Extra virgin olive oil is a highly recommended ingredient in the diets of adults and children alike.
Amongst other benefits, it reduces the possibility of cardiovascular diseases and fights off oxidative stress (it is this mechanism which gives rise to arteriosclerosis by triggering the anti-oxidant defense mechanism).
Its high content of monounsaturated fats, reduce LDL cholesterol (the “bad” cholesterol) and increase levels of HDL cholesterol (the “good” cholesterol). This special quality makes it very beneficial for people suffering from certain types of diabetes. It is the protective function of the fatty acids present in extra virgin oil that help in blood clotting and reduce arterial blood pressure.
Olive oil’s particular chemical composition is what makes it so special.
It has:
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A high content of monounsaturated fats; the principal one being oleic acid
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A low content of saturated and poly-unsaturated fats.
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A combination of the two fatty acids omega-6 (linoleic acid) and omega-3 (linolenic acid)
Here it is important to note the relationship between these two fatty acids: omega-6 and omega-3. A high consumption of omega-6, alone, is not recommendable for a healthy diet.
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A high content of antioxidants, in addition to Vitamin E and polyphenols
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A high level of squalene, a known tumor-inhibiting agent also present in shark cartilage.
Information obtained from the web page of ChileOliva and personal data.
Jorge A. Astudillo Gálvez
Agricultural Engineer, specialist in Olive Culture
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