There are suggestions that olive oil can serve as an excellent preventive measure for heart attacks and strokes. Scientists managed to find out that it is DHPEA-EDA that protects red blood cells from destruction.
Under the influence of "bad" cholesterol, red blood cells undergo oxidation, as a result, the walls of the arteries thicken and their elasticity decreases.
In studies involving the oxidation of red blood cells with a chemical, it was DHPEA-EDA that had the greatest protective effect on red blood cells, regardless of concentration. Thus, scientists have confirmed that it is DHPEA-EDA that accounts for half of all antioxidants in olive oil.