|
Olive oil is not only convincing thanks to its taste, but is also growing in significance when it comes to a healthy diet. In the Mediterranean countries the positive impact of olive oil is no longer a secret. At least 4,000 years ago it was regarded as an elixir. Today these historical findings are increasingly being confirmed by recent studies. Thus, for instance, despite a high level of fat consumption in the Mediterranean countries, primarily comprising olive oil however, there is a lower incidence of heart attacks and lower average cholesterol levels than among northern Europeans.
These positive effects are brought about by the composition of olive oil. Among other things it contains a high proportion of unsaturated fatty acids (60-80%). The majority of these (ca. 72%) are monounsaturated oleic acids. The remainder are doubly-bonded unsaturated fatty acids and saturated fatty acids. In the human body these bring about a decrease in the "bad" cholesterol (LDL) while at the same time promoting the production of "good" cholesterol (HDL). Furthermore, olive oil is rich in vitamins such as vitamin A, D, K and the "radical catcher" vitamin E.
|
