What makes the olive oil really unique?

What makes the olive oil really unique?

 

• It is uniquely rich in monounsaturated fatty acids (MUFA), extremely precious for the composition of lipids which supply the human cells, the “structural” materials of our organism with energy.
• It contains fatty acids of vital importance, oleic, linolenic and linoleic acids.
• It helps among others in the absorption of vitamins from the organism and thanks to its high content of polyphenols, it contributes in the reduction of oxidation of body tissues, while it is the most resistant fat component to high temperatures in comparison with the rest fat components of similar composition.
•  It has a positive impact on the increase and the development of the organism, it decelerates the ageing thanks to the fatty acids, the great percentage of vitamin E and the antioxidant organic compounds in general (hydroxytyrosol, tyrosol, Se etc.), which prevent the oxidation and the action of free radicals (3).
•  It contributes to the control of cholesterol and has a positive impact against hardening of arteries, atherosclerosis – one of the main causes of death in modern western societies.
• The monounsaturated oleic acid is particularly resistant to the biochemical metabolic oxidations which are responsible for atherosclerosis and the beginning of cancer development of cells.
• There are important scientific indications that it helps the peptic ulcer. Its consumption helps the relief from abdominal pains, reduces at the same time dyspepsia and reduces significantly the concentration and the secretion of gastric juice in the abdominal cavity, helping at the same time in the good function of flaccid intestinal tube.
•  It facilitates the normal function of the liver, has positive results for the relief from convulsions of gall-bladder and prevents the creation of stone in its pathway.
• At a substance which contains oleocanthal are attributed inflammatory properties (3).
• The most researches on oil and its antioxidant components (with emphasis on squalene and oleuropein) prove important impact on the reduction of breast cancer and prostate cancer and smoking (3).
• In the olive oil, at ideal stage of maturation, it was found that the proportion of Ω3-Ω6 fatty acids is the same with the breast milk.

sources:

1. Perez-Jimenez, F. et. al. (2005) International conference on the healthy effect of virgin olive oil. Eur J Clin Invest 35:421-424.
2. Covas, M.I. et. al. (2006) The effect of polyphenols in olive oil on heart disease risk factors: a randomized trial. Ann Intern Med 145: 333-341.
3. Beauchamp GK, et al. (2005) Phytochemistry: ibuprofen-like activity in extra-virgin olive oil. Nature 437(7055):45-46.
4. Prieme H, et al. (1998) Effect of smoking cessation on oxidative DNA modification estimated by 8-oxo-7,8-dihydro-2′-deoxyguanosine excretion. Carcinogenesis 19(2):347-351