The main type of fat in Olive Oil is monounsaturated fatty acids, making it a healthy oil compared to a variety of others.
Also, it is lower in saturated fats than, for example, butter indicating that replacing butter with Olive Oil in food is a healthy choice. Olive Oil contains no trans-fats.
Olive Oil may decrease the risk of cancer because of the antioxidant nature of its polyphenols. By decreasing oxidation and mobile damage, the risk of degenerative diseases is reduced.
Scientific tests have discovered that applying Olive Oil, rather than saturated fats, can actually help decrease the risk of digestive and respiratory tract neoplasms, breastfeeding, and possibly colorectal and other cancer sites.
Olive Oil itself contains no cholesterol. Furthermore, it reduces LDL ('bad') cholesterol from the body. LDL deposits cholesterol from the arteries, which can unfortunately lead to heart disease.
An assortment of scientific reports have demonstrated an association between Olive Oil and blood pressure, having a reduction in both systolic and diastolic blood pressure.
Insulin & Blood Sugar
Some research has described and displayed that Olive Oil may benefit insulin degrees and blood-sugar control.
Olive Oil contains polyphenols and lactic acid, each which have been utilized to assist in cutting oxidation of LDL. Oxidized LDL contributes to plaque build up in the arteries.
All these health benefits require the initial quality of the oil, how it is kept, and its own particular rarity at the time it is consumed. Exposure to light and air enhances its quality and its ability to supply these benefits.