Olive Oil's main fat is monounsaturated oil. This makes it a healthier petroleum than a variety of other oils.
Olive Oil is also lower in saturated fats, which suggests that Olive Oil can be used in place of butter in foods. Olive Oil is free from trans-fats.
Because of the antioxidant properties of its polyphenols, olive oil may lower the risk of developing cancer. 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 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 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 be beneficial to insulin levels and blood sugar control.
Olive Oil is rich in polyphenols and lactic acid. Each of these compounds has been used to reduce LDL oxidation. Plaque buildup in the arteries can be caused by oxidized LDL.
These health benefits are dependent on the quality of the oil and the rarity at which it was consumed. The oil's ability to deliver these health benefits is affected by its exposure to light and air.