The nutritional value of olive oil

diatrofiki aksia


Olive oil does not hold random so important place in the Mediterranean diet . The nutritional value was the one that showed the importance of our daily lives and talking about its nutritional value we refer to the content of "good" - unsaturated fat in fat-soluble vitamins ( vitamin E) and antioxidants , such as polyphenols .


Fatty ...

The beneficial value of olive oil in the Mediterranean Diet is mainly due to the content of monounsaturated fatty acids. Monounsaturated fats in the diet have been linked to the maintenance of cardiovascular health .

Studies have shown that when the saturated fat diet replaced with polyunsaturated and monounsaturated (so-called "good" fat) , then it appears to improve the lipid profile .

This is why international organizations such as the World Health Organization and the American Heart Association , recommend the replacement of saturated fats (animal fats) than monounsaturated (olive oil ) and polyunsaturated fatty acids ( soft margarines , nuts, fish) .

But precisely because fats are high in calories is important to emphasize the quantity of oil that we consume !

Antioxidants ...

Reducing the incidence of cardiovascular disease and other chronic diseases has been associated with the consumption of foods rich in antioxidants. The reason: Antioxidants protect against damage molecules and cell membranes.

Polyphenols, antioxidants that we know as a component of wine, red fruits and coffee, are a key component of olive oil. When using olive oil as our main source of dietary fat manage to cover a significant percentage of our daily requirement of antioxidants.

Vitamin E

Olive oil is an excellent source of vitamin E, fat soluble vitamin which shows strong antioxidant activity. Vitamin E oil is another component of which is associated with the maintenance of a healthy heart in combination with polyphenols and monounsaturated fatty acids.

The antioxidant activity of vitamin E oil has however been associated with the prevention of premature aging, as seems adequate intake has been associated with protection against degenerative diseases such as Alzheimer's disease.


The nutritional value of olive oil
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