The Extra Virgin Olive Oil reduces the risk of ulcers, increases the body’s immune system, inhibits the formation of gallstones by stimulating the gall bladder, decreases blood glucose, stimulates bone mineralization, is the body’s thermal protector. Carotenes, tocopherols and phenolic substances, contained in oil, are antioxidants that are good for health. Polyphenols are the major antioxidants, anti-inflammatory, antiplatelet and anti-tumor agents.The polyphenols boost the immune system, lower the level of LDL bad cholesterol and increasing the level of good HDL cholesterol, prevent and slow down the arteriosclerosis, inhibit the formation of free radicals , prevent cardiovascular diseases, protect from breast cancer, from the tumor of the first digestive tract, endometrium and ovary, prevent prostate cancer. Squalene protects the skin by acting as an antioxidant and protection against UV rays. The tocopherols (vitamin E) are an important ally for our health because they counteract the aging of cells and through breastfeeding they reach the newborns, as well as protecting the reproductive system. Among the carotenoids lutein protects the eyesight by reducing the friction of the eyeball. One of the phenols of the oil is the oleocanthal that produces the effects of a well-known painkiller (ibuprofen). The extra virgin olive oil favors the absorption of fat-soluble vitamins: A, D, E, K. Important in the feeding of children because it favors the absorption of calcium and its mineralization.
Characteristics of an extra virgin olive oil