Over the years, numerous studies have been carried out to find out the nutritional properties of olive oil.
The healthiest type of fats are monounsaturated fats, that is, the ones found in large quantities in virgin olive oil. Triglycerides (formed by glycerin and fatty acids) make up 98% of the components of virgin olive oil. Of all the fatty acids, oleic acids are the most common and have the most health benefits.
They are a natural and common component of vegetable oils, and they have properties that help to reduce cardiovascular diseases.
Oleic Acid is natural and very common in vegetable oils. The main contribution of oleic acid in our diet is that by replacing saturated fats with unsaturated fats in the diet, it contributes to maintaining normal blood cholesterol levels.
Other important components in olive oil are polyphenols, of which we have already spoken in a previous article, and tocopherols, of which Vitamin E.
Vitamin E carries out a very important role in the natural development of our bodies, and for this reason it’s involved in the processes of our immune system and metabolism.
All these components make olive oil a unique product, often referred to as “liquid gold” or “yellow gold”.
If you would like to find out more information about olive oil and its benefits, then make sure not to miss any of our articles:
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