The health benefits of olive oil are extensive, with new positive attributes being discovered all the time. Extra virgin olive oil is known to contain stronger concentrations of phytonutrients, especially polyphenols that have well known anti-inflammatory properties.
Exciting research indicates that oleocanthal, a compound that occurs naturally in extra virgin olive oil, can alter the structure of toxic proteins in the brain that contribute to Alzheimer’s disease.
Recent studies indicate that regular consumption of olive oil can help decrease both systolic and diastolic blood pressure.
The phytonutrient in olive oil, oleocanthal, mimics the effect of ibuprofen in reducing inflammation, which can decrease the risk of breast cancer and its recurrence.
Olive oil helps lower levels of blood cholesterol, reducing the risk of heart disease.
A high consumption of olive oil appears to improve bone mineralization and calcification. It helps calcium absorption and so plays an important role in aiding osteoporosis sufferers and in preventing the onset of osteoporosis.
Olive oil is rich in antioxidants, especially vitamin E, long thought to minimize cancer risk. Among plant oils, olive oil is the highest in monounsaturated fat, which doesn’t oxidize in the body, and it’s low in polyunsaturated fat, the kind that does oxidize.