Οlive oil and health
The superiority of the olive oil over other oils, has been scientifically documented and nowadays its nutritional benefits are well known worldwide.
The key factors, that give the olive oil its nutritional value, are its macronutrients composition (fatty acids) and the presence of micronutrients with strong antioxidant properties.
Olive oil is rich in monounsaturated triglycerides of fatty acids, which are considered to protect one from cardiovascular and other diseases. Olive oil has excellent rate of linoleic to alpha linolenic acid, which is similar to that of human milk fat.
Furthermore, olive oil contains many micronutrients with beneficial properties for the health: vitamin E, tocopherols, polyphenols, carotenoids and phytosterols.
It is scientifically documented that olive oil has a beneficial effect in a variety of contemporary health problems: cardiovascular diseases, arteriosclerosis, hypertension, diabetes mellitus type II, obesity, osteoporosis and dermatological problems.
Furthermore, the olive oil has been proven to have anti-tumor and anti-ageing benefits and to considerably enhance the immune and digestive systems.
Source: International Olive Oil Council