Tra the thousand benefits ofextra virgin olive oil or extra virgin olive oilalso recently appeared that of promote brain functions such as attention and memory. Of great help for Boys who are going back to school these days, and who after the holidays need to refocus on a new reorganization of time and studies. But it should be also a favorite food in the daily diet of women around the world menopause. In fact, extra virgin olive oil represents a panacea for slowing down the brain aging that often leads to the so-called brain frog, difficulty concentrating due to the new hormonal structure. We talked about it with the Doctor Giorgio Doneganifood technologist, expert in nutrition and food education.
Evo oil against brain aging: the Italian study
In addition to enriching recipes with its flavor, extra virgin olive oil contributes to slow brain aging it’s up to maintain memory capacity. “According to an Italian study byInstitute of Biochemistry and Cell Biology of the National Research Council (Cnr-Ibbc) and published on Faseb JournalI polyphenols present in extra virgin olive oil, they can even reverse the process of neuronal aging.
In particular thehydroxytyrosol (plant chemical compound partly responsible for the slightly bitter and pungent taste of olive oil), thanks to its antioxidant and protective properties, stimulates the production of new neurons And defends nerve cells from agingexplains Donegani. “Extra virgin olive oil is confirmed as an ally of well-being and a few spoonfuls in meals, raw or in preparations, provide various benefits, including support for brain functions”, adds the expert.
What is extra virgin olive oil?
Extra virgin olive oil, also called extra virgin olive oil (acronym for extra virgin olive oil) is the product obtained from squeezing only the fruit from the olivewhat must happen by purely mechanical methods (therefore without resorting to chemicals). This feature makes it a real natural nutraceutical food and with a unique taste and aromatic profile.
The classification as extra virgin olive oil and its definition by law as a commercial category dates back to 1959 thanks to the birth of IOC (International Olive Council which regulates everything related to the quality and marketing of olive oil and table olives). It was not until the 1980s that this indication really spread and began to take on real meaning for consumers and producers.
Extra virgin olive oil is the only case in which the product classification of a food depends not only on chemical parameters, but also on a sensory (organoleptic) analysis.
The recipe for biscuits with extra virgin olive oil
Extra virgin olive oil can be used with all meals, from breakfast to dinner. For the first meal of the day, which children often find difficult to accept, Zucchini oil mill offers an easy-to-make recipe the whole family will love (and make well): Zucchi’s 100% Italian Extra Virgin Olive Oil Sustainable Supply Chain Certified Cookies with Chocolate Chips. These cookies, originally from New York, are perfect for breakfast, a very important meal for a healthy diet for everyone, especially for children, who must never be without them.
The ingredients and the procedure
The cookie recipe includes a few simple ingredients: flour, milk, dark chocolate, eggs, cocoa, yeast, hazelnuts, sugar, a pinch of salt and extra virgin olive oil. By combining them following the instructions and quantities indicated in the Oleificio Zucchi recipe, it is possible to create a dough that must be left to rest in the refrigerator and then placed in balls on the mold and cooked.
300 G / FLOUR 00
140 G / DARK CHOCOLATE (OR CHOCOLATE DROPS)
175 G / RAW CANE SUGAR
1 / YELLOW
70 G / 100% ITALIAN EVO OIL
40 G / CHOPPED HAZELNUTS
30G / COCOA
50 ML / MILK
1/2 SPOON / YEAST FOR CAKES
1 LACE / SALT
In a bowl, sift the flour with the cocoa and baking powder. Add the hazelnuts, sugar and a pinch of salt.
Reduce the chocolate into shavings.
Beat the eggs with a fork, add the extra virgin olive oil and the milk.
Pour the liquid part into the flour and mix well. Stir in chocolate.
Let the dough rest in the refrigerator for 30 minutes.
Preheat the oven to 170 degrees.
Then take small portions of dough and shape them with your hands to obtain many balls of about 35 g each.
Place them gradually on a baking sheet lined with parchment paper, spacing them out. Bake for about 15 minutes.
Let the chocolate chip oil cookies cool before serving.
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