Health Benefits of Olive Oil

Olive oil has many health benefits. It contains a wide variety of valuable antioxidants that are not found in other oils. Hydroxytyrosol is thought to be the main antioxidant compound in olives, and believed to play a significant role in the many health benefits attributed to olive oil.  

Because of it's content of oleic acid, and antioxidants, polyphenols, sterols and vitamins, a good olive oil can help to prevent diseases such as cancer. Epidemiological studies suggest that olive oil has a protective effect against certain malignant tumours in the breast, prostate, endeometrium and digestive tract.

When a higher proportion of Monounsaturated fats are included in the diet, which is contained in olive oil, in the form of oleic acid, it can lead to a reduction in the risk of coronary heart disease.

It helps to control cholesterol levels in the bloodstream.

Olive oil's high levels of natural antioxidants, which serves to scavenge and detoxify harmful free radicals in our body, serves to protects us from degenerative diseases, such as cardiovascular and circulatory diseases, rheumatoid arthritis, skin diseases, obesity, high blood pressure and premature ageing.

Olive oil is easily digestible and aids in assimilation of minerals and vitamins.        

It also helps in preventing ulcers, gall stones and constipation, as it has a healing effect on the stomach and intestines.

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Unlike seed oils, olive oil remains stable at high temperatures, owing to its higher resistance to oxidative deterioration, thus making it most suitable for deep frying. Also studies have shown that olive oil remains on the surface of the food unlike other oils that penetrate most or all of the food.  If filtered properly after use, olive oil can be used up to 10 times for deep frying, thus making it very economical.