Monounsaturated fats are the main type of fat found in Olive Oil, making it healthier than many other oils.
Olive Oil is also lower in saturated fats, which means that it can be used in place of butter in foods. Olive Oil is free from trans-fats.
Because of its antioxidant properties, olive oil may lower the risk of developing cancer. The risk of developing degenerative diseases can be reduced by reducing oxidation and cell destruction.
Research has shown that Olive Oil can be used in place of saturated fats to reduce the risk of upper respiratory and stomach neoplasms, breast cancer, and possibly colorectal, and other types.
Cholesterol is not allowed
Olive Oil does not contain cholesterol. It also reduces LDL (or 'bad') cholesterol. LDL cholesterol deposits in the arteries and can lead to heart disease.
A variety of studies have shown that Olive Oil has a positive association with blood pressure. There is a decrease in both diastolic as well as systolic blood pressure.
Insulin and Blood Sugar
Research has shown that Olive Oil may help regulate insulin levels and blood sugar.
Olive Oil is rich in polyphenols and olive oil has oleic acid. Both of these substances have been shown to reduce LDL oxidation. Plaque buildup in the arteries is caused by oxidized LDL.
These health benefits are dependent on the quality of the oil at its beginning, how it is stored and the freshness of the oil when it is consumed. The oil's ability to deliver these health benefits is affected by its exposure to light and air.