Health benefits of olive oil

The olive oil is a common name for a plant family and its representative genus, and for the fruit of the olive tree.

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

Monounsaturated fatty acids

Monounsaturated fatty acids are a fatty acid containing one point of unsaturation.

Plant sources that are rich in monounsaturated fatty acids include vegetables oils that are liquid at room temperature (eg, canola oil, olive oil, high oleic safflower and sunflower oil) and nuts.

When monounsaturated fat such as olive replaces started and trans fats in the diet, the risk of heart disease may be lessened.

Monounsaturated fat as in seafood, nuts, olive oil, canola and coconut oil, are considered the healthiest fats.

They are rich with fatty acids and important for normalizing prostaglandin levels. Studies suggest that deist rich in monounsaturated fats might be of benefits, especially for diabetes with insulin resistant.

A diet higher in monounsaturated fatty acid appeared to provide an advantage over a fiber-rich, high carbohydrates, low-fat diet on body fat distribution among diabetics.
Monounsaturated fatty acids