The benefits of olive oil

Extra-virgin olive oil is a pure fruit juice extracted from olives by physical processes that do not alter the qualities of the oil initially present in the olives. This virginity gives olive oil unique nutritional and organoleptic (aromas and flavours) characteristics that demonstrate the advantages of using this type of fat as opposed to others.

 

Nutritional value:

COMPOSITION
Fats .................. 99 %
- including saturated fatty acids 8-25 %
- including mono-unsaturated fatty acids 55-83 %
- including poly-unsaturated fatty acids 4-22 %

Phenol composition................ 100 mg/Kg
Vitamin E ............................. 150 mg/Kg
Pro-vitamin A ................... 0.5-10 mg/Kg

Olive oil and cardiovascular diseases
As a result of its nutritional characteristic, the consumption of olive oil plays a vital role in preventing cardiovascular diseases. It reduces the LDL-cholesterol content in the blood -“bad cholesterol” -, helps prevent the formation of blood clots and reduces blood pressure.

 

Olive oil and the digestive system
Olive oil is also recommended for people who suffer from gastric or digestive problems. A diet based on olive oil reduces the secretion of gastric acid and assists the digestion of heavy meals by stimulating bile secretion.

 

Olive oil and osteoporosis
Olive oil consumption encourages the fixing of minerals and the development of bones. It also increases bone density and could play a role in preventing the appearance of this disease, as it protects the bones from loss of calcium linked to the menopause and ageing.

 

Other benefits
Rich in E vitamins and pro-vitamin A, it prevents ageing by constructing and maintaining the nervous and muscular system. It enhances the skin, hair, nails and gums. Olive oil is also thought to be oestrogen-rich, which makes it particularly suitable for women going through the menopause.

+ de
0 Ans d'existence
+ de
0 récompenses
+ de
0 Oliviers
+ de
0 litres d'huile