By Dietitian – Nutritionist Andria Mariou
Olive Oil & Nutritional genomics. The future of disease treatment?
Consumption of extra virgin olive oil has a beneficial effect on
human health, in particular for the prevention of cardiovascular disease and
metabolic disorders. Extra virgin olive oil is a must food of the mediterranean diet.
As evidenced by numerous studies published recently
decades, most of the beneficial effects of the Mediterranean
nutrition in the promotion of human health can be attributed to
consumption of extra virgin olive oil.
In fact, consuming extra virgin olive oil can reduce it
the oxidation of lipids and DNA, improve the lipid profile and
insulin resistance, reduce inflammation and reduce arterial
pressure in hypertensive patients. These effects protect both
cardiovascular diseases as well as metabolic disorders.
The beneficial properties of extra virgin olive oil are attributed to the high
its content of monounsaturated fatty acids (MUFAs), which represent
up to 80% of its total lipid composition.
The quality and organoleptic properties of extra virgin olive oil
depend on different factors such as variety, geography
origin, climatic conditions, agronomic and processing techniques that
can modify fatty acid composition and concentration bioactive compounds.
Numerous studies have demonstrated the ability of enriched with
extra virgin olive oil polyphenols to act promoting human health
thanks to its anti-inflammatory, anti-cancer and antioxidant properties as well
and in the regulation of glucose and lipid metabolism.
Thus, the positive impact of extra virgin olive oil on human health
could be attributed to a synergistic action of the polyphenol compounds with
high oleic acid content.
Bibliography:
Stefania D.S et al., 2019. Extra Virgin Olive Oil: Lesson from Nutrigenomics. 11 (9):
2085.
Lucia F.R et al., 2016. Olive Oil and the Hallmarks of Aging. Feb; 21 (2): 163.
Dietitian-Nutritionist Andria Mario
Andria Mario was born and raised in Larnaca province.
Graduate Dietitian-Nutritionist at The Limassol Collage (2013-2017).
During her studies she practiced her clinical practice in private
hospitals in Cyprus such as Mediterranean Hospital of Cyprus, Ippokratio
Private Hospital, St. Raphael Private Hospital, where he provided nutrition
tips in the gastroenterology department.
Has participated in the European Study of the COSI (Childhood) program
Obesity Surveillance Initiative) of the World Health Organization (WHO) for
childhood obesity, in collaboration with his Department of Nutrition and Dietetics
TLC, The Limassol Collage, (2013-2017).
The year 2017 attended and completed an annual private training entitled
“Specialization in Sports Nutrition to Maximize Performance”, under
under the auspices of the International Sports Nutrition Community of the USA & quot; ISSN & quot ;, where
performed her internship at an ergometric Nutrition Center and
Exercise (Nutrilab, Kifissia).
In 2019-2021 he worked in a gym, where he provided nutritional support
to athletes.
In 2022 it started providing nutritional support in a shelter with the elderly.
In 2022 she completes her postgraduate studies in Applied Nutrition
and Dietetics of the European University of Cyprus and takes the title as
Clinical Dietitian.
At the same time he attended and continues to attend a number of seminars
concerning the nutrition of children and adults.
He is a member of the Registration Council of Food Scientists and Technologists and
Dietitians of Cyprus (SEETTD).
In 2022 she opens her office in a new space in Larnaca with
sense of responsibility towards the patient.
