Virgin Olive Oil & Fish Fatty Acids Help Prevent Acute Pancreatitis

http://canal.ugr.es/health-science-and-technology/item/53750-virgin-olive-oil--fish-fatty-acids-help-prevent-acute-pancreatitis

Dec. 15, 2011

Scientists at the University of Granada have shown that oleic acid and hydroxytyrosol –present in a particularly high concentration in virgin olive oil– and n-3 polyunsaturated fatty acids –found in fish– relieve the symptoms of pancreatitis.

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http://www.whfoods.com/genpage.php?tname=foodspice&dbid=5

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Over half of the total fat in avocado is provided in the form of oleic acid—a situation very similar to the fat composition of olives and olive oil. Oleic acid helps our digestive tract form transport molecules for fat that can increase our absorption of fat-soluble nutrients like carotenoids. As a monounsaturated fatty acid, it has also been shown to help lower our risk of heart disease. So don't be fooled by avocado's bad rap as a high-fat food. Like other high-fat plant foods (for example, walnuts and flaxseeds), avocado can provide us with unique health benefits precisely because of its unusual fat composition.

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