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, implying that replacing butter with Olive Oil in food is a healthy selection. Olive Oil contains no trans-fats.
Olive Oil may 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 utilizing 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 websites.
Olive Oil itself contains no cholesterol. Furthermore, it reduces LDL ('bad') cholesterol from the body. LDL deposits cholesterol in the arteries, which can unfortunately lead to heart disease.
An assortment of studies have demonstrated an association between Olive Oil and blood pressure, using a reduction in both systolic and diastolic blood pressure.
Insulin & Blood Sugar
Some research has explained and displayed that Olive Oil may benefit insulin levels and blood-sugar control.
Olive Oil contains polyphenols and lactic 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 rely 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 decreases its quality and its ability to provide these benefits.