The elevated level of cholesterol is recommended to consume olive oil. First of all, it contains a simple unsaturated fatty acids may significantly lower cholesterol . Unlike other oils, olive oil contains phenolic compounds and secondary plant substances, which correspond to for its unique taste and aroma. Many of these compounds have a very positive impact on our health.
Phenolic compounds in olive oil have a strong antioxidant effect. Kilogram of oil contains 50 to 800 mg of phenolic compounds, which support each other in their action. We will find them but only in the oil obtained by pressing fresh olives. Thus obtained oil is 100% juice, olive oil, not subject to any chemical process.
Oil should be consumed as a substitute for other fats, such as during frying, or as an addition to salads. However, oil is fat and thus - also calorie bomb. All fats should therefore be consumed with care and moderation .
Antioxidants protect us against the damage caused by free radicals, so called. oxidative stress. Oxidative stress contributes significantly to heart disease, as it damages the blood cells and LDL particles. Phenolic compounds in olive oil, according to recent research, to protect LDL cholesterol (good cholesterol) from oxidation.
Persons who are not supporters of the taste of olive oil could go up even after canola oil . It does not include what is true as much vegetable matter what extra olive oil, however, the proportions of fatty acids are almost identical.
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