However, when combined in a reasonable way, this duo is assessed by many nutrition experts to be able to bring some positive benefits to the body, especially for the digestive and cardiovascular systems.
Lemons are rich in vitamin C and flavonoid compounds with antioxidant properties, which help reduce inflammation and support immunity. Meanwhile, extra virgin olive oil contains high levels of monounsaturated fats, especially oleic acid, a type of fat that is beneficial for the cardiovascular system.
Dr. Walter Willett, a nutritionist at Harvard T.H. Chan School of Public Health (USA), once emphasized that virgin olive oil is one of the best sources of fat, capable of improving blood fat and reducing the risk of heart disease when used regularly in moderate amounts. When combined with lemon juice, olive oil is not only easier to drink but also supports better absorption of fat-soluble antioxidant compounds.
Some studies published in the Journal of Nutritional Biochemistry show that vitamin C from lemon can support the liver in neutralizing free radicals, while healthy fats from olive oil help stimulate bile secretion, support fat digestion and reduce bloating. Therefore, lemon and olive oil mixtures are often used by many people in the morning for the purpose of supporting digestion.
In addition, Dr. Sarah Berry, a nutritionist at King's College London (UK), said that adding olive oil to the diet helps improve the gut microbiome, thereby indirectly supporting metabolism and controlling chronic inflammation.
However, experts also note that lemon mixed with olive oil is not a panacea. People with stomach disease, reflux or gallstones need to be careful when using it. The best way is to use in small amounts, combined with a balanced diet and healthy lifestyle to achieve long-term effects.
