Olive oil, also called “green gold”, offers many beneficial elements to the body.
The chlorine it contains can improve liver functions, helping the body to effectively eliminate body waste. Vitamins A, D, E and K help bone growth in children and adults. The polyphenols of olive oil prove beneficial in conditions such as asthma and rheumatoid arthritis. It has been found that some of the ingredients in olive oil (vitamin E and other antioxidants) have the same effects as non-steroidal anti-inflammatory drugs.
The American Diabetes Society and the European Food Information Council are suggesting that olive oil is taken up by diabetics because its healthy, monounsaturated fat can help lower blood glucose levels.
The cardioprotective, but as shown by recent studies and anti-tumor activity, is due to its composition. Olive oil is poor in saturated fatty acids, which are proven to damage the health of the heart and vessels and increase the tendency to create atherosclerotic plaque.
In contrast, olive oil is rich in monounsaturated fat that promotes heart health and improves the lipid profile by reducing “bad” (LDL) cholesterol. The dietary profile of olive oil is complemented by a range of antioxidant vitamins (mainly vitamin E) and bioactive ingredients (carotenoids, polyphenols, flavonoids) that supplement the antioxidant cocktail.
The human body is able to absorb most of the nutrients in the olive oil. The body’s ability to digest olive oil is considered to be very good, it reaches 98% and does not differ from other oils. In fact, the composition of olive oil in fatty acids stimulates the secretion of bile, thereby facilitating indirectly the digestion of other foods.
Its high nutritional value gives olive oil anti-aging properties and is related to longevity. However, olive oil does not escape from the golden rule of Ancient Greeks of ‘everything in moderationt’ in the diet. Like all oils, it has enough calories. Specifically, 1 teaspoon of olive oil gives us about 45 calories. So we can realize how much calories we load our meal or salad if we add a lot of olive oil.
It is no accident that the increased consumption of fat from the diet is internationally related to the problem of obesity. Therefore, we can and should enjoy the taste and the qualities of olive oil in our daily meal, but remember that the key to healthy eating is the quality and the right combination of substances and foods rather than the excessive quantity.