and now a new study shows that it protects brain tissue from the toxic substances thought to cause Alzheimer’s disease.

The experiment used a well-verified Alzheimer’s mouse model to examine the effects of a diet enriched with extra-virgin olive oil versus one without it. Researchers were interested in three types of outcomes all associated with the onset of Alzheimer’s: memory impairment, presence of amyloid plaques and neurofibrillary tangles.

Mice in both groups were biologically engineered to develop Alzheimer's. The olive oil group started having extra-virgin olive oil introduced into their diets when they were six months old, before symptoms of the disease would begin appearing. At the nine- and 12-month marks, both groups of mice were given tests designed to assess working memory, spatial memory and learning ability. The olive oil group did significantly better on all of the tests.

The researchers then examined the brain tissue from both groups and found big differences that could only be attributed to diet. Brain cells in the olive oil group were visibly healthier, with stronger connectivity between neurons. Amyloid plaques—the result of toxic proteins accumulating in the brain—were reduced in the olive oil group, as were levels of phosphorylated tau, the substance responsible for neurofibrillary tangles that disrupt brain cell function in Alzheimer’s patients.

The researchers think that olive oil sparks “nerve cell autophagy,” a process that destroys and removes amyloid and phosphorylated tau before either have a chance to accumulate in the brain and cause the onset of Alzheimer’s.

“This is an exciting finding,” said senior study author Domenico Praticò, M.D., in a press statement. “Thanks to the autophagy activation, memory and synaptic integrity were preserved, and the pathological effects in animals otherwise destined to develop Alzheimer’s disease were significantly reduced. This is a very important discovery, since we suspect that a reduction in autophagy marks the beginning of Alzheimer’s disease.”

Bottom line: difference in diet is the only way to explain the effects, and that’s a big win for extra-virgin olive oil—at least in mice. With these studies there’s always the necessary caveat that what works for mice may or may not work as well for humans, and the only way we’ll know for sure is to study the same effect in a human experiment. Since the results of this study were so encouraging, a human study seems likely (although some of the factors will be different for obvious reasons, since we can't know for certain who will or will not develop the disease).

In the meantime, does this study support using extra-virgin olive oil in your diet? Actually, that’s the wrong question. A better one is: do this study and several others pointing to overall health benefits from consuming olive oil support having it in your diet? Given the mounting evidence in olive oil’s favor, it’s difficult to see how the answer could be anything but yes. As part of a Mediterranean diet, olive oil has already been linked to a wealth of health goodness, including lower cholesterol, lower blood pressure and weight loss.

So if you’re already eating extra virgin olive oil, consider this yet another potentially great reason to keep doing so. (Read here for another one.)

The study was published in the Annals of Clinical and Translational Neurology. Forbes.com contributor David DiSalvo. David DiSalvo is the author of “Brain Changer: How Harnessing Your Brain’s Power to Adapt Can Change Your Life” and the best-selling “What Makes Your Brain Happy and Why You Should Do the Opposite”, which has been published in 12 languages. His work has appeared in Scientific American Mind, Forbes, Time, Psychology Today, The Wall Street Journal, Slate, Salon, Esquire, Mental Floss and other publications, and he’s the writer behind the widely read science and technology blogs “Neuropsyched” at Forbes and “Neuronarrative” at Psychology Today. He can be found on Twitter @neuronarrative and at his website, daviddisalvo.org. Contact him at: disalvowrites [at] gmail.com.

[juanexvoo-organ-blog]

Organic EVOO

[juanexvoo-organ-blog]

Organic EVOO

[arnetta9514blog-blog]

New Chapter, Wholemega, Whole Fish Oil, Extra-Virgin Wild Alaskan Salmon, 1000 mg, 144 Softgels

New Chapter, Wholemega, Whole Fish Oil, Extra-Virgin Wild Alaskan Salmon, 1000 mg, 144 Softgels

Effective: Clinically shown to reduce triglyceride levels