5. Drizzle some olive oil. There’s a reason for all of the fuss over olive oil—it’s good for your heart. According to a Portuguese study, one of the major antioxidants in this Mediterranean crop, DHPEA-EDA, was found to protect red blood cells from damage. Cellular destruction is partly responsible for heart disease, heart attacks and stroke, and red blood cells are particularly susceptible to oxidative damage because they are the body's oxygen carriers. To protect your precious heart, break out the extra virgin olive oil. The DHPEA-EDA in there can comprise up to half of the total antioxidant component of the oil. If you’re cooking with olive oil, just be sure to heat it below its smoke point: 310 degrees Fahrenheit for extra virgin olive oil and 375 degrees Fahrenheit for virgin olive oil. Higher heat can cause the oil to break down into free radicals, which only contribute to more cell damage. Or simply drizzle some on whole wheat pasta or use it for a tasty salad vinaigrette.
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