Extra virgin olive oil and aging

The genesis of aging is complex and controversial. Many theories have been invoked to explain why a perfectly programmed machine that theoretically should never stop, instead gradually begins to decrease its efficiency until it finally stops. It is currently believed that, in the "programming" of the organism's functions, random errors can occur which lead to a “jam” and therefore to a "flight from the program" response, with the formation of weaker cells and tissues.
These errors are initially corrected, but over time they are repeated until the organism is no longer able to repair them and from their sum, we arrive at a "catalogue" of errors with psychophysical decay at first, with subsequent death. There can be many causes of errors, from chronic infectious diseases, to intoxication, to environmental exposures, to improper nutrition.
Today, however, much credit is given to the formation of some substances, called 6C also known as "free radicals", which derive from the peroxidation of various substrates including mainly polyunsaturated fatty acids.
Despite their being essential for the organism, it is therefore necessary that the supply of polyunsaturated fatty acids is limited to the strictly necessary quantity and that they are adequately protected by antioxidant agents, as, almost physiologically, occur in extra virgin olive oil.
In the elderly, we often witness alterations in taste that lead to the search for the most palatable foods, and it is not uncommon to observe intestinal absorption disorders that lead to vitamin and mineral deficiencies, calcium in particular, with consequent bone decalcification. In this case too, extra virgin olive oil finds a precise indication, both for its particularly pleasant organoleptic characteristics, and for its easy digestibility which allows better absorption of fat-soluble vitamins and, consequently, better absorption of calcium.