NO other food comes close to extra virgin olive oil for the prevention and treatment of chronic disease, a leading US researcher says.
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Brown University senior research dietitian and associate professor of Medicine Clinical Mary Flynn said consuming extra virgin olive oil decreased the risk of heart disease, type 2 diabetes, lipid disorders, cancer, osteoporosis and Alzheimer’s disease.
Speaking on the high phenol content in Cobram Estate’s extra virgin olive oil, Professor Flynn said it had myriad health benefits.
Cobram Estate chief executive officer Rob McGavin said testing had shown Australian extra virgin olive oil had 300 per cent more antioxidants than imports.
“They have 1000 per cent more antioxidants than refined oils,” he said.
