Olive oil health benefits, uses and nutritional value

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Olive oil, the most popular oil in the world having varieties of health benefits, diseases prevention and cure.

Olive oil extracted from the seed of “Olea” plant of family Oleaceae, You most prefer to use for marinating dressing cooking and baking if you’re looking for the healthiest option the evidence is clear extra-virgin olive oil is by far the best choice.
Nutritional Value of Olive Oil : Per-100g
  • Calories : 860 kcal
  • Fat : 100 g
  • Protein : 0
  • Carbohydrates : 0
  • Cholesterol : 0
  • Sodium : 0
  • Potassium : 0

Health Benefits of taking Olive Oil :

It contains high unsaturated fatt and low saturated fat while in other oils it is reversed that is high saturated fat and low unsaturated fat, unsaturated fat is metabolicaly highly reactive so mostly participate in metabolic reactions.
So do not gets stored in our body and results in –
  • No obesity
  • No cholesterol formation
  • No cardio vascular diseases
  • No hihh B.P
  • No other harmful effects.

It can not only aid in weight loss but improve overall health, many of the additional proven health benefits of extra virgin olive oil come directly from the oils high content of micronutrients found in plant based foods known as polyphenols such a high level of valuable antioxidants and to not be found in any other edible oil here’s a rundown of science supported reasons for regularly consuming extra-virgin olive oil extra virgin olive oil can decrease systemic inflammation.For example one study of Arthritis patients shows significant improvements in pain and mobility when their diets were supplemented with extra-virgin olive oil the polyphenols and extra-virgin olive oil can reduce the proliferation and outright kill cancer cells without harming healthy cells and can be particularly effective against breast cancer cells research suggests that plant phenols can be a potent weapon against neurodegeneration aging and diseases many studies have found expert in olive oil to be very beneficial for cardiovascular health the polyphenols in extra virgin olive oil lower the risk of heart disease lower bad cholesterol levels and help prevent the formation of plaque in arteries diabetes patients show improved fat metabolism, insulin sensitivity and more balanced blood sugar levels when regularly consuming extra-virgin olive oil in a controlled test extra virgin olive oil showcased its antibacterial properties by eradicating all strains of a bacteria associated with ulcers of stomach cancer including those strains with antibiotic resistance scientists continue to discover how a diet rich in antioxidants polyphenols can help prevent diseases like cancer while also counteracting faulty biological processes and even aging itself the phenolic concentration in olive oil depends on several variables first you have the olive variety itself.

Some oliver it’s known for their high polyphenols include Cortina and Maury Ola from Italy Corey Nikki from Greece and two Koala from Spain the rightness of the olive when it’s harvested it’s also of critical importance as the amount of polyphenols decreases as olives ripen other polyphenol factors include farming and production practices like the terroir extraction methods storage conditions and the time since the oil was harvested generally speaking fresh oil from green olives picked early in the harvest season and processed in a modern mill that minimizes oxidation will provide the highest phenolic content but remember the olive oil must be extra-virgin for there to be any significant polyphenol contact if you need help finding a quality extra virgin olive oil.

How Olive Oil is Produced ?

The olive is a fruit an extra virgin olive oil is quite simply the fruit juice of the olive with the water and sell is removed by centrifuge it is a totally unrefined all-natural product produced without the use of high heat or chemicals in any step of the process on the other hand vegetable and seed oils including corn oil peanut oil and canola oil are all obtained through chemical processing extracting oil from seeds requires the use of high heat and industrial solvent the canola cake moves on to a second extraction this one a 70 minute wash with a solvent the extracted oil now enters the refining phase they wash the oil for 20 minutes with sodium hydroxide after washing and filtering the oil they bleach it to lighten the color then use a steam injection heating process to remove the canola odor shows that replacing any of these process to polyunsaturated fats in your diet with the monounsaturated fats found in extra-virgin olive oil.

 

Tips for buying olive oil :

There are three principal polyphenols found in extra virgin Olive oil Allura Penn, Olea scene and Olio Council responsible for the bitterness and olive oil Allura Penn is known to promote the human body’s process of eliminating damaged cells and generating new healthy cells this makes extra virgin olive oil a powerful weapon against neurodegenerative diseases like Alzheimer’s.
Many studies have found that polyphenol Olea seem to be beneficial for combating cardiovascular disease as well as having anti-inflammatory and antimicrobial effects polio kanthal is responsible for olive oyl’s pungency that’s the tingling sensation you get in the back of your throat from high quality extra virgin olive oil this compound is known to be a non-steroidal anti-inflammatory agent similar to Ibuprofen and a study released in the summer of 2019 proved oleochemical to be even fatal the cancer cells the science surrounding polyphenols and their combative effect on cancer is astounding a study released this summer in 2019 found that extra virgin olive oil with even small to moderate polyphenols caused some damage to cancer cells however quality olive oils with a high poly phenyl content as much as five times higher than lower quality oils completely eviscerated the cancer cells be aware that the quantity of polyphenols and extra virgin olive oils does naturally diminish over time so oil with higher levels of polyphenols will also have a longer shelf life high polyphenol extra virgin olive oils are more resistant to oxidation to giving them a higher smoke point and lesser quality olive oil you should definitely be cooking with extra virgin olive oil typically both deep-frying and pan frying are performant heats well below the average smoke point for extra-virgin olive oil around 370 degrees Fahrenheit and quality extra virgin olive oils with higher polyphenol content can actually have smoke points above 400 degrees Fahrenheit in fact even when heated to high temperatures olive oil still maintains most of its nutritional properties incredibly scientists and Spain have proven that sauteing vegetables with extra virgin olive oil makes the plant phenols of the cooked vegetables more bioavailable to the human body it should come as no surprise that extra-virgin olive oil is the primary cooking oil used across Mediterranean created from one of the first plants domesticated by humans this completely natural product is proven to be one of the healthiest most beneficial foods on our planet and we think it tastes pretty good.

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