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In a healthy and balanced diet, 30 % of all calories should come from lipids, which supply the body with energy reserves. Lipids also serve as the structural components of cell membranes.
All fats, however, are not equal. Olive oil is a better source of lipids than other fats because of its quantity of .
- Obstructs the oxidation process
- Supplies vitamins
- Regulates cholesterol in the body
- Is easily digestible
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Thanks to its numerous antioxidants - phenols, tocopherols and carotenoids - olive oil acts as the body's "cleaner", preventing the formation of free radicals.
Antioxidants are, however, sensitive to heat; the cold pressing of the olive guarantees that the product retains the maximum amount of antioxidants. |
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It is a particularly good source of vitamins A, D, E, and K which promote physical growth, muscular activity and increase resistance to infections. In addition to providing these vitamins, it helps us absorb vitamins found in other foods. |
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The regular use of olive oil increases the level of good cholesterol (HDL), the kind that purifies the arteries, and helps to maintain a low level of bad cholesterol (LDL), which tends to occlude the arteries. |
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More than any other condiment, it acts as an emollient on the stomach's mucous membranes and as a lubricant for the intestine, preventing irritation and constipation. |
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