335 Virgin Olive Oil Benefits VASODILATION Vasodilation is the process by which the diameter of blood vessels increases, either due to a rise in internal pressure (passive vasodilation), or more commonly, as a result of relaxation of the vascular smooth muscle. Its function is generally to increase blood flow to areas requiring more oxygen and nutrients, often in response to specific physiological or environmental situations. Vasodilation is part of the body’s adaptive response in various scenarios, such as: Physical exercise, where vessel expansion increases blood flow to deliver more oxygen and nutrients to active muscles; hot environments, where enhanced blood flow to the extremities facilitates heat dissipation; alcohol consumption, which causes facial redness and a sensation of warmth due to superficial vasodilation; strong emotions, which can trigger spontaneous vasodilation leading to blushing; Inflammation, where increased blood flow delivers mediators that cause redness and heat in the affected area, two of the five cardinal signs of inflammation; etc. Excessive vasodilation also occurs in pathological conditions such as “shock” a state of insufficient blood flow (and, therefore oxygen and nutrients) to the tissues, allergic reactions, severe bacterial infections, overdose of vasodilatory drugs (e.g., some medications, including antihypertensive drugs and glyceryl trinitrate -used for angina pectoris-, act as vasodilators). Vasodilation is the opposite of vasoconstriction. VITAMIN D Vitamin D, or calciferol, is one of the fat-soluble vitamins (soluble in fats and organic solvents) that is essential for the body, especially for calcium metabolism and the formation and maintenance of bones. It also plays a role in the immune system, the cardiovascular system, and in cell growth. The main source of vitamin D is skin exposure to sunlight, while dietary intake contributes to a lesser extent through foods such as oily fish, eggs, and meat. Although breast milk contains only a small amount of vitamin D, infant formula is generally fortified with sufficient levels. The vitamin can also be obtained from fortified foods (milk, cereals, some fruit juices, etc.), as well as multivitamin and multimineral supplements. However, these supplements must be taken in appropriate amounts to avoid toxicity and the various health problems associated with excessive intake. Daily vitamin D requirements vary with age. Vitamin D is recommended at 8.5-0 µg (340400 IU) daily for breastfed infants under 1 year; 10 µg (400 IU) for children aged 1-4 years and 10 µg (400 IU) for children and adults over age 4, particularly throughout autumn and winter. The tolerable upper intake level is 25 µg (1 000 IU) for infants under 12 months, 50 µg (2 000 IU) for children aged 1-10 years, and 100 µg (4 000 IU) for individuals aged 11 years and over (Data based on “The Scientific Advisory Committee on Nutrition -SACN/PHE and NHS-; https://www.gov.uk/government/ publications/sacn-vitamin-d-and-health-report (Last accessed September 2025). In recent years, an increasing deficiency of this vitamin has been observed, largely due to insufficient sun exposure, often a result of spending extended periods indoors, particularly among older adults or due to work-related reasons, as well as the frequent use of sunblock.
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