The nutritional value of olive oil has been recognized several times in past, further
to studies that were mainly focused to the Mediterranean model of diet, as the one
that is possibly the healthiest among other dietary models worldwide. It has been
proved, that the consumption of olive oil is related with relatively low rates of
cardiovascular diseases and lower risk of cancer. A diet that includes the daily
consumption of 30-
The excellence of Olive Oil among other fatty foods, is mainly related with its high content of good “unsaturated’’ against the bad “saturated” fatty acids in combination with its high content of Vitamin E and other antioxidants such as Polyphenols. Because of all above, it is believed that Olive Oil prevents many diseases to such an extent that it is considered as a Functional Food.
Olive Oil is rich in monounsaturated fats, while its content of saturated fats, is relatively low. The lipid profile of the people is considerably improved as the saturated (bad) fats are replaced by unsaturated (good) fats (monounsaturated and polyunsaturated). Olive Oil helps decrease of total blood cholesterol, the triglycerides and LDL (the bad cholesterol), which, as a fact, prevents arteriosclerosis and has antithrombotic activity. In parallel, Olive Oil helps increase of HDL (otherwise good cholesterol), which practically acts as a shield against heart diseases and assists the reduction of blood pressure.
Moreover the Olive Oil, among other fats, is the more tolerable for the human stomach, with extremely good digestibility degree. This contributes to the maintenance of gastric juice at low levels, prevents indigestion and supports the digestion of nutrients in food.
Antioxidants / Olive Oil & Children