Benefits and harms of olive oil for the body
(ORDO NEWS) — Olive oil is one of the healthiest vegetable oils on earth. It comes from the fruits of olive trees and is used not only in cooking, but also in cosmetology and medicine. However, consuming large amounts of olive oil can be harmful to health.
Scientists have conducted many studies about its benefits and harms, now they have told about all its benefits for the body. This is reported by Eat This, Not That.
Benefits of olive oil
Olive oil is a rich source of monounsaturated fatty acids. These fatty acids, unlike saturated fats, lower blood cholesterol levels and reduce the risk of cardiovascular disease.
For example, a study was conducted in which 841 thousand people participated. It turned out that olive oil was the only source of monounsaturated fats in the diet of most of them. This substance significantly reduces the risk of stroke.
Olive oil is also rich in antioxidants, which help fight inflammation in the body and reduce the risk of cancer.
According to some studies, regular consumption of olive oil can help reduce the risk of Alzheimer’s disease and many other neurological diseases.
In addition, olive oil can be used in cosmetology to improve the condition of the skin, hair and nails.
Too bad about the olive oil
It must be remembered that olive oil is a caloric product, so consuming too much olive oil can lead to weight gain and an increase in blood cholesterol.
In addition, there are some people who simply cannot tolerate olive oil. If you experience allergic reactions after consuming olive oil (itching of the skin, rashes), you should immediately consult a doctor.
In conclusion, olive oil is a healthy food rich in monounsaturated fats and antioxidants. However, the use of this product in large quantities can harm health, so its use should be moderate.
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Olive oil is a type of oil derived from olives, the fruit of the olive tree (Olea europaea). It is one of the most widely used and popular cooking oils around the world. Olive oil has been a staple in Mediterranean cuisine for centuries and is known for its flavor, versatility, and health benefits.
The production of olive oil involves crushing olives and extracting the oil from them. The olives are typically pressed mechanically or through a combination of mechanical and chemical processes. The resulting oil is then separated from other components, such as water and solids, through methods like centrifugation or gravity separation.
Olive oil comes in various types and grades, depending on factors such as the quality of the olives used, the processing methods, and acidity levels. The most commonly found types include:
- Extra virgin olive oil: This is the highest quality and most flavorful type of olive oil. It is obtained solely through mechanical means, without the use of excessive heat or chemical solvents. Extra virgin olive oil has a low acidity level and a distinct taste and aroma.
- Virgin olive oil: Similar to extra virgin olive oil, but with slightly higher acidity levels and a milder taste.
- Pure olive oil: This oil is a blend of refined olive oil and virgin olive oil. It undergoes further processing to remove impurities and improve its flavor.
- Light or extra light olive oil: Despite the name, these oils are not lower in calories but rather lighter in flavor and color. They are usually a blend of refined olive oil and other oils.
Olive oil is not only used in cooking but also in various other applications, such as salad dressings, marinades, and as a condiment. It is known for its monounsaturated fats, which are considered heart-healthy, as well as its antioxidants and anti-inflammatory properties.
When purchasing olive oil, it is recommended to look for reputable brands and check for certifications like the International Olive Council (IOC) seal or the Protected Designation of Origin (PDO) label to ensure quality and authenticity.
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