Olive oil is known for its valuable contribution to the maintenance of a good physical health and the prevention and combating of several threats, one of them is diabetes.
The usage of extra virgin olive oil in food reduces blood glucose, cholesterol and triglyceride levels in people with diabetes as opposed to butter, as showed a survey conducted by the University of Naples.
The results showed that restricting glucose level after each meal help to prevent chronic complications of diabetes. The beneficial effects against diabetes observed in research attributed to content of monounsaturated fatty and antioxidant offering polyphenols.
Also, the oil content of vitamin E, helps to improve the action of insulin and the blood sugar level setting. Also, why the antioxidant action protects the body from oxidative stress, which is harmful factor for diabetic individuals.
Despite the overall beneficial effect of extra virgin olive oil is a fat, rich in calories and consumption must be taken into account in the overall calorie intake.