It attacks cancer-causing free radicals, "swallows" bad cholesterol, is a friend to the bones, and offers the icing on a strengthened immune system.
The moderate consumption of olive oil is an effective measure to prevent myocardial infarctions, high blood pressure and degenerative processes such as cancer, due to its antioxidant effects.
In addition to the cardiovascular benefits, olive oil could form an immunological umbrella, according to recent studies that suggest that its oleic acid intervenes in certain functions of the immune system and can be used in the prevention or treatment of inflammatory and proliferative processes.
Saturated fats of animal origin (butter and red meat), as well as those from palm and coconut, increase LDL cholesterol, which promotes arteriosclerosis and the subsequent risk of heart attacks and other cardiovascular diseases. Olive oil increases the concentration of beneficial HDL cholesterol, the presence of which in the blood reduces harmful LDL.
According to some studies, it is favorable against goiter, while its high content of vitamin E can be key to reproductive and metabolic functions.
Promising research in olive oil nutritional therapy of diabetes is also opening. But all excesses are bad: a tablespoon of this oil contains about 120 calories. If you abuse this product you will see your weight increase and your life expectancy decrease.
The olive juice stimulates bone growth and favors the absorption of calcium and the mineralization of the bones. Due to its similarity to the fat in breast milk, it is the most suitable for purees and baby food; Due to its balanced fat content, it helps prevent the harmful effects of aging on brain functions.
The ideal diet should include one third of each class of acids: saturated, monounsaturated, and polyunsaturated. As olive oil is rich in oleic acid (monounsaturated), with a menu that includes meat and fish and this oil for cooking and dressing salads, the fat balance will be met. It is also the one with the greatest resistance to frying: while the other oils have already decomposed into harmful substances, the olive oil retains its qualities after being repeatedly subjected to up to 185 ° C.