The biomedical research together with the epidemical studies made in the last 50 years all over the world, have highlighted that the intuitions of our forefathers were well-grounded and truthful, that means that the olive oil consumption is good for the health and helps in a diet of some illnesses.
As shortly described was highlighted in the years 50ies from the professor Ancel Keys, an American researcher that in the Piceno territory and precisely in the municipal district of Montegiorgio put the basis of the Mediterranean diet.
In fact as first he has associated the diet of the Mediterranean populations with a lower incidence of cardiovascular illnesses with difference of his American compatriots where those disfunctions were well known and evident.
The higher consumption of bread, pasta, vegetables, pulses, fruit and a lower quantity of meat and dairy products, a good glass of wine during the meal and as dressing the olive oil that as well as to be the main source of greases is the product which contains a high quantity of oleic acid, much less detrimental to the heart in comparison with those of animal origin.
The hypothesis of the professor Keys have afterwards found validity in other studies made in other countries which have confirmed that the olive oil and the Mediterranean diet have an important role in the prevention of the cardio-vascular illnesses. The high content of oleic acid helps to keep low the cholesterol reducing the levels of the bad on (LDL).
This last one is one of the causes of the atherosclerosis develop; at the same time the oleic acid keeps the level of the good cholesterol (HDL) stable that has the task to take away the detrimental particles in order to prevent the formation of the atherosclerotic plaques.