Olive oil is a gift of nature for the people. The benefits that it carries in itself are multifaceted.
Olive oil is an excellent ally for maintaining the health of the cardiovascular system. The main risk factors for cardiovascular diseases are associated with obesity, cholesterol and high blood pressure.
And olive oil, as part of a balanced diet rich in fiber, helps to lower cholesterol, helps to control blood pressure, has antioxidant properties, and also prevents diabetes.
Olive oil contains monounsaturated (oleic acid) and polyunsaturated (linoleic acid) fatty acids, which help to increase the level of good cholesterol (high-density lipoproteins) and reduce the level of bad cholesterol (low-density lipoproteins). Low-density lipoproteins are called bad cholesterol because of their association with the risk of atherosclerosis. An increase in the consumption of olive oil leads to a decrease in the incidence of atherosclerosis and myocardial infarctions. Consumption should be limited only in the case of obese people who are on dietary treatment.
In addition to the fact that olive oil is a useful nutrient for cardiovascular health, it has other properties that serve for overall health. For example, it contains a large amount of vitamin E, which has an antioxidant effect, and as a result prevents aging and has direct dermatological benefits for the skin. In diabetics, the consumption of olive oil helps to reduce blood glucose levels, thereby requiring lower doses of insulin. Another of its properties is that it promotes the absorption of calcium, stimulates growth and prevents bone problems in adulthood.
Finally, foods rich in fiber and olive oil improve gastrointestinal transit and improve digestion, which can help reduce the likelihood of colon cancer.