Olive Oil: Polyphenols and beneficial properties
What are the famous polyphenols and phenols and what are their beneficial properties for our body?
The fresh and properly processed extra virgin olive oil with unheated and water-free cold pressing is rich in polyphenol content.
Polyphenols are a complex of ingredients contained in the olive fruit and are responsible for the cloudy appearance and bitter taste of olive oil. The olive ensures the development of polyphenols in its fruit to protect it from the sun, which causes oxidation.
Polyphenols, like tocopherols, are wonderful antioxidants for our body, they act and protect cholesterol fatty acids from oxidation, which is why olive oil is considered a medicine for our health and contributes to its proper functioning.
Phenols are called compounds which contain at least one benzene ring and one or more hydroxyl groups on the benzene ring..
Phenols have a strong antioxidant effect. Due to their antioxidant effect, they help prevent or slow down the oxidation of oils.
The superior antioxidant stability of virgin olive oil is responsible for the high concentration of oleic acid and the low content of triglycerides in polyunsaturated fatty acids as well as the content of phenolic components with antioxidant effects.
Here's what Phenols do: they increase resistance to oxidation.
- Sterols: they prevent the absorption of cholesterol from the intestine.
- Carotenes: they help cell growth and blood formation and accelerate the healing process.
- Terpene alcohols: they help eliminate cholesterol.
- Tocopherols: prevent self-oxidation.
- B-carotene: antioxidant and essential for vision.
Green gold or liquid gold as we call unheated olive oil, guarantees abundant benefits to human health.
Greece, with its temperate climate and soils, produces the best unheated olive oil in the world.
Do not forget that the olive fruit is a fruit with juice. Its nutritional value and its contribution to health are meanwhile recognized worldwide and the scientific evidence is widely known.
Some of the beneficial properties of virgin olive oil are the reduction of bad cholesterol, the prevention of cardiovascular diseases, the prevention of cancer, the reduction of indigestion, the development of the central nervous system and brain cells, the health of the skin and hair due to the antioxidant properties of the cells and the many vitamins, the reduction of blood pressure, it has a positive effect on the proper development of children, it delays the aging of cells, it helps with disorders of the digestive system and metabolism, it is a supplement of high nutritional value of breast milk, it contains fat-soluble vitamins, it helps with insect bites, it has been used since the time of Hippocrates as an excellent cosmetic and many others that you can read about from doctors all over the world.
Cold-pressed olive oils are distinguished by their aroma, color and taste. Their acidity is particularly low, always below 0.3%.
They are rich in sterols (mainly β-sitosterol) and fatty acids, mainly oleic acid (ω-9), linolenic acid (ω-3) and linoleic acid (ω-6). Characteristic is their content of antioxidant substances, such as tocopherols (vitamin E), vitamin C, carotenoids (B-carotene, xanthophyll), phenols and polyphenols..
Experts recommend a spoonful of cold-pressed olive oil per day for better health and longevity!
It is no coincidence that cold-pressed olive oil plays a leading role in the Mediterranean diet. It provides our body with valuable antioxidant substances and beneficial monounsaturated fatty acids, which are necessary for the body. In addition, it has a high content of vitamin E, which contributes to the health of the skin and eyes and also strengthens the immune system.
In their new book "Eat Better Live Longer", Dr. Sarah Brewer and dietitian Juliette Callow describe how “liquid gold,” as unheated olive oil is often called, can add years to your life and protect against serious diseases.
As the two experts explain, the antioxidants in extra virgin olive oil can prevent or slow the development of cancer and reduce the risk of heart attack and stroke. These diseases are the most common causes of death worldwide.
“A comprehensive review of scientific research has concluded that those who regularly consume olive oil, have a 34% lower risk of developing any form of cancer, especially breast cancer, compared to those who consume very small amounts,” says Dr. Brewer.
In addition, cold-pressed olive oil limits the harmful effects of high cholesterol, high blood pressure and diseases of aging, while also being able to improve cognitive function.
Everything that Brewer and Kellow mention in their book is documented by dozens of scientific studies, which have proven that cold-pressed olive oil helps us avoid deadly diseases.
However, as the two experts point out, due to the high energy value of cold-pressed olive oil, whose calories reach approximately 100 per tablespoon, it is advisable to consume it in moderation. Daily consumption: 1 tablespoon 8ml raw, every morning on an empty stomach.