In population and laboratory studies, use of dark green (virgin) olive oil instead of other cooking fats, especially butter, stick margarine and meat fats has been linked with numerous potential health benefits.
Approximately 85% of the fat content of the Mediterranean diet is provided by olive oil, which contains mostly monounsaturated fatty acid or MUFA in the form of oleic acid.
Virgin olive oil can be characterized as a typical example of a ‘functional’ because of its fatty acid composition and the presence of minor constituents, mainly phenols belonging to various chemical classes and squalene.
Accumulated evidence suggests that the oil may have health benefits that include:
Reduction of risk factors of coronary heart disease
Prevention of several types of cancers (breast colorectal, prostate, others)
Modification of immune response, reduction of inflammation markers
Decrease of age –related cognitive decline
Certain seed oils rich in oleic acid developed by modern technology can provide an alternative source of dietary MUFA. However, since virgin olive like fruit juice, is extracted only by pressing the fruit it has the advantage of retaining a wide variety of potentially beneficial micronutrients, including vitamin, carotenoids, squalene and phenolic compound, which are lost during the reefing of seed oils.
Olive oils health benefits
