Olive oil is rich in polyphenols, chemicals that give the oil some zing and are credited with having a positive effect on the heart and circulatory system. It is also high in unsaturated fats, which are regarded as healthy and are linked to reductions in heart disease.
Olives are generally at least 75 percent fat. However about 80 percent of olive oil is made up of mono-unsaturated fatty acids, which resist oxidation and raises HDL (good cholesterol) and lowers LDL (bad cholesterol) levels in the blood. Olives also have high levels of Vitamin E, which helps the body absorb calcium (producing stronger bones) and is rich in alpha-linolenic acid, an omega-3 fatty acid that is found only in plants and is an essential nutrient in the human diet.
Olive oil is the most digestible of the edible oils and the lowest in cholesterol. It is credited with reducing levels of cholesterol linked to lipoprotiens, slowing the aging process of the skin, preventing cardiovascular disease and lowering the risk of getting breast cancer.
One study showed that women who eat olive oil more than once day have a 45 percent lesser chance of developing breast cancer. A study at Northwestern University showed that oleic acid - a component of olive oil - blocked the activity of cancer-causing oncogene HER-2/neu in about 39 percent if of breast cancer patients. Oleic acid also seems to boost the effects of Herceptin,, an important breast cancer drug.
Other studies credit olive oil with preventing memory loss, relieving peptic ulcers and preventing gallstones. Others claim it is a superb hair conditioner and a treatment for burns and back pain.
Studies have shown that fresh extra-virgin olive oil contains an anti-inflammatory named oleocanthat, a non-steroidal compound that acts like ibuprofen.
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