Oleic acid, a monounsaturated fatty acid, is abundant in olive oil. A healthy option for cooking, this fatty acid is thought to have several positive impacts.
An abundance of antioxidants, including those with strong biological effects, characterize extra virgin olive oil.
Nutrients included in olive oil can reduce inflammation. Oleic acid and the antioxidant oleocanthal are two of them.
Large studies show that olive oil consumption significantly reduces stroke risk, the second leading cause of death in industrialized nations.
It decreases blood pressure, prevents “bad” LDL cholesterol particles from oxidation, and enhances blood vessel function.
Olive oil use does not seem to cause weight gain. Moderate intake may promote weight reduction.
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