Extra Virgin
Olive Oil is rich in natural antioxidants: alpha-tocopherol and phenolic compounds.
Extra Virgin Olive Oil is also known to have a protective, toning effect on the
skin, thanks to its high vitamin E content, which is why it is recommended for
preventing skin lesions. Vitamin E is a fat-soluable antioxidant vitamin involved
in the metabolism of all cells. It effectively helps maintain Vitamin A and Essential
Fatty Acids from oxidation in the cells and prevents the breakdown of body tissues.
Results also show the polyphenols in Extra Virgin Olive Oil have the highest level
of radical scavengers, which fight the free radicals in skin damage.
It
has additionally been demonstrated that the consumption of Extra Virgin Olive
Oil strengthens the immune system against external attack caused by microorganisms
such as bacteria or viruses. The polyphnols in Extra Virgin Olive Oil have been
proven to inhibit or delay the rate of growth of bacteria such as Salmonella,
Cholera, Staphylcoccus, Pseudomonas, and Influenza. Some researchers claim that
Extra Virgin Olive Oil may play an effective role in preventing cell degeneration
although further research is needed to be able to substantiate such hypotheses.
Oleic
acid, the main type of acid found in olive oils, have proven to be effective in
the prevention of gallstones and in the development of the nervous system and
bone mineralization. It has been found to have a protective effect against certain
cancers (breast, prostate, colon, and endometrial).
Omega 3's, another
element within Extra Virgin Olive Oil, helps keep membranes flexible, and thereby
able to allow nutrients in and keep waste out of the cells more effectively. Omega
3's have also been proven to help prevent stroke and heart attacks.
Coenzyme
Q10 is an antioxidant found in Extra Virgin Olive Oil that has demonstrated the
ability to help fight cancer. This antioxidant is also known to stimulate heart
muscles, the immune system, and the efficient use of oxygen.
Extra
Virgin Olive Oil is one of the few oils that can be eaten without chemical processing.
Fresh pressed Extra Virgin Olive Oil can be eaten immediately and retains the
natural flavors, vitamin, minerals, antioxidants, and other healthy products of
the ripe olive fruit. The fresh pressing and lack of processing contributes to
the various health benefits.
Good
Fats, Bad Fats, and Cholesterol
Researchers
have demonstrated the various health benefits of Extra Virgin Olive Oil (EVOO)
in both clinical and experimental studies. The fatty acid composition of Extra
Virgin Olive Oil is, on average: 75% monounsaturates, 13% polyunsaturates and
12% saturates on average. Monounsaturated fat is the preferred type of fat that
is a necessary part of a balanced diet. Extra Virgin Olive oil lowers total blood
cholesterol and LDL ("bad") cholesterol while it raises HDL ("good")
cholesterol. HDL is known as the healthier type of cholesterol. After cholesterol
is used by the cells, it is transported by the HDLs to the liver, where it is
eliminated through the bile ducts, whereas the LDLs transport it to the cells
and fatty tissue. .
The role of Extra Virgin Olive Oil in the prevention
of cardiovascular diseases has been demonstrated and supported by the findings
of epidemiological studies carried out on populations with different dietary habits,
particularly regarding fats. These studies reported lower rates of cardiovascular
and coronary heart diseases amongst the populations of regions where olive oil
is a staple of the traditional diet. Extra Virgin Olive Oil is one of the main
components of the Mediterranean Diet which generally consists of sensible, savory
portions and slower, more enjoyable eating. This diet is also rich in fruits,
vegetables, grains, and small amounts of meat.
Further
findings of these types of population studies show that consumption of Extra Virgin
Olive Oil as the main source of fat lowers blood pressure levels and risk of becoming
obese. Other research has shown that an Extra Virgin Olive Oil diet improves the
insulin-resistance of non-insulin-dependent diabetics more than a diet that consists
of larger amounts of carbohydrates.
Nutrition
Facts
According to
the United States Department of Agriculture, one tablespoon of Olive Oil contains
approximately 119 calories, 0g Carbohydrates and 0g Sodium.
As
for the health benefits of balsamic vinegar, most vinegar contains insignificant
amounts of some or all of the nutrients that nutritional labeling requires. Most
vinegar has less than 3 calories per tablespoon and no fat.
