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The Minor Components In Olive Oil

Olive oil is the most valuable source of fatty acids. Rich in antioxidants, has very possitive health effects and a divine taste and aroma.

Olive oil’s mono-unsaturated fatty acids (MUFAs), in contrast with the poly-unsaturated fatty acids (PUFAs), fight against oxidation and the production of free radicals and peroxides, which promote carcinogenesis and heart disease. It also effects the LDL cholesterol, which results in the thickening of the arterial wall, ending in heart disease.

The fatty acids are the major compounds in extra virgin olive oil, but we can not ignore the minor compounds which are also very important. Although the composition of these compounds is lower, the importance of their presence is significant, because they play a greater biological role in the human body.

These minor components are the very important poly-phenols, like the hydroxytyrosol, tyrosol, oleuropein, oleocanthal and oleacein the super antioxidants, which are playing an extremely beneficial role to human health.

Poly-phenols boost the immune system with the ability to protect the body from cancer and heart disease. The poly-phenols are protecting the olive oil from oxidation and give it that distinct bitter taste.

Sterols in extra virgin olive oil are very important for health. Studies have proven that the consumption of sterols, help in decreasing the cholesterol levels. They are acting as anti-inflammatory, anti-cancer, anti-bacterial and anti-fungal.

Other important components phospho-lipids, which are anti-inflammatory and help the brain tissues and its phosphorous components.

The last minor component is squalene, very high in extra virgin olive oil (the highest of all edible oils), helps fight cancer, heart disease and diabetes.

The presence of all these minor compounds, make olive oil, the best nutritional oil on the planet.

 

OliveNation.com

La Tienda

 

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