The best quality olive oil is termed virgin oil or extra virgin olive oil. This is the oil that is first expressed under light pressure during processing and not further refined. In the Mediterranean area, olive oil, typically obtained by cold pressure techniques that ensure the preservation of the content in vitamins and phenolic compounds is the main source of monounsaturated fatty acid.
Monounsaturated fats (omega-9s) are central to the Mediterranean diet that has been shown as the key factors in cardio-protection. The interest in the health benefits of olive oil is due to the low incidence of coronary heart disease and even cancer, particularly breast cancer, in cultures that consume a ‘Mediterranean diet’.
Monounsaturated fatty acids raise HDL levels even more than polyunsaturated fatty acids and also lower LDLs. Olive oil, due to the presence of natural antioxidants, protects LDL cholesterol from oxidation and therefore may prevent atherosclerosis.
Diets in the Mediterranean are characterized by a high content of oleic acid compared to diets in other Northern European cultures and North America.
While other researches shows that: olive oil has a protective effect against some types of malignant tumors: breast, prostate, colon, squamous cell and esophageal.
Olive oil also helps prevent insulin resistance and contributes to better control of glucose in blood, which is particularly important for people with Type II diabetes.
Health benefits of olive oil
