Virgin olive oil helps to prevent from acute pancreatitis

Scientists from the Physiology Department at the University of Granada have analyzed several ingredients of the Mediterranean Diet until they’ve finally proved that the oleic acid and hydroxitorol, in olive oil, as well as the polyunsaturated fatty acids n-3, in fish fat, could ease the symptoms of acute pancreatitis. Scientists state that these ingredients prevent or rather dim the cellular damage.

These acids interact on the cellular mechanisms that worsen the acute pancreatitis, a disease with oxidative and inflammatory etiology.

Thus, they could be considered as possible functional ingredients regarding prevention or reduction of the gravity of this pathology.

Based on the fact that the Mediterranean Diet has recently been declared as Human Immaterial Heritage by UNESCO, one of the scientists at the University of Granada points out that it’s very important and even necessary to give a scientific answer to its properties to establish the molecular bases of its results on health. Part of the results of this research has been published in the Magazine “Proceedings of the Nutrition Society”
(Source: www.abc.es)