The main kind of fat in Olive Oil is monounsaturated fatty acids, making it a healthy petroleum when compared to a variety of others.
Olive Oil is also lower in saturated fats, which suggests that Olive Oil can be used in place of butter in foods. Olive Oil contains no trans-fats.
Olive Oil may lessen the risk of cancer because of the antioxidant nature of its polyphenols. The risk of developing degenerative diseases can be reduced by reducing oxidation and mobile damages.
Research has shown that Olive Oil can be used in place of saturated fats to reduce the risk of developing a variety of cancers.
Cholesterol is not a concern
Olive Oil itself contains no cholesterol. It also reduces LDL (or 'bad') cholesterol. LDL cholesterol deposits in the arteries and can lead to heart disease.
A variety of scientific studies have shown that Olive Oil has a positive effect on blood pressure. It can reduce both diastolic as well as systolic blood pressure.
Insulin and Blood Sugar
Research has shown that Olive Oil may help with blood sugar control and insulin levels.
Olive Oil contains polyphenols and lactic acid, each which have been utilized to assist in cutting oxidation of LDL. Plaque buildup in the arteries can be caused by oxidized LDL.
These health benefits depend on the quality of the oil at its beginning, how it is stored, and the rarity of the oil at the time it's consumed. The oil's quality is affected by light and air, which can reduce its ability to provide these health benefits.