Consumption of extra virgin olive oil during pregnancy increases the level of antioxidants in breast milk and
Extra virgin olive oil represents the main source of fat in the Mediterranean diet. From left to right, Rosa M. Lamuela-Raventos, Francisco J. Pérez-Cano, Blanca Grases-Pintó i Sonia Zhan-Dai (above), i Anallely López-Yerena, Anna Vallverdú-Queralt i Maria J. Rodríguez-Lagunas ( under). The results support evidence that a diet with extra virgin olive oil can modify and even increase the content of these bioactive compounds in breast milk with potential benefits for infant health. Consumption of extra virgin olive oil (EVOO)—a product with widely recognized benefits for our health—increases the levels of phenolic compounds in breast milk and can cross the placental barrier, reaching offspring. This was revealed in a research conducted by a team from the Faculty of Pharmacy and Food Science, the Research Institute for Nutrition and Food Safety, Universitas Brawijaya (INSA-UB) and the Center for Biomedical Research on Obesity Physiopathology and Nutrition Network (CIBEROBN). . The r