Unsaturated fats, unlike saturated fats, contain one or more double or triple bonds between the molecules. Their function is very important for our well-being because they decrease the values of LDL cholesterol (‘bad’) and increase those of HDL cholesterol (‘good‘).
The replacement of saturated fats (e.g. butter, palm oil, industrial products) with unsaturated fats (including Extra Virgin Olive Oil), together with a healthy and balanced diet, contributes to the normal maintenance of cholesterol levels in the blood. Moreover, among the unsaturated fats there are also the Essential Fatty Acids, so called because they are not produced by our body:
- Omega 3 (linolenic acid): increases good cholesterol and lowers triglycerides in the blood, also performing an anti-inflammatory action.
- Omega 6 (linoleic acid): lowers bad cholesterol.
- Omega 9 (oleic acid): considered as the antioxidant par excellence.
THEY Increase THE 'GOOD' CHOLESTEROL
THEY REMOVE BAD CHOLESTEROL
ANTI-OXIDANT EFFECT
ANTI-INFLAMMATORY CAPABILITIES
Why should you choose Exelien Organic?
In order to maintain a healthy diet, the amount of total fats should not exceed the 25-30% of the daily requirement. Considering also that the intake of saturated fats should never exceed 10% of daily calories, it is preferable to take lipids especially through unsaturated fats or complex carbohydrates, favoring the containment of blood pressure. As main condiment it is advisable to use Exelien Organic Extra Virgin Olive Oil, as it is a source of unsaturated fats (more than 87%), essential fatty acids (Omega 3, Omega 6, Omega 9), as well as other substances (Vitamin E and Polyphenols) that help to get the maximum benefit from this type of lipids. Several research studies recommend, in order to a better absorption, to associate a high dosage of Vitamin E the higher is the quantity of ingested fats. In addition, it is recommended to add antioxidant substances, such as the Polyphenols contained in Exelien Organic, which prevent the formation of peroxide, which occurs when oxygen and fatty acids interact in the body. The moment the formation of peroxide or free radicals is allowed to occur, serious damage to various proteins in the body can result.