根据一项重大研究,特制橄榄油富含多酚、降低心脏病、中风和乳腺癌风险。 Extra virgin olive oil, rich in polyphenols, lowers heart disease, stroke, and breast cancer risks, per a major study.

Tim Spector教授将额外的处女橄榄油确定为与心脏病、中风和某些癌症的较低风险有关的“超食品”,并援引了PREDIMED研究,该研究发现,与低脂肪饮食相比,每天食用4个汤匙的高危成年人的心血管重大事件较少,乳腺癌发病率也较低。 Professor Tim Spector identifies extra virgin olive oil as a "superfood" linked to lower risks of heart disease, stroke, and certain cancers, citing the PREDIMED study which found that high-risk adults consuming four tablespoons daily had fewer major cardiovascular events and reduced breast cancer rates compared to those on a low-fat diet. 尽管橄榄油的卡路里含量很高, 却能减少炎症, 支持肠道健康。 He attributes the benefits to olive oil’s polyphenols, which reduce inflammation and support gut health, despite its high calorie content. 作为均衡饮食的一部分,专家建议日常使用适度。 Experts recommend moderate daily use as part of a balanced diet.