Various studies have shown Olive Oilto offer a handful of health benefits. An assortment of other studies have advised that some of these benefits claimed for Olive Oil should have caveats attached to them.
The main type of fat in Olive Oilis monounsaturated fatty acids, making it a healthy oil when compared to a variety of others.
Also, it is lower in saturated fats than, for example, butter, suggesting that replacing butter with Olive Oil in food is a healthy selection. Olive Oil contains no trans-fats.
Olive Oilmay reduce the risk of cancer because of the antioxidant nature of its polyphenols. By decreasing oxidation and cell damage, the risk of degenerative diseases is reduced.
Studies have discovered that using Olive Oil, rather than saturated fats, can actually help decrease the risk of upper digestive and respiratory tract neoplasms, breast, and possibly colorectal and other cancer sites.
Olive Oil itself contains no cholesterol. Furthermore, it reduces LDL (‘bad’) cholesterol in the body. LDL deposits cholesterol in the arteries, which can unfortunately lead to heart disease.
An assortment of studies have shown an association between Olive Oil and blood pressure, with a reduction in both systolic and diastolic blood pressure.
Insulin & Blood Sugar
Some research has described and displayed that Olive Oil may benefit insulin levels and blood-sugar control.
Olive Oil contains polyphenols and oleic acid, both of which have been found to assist in reducing oxidation of LDL. Oxidized LDL contributes to plaque build-up in the arteries.
All of these health benefits depend on the initial quality of the oil, how it is stored, and its freshness at the time it is consumed. Exposure to light and air reduces its quality and its ability to deliver these benefits.