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The composition of the oil varies naturally according to its provenance.
But there are three common elements present in all of the varieties of olive oil:
- Monounsaturated fats
- Polyphenolic acid
- Vitamin E
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Olive oil is mostly composed of oleic acid, which is monounsaturated (among 55% to 83% of the total composition according to the limits fixed by the International Olive Oil Council) and has a minor percentage of linoleic acid, which is polyunsaturated (21% maximum). The monounsaturated fats, like oleic acid, prevent the oxidation of specific proteins (LDL) - that is, the chain reaction originating from free radicals present in the blood, the process responsible for the gradual thickening of the arteries, a precursor to arteriosclerosis. Moreover, monounsaturated fats elevate the level of HDL, good cholesterol, and lower LDL, bad cholesterol. Other vegetable oils are composed primarily of polyunsaturated fats. |
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According to recent studies, these components not only strengthen the antioxidant effects of monounsaturated fats of olive oil, they contribute to the detoxification of free radicals. Free radicals attack DNA, causing mutation of the cells, a precursor of every tumor. The liver transforms toxins consumed with food into free radicals. Polyphenols prevent this transformation, helping to prevent tumors. |
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Vitamin E is a fat soluble vitamin that meets several different needs. It protects LDL cholesterol from oxidization, guaranteeing its integrity. It is essential to the proper function of muscle and nerve tissue, acting as a anti-coagulant, regulating the formation of red blood cells and combating free radicals in the body. It is particularly suitable for premature or underweight newborns. Despite these numerous benefits, however, it is difficult to absorb into the body. It is present in nature in eight forms: of these, the most important is alpha-tocopherol (a-tocopherol) which promotes the absorption of this vitamin. Alpha-tocopherol is the form found in olive oil.
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